Spring is finally here. The garden is starting to wake up. It is the perfect time for a strawberry bundt cake.
This cake is bright and cheerful. It brings a touch of sunshine to your table. You will love the fresh, natural berry flavor in every bite.
What Makes This Recipe Special
This recipe uses real fruit puree. There are no artificial flavors here. The strawberry bundt cake stays incredibly moist thanks to the sour cream.
It is a wonderful choice for a spring brunch. Your guests will be impressed by the vibrant pink glaze. It looks fancy but is very simple to make at home.
Simple Cooking Steps
The process is very straightforward. You will cream the butter and sugar first. Then you alternate adding dry and wet ingredients.
Shortcuts like using a blender for the puree save time. This method ensures a smooth, even batter every time. Beginner bakers can feel confident with this foolproof recipe.
Ingredients You’ll Need
Most of these items are likely in your pantry right now. Fresh strawberries are the star of the show.
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup fresh strawberry puree
- 1/4 cup whole milk
- 1 1/2 cups powdered sugar
- 2 tablespoons strawberry puree (for glaze)
Step-by-Step Directions
- Preheat oven to 350°F (175°C) and generously grease and flour a 10-inch bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter and granulated sugar in a large bowl until light and fluffy, approximately 5 minutes.
- Incorporate eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Whisk together the 1/2 cup strawberry puree, sour cream, and milk in a separate small bowl.
- Add the dry ingredients to the butter mixture in three parts, alternating with the strawberry-liquid mixture, starting and ending with the dry ingredients.
- Transfer the batter to the prepared bundt pan and smooth the surface with a spatula.
- Bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Whisk powdered sugar and remaining strawberry puree until smooth; drizzle over the cooled cake before serving.
Best Ways to Enjoy It
Serve a thick slice with a cup of hot tea. It is lovely for a leisurely weekend morning. You can also add a dollop of whipped cream on top.
For a special occasion, garnish with extra fresh berries. Set the table with your favorite linens. This cake makes any moment feel like a celebration of spring.
Keep It Fresh
Store any leftovers in an airtight container. It stays fresh at room temperature for two days. You can also keep it in the fridge for up to five days.
If you want to bake ahead, the cake freezes well. Wrap the unglazed cake tightly in plastic wrap. Thaw it completely before adding the fresh strawberry glaze.
Tips for Best Results
- Grease every nook and cranny of your bundt pan carefully.
- Use room temperature eggs for a smoother batter.
- Do not overmix the batter once you add the flour.
- Measure your flour using the spoon and level method.
- For Mother’s Day, add a few edible flowers on top.
- Make sure the cake is fully cool before drizzling the glaze.
Easy Flavor Ideas
- Add one tablespoon of lemon zest for a citrus twist.
- Stir in a half cup of mini chocolate chips.
- Swap the milk for buttermilk for extra tang.
- Use raspberries instead of strawberries for a different berry flavor.
Common Questions
Can I use frozen strawberries?
Yes, you can use frozen berries for the puree. Just thaw them and drain any excess liquid first. This ensures your strawberry bundt cake isn’t too soggy.
How do I stop the cake from sticking?
Use a high-quality non-stick spray or melted shortening. Dust the pan with flour and tap out the extra. This is the best way to get a clean release.
I hope this sweet cake brings a little extra joy to your family table this season. It is a simple way to celebrate the beauty of fresh fruit. Happy baking!
— Lidia
Strawberry Bundt Cake
Ingredients
- 3 cups all -purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon sal t
- 1 cup unsalted butter, room temperature
- 2 cups granulated sugar
- 4 large eggs , room temperature
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/2 cup fresh strawberry puree
- 1/4 cup whole milk
- 1 1/2 cups powdered sugar
- 2 tablespoons strawberry puree (for glaze)
Instructions
- Preheat oven to 350°F (175°C) and generously grease and flour a 10-inch bundt pan.
- Whisk together flour, baking powder, baking soda, and salt in a medium bowl.
- Cream the butter and granulated sugar in a large bowl until light and fluffy, approximately 5 minutes.
- Incorporate eggs one at a time, beating well after each addition, then stir in the vanilla extract.
- Whisk together the 1/2 cup strawberry puree, sour cream, and milk in a separate small bowl.
- Add the dry ingredients to the butter mixture in three parts, alternating with the strawberry-liquid mixture, starting and ending with the dry ingredients.
- Transfer the batter to the prepared bundt pan and smooth the surface with a spatula.
- Bake for 50 to 60 minutes or until a skewer inserted into the center comes out clean.
- Cool the cake in the pan for 15 minutes before inverting onto a wire rack to cool completely.
- Whisk powdered sugar and remaining strawberry puree until smooth; drizzle over the cooled cake before serving.
