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A golden strawberry bundt cake with pink glaze on a white cake stand

Strawberry Bundt Cake

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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 12 servings
Calories 385 kcal

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.