Strawberry Bundt Cake
Elevate your dessert game with this beautiful Strawberry Bundt Cake! Packed with juicy strawberries and drizzled with a sweet glaze, it’s both beautiful and delicious. Perfect for brunch, parties, or a delightful sweet treat.
Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 10 minutes
Total Time: 1 hour 35 minutes
Servings: 16 servings
Ingredients
For The Cake
- 1 pint fresh strawberries (470 ml)
- 1 cup (227 g) unsalted butter at room temperature
- 3 cups (600 g) granulated sugar
- 5 large eggs at room temperature
- 3 cups (375 g) all-purpose flour sifted
- 1 teaspoon salt
- 1/2 teaspoon baking soda
- 1 cup (237 ml) buttermilk
- 1 teaspoon vanilla extract
- 2 teaspoon strawberry extract optional
- 1/2 teaspoon red food coloring optional
For The Glaze
- 2 tablespoons strawberry puree reserved from the cake
- 2 cups (240 g) powdered sugar
- 1 teaspoon vanilla extract
- 1 teaspoon pure lemon juice or lime juice
Instructions
For The Cake
1. Remove stems from strawberries and wash them thoroughly. Place strawberries in a food processor or heavy-duty blender and blend until smooth. Reserve 2 tablespoons of puree for the glaze.
2. Transfer the remaining strawberry puree to a small pot and heat over medium heat. Simmer for 15-20 minutes until reduced to ½ cup, creating a thick consistency. Let the puree cool to room temperature.
3. Preheat oven to 325°F (160°C). Grease a 12-cup Bundt pan using your preferred nonstick method.
4. In a mixing bowl, beat butter on high speed for 2 minutes until creamy. Gradually add sugar, beating for an additional 4 minutes until pale yellow and fluffy (it may appear slightly crumbly).
5. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.
6. On low speed, add flour in two parts, followed by salt and baking soda. Mix until just combined, being careful not to overbeat.
7. Stir in buttermilk, cooled strawberry puree, vanilla extract, strawberry extract, and red food coloring (if using), mixing until evenly incorporated.
8. Pour the batter into the prepared Bundt pan. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate.
For The Glaze
1. Once the cake has cooled to room temperature, whisk together 2 tablespoons of the reserved strawberry puree with powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick, but still pourable.
2. Check the consistency by letting the glaze run down the side of a spoon. If it’s too thin, add more powdered sugar; if too thick, add a bit more juice until it reaches the desired thickness.
3. Pour the glaze over the top of the cooled cake. Let it set for 10 minutes before serving.
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