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Irresistible Strawberry Bundt Cake Recipe for Summer Bliss

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This delightful Irresistible Strawberry Bundt Cake is a perfect centerpiece for any summer gathering, bursting with fresh strawberry flavor. Its moist crumb and elegant glaze make it a must-try treat for sunny days.

Ingredients

Scale
  • 2 cups fresh strawberries, diced
  • 1 tablespoon granulated sugar (for strawberries)
  • 1 tablespoon all-purpose flour (for strawberries)
  • 1 cup unsalted butter, at room temperature
  • 2 cups granulated sugar
  • 4 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup buttermilk
  • 2 teaspoons vanilla extract
  • 1 cup powdered sugar (for glaze)
  • splash of milk (for glaze)
  • reserved strawberry juice or puree (for glaze)

Instructions

  1. Prepare Your Bundt Pan: Thoroughly grease a 10-12 cup Bundt pan with butter or a baking spray designed for intricate pans. Then, lightly flour it, tapping out any excess. Preheat your oven to 350°F (175°C).
  2. Prepare the Strawberries: Wash, hull, and finely dice your 2 cups of fresh strawberries. In a small bowl, gently toss the diced strawberries with 1 tablespoon of the granulated sugar and 1 tablespoon of the all-purpose flour. Set aside.
  3. Whisk Dry Ingredients: In a medium bowl, whisk together the remaining all-purpose flour, baking powder, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the room-temperature unsalted butter and the remaining granulated sugar on medium speed until light and fluffy, about 3-5 minutes.
  5. Add Eggs and Vanilla: Beat in the room-temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  6. Alternate Dry and Wet Ingredients: With the mixer on low speed, gradually add about one-third of the dry ingredients to the butter mixture, mixing just until combined. Then, pour in half of the buttermilk, mixing until just incorporated. Repeat with another third of the dry ingredients, followed by the remaining buttermilk, and finally the last third of the dry ingredients. Mix only until just combined.
  7. Fold in Strawberries: Gently fold in the prepared, floured strawberries by hand using a spatula.
  8. Fill the Pan and Bake: Pour the batter evenly into your prepared Bundt pan. Smooth the top with a spatula. Bake for 50-60 minutes, or until a skewer inserted into the center comes out with a few moist crumbs.
  9. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan on a wire rack for 15-20 minutes.
  10. Invert and Cool Completely: Carefully invert the Bundt cake onto a wire rack to cool completely, about 1-2 hours.
  11. Prepare the Glaze: In a small bowl, whisk together the powdered sugar, milk, and strawberry juice until smooth and pourable.
  12. Glaze and Serve: Drizzle the glaze generously over the cooled Bundt cake, letting it drip down the sides. Let the glaze set for a few minutes before slicing and serving.

Nutrition

Keywords: Ensure all ingredients are at room temperature for better emulsification. Don't overmix the batter to avoid a tough cake. Tossing strawberries with flour prevents them from sinking.

Find it online: https://crumella.com/irresistible-strawberry-bundt-cake-recipe-for-summer/