The Homemade Strawberry Bundt Cake Recipe is a delightful and visually stunning dessert perfect for any occasion, offering a burst of fresh strawberry flavor in every moist, tender bite. This recipe provides a straightforward guide to creating a bakery-worthy cake right in your own kitchen, making it an incredibly useful guide for any home baker.
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Key Ingredients for Homemade Strawberry Bundt Cake
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract (optional, but recommended for enhanced strawberry flavor)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup buttermilk, at room temperature
- 1 ½ cups fresh strawberries, hulled and finely chopped (about 8 ounces)
- ½ cup fresh strawberry puree (blend about 4 ounces fresh strawberries until smooth)
- For the Strawberry Glaze:
- 1 ½ cups powdered sugar, sifted
- 3-4 tablespoons fresh strawberry puree (adjust for desired consistency)
- 1 tablespoon fresh lemon juice (optional, for brightness)
How to Make Homemade Strawberry Bundt Cake
Get ready to impress with this stunning Homemade Strawberry Bundt Cake Recipe! This recipe is designed for maximum flavor and a beautiful presentation with surprisingly little effort. The cake’s moist crumb, infused with real strawberries and a hint of almond, is pure bliss. This recipe takes about 20 minutes of active preparation and 35-40 minutes of baking time, making it a manageable yet incredibly rewarding sweet treat.
Step-by-Step Instructions
- Preheat and Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. For an extra layer of assurance against sticking, you can also use a baking spray with added flour, ensuring you get into all the nooks and crannies of the pan. This step is crucial for achieving that signature Bundt cake perfect release.
- Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. This process incorporates air, which contributes to the cake’s tender texture. Scrape down the sides of the bowl periodically to ensure all the butter and sugar are evenly mixed.
- Incorporate Eggs and Extracts: Add the large eggs, one at a time, beating well after each addition until fully incorporated. Next, stir in the vanilla extract and almond extract (if using). Ensure the eggs and extracts are thoroughly mixed into the butter-sugar mixture before proceeding to the next step.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dry ingredients, preventing pockets of clumped leavener in the finished cake.
- Alternate Dry and Wet Ingredients: Begin adding the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Add about one-third of the dry ingredients and mix on low speed until just combined. Then, add half of the buttermilk and mix until just combined. Repeat this process, adding another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients, mixing until just combined after each addition. Be careful not to overmix at this stage, as overmixing can develop gluten and result in a tougher cake.
- Fold in Strawberries and Puree: Gently fold in the finely chopped fresh strawberries and the ½ cup of strawberry puree into the cake batter using a spatula. Fold until they are just distributed throughout the batter. Preserve some of the beautiful red streaks from the puree for visual appeal.
- Pour Batter into Pan: Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
- Bake the Cake: Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The exact baking time may vary depending on your oven, so start checking around the 30-minute mark.
- Cool the Cake: Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. This resting period allows the cake to firm up slightly, making it easier to remove from the pan. If you try to invert it too soon, it might break.
- Prepare the Strawberry Glaze: While the cake cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3-4 tablespoons of fresh strawberry puree. Add the lemon juice, if using. Whisk until you achieve a smooth, pourable consistency. If the glaze is too thick, add a little more strawberry puree; if it’s too thin, add a little more sifted powdered sugar.
- Glaze the Cake: Once the cake has cooled completely, drizzle the strawberry glaze generously over the top, allowing it to drip down the sides of the Bundt cake. You can use a spoon or a piping bag for more controlled drizzling.
Why You’ll Love This Homemade Strawberry Bundt Cake
You’re going to absolutely adore this Homemade Strawberry Bundt Cake Recipe from the very first glance to the last delicious crumb! Its most striking feature is the stunning, jewel-toned swirl of real strawberries that infuses every slice with a delightful, vibrant flavor and beautiful color. This cake is a budget-friendly marvel, offering the luxury of a custom bakery cake for a fraction of the cost when made with simple, accessible ingredients. The optional almond extract adds a sophisticated depth that perfectly complements the sweet strawberries, elevating this cake beyond your average dessert.
Compared to a simple vanilla Bundt, this strawberry version is like a breath of fresh air, bursting with fruitiness and a gorgeous visual appeal that makes any occasion feel special. It’s perfect for a weekend treat, a brunch centerpiece, or a delightful dessert to share with loved ones. Don’t just dream about it – whip up this incredible Homemade Strawberry Bundt Cake and experience pure baking joy today!
Storing and Reheating Tips
Properly storing your delicious Homemade Strawberry Bundt Cake will ensure it stays fresh and flavorful for days.
- Room Temperature Storage: Once completely cooled, the cake can be stored in an airtight container at room temperature for up to 2 days. Ensure it is fully cooled before covering to prevent condensation, which can make the cake soggy.
- Refrigeration: For longer storage, such as up to 4-5 days, wrap the cooled cake tightly in plastic wrap, then place it in an airtight container and refrigerate. The frosting or glaze can sometimes become a bit firmer in the refrigerator.
- Reheating: If you prefer a slightly warmer cake, you can gently reheat individual slices. Place a slice on a microwave-safe plate and heat for 10-15 seconds on low power. Alternatively, or for a more even warmth, you can place slices on a baking sheet and warm in a preheated oven at 300°F (150°C) for about 5-10 minutes.
- Freezing: The unfrosted cake freezes exceptionally well. Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. To thaw, remove from the freezer and let it defrost overnight in the refrigerator, or at room temperature for a few hours. Once thawed, you can then add the glaze.
Final Thoughts
This Homemade Strawberry Bundt Cake Recipe is truly a showstopper, combining ease of preparation with an incredibly rewarding, delicious outcome. Give this recipe a try, and you’re sure to be delighted by its vibrant flavor and beautiful presentation. Happy baking!
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- find more in Pinterest
Homemade Strawberry Bundt Cake Recipe
The Homemade Strawberry Bundt Cake Recipe is a delightful and visually stunning dessert perfect for any occasion, offering a burst of fresh strawberry flavor in every moist, tender bite. This recipe provides a straightforward guide to creating a bakery-worthy cake right in your own kitchen, making it an incredibly useful guide for any home baker.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. For an extra layer of assurance against sticking, you can also use a baking spray with added flour, ensuring you get into all the nooks and crannies of the pan. This step is crucial for achieving that signature Bundt cake perfect release.
- In a large mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-5 minutes. This process incorporates air, which contributes to the cake’s tender texture. Scrape down the sides of the bowl periodically to ensure all the butter and sugar are evenly mixed.1 cup (2 sticks) unsalted butter, softened, 1 3/4 cups granulated sugar
- Add the large eggs, one at a time, beating well after each addition until fully incorporated. Next, stir in the vanilla extract and almond extract (if using). Ensure the eggs and extracts are thoroughly mixed into the butter-sugar mixture before proceeding to the next step.4 large large eggs, at room temperature, 1 teaspoon vanilla extract, 1 teaspoon almond extract
- In a separate medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. This ensures that the leavening agents and salt are evenly distributed throughout the dry ingredients, preventing pockets of clumped leavener in the finished cake.3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt
- Begin adding the dry ingredients to the butter mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Add about one-third of the dry ingredients and mix on low speed until just combined. Then, add half of the buttermilk and mix until just combined. Repeat this process, adding another third of the dry ingredients, the remaining buttermilk, and finally the last third of the dry ingredients, mixing until just combined after each addition. Be careful not to overmix at this stage, as overmixing can develop gluten and result in a tougher cake.1 cup buttermilk, at room temperature
- Gently fold in the finely chopped fresh strawberries and the ½ cup of strawberry puree into the cake batter using a spatula. Fold until they are just distributed throughout the batter. Preserve some of the beautiful red streaks from the puree for visual appeal.1 1/2 cups fresh strawberries, hulled and finely chopped, 1/2 cup fresh strawberry puree
- Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
- Bake for 35-40 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The exact baking time may vary depending on your oven, so start checking around the 30-minute mark.
- Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes before inverting it onto the wire rack to cool completely. This resting period allows the cake to firm up slightly, making it easier to remove from the pan. If you try to invert it too soon, it might break.
- While the cake cools, prepare the glaze. In a small bowl, whisk together the sifted powdered sugar and 3-4 tablespoons of fresh strawberry puree. Add the lemon juice, if using. Whisk until you achieve a smooth, pourable consistency. If the glaze is too thick, add a little more strawberry puree; if it’s too thin, add a little more sifted powdered sugar.1 1/2 cups powdered sugar, sifted, 3-4 tablespoons fresh strawberry puree, 1 tablespoon fresh lemon juice
- Once the cake has cooled completely, drizzle the strawberry glaze generously over the top, allowing it to drip down the sides of the Bundt cake. You can use a spoon or a piping bag for more controlled drizzling.
Notes
Properly storing your delicious Homemade Strawberry Bundt Cake will ensure it stays fresh and flavorful for days. Once completely cooled, the cake can be stored in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4-5 days. Reheat gently if desired. The unfrosted cake freezes well for 2-3 months.