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.
