Description
Luscious homemade strawberry bundt cake brings sweet summer memories to life. Fresh strawberries and rich cream weave delightful flavors through a perfectly moist cake you’ll crave again and again.
Ingredients
Scale
Main Ingredients (Cake Base):
- 2 ¾ cups all-purpose flour
- 2 cups granulated sugar
- 1 cup butter, softened
- 4 eggs
- ½ cup milk
- 4 tablespoons sour cream
Supporting Ingredients:
- 2 teaspoons baking powder
- ¾ teaspoon salt
- 3 tablespoons cornstarch
- 1–2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2–3 drops pink or red gel food coloring
- 4 tablespoons freeze-dried strawberries, crushed into crumbs
Sauce and Glaze Ingredients:
- 1 pint strawberries, hulled and cut into small pieces
- ¼ cup granulated sugar
- ⅓ cup strawberry sauce
- Juice of half a lemon
- 2–3 tablespoons strawberry sauce
- 1–2 cups powdered sugar
- 3–4 teaspoons lemon juice
Instructions
- Craft the strawberry sauce by combining fresh strawberries, sugar, and lemon juice in a saucepan over medium heat, stirring periodically until the mixture bubbles and transforms into a rich, thickened compote.
- Remove the strawberry sauce from heat and allow it to cool completely, noting that the consistency will continue to develop as the temperature drops.
- Prepare the oven by heating to 350°F, ensuring an even temperature for optimal baking conditions.
- Whip butter until it becomes light and airy, then incorporate sugar and lemon zest, blending until the mixture achieves a smooth, homogeneous texture.
- Introduce eggs individually into the butter mixture, thoroughly integrating each one to create a uniform batter.
- Sift together dry ingredients – flour, salt, baking powder, and cornstarch – in a separate vessel to eliminate potential lumps and ensure even distribution.
- Gradually fold the dry ingredients and milk into the butter mixture, alternating between the two and beginning and concluding with the flour mixture, mixing until just combined.
- Gently fold in the strawberry sauce, sour cream, vanilla extract, and crushed freeze-dried strawberries, maintaining a delicate touch to preserve the batter’s airiness.
- If desired, add a few drops of gel food coloring to enhance the visual appeal, stirring minimally to distribute evenly.
- Thoroughly grease a bundt pan, ensuring complete coverage to prevent sticking, and pour the batter evenly into the mold.
- Bake the cake for approximately 45-50 minutes, monitoring closely and testing with a cake tester to confirm complete doneness.
- Allow the cake to rest in the pan for 10 minutes before carefully transferring to a wire rack to cool completely.
- Prepare the glaze by whisking strawberry sauce with powdered sugar and lemon juice, adjusting the consistency by adding more sugar or sauce as needed.
- Once the cake has cooled, drizzle the glaze generously over the surface, allowing it to set naturally.
- Optional: Garnish with fresh strawberries for an extra touch of elegance and flavor before serving.
Notes
- Maximize strawberry flavor by using fresh, ripe strawberries and crush freeze-dried strawberries for an intense burst of fruity essence.
- Carefully prepare the strawberry sauce in advance, allowing it to cool and thicken naturally, which concentrates the sweet-tart flavors.
- Grease the bundt pan thoroughly to ensure the cake releases cleanly and maintains its beautiful shape after baking.
- Check cake doneness by inserting a cake tester or toothpick – it should come out clean with no wet batter clinging to it.
- Adjust the glaze consistency by gradually adding powdered sugar or strawberry sauce to achieve the perfect drizzling texture.
- Let the cake cool completely before glazing to prevent the topping from melting and sliding off the cake surface.
- Prep Time: 25 minutes
- Cook Time: 48 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 40 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg