🍓 Homemade Strawberry Bundt Cake 🍰
Welcome to another delightful recipe on the blog! Today, we’re diving into the sweet and tangy world of strawberries with this irresistible Homemade Strawberry Bundt Cake. This cake is bursting with fresh strawberry flavor, complemented by a zesty lemon twist. It’s perfect for any occasion, whether you’re celebrating a special event or simply enjoying a cozy afternoon at home. Let’s get started!
Ingredients
For the Strawberry Sauce:
- 1 pint strawberries, hulled and cut into small pieces 🍓
- 1/4 cup granulated sugar 🍚
- Juice of half a lemon 🍋
For the Strawberry Bundt:
- 1 cup butter, softened 🧈
- 2 cups granulated sugar 🍚
- 1-2 tsp lemon zest 🍋
- 4 eggs 🥚
- 3/4 tsp salt 🧂
- 2 tsp baking powder 🧁
- 2 3/4 cups all-purpose flour 🌾
- 3 Tbsp cornstarch 🌽
- 1/2 cup milk 🥛
- 4 Tbsp sour cream 🥄
- 1/3 cup strawberry sauce (from the above recipe) 🍓
- 1 tsp vanilla extract 🍦
- 4 Tbsp freeze-dried strawberries, crushed into crumbs 🍓
- 2-3 drops pink or red gel food coloring 🎨
For the Strawberry Glaze:
- 2-3 Tbsp strawberry sauce 🍓
- 1-2 cups powdered sugar 🍚
- 3-4 tsp lemon juice 🍋
Instructions
Strawberry Sauce:
- Cook the strawberries: Place strawberries, sugar, and lemon juice in a small saucepan and cook over medium heat, stirring occasionally. 🍲
- Thicken the sauce: Cook for about 5-6 minutes until the mixture starts to boil. Reduce the heat slightly to medium-low and continue cooking for about 15-16 minutes, until the strawberries have cooked down and the sauce has thickened. 🍓
- Cool the sauce: Allow the sauce to cool to room temperature. It will continue to thicken as it cools. 🌡️
Note: You will use only 1/3 cup of the sauce for the cake and about 1-2 Tbsp for the glaze. You may have a couple of Tbsp of sauce leftover.
Strawberry Bundt:
- Preheat your oven: Set your oven to 350°F (175°C). 🔥
- Cream the butter: In a large mixing bowl, cream the butter until light and fluffy, about 1 minute. Add in the sugar and lemon zest; cream the mixture until well combined. 🍋
- Add the eggs: Incorporate the eggs one at a time, beating well after each addition. 🥚
- Mix dry ingredients: In a separate bowl, sift together the salt, baking powder, flour, and cornstarch. 🧁
- Combine the ingredients: Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined. 🌾
- Incorporate the strawberry flavor: Add in 1/3 cup of strawberry sauce, sour cream, vanilla extract, and crushed freeze-dried strawberries. Mix until just combined. 🍓
- Color the batter: If using red or pink gel food coloring, add in 2-3 drops and gently stir until combined. 🎨
- Prepare the pan: Grease a bundt pan very well and pour the batter into the pan evenly. 🧈
- Bake: Bake for about 45-50 minutes, or until a cake tester comes out clean. (Mine took exactly 48 minutes.) ⏲️
- Cool the cake: Allow the bundt cake to cool for about 10 minutes, then remove the cake from the pan and let it finish cooling on a wire rack. 🌬️
Strawberry Glaze:
- Make the glaze: Whisk 2 Tbsp of strawberry sauce with 1 cup powdered sugar and 3 tsp of lemon juice. If the glaze is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce. 🍓
- Glaze the cake: Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries. 🍓
Enjoy! 🍰
This homemade Strawberry Bundt Cake is a perfect blend of fresh fruit, tangy lemon, and a tender crumb, all brought together with a sweet strawberry glaze. It’s a treat that’s sure to impress!
Prep Time: 25 minutes
Cooking Time: 48 minutes
Total Time: 1 hour 13 minutes
Calories: 410 kcal per serving
Servings: 10-12 servings
I hope you love this cake as much as I do. Don’t forget to share your creations and tag me in your posts—I can’t wait to see how yours turns out!
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🍓 Homemade Strawberry Bundt Cake 🍰
- Total Time: 1hr 13min
- Yield: 10-12 1x
Ingredients
10 hours 40 minutes
Instructions
Strawberry Sauce:
1️⃣ Place strawberries, sugar, and lemon juice in a small saucepan and cook over medium heat, stirring occasionally. 🍲
2️⃣ Cook for about 5-6 minutes, or until the mixture starts to boil. Reduce the heat slightly to medium-low and continue cooking for about 15-16 minutes, until the strawberries have cooked down and the sauce has thickened. 🍓
3️⃣ Allow the sauce to cool to room temperature. It will continue to thicken as it cools. 🌡️
Note: You will use only 1/3 cup of the sauce for the cake and about 1-2 Tbsp for the glaze. You may still have a couple of Tbsp of sauce leftover.
Strawberry Bundt:
4️⃣ Preheat your oven to 350°F (175°C). 🔥
5️⃣ Cream the butter until light and fluffy, about 1 minute. Add in sugar and lemon zest; cream the mixture until well combined. 🍋
6️⃣ Add in the eggs, one at a time, beating well after each addition. 🥚
7️⃣ In a separate bowl, sift together the salt, baking powder, flour, and cornstarch. 🧁
8️⃣ Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined. 🌾
9️⃣ Add in 1/3 cup of strawberry sauce, sour cream, vanilla extract, and crushed freeze-dried strawberries. Mix until just combined. 🍓
🔟 If using red or pink gel food coloring, add in 2-3 drops and gently stir until combined. 🎨
1️⃣1️⃣ Grease a bundt pan very well and pour the batter into the pan evenly. 🧈
1️⃣2️⃣ Bake for about 45-50 minutes, or until a cake tester comes out clean. (Mine took exactly 48 minutes.) ⏲️
1️⃣3️⃣ Allow the bundt cake to cool for about 10 minutes, then remove the cake from the pan and let it finish cooling on a wire rack. 🌬️
Strawberry Glaze:
1️⃣4️⃣ Whisk 2 Tbsp of strawberry sauce with 1 cup powdered sugar and 3 tsp of lemon juice. If the glaze is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce. 🍓
1️⃣5️⃣ Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries. 🍓
Enjoy! 🍰
- Prep Time: 25min
- Cook Time: 48min
Nutrition
- Calories: 410 Kcal