Homemade Strawberry Bundt Cake Recipe
This homemade Strawberry Bundt Cake recipe from scratch is made with fresh strawberry puree and topped with a fresh strawberry glaze. Whether you’re looking for a fun spring recipe or a stunning Easter dessert, this easy strawberry bundt cake is the perfect choice.
Servings: 10 slices
Ingredients
Strawberry Sauce
- 1 pint strawberries, hulled and cut into small pieces
- 1/4 cup granulated sugar
- juice of half a lemon
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 cup 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
Strawberry Glaze
- 2-3 Tbsp strawberry sauce
- 1-2 cups powdered sugar
- 3-4 tsp lemon juice
Instructions
Strawberry Sauce
- Place strawberries, sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally.
- Cook for about 5-6 minutes, or until the mixture starts to boil. Reduce the heat slightly to medium-low heat and continue cooking for about 15-16 minutes, or until the strawberries have cooked down and the sauce has thickened up.
- Allow the sauce to cool to room temperature (as it cools, it will continue to thicken).
- *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 Tbsp of sauce leftover).
Strawberry Bundt
- Preheat oven to 350 degrees.
- Cream butter until light and fluffy, about 1 minute. Add in sugar and lemon zest; cream the mixture until well combined.
- Add in the eggs, one at a time, beating well after each addition.
- In a separate bowl, sift together salt, baking powder, flour and cornstarch.
- Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined.
- 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 the coloring in until combined.
- Grease a bundt pan very well and pour the batter into the pan evenly.
- Bake for about 45-50 minutes, or until a cake tester comes out clean (mine took exactly 48 minutes).
- Allow the bundt cake to cool about 10 minutes, then remove the cake from the pan and allow it to finish cooling on a wire rack.
Strawberry 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.
- Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries.
- Enjoy!