Description
Succulent homemade strawberry bundt cake celebrates summer’s sweetest harvest with pure delight. Moist crumb and fresh strawberry essence promise rich flavor that delights bakers who seek classic comfort in each delectable slice.
Ingredients
Scale
- 1 cup butter, softened
- 4 eggs
- 2 ¾ cups (340 g) all-purpose flour
- 2 cups (400 g) granulated sugar
- ½ cup (120 ml) milk
- 4 tablespoons (60 g) sour cream
- 2 teaspoons (10 g) baking powder
- ¾ teaspoon (4 g) salt
- 3 tablespoons (24 g) cornstarch
- 1–2 teaspoons lemon zest
- 1 teaspoon vanilla extract
- 2–3 drops pink or red gel food coloring
- 4 tablespoons (16 g) freeze-dried strawberries, crushed into crumbs
- 1 pint (473 ml) strawberries, hulled and cut into small pieces
- ¼ cup (50 g) granulated sugar
- ⅓ cup (80 ml) strawberry sauce
- Juice of half a lemon
- 2–3 tablespoons (30–45 ml) strawberry sauce
- 1–2 cups (120–240 g) powdered sugar
- 3–4 teaspoons (15–20 ml) lemon juice
Instructions
- Strawberry Sauce Preparation: Simmer fresh strawberries, sugar, and lemon juice in a saucepan over medium heat until the mixture transforms into a rich, thickened compote, stirring periodically.
- Batter Foundation: Cream butter until light and fluffy, then blend with sugar and lemon zest until achieving a smooth, homogeneous texture. Incorporate eggs individually, ensuring thorough integration.
- Dry Ingredient Incorporation: Sift flour, salt, baking powder, and cornstarch together to eliminate potential lumps. Gradually fold dry ingredients and milk into the butter mixture, alternating and beginning and ending with flour, mixing until just combined.
- Flavor Enhancement: Gently fold in strawberry sauce, sour cream, vanilla extract, and crushed freeze-dried strawberries. Optionally add gel food coloring, stirring minimally to maintain batter’s airiness.
- Baking Preparation: Preheat oven to 350°F. Thoroughly grease a bundt pan, ensuring complete coverage. Pour batter evenly into the mold.
- Baking and Cooling: Bake for 45-50 minutes, testing with a cake tester for doneness. Rest cake in pan for 10 minutes, then transfer to a wire rack to cool completely.
- Glaze Finishing: Whisk strawberry sauce with powdered sugar and lemon juice, adjusting consistency as needed. Once cake is cooled, drizzle glaze generously over the surface. Optionally garnish with fresh strawberries before serving.
Notes
- Strawberry Sauce Consistency: Cool completely to achieve the perfect thick, glossy texture that enhances cake flavor and prevents runny batter.
- Mixing Technique: Fold ingredients gently to maintain batter’s airiness, avoiding overmixing which can lead to dense, tough cake texture.
- Color Enhancement: Use gel food coloring sparingly to create vibrant appearance without compromising batter structure.
- Pan Preparation: Grease bundt pan meticulously to ensure effortless cake release and maintain intricate pan design.
- Prep Time: 25min
- Cook Time: 48min
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 360
- Sugar: 25 g
- Sodium: 200 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg