Description
This Strawberry Bundt Cake is a moist, beautifully pink dessert bursting with fresh strawberry flavor. Made with real strawberry puree and enhanced by strawberry extract, it offers a tender crumb and a lovely glaze that adds a sweet finishing touch. Perfect for spring celebrations or any time you need a delightful fruit-flavored treat.
Ingredients
Cake Ingredients
- 1½ sticks unsalted butter, softened (170g)
- 2 cups sugar (400g)
- 4 eggs, room temperature
- 3 cups cake flour (342g)
- 3 teaspoons baking powder (15g)
- 1 teaspoon salt (6g)
- 1 cup strawberry puree (243g) (from fresh or frozen strawberries, uncooked)
- 2 teaspoons strawberry extract (8g)
- ½ cup whole milk (121g)
- ¼ cup vegetable oil (54g) (canola oil preferred)
- 3–4 drops pink coloring gel (optional)
Strawberry Glaze
- 2 cups Confectioners Sugar (230g)
- 3–4 tablespoons milk (45 to 60g)
- ¼ teaspoon salt
- ¼ teaspoon strawberry extract (optional)
Optional Garnish
- Fresh strawberries
Instructions
- Preheat Oven: Preheat your oven to 325°F (163°C) ensuring it reaches the correct temperature before baking.
- Prepare Bundt Pan: Grease and flour a 12 to 15 cup Bundt pan to prevent sticking and allow for easy release of the cake.
- Make Strawberry Puree: Puree fresh or frozen strawberries in a blender or food processor until smooth to yield 1 cup of puree; do not cook the puree.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and salt for 30 seconds; then set aside.
- Mix Wet Ingredients: In another bowl, combine vegetable oil, 1 cup strawberry puree, milk, and strawberry extract; set aside.
- Cream Butter and Sugar: In the bowl of a mixer, beat the softened butter until smooth. Gradually add sugar and mix on medium speed until the mixture lightens in color and becomes fluffy, about 3 to 5 minutes.
- Add Eggs: Add eggs one at a time to the butter and sugar mixture, beating well after each addition until yolks are fully blended.
- Combine Batter: On low mixer speed, alternately add the dry flour mixture and the strawberry wet mixture to the batter, beginning and ending with the dry ingredients. Use three additions of dry and two of wet. Scrape the bowl sides and bottom as needed. Add 3–4 drops of pink coloring gel if desired for a deeper pink tone, and mix just until combined.
- Pour Batter into Pan: Scoop the batter evenly into the prepared Bundt pan and smooth the top if necessary.
- Bake Cake: Bake at 325°F for 40 to 45 minutes. Check for doneness at 40 minutes by inserting a toothpick or wooden skewer; it should come out clean or with a few moist crumbs.
- Cool Cake: Let the cake cool in the pan on a wire rack for 5 to 10 minutes, then carefully turn out the cake to cool completely.
- Prepare Strawberry Glaze: In a small bowl, whisk together confectioners sugar, milk, strawberry extract, and a pinch of salt until smooth. Adjust thickness with more sugar or milk as needed.
- Decorate Cake: Spoon the glaze over the cooled cake or use a disposable piping bag (or ziplock bag with a corner snipped) for controlled application.
- Optional Garnish: Decorate the center of the cake with fresh strawberries for a beautiful presentation.
Notes
- To save time, warm eggs by placing them in a bowl of very warm water for 5 minutes before use.
- Cake flour can be substituted by measuring all-purpose flour, removing 2 tablespoons, and adding 2 tablespoons cornstarch per cup to maintain a tender texture.
- Use whole milk for best flavor and texture; however, 2% milk works if necessary.
- Pink food coloring is optional and purely for aesthetic enhancement.
- Strawberry extract brands such as Watkins, McCormick, and LorAnn Bakers Emulsion work well.
- Check cake at minimum baking time early as ovens vary.
- For thicker glaze, add more confectioners sugar; for thinner glaze, add more milk.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
