Strawberry Bundt Cake
Sweet, moist, and bursting with vibrant flavor, this Strawberry Bundt Cake is a show-stopping dessert perfect for any occasion. Made with fresh, finely chopped strawberries and rich buttermilk, each bite is a delightful combination of tender crumb and natural sweetness. The cake is topped with a luscious strawberry glaze, blending powdered sugar and strawberry preserves for a glossy finish that’s as beautiful as it is delicious. Simple yet elegant, this recipe comes together in under 90 minutes and serves 12, making it ideal for family gatherings or special celebrations. Whether you’re looking for a fruity dessert to impress or a summer-inspired treat, this Strawberry Bundt Cake will not disappoint!
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.25 teaspoons Salt
- 1 cup Unsalted butter (softened)
- 2 cups Granulated sugar
- 4 Large eggs
- 2 teaspoons Vanilla extract
- 0.75 cup Buttermilk
- 1.5 cups Strawberries (fresh, finely chopped)
- 1 cup Powdered sugar
- 2 tablespoons Milk (for glaze)
- 1 tablespoon Strawberry preserves
Instructions
Preheat your oven to 350°F (175°C) and generously grease and flour a Bundt pan, ensuring all crevices are coated to prevent sticking.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this dry mixture aside.
In a large mixing bowl, using a hand mixer or stand mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition. Then, mix in the vanilla extract.
Reduce the mixer speed to low, and alternate adding the dry mixture and buttermilk to the batter, beginning and ending with the dry mixture. Mix until just combined.
Gently fold in the finely chopped strawberries using a spatula, ensuring they are evenly distributed throughout the batter.
Pour the batter into the prepared Bundt pan and use a spatula to smooth the top.
Bake the cake in the preheated oven for 55-60 minutes, or until a toothpick inserted into the center comes out clean.
Once baked, allow the Bundt cake to cool in the pan for 15 minutes. Then, carefully invert it onto a wire rack to cool completely.
While the cake is cooling, prepare the glaze by whisking together the powdered sugar, milk, and strawberry preserves in a small bowl until smooth.
Once the cake is completely cool, drizzle the glaze over the top, letting it drip down the sides. Let the glaze set for 15-20 minutes before slicing and serving.
Nutrition Facts
Calories |
456 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.5 g | 24% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 106 mg | 35% | |
| Sodium | 174 mg | 8% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 1.2 g | 4% | |
| Total Sugars | 46.2 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 39 mg | 3% | |
| Iron | 1.3 mg | 7% | |
| Potassium | 105 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
