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Strawberry Bundt Cake with Strawberry Glaze Recipe

★★★★★

4.7 from 85 reviews
  • Author: Harry
  • Total Time: 1 hour 45 minutes
  • Yield: 12 servings 1x

Description

This Strawberry Bundt Cake is a luscious and moist dessert bursting with real strawberry flavor. Fresh strawberries are pureed and reduced to intensify their sweetness and then folded into a tender cake batter made with butter, sour cream, and a hint of freeze-dried strawberry powder. The cake is baked in a Bundt pan to give it an elegant ring shape and finished with a smooth strawberry glaze for a perfect balance of fruity and creamy. Ideal for celebrations or a special treat.

Ingredients

Scale

Strawberry Puree

  • 1 pound (454 grams) fresh strawberries, hulled and chopped

Cake Batter

  • 2 sticks (226 grams) unsalted butter, at cool room temperature
  • 2 cups (400 grams) granulated sugar
  • 4 large eggs, at room temperature
  • 2 1/2 cups (318 grams) all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon fine sea salt
  • 1 cup (227 grams) sour cream or full-fat Greek yogurt
  • Strawberry puree (from above, reduced and cooled)

Glaze

  • 1 (1.2 ounce / 34 grams) bag freeze-dried strawberries
  • 3 cups (375 grams) powdered sugar, sifted
  • 1/2 cup milk

Instructions

  1. Make the strawberry puree: In a blender or food processor, puree the hulled and chopped fresh strawberries until you have about 1 cup of smooth puree. Pour this puree into a small saucepan over medium-low heat and cook for approximately 30 minutes, stirring occasionally, until the volume is reduced by half. Remove from heat and allow to cool completely. This puree can be made a day ahead and refrigerated.
  2. Preheat oven and prepare mixing: Preheat your oven to 350°F (175°C). Attach the paddle attachment to an electric mixer.
  3. Cream butter and sugar: In the mixer’s bowl, beat the room temperature butter and granulated sugar on medium-high speed until the mixture is light and fluffy, about 3 minutes. This aerates the batter and contributes to a tender crumb.
  4. Add eggs: Add the eggs one at a time, beating after each addition just until combined. Do not overmix to keep the batter light.
  5. Combine dry ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and sea salt to evenly distribute the leavening and salt.
  6. Mix wet ingredients: In a separate measuring cup, combine the sour cream with the cooled strawberry puree to create a creamy strawberry mixture.
  7. Combine batter: Alternately add the flour mixture and the sour cream-strawberry mixture to the butter-egg batter in three parts, starting and ending with the flour mixture. Mix on low speed until the batter is fully combined and smooth, without lumps.
  8. Prepare bundt pan: Generously grease a 10 to 12-cup Bundt pan with nonstick cooking spray, using a pastry brush to coat every crevice to ensure easy release.
  9. Bake the cake: Pour the batter into the prepared Bundt pan, smoothing the top evenly. Tap the pan gently on the counter to release any trapped air bubbles. Bake in the preheated oven for 50 to 60 minutes, or until a cake tester inserted in the center comes out clean.
  10. Cool cake: Remove from the oven and allow the cake to cool in the pan on a wire rack for 10 minutes. Then, carefully invert the cake onto a serving platter and let it cool completely.
  11. Make the strawberry glaze: In a blender or food processor, pulverize the freeze-dried strawberries into a fine powder. In a medium bowl, whisk together the strawberry powder, sifted powdered sugar, and milk until thick but pourable glaze forms.
  12. Glaze the cake: Pour the glaze evenly over the cooled Bundt cake. Allow the glaze to set for about 20 minutes until it is no longer wet to the touch before serving.

Notes

  • The strawberry puree can be prepared up to a day ahead and stored in the refrigerator to save time.
  • Make sure your butter and eggs are at room temperature for better mixing and a tender cake texture.
  • If the cake sticks to the pan, run a thin spatula around the inner tube of the Bundt pan to help release it.
  • The freeze-dried strawberry powder adds a natural strawberry flavor to the glaze without adding liquid that would thin it out.
  • You can substitute full-fat Greek yogurt for sour cream if preferred; it adds moisture and tang.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Bundt Cake, Strawberry Cake, Bundt Cake Recipe, Fresh Strawberry Cake, Strawberry Glaze Cake, Moist Strawberry Cake

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Find it online: https://dishesbyharry.com/strawberry-bundt-cake-with-strawberry-glaze-recipe/