Strawberry Bundt Cake From Scratch Recipes

STRAWBERRY BUNDT CAKE FROM SCRATCH

Steps:

• Place the rack in the center and preheat the oven to 350 degrees Fahrenheit. Afterward, grease and evenly flour the surface of the bundt pan.
• In a mixing bowl, whisk together baking powder, flour, salt, and baking soda. Then, set aside.
• In a mixing bowl of a hand or stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Then, add sugar and lemon zest. After that, whip the mixture on medium-high speed until well incorporated.
• Next, set the mixer on low and gradually beat in the eggs making sure each piece is well incorporated before adding the next. Afterward, add vanilla and beat on medium speed; scrape down the bowl's side using a rubber spatula to get the debris.
• Then, beat in the flour mixture and yogurt alternately at low speed until it is mixed. After that, add the diced strawberries and mix them into the batter for at least 30 seconds.
• Next, detach the bowl from the mixer, and scrape the excess batter on the bowl's corners. Then, pour 1/4 of the batter into the greased Bundt pan first; make sure to avoid the strawberries from sinking to the bottom. Afterward, using an angled spatula, smoothen and flatten the pan's top, tap the pan a few more times on the counter to release any bubbles.
• Next, place in the oven. Then, bake for approximately an hour until a skewer inserted into the cake center comes out clean.
• Finally, allow to cool for at least 25 minutes in the pan, then transfer to a wire and turn out to cool completely.

FRESH STRAWBERRY BUNDT CAKE

Steps:

• Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
• With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
• Add the flour mixture all at once and mix on low until almost completely combined.
• Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
• Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
• When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.

HOMEMADE STRAWBERRY BUNDT CAKE RECIPE

Steps:

• 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).
• 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.
• 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!

STRAWBERRY BUNDT CAKE

Steps:

• Preheat oven to 350 degrees F. Grease a 10-12 cup Bundt pan.

SUPER MOIST STRAWBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350° F and generously spray a bundt pan with baking spray. Blend the strawberries and lemon juice until smooth and creamy, set aside.
• In the bowl of a stand mixer or hand mixer, add the softened butter and sugar and mix on low speed for 2 minutes or until light and fluffy. Add the eggs one at a time mixing in between each addition.
• Combine the dry ingredients in one bowl or on a large piece of parchment paper. Add the yogurt to the strawberry mixture and mix. Alternate adding the dry ingredients by thirds with the wet ingredients by half to the batter. Make sure to start and end with the dry ingredients.
• Mix on medium speed, scraping down as needed until the batter is thick and smooth.
• Pour into the bundt pan and bake for 40- 45 mins.
• The cake is done when the top is firm and golden brown. Cool the cake for 10 minutes in the pan, then flip and invert onto a wire rack.
• Pulverize freeze dried strawberries or crush them in a plastic bag with a rolling pin. In a small bowl add the strawberries, confectioners sugar, and milk. Stir till the glaze forms.

STRAWBERRY MINI BUNDT CAKES

Steps:

• Preheat oven to 180°C. Grease a mini bundt tray well with non-stick spray.
• Cream the butter and sugar together until light and fluffy.
• Add the egg and vanilla extract and beat well.
• In a separate bowl, sift together the cake flour, salt and baking powder.
• Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
• Fill the bundt about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
• Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
• Beat the cream cheese a medium size bowl until smooth.
• Add in the icing sugar and continue mixing.
• Add in the first tablespoon of milk to see what your consistency is like. You may need a further 1 or 2 spoonfuls of milk until the icing is a drizzle consistency.
• Drizzle the cream cheese icing over the cooled bundts, allowed it to fall over the sides.
• Top each cake with a washed and dried edible flower.
• Enjoy!

FRESH STRAWBERRY BUNDT CAKE RECIPE

Steps:

• Preheat oven to 375 degrees F. Grease and flour a 10-inch Bundt pan (10-15 cup pan). In a large bowl, sift together 2 1/4 cups of flour, baking soda, and salt. Mix in the lemon zest and set aside.
• In a separate bowl, use an electric mixer to cream together the butter and sugar until light and fluffy, 3-5 minutes. Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until incorporated.
• Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter.
• Pour the batter into the Bundt pan. Place in the oven and reduce the temperature to 325 degrees F. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
• Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely. Once cooled whisk together the remaining 2 tablespoons of lemon juice and the powdered sugar. Drizzle over the top of the cake.

STRAWBERRY POUND CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a fluted tube pan (such as Bundt®).
• Beat butter and cream cheese together in a large mixing bowl until smooth. Add sugar and beat until smooth and fluffy. Add vanilla extract and beat in eggs one at a time. Add 1 cup of flour and baking powder and mix until smooth. Beat in another 1 cup of flour until smooth; mix in remaining flour. Fold in strawberries gently. Spoon batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely and serve.

STRAWBERRY BUNDT CAKE WITH STRAWBERRY GLAZE

Steps:

• Wash, hull, and chop the strawberries and place them in a large bowl. Stir in the sugar and allow to stand for 30 minutes prior to making the cake so they can release their natural juices
• Grease and flour a 10-inch bundt pan set aside.
• In a large bowl, sift the flour and the baking powder. Set aside.
• In a separate bowl, use an electric mixer to cream together the shortening, butter, and sugar, until smooth. Add the eggs, one at a time, beating thoroughly after each addition. Alternate the dry and wet mixtures to the creamed mixture, one at a time. Add some of the flour and baking powder to the creamed mixture, incorporated, then add some milk. When both the flour mixture and the milk are combined, add in the vanilla.
• Stir in 1 cup of the macerated strawberries and half of the juice to the cake batter. Stir well to incorporate.
• Pour the batter into prepared bundt pan. Place the bundt pan into a COLD OVEN, then turn on the oven; set the temperature to 325 degrees F. Bake for 1 hour 30 minutes, or until a toothpick comes out clean when inserted into the cake.
• Cool the cake for 10 to15 minutes in the pan, then run a knife around edges to loosen and remove cake carefully to a rack, while making the glaze.
• In a small bowl, whisk the melted butter, sugar until the sugar dissolves. Stir in the remaining cup of macerated strawberries, with juice. If the mixture is too dry add some water or milk (see notes), a little at the time, to loosen up the sugar mixture enough to make a glaze. Pour the strawberry glaze over the cake while still warm.

STRAWBERRY BUNDT CAKE

Steps:

• Preheat the oven to 325 degrees F. Butter and flour a 10-inch bundt pan, making sure to thoroughly grease all the nooks and crannies. Place on a baking sheet and set aside.
• In a small bowl or liquid measuring cup, combine the buttermilk and vanilla extract. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Add the orange zest and press it into the dry ingredients using clean hands, breaking up any clumps. Whisk the ingredients once again to distribute the zest.
• In a stand mixer fitted with the paddle attachment, cream the butter and sugar on medium-high for approximately 5 minutes, until light and fluffy. Scrape down the bowl with a spatula.
• Turn the mixer speed to low. Add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Don't rush. Scrape down the bowl after the second and fourth egg.
• Turn the mixer to medium-low. Alternate between adding the buttermilk and flour mixtures, starting and ending with the buttermilk. Scrape the bowl all the way to the bottom to ensure there are no patches of dry ingredients. Use a spatula to stir in the strawberries by hand.
• Transfer the batter to the prepared pan, evening out the top with a spatula. Bake the cake for 1 hour 15 minutes, or until a toothpick comes out clean. Allow to cool for 10-15 minutes, then turn the cake out onto a cooling rack.
• While the cake is baking (or cooling), prepare the topping. In a medium bowl, stir together the strawberries, sugar and liqueur, if using. Cover with plastic or a clean dish towel, and place in the refrigerator for at least 30 minutes, stirring periodically. Before serving, top the cake with the macerated strawberries. If using, sift some confectioners' sugar over the cake.

STRAWBERRY LEMON BUNDT CAKE RECIPE

Steps:

• Preheat oven to 375 and grease a 10-inch bundt pan. Set aside.
• Sift together 2 1/4 c. of flour and baking soda. Mix in the zest of 1 lemon and set aside.
• Cream together the butter and sugar until fluffy. Beat in the eggs 1 at a time then add the lemon juice. Alternate adding the flour mixture and 7Up, mixing just until incorporated.
• Toss the strawberries with 1/4 c. of flour and gently mix into the batter.
• Pour the batter into the bundt pant and place in the oven. Reduce temperature to 325 and bake for 60 minutes or until a toothpick inserted into the center comes out clean.
• Allow to cool for 20 minutes in the pan then turn out onto a wire rack and cool completely.
• Whisk together 1 3/4 tablespoons of lemon juice with the powdered sugar and drizzle over the cake.

FRESH STRAWBERRY BUNDT CAKE

Steps:

• Preheat oven to 350F. Grease and flour your bundt pan (regular 10 cup bundt pan). I personally prefer to use baking spray for bundt pans.
• Combine first 3 ingredients in a large bowl; beat with a mixer at medium speed until light and fluffy. Add eggs, beating until incorporated. Stir in vanilla, lemon rind, and 2 tablespoons lemon juice.
• In a large bowl, combine flours, baking powder, soda, and salt; set aside. Combine yogurt and coconut milk (or regular milk). Add flour mixture and yogurt mixture alternately to margarine mixture, beginning and ending with flour mixture. Toss the strawberries in the remaining 2 Tablespoons flour. Gently fold in the strawberries.
• Spoon batter into prepared bundt pan. Bake at 350° for 55 minutes or until a wooden pick inserted in center comes out clean. Cool cake in pan 15 minutes.
• Remove from pan; cool on wire rack. Once cooled whisk together the remaining 2 Tb. of lemon juice and the powdered sugar. If you need your glaze to be thicker, add more powdered sugar. If you like it thinner, adjust with more lemon juice. Drizzle on the glaze. Enjoy!

STRAWBERRY BUNDT CAKE

Steps:

• Combine butter and sugar with an electric mixer. Then blend the eggs into the butter (1 egg at a time).
• Add vanilla, lemon juice, and lemon zest to the batter. Mix just to combine.
• Sift 2 1/2 cups flour, baking powder, and salt into a separate bowl using a sifter.
• Add a little bit of the sifted flour to the batter (about 1/2 cup at time). Then a little bit of buttermilk. Keep switching flour, then buttermilk, mixing in between.
• Combine 1 tbsp flour with the chopped strawberries. Then fold the strawberries into the batter using a spatula.
• Pour the batter into a greased bundt cake pan. Bake at 340 degrees Fahrenheit for 1 hour (or until a toothpick comes out clean after piercing the center of the cake). Once it's baked, remove the cake from the bundt pan and let it cool on a cooling rack.
• Combine the powdered sugar with 1 tbsp milk and 1 tsp lemon juice. Pour this glaze over the cooled bundt cake. Top with fresh strawberries.

HOMEMADE EGGLESS STRAWBERRY BUNDT CAKE

Steps:

• Preheat the oven to 350º F (180º C). Using a baking spray, generously grease the cake pan. I used a Bundt pan 12-cup capacity.
• In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
• In another bowl, stir together strawberry puree, oil, buttermilk, and vanilla extract. Set aside.
• In a large bowl, beat butter and sugar until creamy with an electric mixer on medium-high speed for about 3 - 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
• Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add the buttermilk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. If using, add the food coloring and mix until incorporated. The batter is thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
• Pour the cake mixture into the prepared pan. Bake for 40 - 50 minutes (for a bundt pan, if you are using another type of pan see note for baking times), or until a skewer comes out clean when poked in the center. NOTE: Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
• Once done, remove from the oven and allow to cool for 15 minutes inside the pan. Then, invert the cake onto a wire rack or serving dish. Allow cooling completely before icing and serving.
• Whisk the confectioners' sugar, strawberry puree, and lemon juice together. It will be very thick. Whisk in 1 or more tablespoons of milk, depending on how thick you'd like the glaze. Drizzle over the cake.

STRAWBERRY BUNDT CAKE

Steps:

• Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a bundt pan. Set aside.
• In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until pale (approximately 3 minutes). Add the eggs and egg white one at a time, allowing each to incorporate before adding the next one and scraping the. Scrape down the sides of the bowl when necessary.
• Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk. Gently fold in strawberries by hand.
• Pour batter into the prepared bundt pan. Bake cake for 55-60 minutes or until a toothpick inserted comes out clean and the tops is lightly browned. Remove from oven and allow to cool for 15 minutes on a wire cooling rack. Using oven mitts, carefully flip the bundt cake onto your serving dish/platter. To do this: flip the serving dish/platter over and place on top of the cooling bundt pan. Flip everything over and allow cake to cool completely in the pan, sitting on the serving dish. When cake is completely cool, lift pan off of the cake.
• Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
• When you are ready to frost the cake, pour the chocolate chips into a small bowl. Set aside.
• In a small saucepan over medium heat, heat the heavy cream and strawberry powder (approximately 2 Tablespoons at the powdered stage) while whisking occasionally until steaming. Remove from heat and pour over the chocolate chips. Whisk the chocolate and the liquid together until it it smooth. Allow to cool for 15 minutes.
• Pour the cooled ganache evenly over the bundt cake and allow ganache to set before serving (about 1 hour). You can speed up this process by putting cake in the fridge. Store leftovers at room temperature, up to 5 days. Cake freezes well, up to 3 months. Thaw in refrigerator overnight.

MINI STRAWBERRY BUNDT CAKES

Steps:

• Preheat the oven to 350 F. Grease and flour a regular bundt pan or a 6 mini bundt cake pan and set aside.
• In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together on medium high speed for 2 minutes. Add in the eggs and continue beating. Next, add in the milk, sour cream, strawberry flavoring and vanilla extract.
• In a medium sized bowl, whisk together the flour, baking powder and salt. Add the flour mixture and jello into the wet mixture and stir just until combined. Drop in a few drops of food coloring and mix until all of the batter is colored.
• Pour batter into the prepared bundt pan and place into the oven to bake. If you are baking in a regular bundt pan, bake for 55 minutes or until a toothpick inserted comes out clean. If you are baking mini bundt cakes, bake for 30 minutes or until a toothpick inserted comes out clean or with moist crumbs. Remove from the oven and place onto a cooling rack to cool.
• While the cake is cooling, make the glaze by whisking all of the ingredients together in a small bowl.
• Remove cake from bundt pan and place onto a plate or cake stand. Once cakes are cooled completely to room temperature, pour glaze over top and let set for 5 minutes before serving.