Best 4 Fresh Strawberry Bundt Cake Recipes

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.

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-SWIRL BUNDT CAKE

Steps:

• Preheat oven to 350°F, with a rack in center. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Whisk together egg whites, milk, and vanilla. Beat butter with 1 3/4 teaspoons salt, baking powder, and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
• Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour. (You should have about 7 cups batter.) Separate 2 cups batter and stir in freeze-dried strawberries.
• Transfer 1/4 cup strawberry batter to a small bowl; stir in pink gel paste until combined. Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color.
• Spoon 2 1/2 cups vanilla batter into bottom of pan. Top with all of strawberry batter, then remaining vanilla. Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of places to further marble.
• Place pan in oven; reduce temperature to 325°F. Bake until top of cake springs back when lightly touched, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
• Stir together strawberries, remaining 3 tablespoons granulated sugar, and a pinch of salt; let stand until sugar dissolves, about 15 minutes. Meanwhile, beat cream with confectioners' sugar on high speed to soft peaks. Dust cake with more confectioners' sugar and serve with whipped cream and macerated berries.

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.