Best 4 Strawberry Bundt Cake From Scratch Cake Decorist Recipes

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 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.

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.