Best 2 Strawberry Bundt Cake With Lemon Glaze Drizzle Uses Cake Mix Recipes

Indulge in the delectable flavors of a Strawberry Bundt Cake, elevated with a zesty Lemon Glaze Drizzle. This delightful treat is a symphony of sweet and tangy flavors, sure to tantalize your taste buds. Each bite offers a moist and fluffy texture, complemented by the vibrant burst of fresh strawberries. The luscious lemon glaze adds a refreshing touch, creating a perfect balance of sweetness and acidity. This irresistible cake is a delightful addition to any occasion, be it a festive gathering or an intimate tea party. Embark on a culinary journey with our carefully curated recipes, guiding you through the steps of creating this masterpiece. Discover the secrets of achieving a moist and tender crumb, the art of incorporating juicy strawberries, and the technique for crafting a glossy and flavorful lemon glaze. Let your kitchen transform into a haven of sweet aromas as you embark on this delightful baking adventure.

Here are our top 2 tried and tested recipes!

FRESH STRAWBERRY BUNDT CAKE

Fresh Strawberry Bundt Cake image

Strawberries from the farmers' market are tiny, packed with flavor, red all of the way through, and they put their supermarket counterparts to shame. This summery Bundt packs a double dose of strawberry flavor, so use the very best ones you can find. (You'll need 1 pound of strawberries for the cake and glaze.) A couple of tips for Bundt unmolding success: Make sure to butter and flour the pan generously and evenly, and let the cake cool for 15 minutes on a cooling rack, then flip it out on to the rack to cool completely. Don't worry too much if your cake isn't perfect: The blanket of pink glaze will cover many mistakes.

Provided by Yossy Arefi

Categories cakes, dessert

Time 2h

Yield 12 servings

Number Of Ingredients 15

Ingredients

3/4 cup/170 grams unsalted butter (1 1/2 sticks), softened, plus more for greasing the pan
3 cups/385 grams all-purpose flour, plus more for the pan
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 1/4 teaspoons kosher salt
1 3/4 cups/350 grams granulated sugar
Zest from 1 lemon (about 1 teaspoon)
3 large eggs, at room temperature
1 1/4 cups/300 milliliters whole-milk yogurt, not Greek
1/4 cup/60 milliliters fresh lemon juice
1 teaspoon vanilla extract
2 3/4 cups fresh strawberries (about 1 pound/410 grams), hulled and chopped into 1/2-inch pieces
1/4 cup/40 grams strawberries
2 cups/245 grams confectioners' sugar (unsifted)
2 to 3 teaspoons fresh lemon juice

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.

Nutrition Facts : @context http, Calories 460, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 327 milligrams, Sugar 53 grams, TransFat 0 grams

STRAWBERRY BUNDT CAKE

Strawberry Bundt Cake image

A very quick and easy cake to prepare, yet so delicious and moist. No need to frost this cake, but you could and have it for that someones' special birthday, since it's such a pretty cake. I found this recipe in a 5 ingredient cookbook.

Provided by Cindi M Bauer

Categories Dessert

Time 1h

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (18 1/4 ounce) box strawberry cake mix (with pudding in the mix)
1 (3 ounce) box instant coconut cream pudding mix
1/3 cup vegetable oil
4 eggs
1 (3 ounce) box strawberry gelatin
1 cup water

Steps:

In a large bowl, add all the ingredients.
Beat for 2 minutes at medium speed.
Pour into a greased and floured 10-inch bundt pan.
Bake at 325 degrees for 55 to 60 minutes.
Cake is done when toothpick comes out clean.
Cool for 20 minutes before removing from pan.
No need to frost, but you could with a commercial vanilla icing.
Note: The boxed instant pudding used for this recipe should be (3.4 ounce).

Tips:

For a more intense strawberry flavor, use fresh strawberries instead of frozen. If using frozen strawberries, thaw them completely before using.
To ensure even baking, make sure your oven is preheated to the correct temperature before placing the cake in the oven.
Do not overmix the batter, as this can result in a tough cake. Mix just until the ingredients are combined.
To prevent the cake from sticking to the pan, grease and flour the bundt pan before pouring in the batter.
Allow the cake to cool completely before glazing. This will help the glaze set properly.
For a neater glaze, use a spoon to drizzle the glaze over the cake, rather than pouring it directly from the bowl.

Conclusion:

This strawberry bundt cake with lemon glaze drizzle is a delicious and easy-to-make dessert that is perfect for any occasion. The moist cake is packed with strawberry flavor, and the lemon glaze adds a delightful tanginess. Whether you are a seasoned baker or a beginner, this recipe is sure to impress. So next time you are looking for a sweet treat, give this strawberry bundt cake a try.