Homemade Strawberry Bundt Cake
A Moist, From-Scratch Cake Bursting with Real Strawberry Flavor
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Caramel
Salad
Yield: 12–14 servings
Prep Time: 40 minutes
Bake Time: 60–70 minutes
Cooling Time: 1 hour
Total Time: About 2½ hours
Introduction
There’s something timeless and elegant about a Bundt cake. Its sculpted curves and golden crust make it look impressive, yet it’s surprisingly simple to prepare. When infused with real strawberries—not artificial flavoring or gelatin—you get a cake that tastes vibrant, fresh, and naturally sweet. This Homemade Strawberry Bundt Cake celebrates real fruit, buttery richness, and a soft, tender crumb that melts in your mouth.
Unlike recipes that rely on boxed mixes, this version builds flavor from the ground up. Fresh strawberries are reduced to intensify their sweetness and eliminate excess moisture. The batter is carefully balanced with butter, sugar, eggs, and buttermilk to create a moist, velvety texture. Finally, a glossy strawberry glaze cascades down the ridges, adding both beauty and an extra layer of fruity flavor.
Whether you're baking for a spring brunch, a birthday celebration, Mother’s Day, or simply to use up seasonal strawberries, this cake delivers bakery-quality results right from your kitchen.
Ingredients
For the Strawberry Reduction
3 cups (450g) fresh strawberries, hulled and chopped
1 tablespoon fresh lemon juice
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Caramel
Salad
For the Cake Batter
3 cups (375g) all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (226g) unsalted butter, softened
2 cups (400g) granulated sugar
4 large eggs, room temperature
1 tablespoon pure vanilla extract
½ teaspoon almond extract (optional)
1 cup (240ml) buttermilk, room temperature
¾ cup cooled strawberry reduction
For the Strawberry Glaze
1 ½ cups (180g) powdered sugar
2–3 tablespoons strawberry reduction or puree
1 teaspoon lemon juice
1–2 tablespoons milk or cream (as needed)
Step 1: Make the Strawberry Reduction
Fresh strawberries contain a lot of water. Adding them raw to cake batter can make the texture soggy. Reducing them concentrates flavor while thickening the consistency.
Place chopped strawberries and lemon juice into a saucepan over medium heat.
Stir occasionally as the berries release juice and begin breaking down (about 5–8 minutes).
Reduce heat slightly and simmer for 15–25 minutes, stirring often, until the mixture thickens and reduces to about 1 cup.
Blend if you prefer a smooth texture.
Cool completely before using.
The reduction should resemble a thick jam. Cooling is crucial—warm puree can melt butter in the batter and affect structure.
Step 2: Prepare the Bundt Pan
Bundt pans have detailed designs that require proper greasing.
Thoroughly coat every crevice with softened butter or nonstick baking spray.
Lightly dust with flour and tap out excess.
Preheat your oven to 350°F (175°C).
Step 3: Combine Dry Ingredients
In a medium bowl, whisk together:
Flour
Baking powder
Baking soda
Salt
Whisking ensures even distribution and prevents pockets of leavening agents.
Step 4: Cream Butter and Sugar
In a large mixing bowl, beat softened butter on medium speed until creamy (about 1–2 minutes). Gradually add sugar and beat for 3–5 minutes until pale and fluffy.
This step incorporates air, which helps create a light texture. Proper creaming is key to a tender crumb.
Step 5: Add Eggs and Flavorings
Add eggs one at a time, mixing well after each addition. Scrape down the bowl as needed.
Mix in vanilla and almond extracts.
The batter may appear slightly curdled—this is normal and will smooth out once flour is added.
Step 6: Alternate Dry Ingredients and Buttermilk
Reduce mixer speed to low.
Add flour mixture in three additions, alternating with buttermilk:
Flour
Buttermilk
Flour
Buttermilk
Flour
Mix just until combined. Overmixing develops gluten and leads to a dense cake.
Gently fold in ¾ cup cooled strawberry reduction. The batter will take on a soft pink hue.
Step 7: Bake
Pour batter evenly into prepared Bundt pan. Smooth top and gently tap pan on counter to remove air bubbles.
Bake for 60–70 minutes.
The cake is done when:
A toothpick inserted comes out clean or with a few moist crumbs.
The cake springs back when lightly pressed.
Avoid opening the oven during the first 45 minutes.
Step 8: Cool Properly
Cool cake in pan for 15–20 minutes.
Invert onto a wire rack and allow to cool completely before glazing.
Cooling fully prevents glaze from melting and sliding off.
Step 9: Prepare Strawberry Glaze
In a bowl, whisk powdered sugar, strawberry reduction, and lemon juice.
Add milk gradually until glaze is thick yet pourable.
It should slowly drip down the sides of the cake, not run off completely.
Step 10: Glaze and Decorate
Once cake is fully cooled:
Place on serving plate.
Spoon glaze over top, letting it cascade naturally.
Optional garnishes:
Fresh strawberry slices
White chocolate drizzle
Powdered sugar dusting
Mint leaves
Allow glaze to set for 15–20 minutes before slicing.
Texture and Flavor
This cake is:
Moist and tender
Buttery yet light
Naturally strawberry-forward
Slightly tangy from lemon
Perfectly balanced in sweetness
The reduction ensures authentic fruit flavor in every bite.
Storage
Room temperature (airtight): 2 days
Refrigerator: up to 5 days
Freezer (unglazed): 2 months
Bring to room temperature before serving for best texture.
Variations
Strawberry Lemon Bundt
Add 1 tablespoon lemon zest to batter for brightness.
Strawberry Cream Cheese Swirl
Layer sweetened cream cheese mixture between half the batter before baking.
Chocolate Strawberry
Fold in 1 cup mini chocolate chips.
Strawberry Shortcake Style
Serve with whipped cream and fresh berries.
Troubleshooting
Cake stuck in pan?
Likely insufficient greasing. Use baking spray with flour next time.
Dense texture?
Overmixing or expired leavening agents.
Too pale?
Natural strawberry cakes are soft pink. Add natural food coloring if desired.
Baking Tips for Success
Use room temperature ingredients.
Measure flour correctly (spoon and level).
Do not rush cooling.
Let cake rest overnight for enhanced flavor.
Serving Ideas
Perfect with:
Fresh whipped cream
Vanilla ice cream
Afternoon tea
Iced coffee
Sparkling lemonade
Why This Recipe Works
Reducing strawberries prevents excess moisture while intensifying flavor. Creaming butter properly incorporates air for lift. Buttermilk adds tenderness and slight tang. The glaze amplifies fruitiness and enhances presentation.
The Bundt shape allows even baking while creating a stunning design without complicated decoration.
Final Thoughts
Homemade Strawberry Bundt Cake is a celebration of real ingredients and simple baking techniques. It proves you don’t need artificial flavorings to achieve vibrant strawberry taste. With its moist crumb, natural fruit flavor, and elegant presentation, this cake feels special enough for celebrations yet comforting enough for everyday indulgence.
Take your time with each step, especially the strawberry reduction and creaming process. The reward is a cake that tastes fresh, flavorful, and beautifully balanced.
Slice generously, share warmly, and enjoy the sweet satisfaction of baking something truly homemade.
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