Ultimate Fresh Strawberry Bundt Cake Recipe

Introduction

This Ultimate Fresh Strawberry Bundt Cake is a delightful way to celebrate fresh strawberries in a moist, flavorful dessert. With a luscious strawberry purée folded into the batter and a creamy strawberry icing, it’s perfect for any occasion that calls for a special treat.

Ingredients

• 1 pound fresh strawberries, hulled and sliced in half
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil or canola oil
• 1 cup whole buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/2 cups all purpose flour
• 1 (3.4 ounce) package vanilla flavored instant pudding mix
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1-2 drops red food coloring gel (optional)
• Optional garnish: extra strawberries
• 1 (1.2 ounces or 34 grams) package freeze-dried strawberries
• 1/4 cup butter, softened to room temperature
• 4 ounces cream cheese, softened to room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk or milk of choice (to loosen the icing)

Instructions

1. Step 1: Prep the strawberries by blending the fresh strawberries into a purée. Pour the purée into a small saucepan over medium heat and cook down, stirring occasionally, until it reduces to about half its original size and thickens into a paste. Remove from heat and let cool.
2. Step 2: Preheat your oven to 325°F. Prepare a 10-inch bundt pan by spraying generously with baking spray or greasing with butter and flour. Set aside.
3. Step 3: In a large mixing bowl, whisk together eggs, sugar, oil, buttermilk, vanilla extract, and almond extract until fully combined.
4. Step 4: Add flour, instant pudding mix, salt, and baking powder to the wet mixture. Fold the dry ingredients in gently using a rubber spatula until just combined. Fold in the cooled strawberry purée. If desired, add red food coloring gel and stir to enhance the color. Pour the batter into the prepared bundt pan.
5. Step 5: Tap the bundt pan on the counter to evenly distribute the batter.
6. Step 6: Bake for 1 hour and 10 minutes, or until a toothpick inserted into the cake comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack and let cool completely.
7. Step 7: To make the strawberry icing, pulse freeze-dried strawberries in a blender or food processor until fine powder forms. Set aside.
8. Step 8: In a stand mixer bowl with the paddle attachment (or using a hand mixer), beat butter and cream cheese on medium speed until smooth, about 2-3 minutes. Gradually add powdered sugar and continue beating until fully combined.
9. Step 9: Add vanilla extract and strawberry powder to the icing mixture, mixing to combine. Pour in milk gradually to loosen the icing, mixing until smooth.
10. Step 10: Pour the icing over the cooled cake and let it set for a few minutes before serving.
11. Step 11: Slice the cake with a sharp knife, garnish with extra strawberries if desired, and enjoy!

Tips & Variations

• For extra moisture, be sure not to overbake the cake; check with a toothpick a few minutes before time is up.
• If fresh strawberries are out of season, frozen can be used for the purée—just thaw and drain excess liquid before cooking down.
• The almond extract adds a nice depth of flavor, but you can omit it if you prefer a pure strawberry taste.
• Red food coloring is optional; the natural strawberry purée often gives a lovely pink hue already.
• Store-bought strawberry powder can substitute freeze-dried strawberries if needed.

Storage

Store the cake covered at room temperature for up to 2 days or refrigerated for up to 5 days. Keep icing intact by covering loosely with plastic wrap. To reheat, bring slices to room temperature or warm gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a bundt pan?

Yes, you can bake this in a regular 9×13-inch pan or two 8-inch round pans. Adjust baking time accordingly and check for doneness with a toothpick.

What can I use instead of buttermilk?

If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Ultimate Fresh Strawberry Bundt Cake Recipe

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★★★★★

4.6 from 88 reviews

This Ultimate Fresh Strawberry Bundt Cake is a moist, flavorful dessert bursting with fresh strawberry purée and enhanced with hints of vanilla and almond extract. The cake is complemented by a creamy strawberry-infused cream cheese icing made with freeze-dried strawberry powder, creating a luscious and visually stunning treat perfect for any occasion.

• Author: Zane
• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 35 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 pound fresh strawberries, hulled and sliced in half
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil or canola oil
• 1 cup whole buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/2 cups all purpose flour
• 1 (3.4 ounce) package vanilla flavored instant pudding mix
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1–2 drops red food coloring gel (optional)

Strawberry Icing Ingredients

• 1 (1.2 ounces or 34 grams) package freeze-dried strawberries
• 1/4 cup butter, softened to room temperature
• 4 ounces cream cheese, softened to room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk, or milk of choice (to loosen the icing)

Optional Garnish

• Extra fresh strawberries

Instructions

1. Prep the strawberries: Blend the fresh strawberries into a purée, then pour into a small saucepan over medium heat. Cook down, stirring occasionally, until the purée reduces to about half its original volume, resembling a thick paste. Remove from heat and let cool.
2. Prepare the bundt pan: Preheat your oven to 325°F and spray a 10-inch bundt pan generously with baking spray, ensuring all grooves are coated. Alternatively, use a butter and flour mixture for preparation. Set aside.
3. Mix wet ingredients: In a large bowl, whisk together eggs, granulated sugar, vegetable oil, buttermilk, vanilla extract, and almond extract until fully combined.
4. Add dry ingredients and strawberry purée: Fold in the flour, instant pudding mix, salt, and baking powder into the wet ingredients using a rubber spatula until just combined. Then fold in the cooled strawberry purée. If desired, add 1-2 drops of red food coloring gel and mix for vibrant color. Pour batter into the prepared bundt pan.
5. Even out the batter: Tap the bundt pan firmly against the counter to ensure the batter is evenly distributed and free of air pockets.
6. Bake the cake: Bake for 1 hour and 10 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for at least 15 minutes, then invert onto a wire rack and cool completely.
7. Make strawberry powder: Place freeze-dried strawberries in a blender or food processor and pulse to a fine powder. Set aside.
8. Prepare the icing: Using a stand mixer fitted with a paddle attachment or handheld mixer, beat softened butter and cream cheese on medium speed until smooth, about 2-3 minutes. Gradually add powdered sugar and continue beating until fully combined. Mix in vanilla extract and strawberry powder. Slowly add milk to loosen the icing and beat until smooth and spreadable.
9. Ice the cake: Pour the strawberry cream cheese icing over the cooled cake. Allow the icing to set for a few minutes before slicing.
10. Serve: Slice the cake with a sharp knife, garnish with extra fresh strawberries if desired, and enjoy your fresh strawberry bundt cake.

Notes

• For best results, ensure the strawberry purée is thick and well-reduced to prevent excess moisture in the cake.
• The red food coloring gel is optional but enhances the vibrant strawberry color.
• Make sure all ingredients for the icing are softened to room temperature to achieve a smooth consistency.
• Use a piping bag or offset spatula to apply the icing evenly if preferred.
• The cake can be stored covered at room temperature for 2 days or refrigerated for up to 5 days.

Keywords: Strawberry Bundt Cake, Fresh Strawberry Cake, Cream Cheese Icing, Strawberry Dessert, Bundt Pan Cake