Ultimate Fresh Strawberry Bundt Cake Recipe
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.
- 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
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
- 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.
- 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.
- Mix wet ingredients: In a large bowl, whisk together eggs, granulated sugar, vegetable oil, buttermilk, vanilla extract, and almond extract until fully combined.
- 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.
- Even out the batter: Tap the bundt pan firmly against the counter to ensure the batter is evenly distributed and free of air pockets.
- 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.
- Make strawberry powder: Place freeze-dried strawberries in a blender or food processor and pulse to a fine powder. Set aside.
- 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.
- Ice the cake: Pour the strawberry cream cheese icing over the cooled cake. Allow the icing to set for a few minutes before slicing.
- 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
