Indulge in the delightful flavors of summer with our irresistible Strawberry Bundt Cake, a treat that promises to elevate your dessert game! This moist and fluffy cake, bursting with fresh strawberries and drizzled with a sweet glaze, is not just a feast for the taste buds but also a stunning centerpiece for any occasion. Whether you're hosting a garden party or simply craving a sweet escape, this cake will have your guests begging for seconds. Get ready to impress with every slice—let's dive into the recipe that will make your kitchen the heart of the home!
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups sugar
- 1/2 cup butter, softened
- 1 cup milk
- 3 eggs
- 1 tbsp vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1/2 cup powdered sugar (for drizzle)
- 1-2 tbsp milk (for drizzle)
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt cake pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy, using an electric mixer on medium speed. This should take approximately 3-4 minutes.
- Add eggs one at a time to the butter-sugar mixture, beating well after each addition. Mix in the vanilla extract until fully incorporated.
- In a separate bowl, sift together the all-purpose flour and baking powder. Gradually add the dry ingredients to the wet mixture, alternating with milk, mixing on low speed until just combined.
- Gently fold in the chopped fresh strawberries, being careful not to overmix. The strawberries should be evenly distributed throughout the batter.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to ensure even distribution.
- Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean. The cake should be golden brown and slightly pulling away from the pan's edges.
- Remove from the oven and let the cake cool in the pan for 10-15 minutes. Then, carefully invert onto a wire cooling rack to cool completely.
- For the drizzle, whisk together powdered sugar and milk in a small bowl until smooth. The consistency should be thin enough to drizzle but not too runny.
- Once the cake is completely cooled, use a spoon or piping bag to drizzle the sugar glaze over the top of the bundt cake in a decorative pattern.
- Let the glaze set for 10-15 minutes before slicing and serving. Optionally, garnish with fresh strawberry slices or mint leaves.
Tips
- Proper Greasing: Ensure your bundt pan is well-greased and floured to avoid any sticking issues. Pay special attention to the crevices, as this will help the cake release smoothly after baking.
- Room Temperature Ingredients: For the best results, use room temperature butter, eggs, and milk. This helps create a smoother batter and ensures even baking.
- Don’t Overmix: When folding in the strawberries, be gentle to avoid breaking them up too much. Overmixing can lead to a dense cake.
- Check for Doneness: Start checking your cake at the 45-minute mark. Insert a toothpick into the center; if it comes out clean, your cake is ready!
- Cooling Time: Allow the cake to cool in the pan for at least 10-15 minutes before inverting it onto a wire rack. This helps the cake set properly and reduces the risk of breaking.
- Glaze Consistency: When making the drizzle, aim for a smooth consistency that’s thin enough to drizzle but thick enough to hold its shape. Adjust the milk quantity as needed for the perfect texture.
- Garnish for Appeal: For an extra touch, consider garnishing your cake with fresh strawberry slices or mint leaves before serving. This not only enhances the presentation but adds a burst of color!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 55g
Protein: 6g
Fat: 16g
Saturated Fat: 9g
Cholesterol: 95mg
