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Strawberry Bundt Cake

Strawberry Bundt Cake

This Strawberry Bundt Cake is a delicious dessert made with fresh strawberries and simple ingredients for a moist, easy-to-make treat.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling Time 5 minutes
Total Time 1 hour 5 minutes
Course Dessert
Cuisine American
Servings 8 slices
Calories 610 kcal

Equipment

  • Electric mixer
  • 10-inch bundt pan
  • nonstick baking spray

Ingredients
  

  • 1.5 cups fresh strawberries
  • 3 cups all-purpose flour
  • 1 tablespoon baking powder
  • 0.5 teaspoon salt
  • 3 oz strawberry jello powder
  • 0.5 cup unsalted butter softened at room temperature
  • 0.5 cup vegetable oil
  • 1.5 cups granulated sugar
  • 4 large eggs room temperature
  • 0.5 cup whole milk
  • 1 tablespoon vanilla extract

Strawberry Glaze

  • 1.5 cups powdered sugar
  • 2 tablespoons strawberry puree
  • 1 teaspoon strawberry jello powder
  • 2 tablespoons whole milk

Instructions
 

  • Preheat the oven to 350° F. Grease a bundt pan with nonstick baking spray. Grease it very generously, otherwise the cake will stick. Set aside.
  • Put the strawberries in a food processor and blend until the strawberries are pureed. Set aside 2 tablespoons for the glaze. Set aside 1 teaspoon of strawberry jello powder for the glaze.
  • In a medium mixing bowl, whisk the flour, baking powder, salt, and strawberry jello powder until combined.
  • In a separate large mixing bowl, beat the softened butter, oil, and sugar until light and fluffy. Add the eggs, vanilla extract, and strawberry puree. Mix until combined. Add the dry mixture, alternating with the milk until completely combined.
  • Pour the batter into the prepared bundt pan. Bake for 45-50 minutes or until a knife can be inserted and come out clean. Once the cake comes out of the oven, loosen it up with a butter knife. Allow the cake to cool for about 5 minutes before removing from the pan. Allow the cake to finish cooling while making the glaze.
  • Add the glaze ingredients into a bowl and whisk until smooth and combined. Pour the glaze over the cooled bundt cake and allow it to drip down the sides. Top with fresh sliced strawberries and enjoy!

Notes

The three most important tips are to generously grease your bundt pan, don't overmix the cake batter, and don't overbake the cake! I highly recommend using a baking spray instead of butter to grease your bundt pan. The first time I made this cake, I used butter, and it stuck to the pan. Definitely use nonstick baking spray and use a generous amount so the cake doesn't stick. The second the cake comes out of the oven, run a butter knife along the sides of the pan and the center to loosen the cake. Allow the cake to cool on a cold surface (not on top of your hot oven) before inverting it onto a plate.

Nutrition

Serving: 1sliceCalories: 610kcalCarbohydrates: 110gProtein: 10gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.5gCholesterol: 126mgSodium: 246mgPotassium: 319mgFiber: 2gSugar: 72gVitamin A: 524IUVitamin C: 18mgCalcium: 119mgIron: 3mg
Keyword Cake, dessert, Easy Recipe, moist cake, strawberry, Strawberry Bundt Cake
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