Strawberries And Cream Bundt Cake Recipe is a moist, fruity cake made with fresh strawberries, creamy batter, and a sweet glaze for a rich dessert.
This delicious Strawberries And Cream Bundt Cake Recipe combines sweet strawberries with buttery batter and a smooth cream glaze that enhances every bite.
I made this cake because I saw a beautiful version being made and felt inspired to recreate it myself. I will now guide step by step through the preparation, baking, and glazing of this cake.
Why You’ll Love?
You’ll love Strawberries and Cream Bundt Cake Recipe for its tender, moist texture and the natural sweetness of fresh strawberries.
The creamy batter creates a rich, flavourful cake that melts in the mouth. Each slice is enhanced by a delicate glaze that adds subtle sweetness and strawberry flavor.
The combination of fruitiness and creaminess makes every bite memorable, and the visually stunning cake draws attention, making it a delightful centrepiece for gatherings.
How To Prepare Strawberries And Cream Bundt Cake Recipe?
Recipe Overview
Preparation Time: 10 minutes
Cooking Time: 50 minutes
Total Time: 1 hour
Course: Dessert
Cuisine: Classic Dessert
Yield: 12 servings
Kitchen Utensils
- Bundt cake pan
- Mixing bowls (2–3)
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Fine mesh sieve (for powdered sugar)
- Cooling rack
Ingredients
For The Cake:
- 2 ¾ cups all purpose flour
- 2 cups fresh strawberries, diced
- 1 ½ cups granulated sugar or brown sugar
- 1 cup unsalted butter, softened
- 1 cup sour cream
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp lemon zest
- 1 cup buttermilk
- 6 oz heavy cream
- 1 cup milk, room temperature
For The Cream Glaze:
- 1 ½ cups powdered sugar
- 3 tbsp heavy cream
- ½ tsp vanilla extract
- ½ oz freeze dried strawberries
- Water, as needed
How To Make The Cake?
Step 1: Preheat And Get The Pan Ready
Set your oven to 350°F (175°C). Grease a bundt pan with butter or non stick spray, then lightly dust it with flour so the cake doesn’t stick.
Step 2: Mix The Wet Ingredients
In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream until everything is combined.
Step 3: Combine The Dry Ingredients
In another bowl, whisk together the flour, baking powder, baking soda, salt, and, if you like, some lemon zest. Gradually add this dry mix to the wet mixture, alternating with the buttermilk and milk. Start and end with the flour mixture, and mix just until everything comes together don’t overdo it.
Step 4: Fold In Strawberries And Cream
Carefully fold in the diced strawberries and heavy cream so they’re evenly spread throughout the batter. Be gentle here to keep the cake light and fluffy.
Step 5: Bake The Cake
Pour the batter into your prepared bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
Step 6: Make The Glaze And Finish
In a small bowl, mix together powdered sugar, crushed freeze dried strawberries, heavy cream, and vanilla extract. Add a little water if needed to make it pour able. Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Nutrition Facts Per Serving
| Nutrition | Amounts |
|---|---|
| Calories | 420 kcal |
| Carbohydrates | 55 g |
| Protein | 5 g |
| Fat | 20 g |
| Saturated Fat | 12 g |
| Sugar | 35 g |
| Fiber: | 2 g |
Strawberries And Cream Bundt Cake Recipe
The Strawberries And Cream Bundt Cake Recipe is a delightful dessert that pairs the sweet, juicy flavor of fresh strawberries with a rich, creamy batter made from sour cream, buttermilk, and butter.
Strawberries And Cream Bundt Cake Recipe tender, moist texture melts in your mouth, while the strawberry cream glaze adds a luscious finishing touch.
The bundt shape gives it a beautiful presentation, perfect for gatherings or celebrations. The main speciality of this cake is the perfect harmony of fruity freshness and creamy, indulgent richness in every bite.
Ways To Use It
1. Serve slices alongside a scoop of vanilla ice cream for an indulgent dessert.
2. Layer pieces in a trifle bowl, alternating with whipped cream and fresh strawberries for a striking dessert presentation.
3. Toast slices lightly to enjoy as a sweet breakfast treat with coffee or tea.
4. Crumble pieces over yogurt or pudding for added texture and fruity flavor.
5. Decorate the top with fresh berries and edible flowers to create an elegant centrepiece dessert.
Hot Tips Of Strawberries And Cream Bundt Cake Recipe
➣ Coat the diced strawberries lightly in flour before folding into the batter to prevent them from sinking to the bottom of the cake.
➣ Allow the cake to cool completely in the pan for 15 minutes before inverting to maintain its shape.
➣ Use room temperature eggs, butter, and milk for a smoother, well emulsified batter.
➣ Gently fold the strawberries into the batter to avoid crushing them and keeping pieces intact.
➣ Adjust the glaze consistency by adding small amounts of water gradually until it pours easily over the cake.
Healthy Nutrition Benefits
Strawberries and Cream Bundt Cake Recipe provides a balance of nutrients from fresh strawberries, which are rich in vitamin C, antioxidants, and dietary fiber.
The cake contains protein from eggs and healthy fats from butter and cream, supporting energy and satiety. Sour cream and milk add calcium and essential vitamins that contribute to bone health.
Each slice delivers a combination of natural fruit sweetness and moderate indulgence, offering a satisfying treat that can be enjoyed mindfully while contributing small nutritional benefits.
How To Store Leftovers?
Leftover Strawberries and Cream Bundt Cake Recipe should be stored in an airtight container to maintain freshness and prevent the cake from drying out.
Keep it in the refrigerator for up to five days to preserve the cream glaze and strawberry flavor. For longer storage, wrap slices tightly in plastic wrap or aluminum foil and freeze for up to two months.
Thaw in the refrigerator before serving for best texture and taste.
Frequently Asked Questions
Can I Use Frozen Strawberries Instead Of Fresh?
Frozen strawberries can be used, but drain excess liquid and pat them dry to prevent the batter from becoming too wet.
How Do I Prevent The Cake From Sticking To The Pan?
Grease the bundt pan thoroughly and dust it lightly with flour or use a non stick spray designed for baking.
Can I Make The Cake Ahead Of Time?
Yes, the cake can be baked a day in advance and stored in an airtight container in the refrigerator. Glaze it just before serving.
Can I Substitute Sour Cream?
Greek yogurt can replace sour cream in equal amounts, adding a slightly tangy flavor and similar moisture.
How Do I Achieve A Smooth Glaze?
Sift powdered sugar before mixing and whisk gradually with cream until the glaze reaches a pour able consistency.
Can I Add Other Fruits?
Other berries like raspberries or blueberries can be added, but adjust moisture content to prevent the batter from becoming too wet.
Conclusion
I truly enjoyed making this Strawberries And Cream Bundt Cake Recipe, and it turned out absolutely delicious! The Strawberries And Cream Bundt Cake Recipe is easy to follow, making the baking process fun and stress free.
I hope this inspires you to try it yourself, as the combination of fresh strawberries, creamy batter, and sweet glaze is simply irresistible.
I can’t wait for you to make Strawberries And Cream Bundt Cake Recipe soon once you do, share how delicious it turned out and enjoy every bite!
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Strawberries And Cream Bundt Cake Recipe
Equipment
- Bundt cake pan
- Mixing bowls (2–3)
- Electric mixer or whisk
- Spatula
- Measuring cups and spoons
- Fine mesh sieve (for powdered sugar)
- Cooling rack
Ingredients
For The Cake:
- 2 ¾ cups all purpose flour
- 2 cups fresh strawberries diced
- 1 ½ cups granulated sugar or brown sugar
- 1 cup unsalted butter softened
- 1 cup sour cream
- 4 large eggs
- 2 tsp vanilla extract
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tbsp lemon zest
- 1 cup buttermilk
- 6 oz heavy cream
- 1 cup milk room temperature
For The Cream Glaze:
- 1 ½ cups powdered sugar
- 3 tbsp heavy cream
- ½ tsp vanilla extract
- ½ oz freeze dried strawberries
- Water as needed
Instructions
Step 1: Preheat And Get The Pan Ready
- Set your oven to 350°F (175°C). Grease a bundt pan with butter or non stick spray, then lightly dust it with flour so the cake doesn’t stick.
Step 2: Mix The Wet Ingredients
- In a large bowl, beat the softened butter and sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract and sour cream until everything is combined.
Step 3: Combine The Dry Ingredients
- In another bowl, whisk together the flour, baking powder, baking soda, salt, and, if you like, some lemon zest. Gradually add this dry mix to the wet mixture, alternating with the buttermilk and milk. Start and end with the flour mixture, and mix just until everything comes together don’t overdo it.
Step 4: Fold In Strawberries And Cream
- Carefully fold in the diced strawberries and heavy cream so they’re evenly spread throughout the batter. Be gentle here to keep the cake light and fluffy.
Step 5: Bake The Cake
- Pour the batter into your prepared bundt pan and smooth the top. Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let it cool in the pan for about 15 minutes, then turn it out onto a wire rack to cool completely.
Step 6: Make The Glaze And Finish
- In a small bowl, mix together powdered sugar, crushed freeze dried strawberries, heavy cream, and vanilla extract. Add a little water if needed to make it pour able. Drizzle the glaze over the cooled cake and let it set before slicing and serving.
Notes
Nutrition Facts Per Serving
Calories: 420 kcal | Carbohydrates: 55 g | Protein: 5 g | Fat: 20 g | Saturated Fat: 12 g | Sugar: 35 g | Fiber: 2 gHi, I’m Samia! I’ve spent the past five years creating recipes that are both delicious and unique. Cooking is my passion, and I love exploring different cuisines, blending flavors, and turning everyday meals into something memorable. From quick weeknight dinners to festive feasts, I aim to make every dish special. I’d love for you to join me on this culinary journey together we’ll explore simple, easy-to-follow recipes and tips that make cooking fun, inspiring, and full of joy!