Strawberries And Cream Bundt Cake Recipe
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 cake combines sweet strawberries with buttery batter and a smooth cream glaze that enhances every bite.
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.