Glazed Strawberry Bundt Cake
RETURN TO RECIPES
SERVES 10-12 (Makes One Cake)
This strawberry bundt cake is moist and bursting with fresh strawberry flavor! The glaze, made pink and flavorful with freeze-dried strawberries, is both sweet and tart all at once. Serve with whipped cream and freshly sliced strawberries for a wonderful taste of spring in each bite.
- Preheat the oven to 350°F. Grease and flour a 12-cup bundt pan, tapping out any excess flour as needed. (Or, for an easy solution, spray with a baking spray that has flour included.)
- In a stand mixer outfitted with the paddle attachment, cream the butter, sugar, and lemon zest together on medi- um-high speed until the mixture is fully combined, about 3-5 minutes. Scrape down the sides of the bowl as needed, to ensure even mixing.
- Reduce the speed to low and slowly add the eggs, lemon juice, vanilla extract, sour cream, and pureed strawber- ries and mix until all of the ingredients are fully combined.
- In a separate bowl, sift together the flour, baking powder, and salt. Whisk until evenly distributed. Gradually add the dry ingredients to the wet ingredients, mixing on medium speed until fully combined.
- Pour the cake batter into the prepared bundt pan, using a spatula to smooth the top surface. Bake for 55-60 minutes or until the cake is golden brown and a toothpick comes out mostly clean when inserted -- displaying only a few soft, lingering crumbs.
- While the cake bakes, macerate the sliced strawberries in a small bowl by tossing with the sugar. Cover and refrigerate. The sweetened fruit will be ready for use when it’s time to serve the cake.
- Once fully baked, cool the cake in the pan on a cooling rack for about 15 minutes, then carefully flip the bundt pan onto the wire rack. Allow the cake to cool completely before adding the glaze.
- Make the glaze by combining the powdered sugar, whole milk, and sifted powder from the freeze-dried strawber- ries in a medium bowl and whisk until smooth. Drizzle the glaze over the cake using a whisk and let stand for about 15 minutes to allow the glaze to set.
- Make the whipped cream topping. Using a stand mixer and chilled bowl, whip the cream, powdered sugar, and vanilla extract together until stiff peaks form.
- Slice and serve the cake with the fresh strawberries and whipped cream.
INGREDIENTS
Cake Ingredients:
- 10 fresh large strawberries, pureed until smooth
- 1-1/2 cups granulated sugar
- 1 tablespoon lemon zest
- 1 tablespoon fresh lemon juice
- 1 cup (2 sticks) unsalted butter
- 4 large eggs
- 1-1/2 teaspoons vanilla extract
- 1 cup sour cream
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon Kosher salt
Glaze Ingredients:
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 cup of freeze-dried strawberries, blended into a powder and the seeds sifted out
Toppings:
- 1 cup strawberries, stems removed and sliced
- 2 tablespoons granulated sugar
- Whipped cream, if desired
Whipped Cream Ingredients:
- 1 cup cold heavy whipping cream
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
