Strawberry Bundt Cake with Cream Cheese Frosting
A Strawberry Bundt Cake often includes fresh or pureed strawberries in the batter, giving it a natural fruity flavor and a lovely pink hue. It is typically topped with a rich cream cheese frosting that complements the cake’s sweetness and adds a creamy texture.
Ingredients
For the Cake
- 1 cup fresh strawberries diced or pureed, about 8–10 medium-sized strawberries
- ½ cup strawberry puree or jam or ¾ cup if not using fresh strawberries
- 2 ½ cups all-purpose flour
- 1 cup butter 2 sticks, softened
- 3 large eggs at room temperature
- 1 ¾ cups sugar
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons vanilla extract
For the Cream Cheese Frosting
- 8 ounces cream cheese softened
- 2 cups powdered sugar sifted
- ½ cup butter 1 stick, softened
- 1 teaspoon vanilla extract
Optional Add-Ins (Choose any or combine for extra flavor)
- 1 tablespoon lemon zest
- ½ cup chocolate chips
- ½ teaspoon almond extract
Notes on Ingredient Quantities
- Fresh Strawberries vs. Puree/Jam: If using both fresh strawberries and puree/jam reduce the puree/jam to ¼ cup to avoid an overly moist batter.
- Adjusting Sweetness: If your strawberries are particularly sweet you can slightly reduce the sugar to 1 ½ cups.
Instructions
Step 1: Prepare the Ingredients
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly with butter or non-stick spray. Dust it lightly with flour to prevent sticking.
- If using fresh strawberries, wash, hull, and either dice or puree them.
Step 2: Make the Batter
- In a mixing bowl, cream together softened butter and sugar until light and fluffy.
- Add eggs, one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and a pinch of salt.
- Gradually add the dry ingredients to the wet mixture, alternating with the strawberry puree or jam. Mix until just combined—avoid overmixing to keep the cake tender.
- Fold in any optional add-ins like lemon zest or chocolate chips.
Step 3: Bake the Cake
- Pour the batter into the prepared bundt pan, spreading it evenly. Tap the pan gently on the counter to remove air bubbles.
- Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10–15 minutes, then carefully invert it onto a wire rack to cool completely.
Making the Cream Cheese Frosting
- Beat the Cream Cheese and Butter: In a large mixing bowl, use an electric mixer to blend the softened cream cheese and butter until smooth and fluffy.
- Add the Powdered Sugar: Gradually mix in the powdered sugar, one cup at a time, to avoid lumps and achieve the desired sweetness.
- Incorporate Vanilla Extract: Stir in the vanilla extract for added depth of flavor.
- Adjust Consistency: Add a splash of heavy cream if needed to thin the frosting for easy drizzling or spreading.
Notes
Variations of Strawberry Bundt Cake
- Lemon-Strawberry Bundt Cake
- Chocolate Strawberry Bundt Cake
- Strawberry Swirl Cake: Create a swirl effect by layering plain and strawberry batter before baking.
- Vegan or Gluten-Free: Use plant-based ingredients and gluten-free flour alternatives for dietary adaptations.