Strawberry Bundt Cake

$- 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - ½ cup unsalted butter, softened - 1 cup granulated sugar - 3 large eggs - 1 teaspoon vanilla extract - 1 cup buttermilk - 1 ½ cups fresh strawberries, hulled and sliced - 1 tablespoon cornstarch When you pick your ingredients, focus on freshness. Use ripe strawberries that smell sweet. Look for bright red, plump berries without soft spots. These taste best in your cake. For butter, choose unsalted. This allows you to control the salt in your recipe. Always check the expiration date on baking powder and baking soda. Freshness matters for a good rise. To make this cake, you will need a few key tools. A 10-inch Bundt pan is essential for the right shape. An electric mixer saves time and ensures a smooth batter. Use measuring cups and spoons for accuracy. A rubber spatula helps fold in the strawberries gently. Lastly, have a wire rack ready for cooling. This setup makes your baking easy and fun! Start by preheating your oven to 350°F (175°C). Take a 10-inch Bundt pan and grease it well. You can use unsalted butter or cooking spray. Once greased, dust the pan with flour. Turn the pan upside down and tap it lightly to remove the extra flour. This step helps the cake come out easily after baking. In a medium bowl, whisk together 2 cups of all-purpose flour, 1 ½ teaspoons of baking powder, ½ teaspoon of baking soda, and ½ teaspoon of salt. Set this bowl aside. In a large mixing bowl, cream together ½ cup of softened unsalted butter and 1 cup of granulated sugar using an electric mixer. Mix until it becomes light and fluffy, about 3 to 5 minutes. Next, add 3 large eggs, one at a time, mixing well after each. Stir in 1 teaspoon of vanilla extract. Now, alternate adding the flour mixture and 1 cup of buttermilk into the large bowl. Start and end with the flour mixture. Mix until everything is just combined. In a separate bowl, toss 1 ½ cups of hulled and sliced strawberries with 1 tablespoon of cornstarch. This helps thicken the juices and keeps the strawberries from sinking in the batter. Gently fold the strawberries into your batter. Pour two-thirds of the batter into the prepared Bundt pan. Spoon the remaining batter on top. Use a knife to create swirls through the batter. Bake in the preheated oven for 40 to 50 minutes. To check if it’s done, insert a toothpick into the center. If it comes out clean, the cake is ready. After baking, let the cake cool in the pan for 10 to 15 minutes. Carefully invert it onto a wire rack to cool completely. Once the cake has cooled, you can serve it in fun ways. Dust the top with powdered sugar for a simple look. For a fancier touch, drizzle a glaze made from powdered sugar and a splash of milk on top. You can also add fresh strawberries as a garnish. These small details make your strawberry Bundt cake look beautiful and inviting. Enjoy your delicious creation! Baking can be tricky. Here are some common mistakes to watch for: - Not measuring ingredients correctly: Use a kitchen scale or measuring cups to get it right. - Skipping the preheating step: Always preheat your oven. This helps the cake rise evenly. - Overmixing the batter: Mix just until combined. This keeps the cake light and fluffy. - Not greasing the pan well: Grease the Bundt pan thoroughly. This prevents sticking and helps with easy removal. To boost flavor in your Strawberry Bundt Cake, consider these tips: - Vanilla extract: This classic addition enhances the cake's sweetness. - Citrus zest: Add the zest of a lemon or lime for a fresh twist. Just a teaspoon can make a big difference. - Almond extract: A small amount gives a warm, nutty flavor that pairs well with strawberries. A moist cake is key to a great Bundt. Here’s how to achieve that: - Use room temperature ingredients: Eggs and butter blend better when they’re not cold. - Add buttermilk: This ingredient adds moisture and creates a tender crumb. - Don’t overbake: Check the cake a few minutes early. A toothpick should come out clean but not dry. Use these tips to make your Strawberry Bundt Cake a hit! For the full recipe, see the section above. {{image_2}} You can take your strawberry Bundt cake to the next level with cream cheese frosting. This frosting makes the cake richer and adds a tangy flavor. To make the frosting, mix 8 ounces of softened cream cheese with ½ cup of softened butter. Then add 2 cups of powdered sugar and 1 teaspoon of vanilla extract. Beat until smooth and creamy. Once the cake cools, spread the frosting on top. You can also add fresh strawberries on top for a lovely finish. If you need a gluten-free version, just swap the all-purpose flour for gluten-free flour. Look for a blend that has xanthan gum, which helps bind the cake. Follow the same steps in the full recipe. Your cake will be just as moist and tasty, and everyone can enjoy it. Don’t forget to check the labels on other ingredients to ensure they are gluten-free. You can change the flavor by using other fruits. Blueberries, raspberries, or peaches work well in this cake. Just follow the same steps in the full recipe. Use the same amount of fruit, and remember to toss them with cornstarch. This helps to keep the fruit from sinking. Each fruit adds a unique twist, making your Bundt cake fresh and exciting every time. To keep your strawberry Bundt cake fresh, store it properly. First, let the cake cool completely. Then, wrap it tightly in plastic wrap. This keeps moisture in and prevents it from drying out. You can also place it in an airtight container. Keep it in a cool, dry place. It should stay fresh for about 3-4 days. Freezing is a great way to save leftover cake. Start by slicing the cake if you like. Wrap each slice in plastic wrap, then place them in a freezer bag or container. Be sure to label it with the date. You can freeze the cake for up to three months. When you’re ready to eat it, just thaw it in the fridge overnight. If you want to enjoy your cake warm, reheating is easy. Preheat your oven to 350°F (175°C). Place the cake on a baking sheet. Cover it with foil to prevent it from drying out. Heat it for about 10-15 minutes. You can also microwave individual slices. Heat them for about 20-30 seconds until warm. Serve it with fresh strawberries or whipped cream for a treat. The best way to check if your Bundt cake is done is to use a toothpick. Insert the toothpick into the center of the cake. If it comes out clean, your cake is ready. If you see wet batter on the toothpick, bake it a bit longer. The cake should spring back when you touch it lightly. It's okay to check a few times, but don't open the oven too often. This will let out heat and can affect the baking time. Yes, you can use frozen strawberries in this cake. Just remember to thaw them first. Drain any excess liquid to avoid a soggy cake. I recommend tossing the thawed strawberries with cornstarch as you would with fresh ones. This helps keep their shape and prevents sinking in the batter. Using frozen strawberries can make it easy to enjoy this cake all year round. If you don't have buttermilk, don't worry! You can make a quick substitute. Mix 1 cup of milk with 1 tablespoon of white vinegar or lemon juice. Let it sit for about 5 minutes. This will give you a similar tangy flavor and acidity that buttermilk provides. You can also use plain yogurt thinned with a little milk. Both options work well in this cake. For the full recipe, including steps and tips, please refer to the earlier section. This will guide you through making your own delicious strawberry Bundt cake. In this blog post, we explored how to make a delicious strawberry Bundt cake. We covered quality ingredients, easy steps, and tips for perfect results. Remember to choose ripe strawberries for the best flavor. Avoid overmixing the batter to keep the cake moist. You can even try fun variations, like adding cream cheese frosting. Store leftover cake correctly so it stays fresh. Follow these tips, and your cake will impress! Enjoy your baking and share it with friends and family.$

Indulge in the sweetness of homemade Strawberry Bundt Cake with this simple and delicious recipe! Perfect for family gatherings or a cozy treat at home, this cake is easy to make and packed with fresh strawberry flavors. Follow the straightforward steps to create a moist, flavorful dessert that everyone will love. Click through to discover the full recipe and tips for perfecting your cake today!

Print Recipe Pin Recipe

Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 ½ cups fresh strawberries, hulled and sliced

1 tablespoon cornstarch

Instructions

Preheat your oven to 350°F (175°C) and grease a 10-inch Bundt pan. Dust it with flour, tapping out any excess.

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

In a large mixing bowl, cream the softened butter and granulated sugar together using an electric mixer on medium speed until light and fluffy (about 3-5 minutes).

Add the eggs to the butter mixture one at a time, mixing well after each addition. Then stir in the vanilla extract.

Gradually add the flour mixture and buttermilk alternately, starting and ending with the flour mixture. Mix until just combined.

In a separate bowl, toss the sliced strawberries with cornstarch until coated. This will help thicken the juices and prevent them from sinking.

Gently fold the strawberries into the batter. Pour two-thirds of the batter into the prepared Bundt pan, then dollop spoonfuls of the remaining batter on top. Swirl a knife through the batter to create a marble effect.

Bake in the preheated oven for 40-50 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10-15 minutes before carefully inverting it onto a wire rack to cool completely.

Prep Time: 20 minutes | Total Time: 1 hour | Servings: 10

- Presentation Tips: Dust the cooled cake with powdered sugar or drizzle with a simple glaze made of powdered sugar and a splash of milk. Garnish with additional fresh strawberries on top for an appealing finish.