Introduction
This Strawberry Cream Bundt Cake is a moist, fluffy, and flavor-packed dessert featuring fresh strawberries and a rich, creamy glaze. With its beautifully golden exterior and soft, tender crumb, this cake is a showstopper for any occasion—from brunch gatherings to holiday celebrations.
The combination of sweet, juicy strawberries and a velvety cream glaze makes this bundt cake a must-try for anyone who loves fruity desserts. The fresh strawberry pieces add natural sweetness and bursts of flavor, while the glaze provides a smooth, luscious finishing touch.
-Ingredients
For the Cake:
2 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter (softened)
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
½ cup sour cream
½ cup whole milk
1 ½ cups diced fresh strawberries
For the Creamy Glaze:
1 cup powdered sugar
2 tablespoons heavy cream (or milk)
1 teaspoon vanilla extract
¼ cup finely chopped strawberries (for garnish)
-Instructions
Step 1: Prepare the Bundt Pan
1. Preheat the oven to 350°F (175°C).
2. Grease and flour a 10-inch bundt pan to prevent sticking.
Step 2: Mix the Dry Ingredients
1. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
2. Set aside.
Step 3: Make the Batter
1. In a large mixing bowl, cream together butter and sugar until light and fluffy (about 2 minutes).
2. Add eggs, one at a time, beating well after each addition.
3. Mix in vanilla extract, sour cream, and milk, stirring until combined.
4. Gradually add the dry ingredients, mixing until just incorporated.
5. Gently fold in the diced strawberries to distribute evenly.
Step 4: Bake the Cake
1. Pour the batter into the prepared bundt pan and smooth the top.
2. Bake for 50–60 minutes, or until a toothpick inserted into the center comes out clean.
3. Let the cake cool in the pan for 10 minutes, then carefully invert onto a wire rack to cool completely.
Step 5: Make the Glaze
1. In a small bowl, whisk together powdered sugar, heavy cream, and vanilla extract until smooth.
2. Drizzle over the cooled cake and top with finely chopped strawberries.
Step 6: Serve & Enjoy!
Slice and serve with a scoop of vanilla ice cream or fresh whipped cream.
-Tips for the Best Strawberry Cream Bundt Cake
Use fresh, ripe strawberries for the best flavor.
Don’t overmix the batter—mix just until the ingredients are combined to keep the cake light and tender.
Toss the strawberries in a little flour before folding them into the batter to prevent sinking.
For extra moisture, brush the baked cake with a light strawberry syrup before glazing.
-Variations to Try
1. Chocolate Strawberry Bundt Cake
Add ½ cup of cocoa powder to the batter for a rich, chocolatey twist.
2. Lemon Strawberry Cake
Replace vanilla extract with lemon zest and lemon juice for a bright citrus flavor.
3. Almond Strawberry Cake
Add ½ teaspoon almond extract for a nutty, fragrant twist.
4. Cream Cheese-Filled Bundt Cake
Create a cheesecake-style filling by swirling in a mixture of cream cheese, sugar, and egg yolk.
-Pairing Suggestions
This Strawberry Cream Bundt Cake pairs wonderfully with:
A cup of hot tea or coffee for an afternoon treat.
Fresh berries and whipped cream for an elegant dessert.
A refreshing glass of lemonade or fruit-infused water on a warm day.
-Storage & Make-Ahead Tips
Refrigerate leftovers in an airtight container for up to 4 days.
Freeze the unglazed cake for up to 2 months; thaw in the fridge before serving.
Make ahead by baking the cake a day in advance, then glazing before serving.
-Final Thoughts
This Strawberry Cream Bundt Cake is the perfect blend of fresh fruit flavors, moist cake, and creamy glaze. Whether you’re baking for a special occasion, weekend brunch, or casual dessert, this cake is sure to impress.
Try this easy and delicious recipe today and enjoy a slice of berry-filled bliss!