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This strawberry bundt cake transforms fresh berries into a moist, tender dessert with natural pink color and authentic flavor. Each bite delivers the perfect balance of sweetness and slight tartness from real strawberries, making it an ideal centerpiece for spring gatherings or summer celebrations.
I first made this cake for my daughter's spring birthday when she requested something "pink but not fake tasting." The concentrated strawberry puree solved both problems perfectly, and now it's requested at every family gathering from Easter through summer.
Ingredients
- Fresh strawberries: Create the natural flavor base and subtle pink color throughout the cake. Choose bright red, fragrant berries for best results.
- Unsalted butter: At cool room temperature provides structure and richness. The temperature matters for proper creaming.
- Granulated sugar: Balances the slight tartness of berries.
- Room temperature eggs: Incorporate more easily and create better structure.
- All-purpose flour: Gives the cake its tender crumb.
- Baking powder: Provides the perfect rise without being overly fluffy.
- Salt: Enhances all flavors and balances sweetness.
- Sour cream: Adds moisture and tenderness that lasts for days.
- Freeze-dried strawberries: Create an intensely flavored glaze with vibrant color. Find these with dried fruits at most grocery stores.
- Powdered sugar: Combined with milk creates the perfect pourable consistency for the glaze.
Step-by-Step Instructions
- Reduce Strawberry Puree:
- Blend fresh strawberries until completely smooth. Transfer to a small saucepan and cook over medium-low heat, stirring occasionally to prevent scorching. Continue until mixture reduces by half to intensify flavor and remove excess moisture that could make the cake soggy. This takes about 30 minutes but is worth every second for concentrated berry flavor.
- Prepare The Batter:
- Beat butter and sugar until truly light and fluffy, about 3 minutes on medium-high speed. Look for a pale, increased volume that indicates proper incorporation of air. Add eggs one at a time, allowing each to fully incorporate before adding the next. This prevents the batter from curdling and ensures even distribution.
- Alternate Dry And Wet Ingredients:
- Combine the flour mixture with the sour cream strawberry mixture in alternating additions, starting and ending with flour. This method prevents overmixing while ensuring ingredients incorporate completely. Mix only until combined to prevent developing gluten that would make the cake tough.
- Bake To Perfection:
- Generously grease every curve and crevice of your bundt pan to ensure easy release. Pour batter evenly and tap the pan against the counter several times to release air bubbles that could create holes in your finished cake. Bake until a tester comes out clean, about 50-60 minutes depending on your oven.
- Create The Vibrant Glaze:
- Pulverize freeze-dried strawberries into a fine powder using a blender or food processor. Mix with powdered sugar and milk until thick but pourable. Pour over the completely cooled cake, allowing glaze to drip dramatically down the sides for a stunning presentation.
My favorite part of this recipe is the concentrated strawberry puree. The first time I made it, I was tempted to skip this step but discovered it makes all the difference in creating genuine strawberry flavor throughout the cake. My family now requests this cake for practically every spring and summer gathering.
Storing Your Cake
This strawberry bundt cake stays remarkably moist for several days when stored properly. Cover loosely with plastic wrap or place in an airtight container at room temperature for up to three days. The natural moisture from the strawberries and sour cream helps prevent it from drying out. For longer storage, wrap individual slices tightly and freeze for up to two months. Thaw at room temperature for about an hour before serving.
Seasonal Variations
While fresh strawberries create the most vibrant flavor, you can adapt this recipe year-round. In winter months, use frozen strawberries thawed completely and drained well before pureeing. The flavor profile changes slightly but still delivers delicious results. For a festive holiday version, add a half teaspoon of cinnamon to the batter and garnish with sugared cranberries instead of fresh strawberries.
Serving Suggestions
Enhance this stunning cake with complementary accompaniments. Serve slices with a dollop of lightly sweetened whipped cream and additional fresh strawberries for a picture-perfect dessert. For brunch settings, pair with a sparkling wine or mimosa. The cake also partners beautifully with vanilla ice cream for a more substantial dessert option. Consider slicing leftovers horizontally and toasting lightly for a unique breakfast treat.
The Secret To Perfect Bundt Cakes
Achieving that perfect release from a bundt pan requires attention to detail. Use a non-stick cooking spray with flour specifically formulated for baking, or create your own by thoroughly greasing with softened butter and dusting with flour. Apply with a pastry brush to reach every curve and ridge. Always allow the cake to cool for exactly 10 minutes before turning out onto a wire rack. This timing allows the structure to set while preventing the cake from becoming too cool and sticking to the pan.
Frequently Asked Questions
- → Can I use frozen strawberries for the puree?
Yes, you can use frozen strawberries. Thaw them completely and drain excess liquid before pureeing.
- → What if I don't have a bundt pan?
You can use a standard round or loaf pan, adjusting the bake time as necessary. Ensure it's well-greased.
- → How do I store the cake?
Store the cake in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
- → Can I substitute sour cream with something else?
Yes, you can use full-fat Greek yogurt as a substitute for sour cream in this recipe.
- → How to ensure the cake doesn't stick to the pan?
Generously grease every nook and cranny of the bundt pan using nonstick spray and a pastry brush for best release.