why make this recipe
Strawberry Bundt Cake is a delightful treat that combines the sweetness of fresh strawberries with a moist, rich cake. It is perfect for any occasion, from a casual family gathering to a birthday party. The beautiful shape of a Bundt cake adds a special touch to your dessert table, making it not only tasty but visually appealing. Plus, it’s easy to make and will impress your family and friends!
how to make Strawberry Bundt Cake
Ingredients :
- 2 cups all-purpose flour
- 1 ½ cups sugar
- ½ cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, chopped
Directions :
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each. Stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients alternately with buttermilk, mixing just until combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.
how to serve Strawberry Bundt Cake
Serve your Strawberry Bundt Cake at room temperature. It can be enjoyed plain, or you can dust it with powdered sugar for an extra touch. Pair it with whipped cream or a scoop of ice cream for a delicious dessert.
how to store Strawberry Bundt Cake
To store the Strawberry Bundt Cake, keep it in an airtight container. It can be stored at room temperature for up to three days. For longer storage, place it in the refrigerator, where it will last for about a week. You can also freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and it will be good for about three months.
tips to make Strawberry Bundt Cake
- Make sure your butter is soft before mixing for a smoother batter.
- Use fresh strawberries for the best flavor.
- Be careful not to overmix the batter after adding the flour, as this can make the cake tough.
- Let the cake cool completely before slicing to keep it from crumbling.
variation
You can customize your Strawberry Bundt Cake by adding lemon zest or almond extract for a different flavor. If you prefer a chocolate twist, mix in some cocoa powder to create a chocolate-strawberry combination!
FAQs
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries. Just make sure to thaw and drain them well to avoid excess moisture in the cake.
How do I know when the cake is done baking?
The cake is done when a toothpick inserted into the center comes out clean or with a few crumbs attached.
Can I make this cake in a regular cake pan instead of a bundt pan?
Absolutely! Just adjust the baking time, as a regular pan may require less time to bake than a bundt pan. Check for doneness starting at around 30-40 minutes.
Strawberry Bundt Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add in the eggs, one at a time, mixing well after each. Stir in the vanilla.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Add the dry ingredients to the wet ingredients alternately with buttermilk, mixing just until combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared bundt pan.
- Bake for 50-60 minutes or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes, then remove from the pan and cool completely on a wire rack.