Strawberry Bundt Cake From Scratch

Strawberry Bundt Cake From Scratch

Fall in love with this homemade strawberry bundt cake from scratch, a thick and moist combination filled with sweet and savory strawberries. Also, it has a hint of tangy lemon taste to balance the overall flavor. 

Strawberry bundt cake from scratch is the perfect dessert for Easter or if you are looking to treat your loved ones with an appealing, delicious, and fun spring treat. Besides, it is lighter than a strawberry pound cake, however thicker than the ordinary strawberry cake. 

I guarantee you that this homemade strawberry bundt cake from scratch recipe is indeed moist with an additional lemon flavor. It is the ideal dessert indeed to make for holiday parties. 

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What You Will Need to Make Strawberry Bundt Cake from Scratch 

Ingredients

  • 1 cup of unsalted butter
  • 2 cups of granulated sugar
  • 4pcs of large eggs
  • 2 tsp of lemon zest
  • 1 tsp of vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp of baking powder
  • 1/2 tsp baking soda
  • 1 tsp of kosher salt
  • 1 cup of strawberry Greek yogurt
  • 2 cups of diced strawberries

Equipment

  • Mixing bowls
  • Measuring spoons
  • Measuring cups
  • Rubber spatula
  • Angled spatula
  • Whisk
  • Hand or stand mixer
  • 10-inched Bundt pan

U-Taste Measuring Cups and Spoons Set (10 Pieces)

Step by Step Instructions to Make Strawberry Bundt Cake from Scratch

Step 1

Place the rack in the center and preheat the oven to 350 degrees Fahrenheit. Afterward, grease and evenly flour the surface of the bundt pan.

Step 2

In a mixing bowl, whisk together baking powder, flour, salt, and baking soda. Then, set aside.

Step 3

In a mixing bowl of a hand or stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Then, add sugar and lemon zest. After that, whip the mixture on medium-high speed until well incorporated.

Step 4

Next, set the mixer on low and gradually beat in the eggs making sure each piece is well incorporated before adding the next. Afterward, add vanilla and beat on medium speed; scrape down the bowl’s side using a rubber spatula to get the debris.

Making Strawberry Bundt Cake

Step 5

Then, beat in the flour mixture and yogurt alternately at low speed until it is mixed. After that, add the diced strawberries and mix them into the batter for at least 30 seconds.

Step 6

Next, detach the bowl from the mixer, and scrape the excess batter on the bowl’s corners. Then, pour 1/4 of the batter into the greased Bundt pan first; make sure to avoid the strawberries from sinking to the bottom. Afterward, using an angled spatula, smoothen and flatten the pan’s top, tap the pan a few more times on the counter to release any bubbles.

Step 7

Next, place in the oven. Then, bake for approximately an hour until a skewer inserted into the cake center comes out clean.

Step 8

Finally, allow to cool for at least 25 minutes in the pan, then transfer to a wire and turn out to cool completely. 

Strawberry Bundt Cake cool and ready

Try out this Sensational Nothing Bundt Cakes Cream Cheese Frosting Recipe and learn How to Easily Frost your Bundt Cake with Buttercream Frosting

Servings and Preparation Time

Servings and Preparation Time - Strawberry Bundt

Tips and Tricks to Make Strawberry Bundt Cake Recipe

If you are planning to use salted butter, cut down the salt in the recipe. Likewise, if strawberry yogurt is not available, you can use vanilla instead. Besides, thicker yogurts will produce a thick batter, which will not let the strawberries sink to the bottom. You can also scoop the batter using a spoon to avoid the strawberries from sinking to the bottom of the pan.

Moreover, the external surface of the bundt cake will naturally be slightly darker. If you want to glaze the cake, make sure that the cake is completely cool so the glaze will not slide off. Furthermore, you can freeze the cake as long you ensure that it is wrapped well to avoid freezer burn—thaw cake at room temperature before serving.

All the ingredients needed should be at room temperature before creating the cake batter. Furthermore, strawberry cakes can stay fresh in the fridge for around three to four days, so it is ideal to use them up on those days. 

Keep in mind that this homemade strawberry bundt cake from scratch freezes well. That is why freeze the strawberry cake without the glaze on top of it. Likewise, you can freeze it as a whole or freeze it in numerous individual slices.

In addition to that, the strawberry glaze is a combination of fresh strawberries, flavored extract, and powdered sugar. For this reason, if you use farm-fresh strawberries, you may no longer need to add cream or milk to thin the glaze out since the strawberries are juicy. 

Strawberry Bundt Cake From Scratch
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Strawberry Bundt Cake From Scratch

Fall in love with this homemade strawberry bundt cake from scratch, a thick and moist combination filled with sweet and savory strawberries. Also, it has a hint of tangy lemon taste to balance the overall flavor.
Prep Time35 mins
Cook Time1 hr
Course: Dessert
Cuisine: American
Keyword: Strawberry Bundt Cake From Scratch
Servings: 12 slides
Author: cakedecorist.com

Equipment

  • Mixing bowls
  • Measuring Spoons
  • Measuring cups
  • Rubber Spatula
  • Angled spatula
  • Whisk
  • Hand or stand mixer
  • 10-inched Bundt pan

Ingredients
  

  • 1 cup of unsalted butter
  • 2 cups of granulated sugar
  • 4 pcs of large eggs
  • 2 tsp of lemon zest
  • 1 tsp of vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 1/2 tsp of baking powder
  • 1/2 tsp baking soda
  • 1 tsp of kosher salt
  • 1 cup of strawberry Greek yogurt
  • 2 cups of diced strawberries

Instructions

  • Place the rack in the center and preheat the oven to 350 degrees Fahrenheit. Afterward, grease and evenly flour the surface of the bundt pan.
  • In a mixing bowl, whisk together baking powder, flour, salt, and baking soda. Then, set aside.
  • In a mixing bowl of a hand or stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Then, add sugar and lemon zest. After that, whip the mixture on medium-high speed until well incorporated.
  • Next, set the mixer on low and gradually beat in the eggs making sure each piece is well incorporated before adding the next. Afterward, add vanilla and beat on medium speed; scrape down the bowl’s side using a rubber spatula to get the debris.
  • Then, beat in the flour mixture and yogurt alternately at low speed until it is mixed. After that, add the diced strawberries and mix them into the batter for at least 30 seconds.
  • Next, detach the bowl from the mixer, and scrape the excess batter on the bowl’s corners. Then, pour 1/4 of the batter into the greased Bundt pan first; make sure to avoid the strawberries from sinking to the bottom. Afterward, using an angled spatula, smoothen and flatten the pan’s top, tap the pan a few more times on the counter to release any bubbles.
  • Next, place in the oven. Then, bake for approximately an hour until a skewer inserted into the cake center comes out clean.
  • Finally, allow to cool for at least 25 minutes in the pan, then transfer to a wire and turn out to cool completely.

Notes

  • If you are planning to use salted butter, cut down the salt in the recipe. Likewise, if strawberry yogurt is not available, you can use vanilla instead. Besides, thicker yogurts will produce a thick batter, which will not let the strawberries sink to the bottom. You can also scoop the batter using a spoon to avoid the strawberries from sinking to the bottom of the pan.
  • Moreover, the external surface of the bundt cake will naturally be slightly darker. If you want to glaze the cake, make sure that the cake is completely cool so the glaze will not slide off. Furthermore, you can freeze the cake as long you ensure that it is wrapped well to avoid freezer burn—thaw cake at room temperature before serving.
  • All the ingredients needed should be at room temperature before creating the cake batter. Furthermore, strawberry cakes can stay fresh in the fridge for around three to four days, so it is ideal to use them up on those days.
  • Keep in mind that this homemade strawberry bundt cake from scratch freezes well. That is why freeze the strawberry cake without the glaze on top of it. Likewise, you can freeze it as a whole or freeze it in numerous individual slices.
  • In addition to that, the strawberry glaze is a combination of fresh strawberries, flavored extract, and powdered sugar. For this reason, if you use farm-fresh strawberries, you may no longer need to add cream or milk to thin the glaze out since the strawberries are juicy.
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