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Strawberry Bundt Cake

Strawberry Bundt Cake Recipe

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Prep Time 25 minutes
Cook Time 55 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 1 ¾ cups granulated sugar
  • 3 large eggs, at room temperature
  • 2 tsp vanilla extract
  • 1 cup buttermilk, at room temperature
  • 1 ½ cups chopped fresh strawberries (about 12 oz), plus 1 tbsp flour for tossing
  • ⅓ cup puréed fresh strawberries (about 4 oz)
  • 2 cups powdered sugar
  • A pinch of salt

Method
 

  1. Preheat the oven to 350°F (175°C) and grease a 10- to 12-cup bundt pan. Whisk flour, baking powder, baking soda, and salt in a bowl. Toss the chopped strawberries with 1 tbsp flour in a separate small bowl.
  2. Beat the butter and sugar on medium-high until light and fluffy, about 3 minutes.
  3. Beat in eggs one at a time, then the vanilla. The mixture may look slightly curdled.
  4. On low speed, mix in the flour mixture in three additions alternating with buttermilk in two additions, starting and ending with flour. Mix just until no dry streaks remain.
  5. Gently fold in the floured strawberries. Scrape batter into the pan and bake 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
  6. Purée 4 oz strawberries, whisk with powdered sugar and a pinch of salt until thick and pourable. Drizzle over the cooled cake and let set for 15 minutes before slicing.

Notes

The cake keeps moist for days at room temperature. If using frozen strawberries, add them straight from the freezer without thawing for best texture, and expect a few extra minutes of bake time.