Ingredients

1 pound fresh strawberries, hulled and sliced in half

3 large eggs

1 1/2 cups granulated sugar

1 cup vegetable oil, or canola oil

1 cup whole buttermilk

1 teaspoon vanilla extract

1 teaspoon almond extract

2 1/2 cups all purpose flour

1 (3.4 ounce) package vanilla flavored instant pudding mix

1 teaspoon kosher salt

2 teaspoons baking powder

1-2 drops red food coloring gel, optional

Optional garnish: extra strawberries

1 (1.2 ounces or 34 grams) package freeze-dried strawberries

1/4 cup butter, softened to room temperature

4 ounces cream cheese, softened to room temperature

1 1/2 cups powdered sugar

1 teaspoon vanilla extract (for icing)

1/3 cup whole milk, or milk of choice (to loosen the icing)

Instructions

Step 1: Prep the strawberries by adding the fresh strawberries into a blender and purée them. Pour the purée into a small saucepan over medium heat and cook down, stirring occasionally, until it reduces to about half its original size and has a paste-like consistency, about 15-20 minutes. Remove from heat and let cool.

Step 2: Preheat the oven to 325°F. Prepare a 10-inch bundt pan by generously spraying it with baking spray or coating it with butter and flour. Set aside.

Step 3: In a large mixing bowl, whisk together the eggs, sugar, oil, buttermilk, vanilla extract, and almond extract until fully combined.

Step 4: Add the flour, instant pudding mix, salt, and baking powder to the wet ingredients. Fold gently with a rubber spatula until just combined. Fold in the cooled strawberry purée. If desired, add 1-2 drops of red food coloring gel and mix to brighten the color. Pour the batter into the prepared bundt pan.

Step 5: Tap the bundt pan gently on the counter to evenly distribute the batter.

Step 6: Bake for 1 hour and 10 minutes, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for at least 15 minutes, then invert onto a wire rack to cool completely.

Step 7: While the cake cools, prepare the strawberry icing. Pulse the freeze-dried strawberries in a blender or food processor until finely powdered. Set aside.

Step 8: In a stand mixer fitted with a paddle attachment or using a handheld mixer, beat the butter and cream cheese together on medium speed until smooth, about 2-3 minutes.

Step 9: Gradually add the powdered sugar and continue beating until fully incorporated. Mix in the vanilla extract and strawberry powder. Pour in the milk to loosen the icing, mixing until smooth and spreadable.

Step 10: Pour the icing over the cooled cake, letting it set for a few minutes before serving.

Step 11: Slice the cake with a sharp knife, garnish with extra fresh strawberries if desired, and enjoy!

Tips & Variations

Use a bundt pan with intricate details and be sure to grease it well for easy release.

For an extra burst of strawberry flavor, fold in some chopped fresh strawberries into the batter before baking.

If you can’t find freeze-dried strawberries, you can substitute with strawberry jam for the icing, adjusting powdered sugar accordingly.

For a lighter icing, swap half of the butter with whipped cream cheese or sour cream.

Storage

Store the cake covered tightly at room temperature for up to 2 days or refrigerate for up to 5 days. Keep the icing covered to prevent it from drying out. To serve chilled cake, let it sit at room temperature for 15-20 minutes before slicing. Leftover cake can also be frozen wrapped tightly in plastic wrap and aluminum foil for up to 3 months; thaw overnight in the fridge before serving.

FAQs

Can I use frozen strawberries instead of fresh?

Yes, frozen strawberries can be used, but be sure to thaw and drain them well before blending and cooking down to avoid excess moisture in the cake batter.

Is it necessary to cook down the strawberry purée?

Cooking the purée reduces excess moisture, which helps prevent a soggy cake and concentrates the strawberry flavor. It’s recommended for the best texture and taste.