Description
This Ultimate Fresh Strawberry Bundt Cake is a moist, flavorful dessert bursting with fresh strawberry puree and a light strawberry cream cheese icing. Perfectly baked in a 10-inch bundt pan, this cake combines the sweet tartness of fresh and freeze-dried strawberries with the richness of buttermilk and creamy frosting for an irresistible treat that is ideal for spring or summer gatherings.
Ingredients
Scale
Strawberry Purée
- 1 pound fresh strawberries, hulled and sliced in half
Cake Batter
- 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)
Strawberry Icing
- 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
- 1/3 cup whole milk (or milk of choice to loosen icing)
Optional Garnish
- Extra fresh strawberries
Instructions
- Prep the strawberries: Add the fresh strawberries into a blender and blend them into a purée. Pour the purée into a small saucepan over medium heat and allow it to cook down, stirring occasionally, for about 15-20 minutes until it reduces to about half its original size and thickens to more of a paste. Remove from heat and let it cool.
- Preheat and prep the bundt pan: Preheat the oven to 325°F (163°C). Generously spray a 10-inch bundt pan with baking spray, making sure to cover all areas, or alternatively grease and flour the pan to ensure easy cake release. Set aside.
- Mix wet ingredients: In a large mixing bowl, whisk together the eggs, granulated sugar, oil, buttermilk, vanilla extract, and almond extract until fully combined and smooth.
- Add dry ingredients and fold in strawberry purée: Add the all-purpose flour, vanilla instant pudding mix, kosher salt, and baking powder to the wet ingredients. Using a rubber spatula, fold the dry into the wet until just combined. Then fold in the cooled strawberry purée. If desired, add 1-2 drops of red food coloring gel to brighten the cake’s color and gently stir to incorporate. Pour the batter into the prepared bundt pan.
- Even out the batter: Tap the bundt pan firmly against your countertop a few times to remove air bubbles and ensure the batter is distributed evenly.
- Bake the cake: Bake in the preheated oven for 1 hour and 10 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for at least 15 minutes, then invert onto a wire rack to cool completely.
- Prepare the strawberry icing powder: Place freeze-dried strawberries into a blender or food processor and pulse until finely powdered. Set aside.
- Make the icing: Using a stand mixer with the paddle attachment or a hand mixer, beat the softened butter and cream cheese together on medium speed until smooth and creamy, about 2-3 minutes. Gradually add the powdered sugar and continue mixing until fully incorporated. Add vanilla extract and the strawberry powder, mixing until combined. Pour in the milk a little at a time to loosen the icing to your desired consistency and mix until smooth.
- Ice the cake: Pour the prepared strawberry icing over the cooled bundt cake, spreading gently to cover. Allow the icing to set for a few minutes before serving.
- Serve: Slice the cake with a sharp knife, garnish with extra fresh strawberries if desired, and enjoy your Ultimate Fresh Strawberry Bundt Cake!
Notes
- To ensure a flawless bundt cake release, coat all crevices of the pan well with baking spray or a butter/flour mixture.
- Reducing the strawberry purée to a thick paste enhances the strawberry flavor and prevents excess liquid in the batter.
- Use fresh strawberries for the cake and freeze-dried strawberries for the icing powder to intensify strawberry flavor without extra moisture.
- Red food coloring is optional but helps enhance the cake’s color for a more vibrant strawberry appearance.
- Let the cake cool completely before icing to prevent melting and sliding.
- Store any leftovers in an airtight container refrigerated for up to 3 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry Bundt Cake, Fresh Strawberry Cake, Strawberry Cream Cheese Icing, Bundt Cake Recipe, Spring Dessert, Summer Cake
