Strawberry Bundt Cake
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If you’re all about a good cake, then this Strawberry Bundt Cake is definitely for you! Made up primarily of frozen strawberries, you won’t even believe how easy it is to make!
Hey there, foodie friend! My name is Lisa and I am very happy that you’re here today! I love sharing recipes, especially on my lifestyle blog, Moments With Lisa. Today, I’ll be giving you my tried and true recipe for a delicious Strawberry Bundt Cake.
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I absolutely love making bundt cakes. My bundt pan in particular is absolutely beautiful, with an intricate design that reflects on my final cakes. I love using it whenever I can. This is why when I decided to make a strawberry bundt cake, I was so eager to taste it!
How To Make a Strawberry Bundt Cake
This Strawberry Bundt Cake is absolutely moist and full of delicious strawberry flavor. This cake may look like it’s done by a pro, but you can complete it easily and without fail! It is THAT easy to put together!
What You Need:
Here’s what you’ll need from the store. The exact amounts are in the printable recipe card at the bottom of this post.
Kitchen Tools Needed:
Ingredients Needed:
- Cooking oil spray
- All-purpose flour
- Cornstarch
- Baking powder
- Salt
- Unsalted butter
- Granulated sugar
- Eggs
- Frozen strawberries
- Whole milk
- Canola or vegetable oil
- Powdered sugar
- Fresh strawberries
Strawberry Bundt Cake Tips
Get In Some Extra Color
If you want to add some color to your cake, then feel free to add a couple of drops of red food coloring into your batter. Be sure to mix it well so that your cake will boast a beautiful pink hue.
Are There Any Ingredient Substitutes?
Absolutely! In this particular recipe, we recommend using a flour and cornstarch combination, but really, this is a substitute in itself. This bundt cake most commonly uses self-rising flour, and if you decide to go that route, then use 3 cups’ worth (and eliminate the all-purpose flour and cornstarch mixture altogether).
Be Sure To Grease Your Bundt Pan Thoroughly
Bundt pans are quite deep and if your pan isn’t greased enough, expect your cake to stick! You can also lightly coat it with flour after greasing it to ensure that your cake comes right out.
Can I Freeze Leftovers?
Yes, leftover bundt cake can be frozen! That is, if there are any leftovers at all. I recommend slicing the cake and then wrapping each one in plastic and placing it in a freezer bag. It can be frozen for up to three months.
How Do I Serve Strawberry Bundt Cake?
This strawberry bundt cake is one of my favorite things to serve to guests. I recommend presenting it with the following:
- A delicious cup of coffee or tea
- A scoop of vanilla ice cream
- With whipped cream
- With additional fresh strawberries
- With a slice of milk or dark chocolate
Strawberry Bundt Cake
SERVINGS
Ingredients
- Cooking oil spray
- 2 ½ cups all-purpose flour
- 6 tbsp cornstarch
- 3 tsp baking powder
- 1 tsp salt
- ¾ cup unsalted butter softened
- 2 cups granulated sugar
- 4 eggs
- 1 ½ cups frozen strawberries thawed and then pureed in a blender
- ½ cup whole milk
- ¼ cup canola or vegetable oil
- 1 tbsp powdered sugar
- 8 fresh strawberries
Instructions
- Preheat your oven to 325 degrees and spray your bundt pan with a generous amount of cooking oil.
- In a mixing bowl, sift together flour, cornstarch, baking powder and salt.
- In a separate bowl, cream together butter and sugar. Once creamed, add eggs, pureed strawberries, whole milk and canola oil.
- Slowly incorporate the dry ingredients into your bowl of wet ingredients. Mix until all ingredients are fully incorporated.
- Pour the batter into your greased bundt pan and bake for 40 to 45 minutes or until a toothpick comes out clean when inserted into the cake.
- Allow to cool for 5 minutes then turn upside down onto a large plate. Allow to cool.
- Sift the top with powdered sugar. Cut each fresh strawberry in half and garnish the cake.
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