Best 8 Strawberry Bundt Cake Recipes

FRESH STRAWBERRY BUNDT CAKE

Steps:

• Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
• With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
• Add the flour mixture all at once and mix on low until almost completely combined.
• Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
• Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
• When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.

HIDDEN HEART STRAWBERRY BUNDT CAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
• Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
• In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
• Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
• Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.
• Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.
• Grease a bundt pan with nonstick spray.
• Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
• Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.
• Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.
• Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
• Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
• Pour the white chocolate ganache over the cake. Decorate with sprinkles.
• Slice the cake to reveal the hidden hearts, then serve.
• Enjoy!

STRAWBERRY BUNDT CAKE WITH LEMON GLAZE DRIZZLE (USES CAKE MIX)

Steps:

• Preheat oven to 350 degrees. Spray Bundt or tube pan with Bakers Joy (or spray two 8" pans with cooking spray to make layer cake).
• Blend together cake mix, oil, water, eggs, and sour cream in large bowl on low speed for 1 minute then medium high speed for 2 minutes.
• Pulse strawberries a few times until chopped (be careful not to puree them) then stir those into batter by hand then pour batter into Bundt pan (or round pans).
• Bake for 35-40 minutes for bundt pan until done (bake 30 min for round pans). Remove from oven & let cool in pans on wire rack for 15 minutes before removing from pan.
• Cool completely then glaze by combining the powdered sugar & lemon juice - whisk together until creamy then drizzle over top and sides of cake.

STRAWBERRY SHORTCAKE POKE BUNDT CAKE

Steps:

• Heat oven to 325°F. Generously spray 10- or 12-cup bundt cake pan with cooking spray with flour.
• In large bowl, beat Cake ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Increase speed to medium; beat 2 minutes, and pour batter into pan.
• Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool 15 minutes.
• Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 4-cup glass measuring cup, and set aside. While still in pan, poke holes in cake with end of wooden spoon at 1/2-inch intervals going almost to bottom. Use wet paper towel to wipe ends of spoon after each poke. Carefully pour poke mixture over holes in cake, using spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
• Cool 40 minutes; refrigerate in pan 2 hours. Remove from refrigerator, and run metal spatula around outer and inside edges of pan to loosen cake; turn upside down onto serving platter.
• In medium bowl, mix Cream Cheese Glaze ingredients with electric mixer on low speed until smooth. If too thick, add additional milk, 1 teaspoon at a time, until desired consistency. Glaze cake as desired; garnish with strawberries.

STRAWBERRY CARROT BUNDT CAKE WITH STRAWBERRY-CREAM CHEESE GLAZE

Steps:

• Preheat oven to 350 degrees, grease and flour a 12 cup bundt cake pan.
• In a large mixing bowl, blend together flour, sugar, baking powder, spices, soda and salt.
• In a medium size bowl, beat together the oil, yogurt, water and eggs.
• Add the egg mixture to the dry ingredients and beat on medium speed 1 minute or until thoroughly blended.
• Stir in shredded carrots, pecans and strawberries; pour into prepared pan and bake for 45 to 55 minutes or until toothpick inserted in center comes out clean.
• Cool 5 minutes and remove from pan, allow to cool completely, then spoon glaze over cake.
• For the glaze, beat together the cream cheese, strawberries and vanilla; gradually beat in the 3/4 cup powdered sugar until blended.

STRAWBERRY BUNDT CAKE WITH MILK CHOCOLATE CHIPS

Steps:

• Preheat oven to 325° degrees F (165° degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ).
• In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar.
• In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt.
• Mix dry and wet ingredients together thoroughly.
• Fold in 1/2 cup Milk Chocolate Chips into batter.
• Pour batter into well greased & floured Bundt Pan.
• Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
• Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
• Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.

STRAWBERRY BUNDT CAKE

Steps:

• In a large bowl, add all the ingredients.
• Beat for 2 minutes at medium speed.
• Pour into a greased and floured 10-inch bundt pan.
• Bake at 325 degrees for 55 to 60 minutes.
• Cake is done when toothpick comes out clean.
• Cool for 20 minutes before removing from pan.
• No need to frost, but you could with a commercial vanilla icing.
• Note: The boxed instant pudding used for this recipe should be (3.4 ounce).

BUNDT CHEESE CAKE WITH STRAWBERRY SAUCE

Steps:

• SAUCE: While cake is baking, make the sauce. In a medium saucepan, heat preserves, orange juice, and Grand Marnier until just warm and preserves are melted.
• Remove from heat and stir in sliced strawberries and lemon juice. Cool to room temperature then refridgerate at least 4 hours to allow flavors to blend.
• CAKE: Preheat oven to 350 degrees F. Grease and flour a bundt or tube pan and set aside. In a large bowl, combine biscuit mix, flour, baking powder, salt, and nutmeg and set that aside.
• In a mixer bowl, using an electric mixer, mix together granulated and brown sugars, cream cheese and butter on medium speed until soft and creamy, about 4 minutes.
• Beat in eggs, one at a time. Add milk and vanilla extract and dry (Bisquik) mixture and mix well. Pour into prepared pan, spreading evenly using a small rubber spatula. Bake approximatly 55 to 60 minutes or until a cake tester inserted into the center comes out clean. Let cool in pan for 10 minutes, then turn over onto cake dish, cool completely (fastest cooling time by placing it in the fridge). When completely cool, sprinkle with powdered sugar.
• TO SERVE: Slice cake and serve with Grand strawberry sauce.