This moist strawberry bundt cake is an oil-based cake with a reduced strawberry puree in the batter. Those pockets of puree are what make this cake so unique that everyone will want the recipe from you.
Table of Content
Has strawberry season already started where you are? Well, we've been enjoying strawberries here for over a month. By now, you know how my family loves strawberries. Be it simple chocolate-covered strawberry to the exotic three-layer strawberry cake. My kids will enjoy strawberries in all forms. And while I love eating fresh strawberries, as a baker my first thought is what can I make with them.
Why make this cake
- I love a bundt cakes more than I love pound cake because you can take a simple cake and give it a whole new look. The shape of the pan lends the cake this beautiful shape and makes it more desirable.
- This cake is a simple recipe made from scratch with an electric mixer. Also, it uses simple and easy ingredinets you probably already have in your pantry. So, don't go loking for pudding mix or strawberry cake mix - trust me, you got this.
- The batter here is an oil-based cake batter, which means it's a moist yet light and airy cake.
- I have used a reduced strawberry puree made with fresh strawberries to enhance the flavor of strawberries
- Layering the strawberry puree in between the batter leaves little pockets that didn't completely mix with the batter. It's like finding little drops of heaven in every slice. It really is delicious.
- You can serve this cake on its own because the strawberry puree keeps it moist and yet you can also pour a strawberry sauce on top as a strawberry glaze.
Ingredients and substitutes
- Strawberries - I'm using fresh strawberries for this cake because strawberries are now in season. During the rest of the year I use frozen strawberries - just pulse them in the food processor until smooth.
- All-purpose flour - All-purpose flour works just fine in this recipe. You can also use cake flour but, you will need two tablespoons more in this recipe.
- Eggs - Use fresh large eggs. Large eggs are about 60 grams each.
- Flavoring - Vanilla extract is always a good addition to any cake. The strawberry extract does enhance the strawberry flavor. You can also add a little of lemon juice and lemon zest to enhance the flavor of lemons.
- Sour cream - keeps the cake moist with a tender crumb. You can also use Greek yogurt instead of sour cream.
- Pink food color - Again optional. You can skip it, and yet the strawberry puree does not really give the cake a natural pink color. The batter when baked turns to a light beige color, but not pink.
- Oil - This recipe works well with oil. It gives the cake batter those air bubbles that keep the cake light and airy. And yet, if you prefer to use unsalted butter use my fresh strawberry cake recipe.
Strawberry bundt cake recipe
Reduced strawberry puree
- Wash, clean, and hull the strawberries. Place them in a food processor and pulse until smooth. Alternatively, you can mash it with a vegetable masher.
- Pour into a saucepan over medium heat. Cook until the strawberry puree has reduced to almost ⅓ of its original volume.
Pro tip - Reducing the puree will concentrate the flavor with less liquid.
Cake batter
- Preheat the oven at 325°F/ 165°C / Gas Mark 3
- Spray and flour a 6 cup bundt pan. You can also make 2 x 6-inch round cakes with this batter.
- Dry ingredients - Combine flour, baking powder, baking soda, and salt. And set aside.
Pro tip - Sifting the flour will give a light and airy cake. - In the large mixing bowl of a stand mixer with the whisk attachment, whip eggs for a minute. Then gradually add the sugar until light and fluffy.
Pro tip - Adding the sugar gradually will prevent the eggs from breaking down, which gives a light and fluffy mixture.
- Next, gradually add the oil followed by ½ of the reduced strawberry puree.
Pro tip - Add the oil gradually but not so slow or you will lose all the volume in the egg mixture. - Switch to the paddle attachment on the stand mixer. Then, add the sour cream and a few drops of pink food color gel. Followed by the vanilla and strawberry extract. Combine well.
- Finally, add the flour mixture and combine well.
Pro tip - You want to continue to use the whisk attachment to prevent lumps but do not overmix the batter.
Assemble and bake
- Pour ⅓ of the cake batter into the prepared bundt pan - spread it over the sides and middle of the pan ( see video).
- Then, add 4 tablespoon of the strawberry puree keeping it within the batter away from the edges. Repeat with more cake batter and more puree. Finally, top with cake batter on top.
Pro tip - We try to avoid the edges so the cake does not stick to the pan later.
- Bake in the oven for about 50 to 60 minutes or until a toothpick inserted in the center comes clean. Cool on a wire rack for at least 10 minutes before inverting.
- To invert, place a plate on the pan and flip it. Cool completely then dust with powdered sugar (optional).
- Enjoy!
Tips for success
- You can use fresh or frozen strawberries for the puree. If you do use frozen they usually have more liquid content in them which means you will need to reduce it a little longer.
- Whip the eggs at room temperature or warmer. This will ensure you have a light and airy batter.
- Pour the oil into the egg mixture gradually so it emulsifies into the mixture similar to mayonnaise. If the oil splits it can use the oil to separate when baking.
- We layered the strawberry puree in the bundt pan but you can also add all the strawberry puree to the batter and make it a simple strawberry bundt cake with a uniform color.
- Bake until a skewer inserted in the cake comes out clean.
- Cool in the pan for 10 minutes only then invert on the wire rack to cool completely. Trying to invert it too soon will cause the cake to break. Letting it cool will allow the steam between the cake and the pan to cool which helps the cake release easily. Keeping for too long in the pan will cause the sugar to cool causing the cake to stick to the pan.
- This cake is delicious on its own but you can make a simple strawberry glaze for the top with strawberry puree, powdered sugar, and milk.
More strawberry cake recipes
- Strawberry Cake with Swiss Meringue Buttercream
- Strawberry Cake Recipe
- and Strawberry Mousse Cake
- Strawberry Cheesecake - Baked
- Strawberry Red Velvet Cake
- Crustless Strawberry Ricotta Cheesecake
- Strawberry Bavarian Cream Cake
- Valentine Strawberry Gift Box Cake
- See all recipes with strawberries
Frequently asked questions
How long will this strawberry cake recipe keep?
The cake will stay fresh for up to three days at cool room temperature, longer if kept in the fridge. It can be kept in the freezer for a month or more.
Can I freeze this cake?
Freeze it on a tray for an hour or two then wrap well in plastic wrap, followed by the parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
Can I use butter instead of oil for this cake?
No, this recipe works best with oil. And yet, I do have a butter-based strawberry cake that is very popular too. It is also frosted with every popular Swiss meringue buttercream.
What is the difference between a strawberry bundt and a regular strawberry cake?
The main difference is not the cake recipe but in the pan and baking time. You can use your favorite strawberry cake batter and bake it in a bundt pan. The baking time is different because a bundt cake is one pan but with a doughnut hole in the middle to help bake faster.
Is a strawberry pound cake the same as a strawberry bundt cake?
You can bake a pound cake in a bundt pan but it does not mean that every bundt cake uses a pound cake recipe!
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Printable Recipe
Strawberry Bundt Cake
Print Pin Rate Share by Email Share on FB Save GrowCalories: 285kcal
Adjust Servings Here: 8 servings
Description
This moist strawberry bundt cake is an oil-based cake with a reduced strawberry puree in the batter. Those pockets of puree are what make this cake so unique that everyone will want the recipe from you.
Video
Conversions Used
1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,
Ingredients
Make One 6 cup Bundt Pan Cake or 2 x 6-inch round cakes
Strawberry Puree
- ½ lb (226 g) Strawberries (washed and hulled)
For the batter
- 2 large Eggs
- ¾ cup (150 g) White granulated sugar
- 1 cup (240 ml) Reduced strawberry puree (divided )
- ¼ cup (60 ml) Cooking oil
- ¼ cup (60 ml) Sour cream
- 3 drops Food color gel ((optional))
- 1 ½ cup (190 g) All-purpose flour
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 2 teaspoon Vanilla extract
- ¼ teaspoon Strawberry extract
Instructions
Reduced strawberry puree
- Wash, clean, and hull the strawberries. Place them in a food processor and pulse until smooth. Alternatively, you can mash it with a vegetable masher.
- Pour into a saucepan over medium heat. Cook until the strawberry puree has reduced to almost ⅓ of its original volume.Pro tip - Reducing the puree will concentrate the flavor with less liquid.
Cake batter
- Preheat the oven at 325°F/ 165°C / Gas Mark 3
- Spray and flour a 6 cup bundt pan. You can also make 2 x 6-inch round cakes with this batter.
- Dry ingredients - Combine flour, baking powder, baking soda, and salt. And set aside.Pro tip - Sifting the flour will give a light and airy cake.
- In the large mixing bowl of a stand mixer with the whisk attachment, whip eggs for a minute. Then gradually add the sugar until light and fluffy.Pro tip - Adding the sugar gradually will prevent the eggs from breaking down, which gives a light and fluffy mixture.
- Next, gradually add the oil followed by ½ of the reduced strawberry puree.Pro tip - Add the oil gradually but not so slow or you will lose all the volume in the egg mixture.
- Switch to the paddle attachment on the stand mixer. Then, add the sour cream and a few drops of pink food color gel. Followed by the vanilla and strawberry extract. Combine well.
- Finally, add the flour mixture and combine well.Pro tip - You want to continue to use the whisk attachment to prevent lumps but do not overmix the batter.
Assemble and bake
- Pour ⅓ of the cake batter into the prepared bundt pan - spread it over the sides and middle of the pan ( see video).
- Then, add 4 tablespoon of the strawberry puree keeping it within the batter away from the edges. Repeat with more cake batter and more puree. Finally, top with cake batter on top. Pro tip - We try to avoid the edges so the cake does not stick to the pan later.
- Bake in the oven for about 50 to 60 minutes or until a toothpick inserted in the center comes clean. Cool on a wire rack for at least 10 minutes before inverting.
- To invert, place a plate on the pan and flip it. Cool completely then dust with powdered sugar (optional).
- Enjoy!
Recipe Notes & Tips
- You can use fresh or frozen strawberries for the puree. If you do use frozen they usually have more liquid content in them which means you will need to reduce it a little longer.
- Whip the eggs at room temperature or warmer. This will ensure you have a light and airy batter.
- Pour the oil into the egg mixture gradually so it emulsifies into the mixture similar to mayonnaise. If the oil splits it can use the oil to separate when baking.
- We layered the strawberry puree in the bundt pan but you can also add all the strawberry puree to the batter and make it a simple strawberry bundt cake with a uniform color.
- Bake until a skewer inserted in the cake comes out clean.
- Cool in the pan for 10 minutes only then invert on the wire rack to cool completely. Trying to invert it too soon will cause the cake to break. Letting it cool will allow the steam between the cake and the pan to cool which helps the cake release easily. Keeping for too long in the pan will cause the sugar to cool causing the cake to stick to the pan.
- This cake is delicious on its own but you can make a simple strawberry glaze for the top with strawberry puree, powdered sugar, and milk.
Nutrition Information
Calories: 285- kcalCarbohydrates: 45- gProtein: 4- gFat: 9- gSaturated Fat: 2- gCholesterol: 56- mgSodium: 263- mgPotassium: 177- mgFiber: 1- gSugar: 21- gVitamin A: 125- IUVitamin C: 36.1- mgCalcium: 55- mgIron: 1.6- mg
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Did you make this recipe? Share it with me.Tag @veenaazmanov on instagram or #hashtag it #veenaazmanov
Regina
What is the name of the pan you used (if, like NORDICWARE, it has a name)? And the manufacturer? Thanks for your time!
Veena Azmanov
Yes, Regina. This is a Nordic Lotus Bundt Pan
Josienne
Baked this cake on Saturday morning for Sunday. But was very disappointed that when I cut it the strawberry filling inside disappeared and there was just a big hole all around the cake. The cake absorbed the strawberry filling. I did use arrowroot instead of cornstarch as a thickening agent but i don't think this was the cause of filling disappearance! Did anyone else encounter this problem?
Veena Azmanov
Josienne. The recipe does not say it has a jam filling in the center. Nor can you see it in the pictures.
It is normal that the strawberry jam will be absorbed with the cake batter. After all, it is an ingredient so as the batter cooks it will the jam.
Having said that the texture is soft, moist and strawberry jam-like. You do have the taste of jam in the cake with some blobs of a jam if you use a chunky jam.
If you want the strawberry jam to remain as a filling you have to add it later as a filling.
Sorry, you were disappointed. Thanks for coming back to write this feedback.
I'm sure some may find it useful.
Sharon
Thanks for your comment! I had wanted to try this out because i had misread or misjudged the recipe (maybe I had a vision of a luscious jammy centre in my head!). I appreciate when people give feedback, to help others like me. Thanks! 🙂
Angela Greven
Beautiful bundt cake!! Looks completely delicious and easy to whip up too, thanks so much for sharing! 🙂
Veena Azmanov
Thank you, Angela
Maritza
What an elegant looking cake. It looks almost too pretty to eat, but I'm sure it's yummy too!
Veena Azmanov
Thank you Maritza