Strawberry Bundt Cake

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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.

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 1/3 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 1/2 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 1/3 of the cake batter into the prepared bundt pan – spread it over the sides and middle of the pan ( see video).
• Then, add 4 tbsp 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

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Strawberry Bundt Cake

Author: Veena Azmanov

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Prep Time: 10 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 10 minutes mins

Calories: 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

Ingredients 

1x2x3x

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 tsp Baking powder
• ▢ ½ tsp Baking soda
• ▢ ½ tsp Salt
• ▢ 2 tsp Vanilla extract
• ▢ ¼ tsp Strawberry extract

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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 1/3 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 1/2 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 1/3 of the cake batter into the prepared bundt pan – spread it over the sides and middle of the pan ( see video).
• Then, add 4 tbsp 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. 

Conversions Used

1 lb = 453 grams, 1 cup = 240 ml, 1 stick = 113g, 1 tbsp= 15 ml, 1 tsp= 5 ml,

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

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