Strawberry Bundt Cake

Author: Veena Azmanov

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Calories: 14

Adjust Servings Here: 8 servings

Description

This strawberry bundt cake is moist, flavorful, and made with real reduced strawberry puree for an intense natural taste. A touch of rose extract enhances the strawberry flavor, making it truly special. Topped with a strawberry cream cheese glaze, it’s a crowd-favorite that disappears fast! ?✨

Ingredients

For the Strawberry Bundt Cake

3 cups (375 g) All-purpose flour
2 ½ tsp Baking powder
½ tsp Baking soda
½ tsp Salt
¾ cup (170 g) Unsalted butter softened
¼ cup (60 ml) Vegetable oil
2 cups (400 g) Granulated sugar
4 large Eggs at room temperature
1 ½ tsp Vanilla extract
½ tsp Rose extract
1 cup (240 ml) Reduced strawberry puree made from 2 cups of fresh or frozen strawberries
½ cup (60) Sour cream at room temperature
Few drops of pink or red gel food color

For the Strawberry Cream Cheese Glaze

4 oz (113.4 g) Cream cheese softened
2 cups (240 g) Powdered sugar
½ tsp Vanilla extract
2 tbsp Reduced strawberry puree
2 - 3 Whole milk or heavy cream (adjust for consistency)

Plus

6 - 8 Fresh strawberries for decorations

Instructions

Make the Reduced Strawberry Puree - Blend 2 cups of fresh or frozen strawberries into a smooth puree. Simmer over medium heat, stirring frequently, until reduced to 1 cup (about 15 minutes). Let it cool completely before using.
Oven & Pans - Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan, ensuring all crevices are coated.
Dry ingredients - In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
3 cups All-purpose flour, 2 ½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
Wet ingredients - In a large bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and rose extract. Stir in the reduced strawberry puree and sour cream until combined.
¾ cup Unsalted butter, ¼ cup Vegetable oil, 2 cups Granulated sugar, 4 large Eggs, 1 ½ tsp Vanilla extract, ½ tsp Rose extract, 1 cup Reduced strawberry puree , ½ cup Sour cream, Few drops of pink or red gel food color
Combine - Gradually add the dry ingredients, mixing until just incorporated. Stir in a few drops of gel food color if desired. Pour batter into the bundt pan, smoothing the top.
Bake - Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it onto a wire rack to cool completely.
Make the Strawberry Cream Cheese Glaze - Beat cream cheese until smooth. Add powdered sugar and mix until combined. Add vanilla extract and reduced strawberry puree, mixing well. Stir in milk one tablespoon at a time until the glaze reaches a pourable consistency.
4 oz Cream cheese, 2 cups Powdered sugar, ½ tsp Vanilla extract, 2 tbsp Reduced strawberry puree, 2 - 3 Whole milk or heavy cream
Assemble and Decorate - Pour the strawberry cream cheese glaze over the cooled bundt cake, letting it drizzle down the sides. Decorate with halved fresh strawberries on top.
6 - 8 Fresh strawberries

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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