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Packed with fresh flavor, this strawberry bundt cake is delicate and perfect for springtime (if it ever gets here).
To create balance, the natural sweetness of strawberries in the batter is balanced by sour cream and lemon juice. This combination leads to a light and fluffy texture that makes me dream of warmer weather. For now, I’ll just enjoy a nice fat slice of Strawberry Bundt Cake by the fire.
We were lucky to find a full case of great strawberries from California in March, so I spent a lot to time in the kitchen making the best possible use of them. One of my favorite creations was this Strawberry Balsamic Jam and the other was this Strawberry Bundt Cake.
One of my coworkers suspects extra strawberries are grown around Valentine’s Day and the influx in late-February is from the berries that weren’t quite ready to celebrate the holiday. What do you think?
My favorite way to enjoy this strawberry bundt cake is with some homemade whipped cream (I’ll get a recipe up for that soon!) and I also enjoyed it with a drizzle of BumbleBerry Farms sea salt caramel honey cream. Next time I think I want to try a lemon drizzle. Stay tuned for that one.
PrintStrawberry Bundt Cake
- Prep Time: 1 hour
- Cook Time: 55 minutes
- Total Time: 1 hour 55 minutes
- Yield: 12 servings
Ingredients
- 1 1/4 pounds strawberries, hulled and quartered, plus more for serving
- 1 1/2 cup sugar, separated, plus more for the pan
- 1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
- 5 large eggs
- 1/2 cup sour cream
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- 2 1/2 cups all-purpose flour, plus more for dusting
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon kosher salt
Instructions
- In a medium bowl, combine the cut strawberries with 1/4 cup sugar. Cover and refrigerate for 1 hour or up to overnight.
- Strain the berries and place in a food processor, pulse 4-5 times until the berries are roughly chopped.
- Preheat the oven to 325°. Butter and sugar a bundt pan, set aside.
- In a stand mixer fitted with the paddle attachment, beat the butter with the remaining 1 1/4 cups sugar at medium speed until light and fluffy, about 4 minutes.
- Reduce the speed to low and beat in the eggs, one at time, just until just incorporated. Then mix in the sour cream, lemon juice, and vanilla.
- Top the batter with the flour, baking powder, baking soda, and salt. Use your spatula to combine the dry ingredients on top of the wet, slowly incorporating the wet ingredients.
- Then use the mixer to stir until combined. Add the chopped strawberries and mix only just until combined.
- Pour the batter into the prepared bundt pan and bake for 50 to 55 minutes, until a toothpick inserted into the cake comes out with a few moist crumbs. Transfer to a rack and let cool in the pan for 20 minutes before inverting onto a cooling rack.
- Let cool fully before serving.
Notes
Serve with additional strawberries, your favorite caramel, and/or whipped cream.
Thanks to my friend Jenna from Butternut Bakery for the tip to sugar a bundt pan, rather than flour!
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