Go Back
- 2 cups all-purpose flour - 1 ½ teaspoons baking powder - ½ teaspoon baking soda - ½ teaspoon salt - 1 cup unsalted butter, softened - 1 ½ cups granulated sugar - 3 large eggs - 2 teaspoons vanilla extract - 1 cup buttermilk - 1 ½ cups fresh strawberries, hulled and diced - Zest of 1 lemon - 1 cup powdered sugar (for glaze) - 2 tablespoons lemon juice I love how each ingredient adds a layer of flavor to this cake. The all-purpose flour is the base, giving the cake structure. Baking powder and baking soda help it rise. Salt enhances all the flavors, making them pop. The butter brings richness. It also helps create a moist cake. Granulated sugar adds sweetness and helps the cake brown nicely. Eggs bind everything together and add moisture. Vanilla extract gives a lovely aroma and flavor, while buttermilk adds a nice tang. Now let’s talk about the star ingredients! Fresh strawberries bring sweetness and a hint of tartness. Their bright color makes the cake so inviting. Zest from the lemon adds a fresh, citrus note. For the glaze, powdered sugar and lemon juice combine into a smooth drizzle. It adds a sweet and tangy finish. When you gather these ingredients, think of the joy they will bring. This cake is perfect for sharing. You can find the full recipe to guide you through the baking process. Enjoy creating memories with your loved ones as you bake this delightful treat! - Preheat your oven to 350°F (175°C). - Grease a 10-cup Bundt pan with butter or non-stick spray. - Whisk together flour, baking powder, baking soda, and salt. - Beat butter and sugar until light and fluffy. - Add eggs, vanilla, and lemon zest. - Gradually mix in dry ingredients and buttermilk. - Fold in diced strawberries. - Pour the batter into the prepared Bundt pan. - Bake for 50-60 minutes. - Let the cake cool before inverting on a wire rack. - Mix powdered sugar and lemon juice for glaze. - Drizzle over the cooled cake. For the full recipe, check the ingredients section above. Enjoy your baking! - Use room temperature ingredients. This helps your batter mix well. - Do not overmix your cake batter. This keeps the cake soft and tender. - Top your cake with fresh strawberry slices. It looks great and tastes fresh. - Dust powdered sugar on top before serving. This adds a sweet touch. - If your cake sticks to the pan, grease it well before pouring in the batter. - Watch your baking time. Ovens can vary, so check for doneness early. These tips will help you create a perfect Strawberry Bundt Cake Bliss that impresses everyone at your joyful gatherings. For the full recipe, be sure to check the earlier section. {{image_2}} You can change the flavor of your Bundt cake easily. Try adding a teaspoon of almond extract. This will give your cake a nice twist. You can also mix in some chocolate chips. They add great richness and make the cake even more special. If you need a gluten-free option, simply swap the all-purpose flour for gluten-free flour. This small change still keeps the cake tasty. For a dairy-free version, use coconut cream instead of buttermilk. It will keep your cake moist and delicious. You can switch up the fruit based on the season. Fresh blueberries or juicy peaches can replace strawberries. This makes the cake unique and fun for each gathering. You can enjoy different flavors all year round! You can keep your Strawberry Bundt Cake covered at room temperature. It stays fresh for up to 2 days. This is perfect if you plan to enjoy it soon. Just make sure it is in a cool spot, away from direct sunlight. If you want to keep your cake longer, refrigerate it. It will stay fresh for up to a week. Wrap it in plastic wrap to keep it moist. This also helps prevent it from picking up other flavors in your fridge. Freezing is a great option for longer storage. Wrap your cake tightly in plastic wrap, then in foil. It can last for up to 3 months in the freezer. When you're ready to enjoy it, thaw the cake in the refrigerator. This method keeps the cake tasting fresh and delicious. For the full recipe, check out the rest of the article! To keep your Bundt cake intact, use the right amount of flour. Measure carefully. Also, avoid overmixing your batter. Mixing too much can lead to a tough cake. Gently combine your ingredients for the best results. Absolutely! You can bake the cake and freeze it ahead of time. Just wrap it well in plastic wrap. This keeps it fresh. When you are ready to serve, let it thaw at room temperature. If you do not have buttermilk, don’t worry. You can mix regular milk with a little vinegar or lemon juice. Let it sit for about five minutes. This will create a similar taste and texture. To check if your Bundt cake is ready, insert a toothpick into the center. If it comes out clean, your cake is done. If batter sticks to the toothpick, bake it a little longer. Yes! You can make a vegan version easily. Simply swap butter for vegan butter. Replace eggs with flaxseed meal or applesauce. This way, everyone can enjoy a slice of this delightful cake. You can make a delicious Strawberry Bundt Cake by following our detailed steps. Start with your ingredients, mix them well, and bake for a wonderful treat. Remember to check your cake with a toothpick for doneness. Enjoy this cake fresh or with various flavors and fruits. It’s perfect for any occasion and easy to store. With these tips and options, you can make the cake your own. Happy baking!

Strawberry Bundt Cake Bliss

Indulge in the delight of Strawberry Bundt Cake Bliss perfect for joyful gatherings! This easy-to-follow recipe combines fresh strawberries, zesty lemon, and simple ingredients into a moist, flavorful cake that brings smiles to every occasion. Bake your way to sweet memories with loved ones. Ready to make your own delicious Strawberry Bundt Cake?
Print Recipe Pin Recipe

Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

2 teaspoons vanilla extract

1 cup buttermilk

1 ½ cups fresh strawberries, hulled and diced

Zest of 1 lemon

1 cup powdered sugar (for glaze)

2 tablespoons lemon juice

Instructions
 

Preheat your oven to 350°F (175°C) and grease a 10-cup Bundt pan thoroughly with butter or non-stick spray.

    In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

      In a large bowl, beat the softened butter and granulated sugar with an electric mixer on medium speed until light and fluffy, about 3-4 minutes.

        Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract and lemon zest.

          Gradually add the dry ingredient mixture to the wet mixture, alternating with the buttermilk. Start and end with the flour mixture. Mix until just combined; do not overmix.

            Gently fold in the diced strawberries, ensuring they are evenly distributed in the batter.

              Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

                Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Once baked, allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.

                    For the glaze, whisk together the powdered sugar and lemon juice in a small bowl until smooth. Drizzle over the cooled Bundt cake.

                      Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 12 slices

                        - Presentation Tips: Garnish with fresh strawberry slices and a sprinkle of powdered sugar on top before serving for an elegant touch. Add mint leaves for a pop of color!