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Strawberry Bundt Cake

This homemade Strawberry Bundt Cake recipe from scratch is made with fresh strawberry puree and topped with a fresh strawberry glaze. Whether you’re looking for a fun spring recipe or a stunning Easter dessert, this easy strawberry bundt cake is the perfect choice.


Strawberry Sauce
1 pint strawberries, hulled and cut into small pieces
1/4 cup granulated sugar
juice of half a lemon
Strawberry Bundt
1 cup butter, softened
2 cups granulated sugar
1-2 tsp lemon zest
4 eggs
3/4 tsp salt
2 tsp baking powder
2 3/4 cup all purpose flour
3 Tbsp cornstarch
1/2 cup milk
4 Tbsp sour cream
1/3 cup strawberry sauce (from the above recipe)
1 tsp vanilla extract
4 Tbsp freeze-dried strawberries, crushed into crumbs
2-3 drops pink or red gel food coloring

Strawberry Glaze
2-3 Tbsp strawberry sauce
1-2 cups powdered sugar
3-4 tsp lemon juice


Strawberry Sauce
Place strawberries, sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally.
Cook for about 5-6 minutes, or until the mixture starts to boil. Reduce the heat slightly to medium-low heat and continue cooking for about 15-16 minutes, or until the strawberries have cooked down and the sauce has thickened up.
Allow the sauce to cool to room temperature (as it cools, it will continue to thicken).
*You will use only 1/3 cup of the sauce for the cake and about 1-2 Tbsp for the glaze (you may still have a couple Tbsp of sauce leftover).

Strawberry Bundt
Preheat oven to 350 degrees.
Cream butter until light and fluffy, about 1 minute. Add in sugar and lemon zest; cream the mixture until well combined.

Add in the eggs, one at a time, beating well after each addition.
In a separate bowl, sift together salt, baking powder, flour and cornstarch.
Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined.
Add in 1/3 cup of strawberry sauce, sour cream, vanilla extract and crushed freeze dried strawberries. Mix until just combined.
If using red or pink gel food coloring, add in 2-3 drops and gently stir the coloring in until combined.
Grease a bundt pan very well and pour the batter into the pan evenly.
Bake for about 45-50 minutes, or until a cake tester comes out clean (mine took exactly 48 minutes).
Allow the bundt cake to cool about 10 minutes, then remove the cake from the pan and allow it to finish cooling on a wire rack.

Strawberry Glaze
Whisk 2 Tbsp of strawberry sauce with 1 cup powdered sugar and 3 tsp of lemon juice. If the sauce is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce.
Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries.

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Laura J. Boss

Meet Laura J. Boss, a passionate blogger and cooking enthusiast who loves to experiment with different recipes and cuisines from around the world. Born and raised in a small town, I grew up watching my mother cook and developed a keen interest in the art of cooking from an early age.After completing my education, I decided to pursue my passion for cooking and started my own food blog. My blog features a wide range of recipes, from traditional family favorites to fusion dishes that I have created myself. My blog has gained a huge following, with many of my readers trying out my recipes and sharing their own cooking experiences.When I am not cooking up a storm in the kitchen, I enjoy traveling and exploring new cultures. I believe that food is an important part of every culture, and love to learn about new ingredients and cooking techniques from around the world.Through my blog, I aim to inspire and encourage others to cook and experiment with different flavors and ingredients. I believe that cooking is not just about making delicious meals, but also about sharing love and creating memories with family and friends.Whether you are a beginner or an experienced cook, my blog has something for everyone. So why not give my recipes a try and discover the joy of cooking for yourself?