Mouthwatering Strawberry Bundt Cake Recipe for Summer Joy

This Strawberry Bundt Cake Recipe is a delightful summer dessert that's easy to make and perfect for any occasion.

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Prep Time 20

Cook Time 1

Cooling Time 10

Total Time 1 30

Servings: 12 slices

Course: Dessert

Cuisine: American

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Cake

2 cups All-Purpose Flour gluten-free flour can be used for a gluten-free version.
1 cups Sugar consider using brown sugar for a deeper flavor.
0.5 cups Unsalted Butter margarine can be swapped out for a dairy-free option.
3 large Eggs flax eggs are a great vegan alternative.
2 tsp Baking Powder make sure it's fresh for the best results.
1 tsp Salt
1 tsp Vanilla Extract try almond extract for a unique twist.
1 cups Fresh Strawberries frozen strawberries work too, just remember to thaw and drain them first.

For the Glaze

1 cups Powdered Sugar add a splash of water or milk until smooth.

Equipment

Bundt pan
Mixing bowls
electric mixer
whisk

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease and flour the Bundt pan.
Whisk together flour, baking powder, and salt in a bowl.
Cream butter and sugar in another bowl using an electric mixer until light and fluffy.
Add eggs one at a time, mixing well, then fold in vanilla extract.
Gradually mix in the dry ingredients, followed by the strawberries.
Pour the batter into the prepared pan and bake for 50-60 minutes.
Cool the cake in the pan for 10 minutes, then invert onto a wire rack.
Prepare the glaze and drizzle over the cooled cake before serving.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 40gProtein: 3gFat: 14gSaturated Fat: 8gCholesterol: 70mgSodium: 180mgPotassium: 120mgFiber: 1gSugar: 20gVitamin A: 6IUVitamin C: 15mgCalcium: 2mgIron: 6mg

Notes

Tips for the best results include using room temperature ingredients, avoiding overmixing, and ensuring the freshness of strawberries.

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