This post is sponsored by Florida Strawberry in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
Now that I’ve finally used the bundt cake tin I got a while back and loved the result, I knew I needed to use it again soon. Especially as the shape is so festive, it almost begs to be used for another seasonal cake. I loved the color the cranberry glaze added to my clementine cake, and it gave me the idea to stick with the seasonal colors with this strawberry bundt cake. It took me a few attempts to get it as I wanted it, but I loved this final result. The fragrant strawberry is so, so good, it’s soft and flavorful. In other words, it’s a wonderful cake for sharing this festive season.
Strawberries in the winter?
In case you are wondering about the strawberries this time of year, while it’s not my local season it is Florida Strawberry season, and will be through until April. I came across them last year thanks to Sunday Supper and am so glad I did. Try them yourself and share your photo with Florida Strawberries to enter this fun giveaway (more details below).
My eldest son and I snacked on lots of them last year, and now my youngest is helping us. Given they are so healthy, it’s not exactly something I’ll discourage. Did you know that as well as being a good source of vitamin C (great for fighting winter colds!), they also have potassium and folic acid? They were also great in my strawberry collins (for me) and healthy strawberry truffles (for all of us) last year and I can’t wait to use them some more. The fragrant flavor are perfect for a festive cake and this one does not disappoint.
How it’s made
I took a little inspiration from the roasted strawberry salad I shared last year and roasted the strawberries for this strawberry bundt cake. I know it’s an extra step, but the roasting really intensifies the flavors. This saves relying on strawberry gelatin as many recipes do and allows you to cut back the sugar, both things that fit with my style of baking. True, it’s not a pink color but if you really want it to be, you can add a little food coloring. Roasting the strawberries just takes a few minutes anyway and you can do it ahead, blend them up and pop them in the fridge until you are ready to make the cake. You then cream the butter and sugar, add the egg, then add this mixture to the dry ingredients along with the strawberries and a little milk. Pour the mixture into the cake tin and bake.
A top tip for the glaze
I’ve topped the cake with a lemon strawberry glaze. It’s very easy, being simply lemon juice mixed with confectioner’s sugar, and a secret ingredient (well, sort of, given I’ve told you it’s lemon strawberry)…freeze dried strawberries! While the fresh Florida strawberries are great inside the cake, fresh strawberries cause issues in frosting and glazes – they have a tendency to separate. Instead, crumbling up freeze dried strawberries gives a lovely color and slight flavor without that problem.
This strawberry bundt cake is moist, fragrant and delicious. It’s perfect for adding a little brightness into a cold day. Share it with friends or family, or keep it for yourself. There’s no judgement this time of year but whatever you do, enjoy.
- 16oz/450g strawberries (giving approx 1cup/240ml puree after roasting)
- 2tsp olive oil
- 1tsp balsamic vinegar
- 6tbsp/90g unsalted butter, cold, cut into small chunks
- ¾cup/160g sugar
- 3 eggs
- 2 cups/280g all purpose/plain flour
- 1½tsp baking powder
- ¾tsp baking soda
- ¼tsp salt
- 3tbsp milk
- For glaze -
- 1tsp crushed freeze dried strawberries
- 3tbsp confectioners sugar
- 2½tsp lemon juice
- Preheat the oven to 400F/200C.
- Hull the strawberries, cut them in half or in quarters if larger and place on a baking sheet. Drizzle over the oil and balsamic vinegar, toss and turn the strawberries cut side down. Roast for 15min. Allow them to cool then blend to a puree. If a lot of liquid has come out of them, just pick out the strawberries and blend those. If you have less puree than 1 cup/240ml top up with the syrup that came out of the berries. These can be stored overnight in the fridge before making rest of cake.
- Set the oven to 350F/175C and lightly oil your bundt tin (10 cup, or use a regular cake tin equivalent capacity).
- Cream together the butter and sugar. Add the eggs one at a time and mix in well.
- In a separate, large bowl mix together the flour, baking powder, baking soda and salt. Add the butter-egg mix, pureed strawberries and milk and mix so combined.
- Pour the mixture into the bundt cake tin and bake for approx 60min until a skewer inserted in the middle comes out clean.
- Allow to cool before removing from the pan and glazing.
- For the glaze, crush the freeze dried strawberries and blend with the sugar and lemon juice. Drizzle over the cake and enjoy.
See all the other strawberry creations being shared today:
- Balsamic Strawberry Brie Bites by Casa de Crews
- Roasted Strawberry Chipotle Sauce by Grumpy’s Honeybunch
- Savory Strawberry Crostini by Cooking Chat
- Strawberry Apple Salsa by Renee’s Kitchen Adventures
- Strawberry Hummus by The Freshman Cook
- Chocolate Covered Strawberries by Desserts Required
- Classic Eton Mess by Sunday Supper Movement
- Fresh Strawberry Pie by Recipes Food and Cooking
- Goopy Goop – A Healthy Strawberry Sauce by Cricket’s Confections
- Strawberry Bundt Cake by Caroline’s Cooking
- Strawberry Layer Cake with Strawberry Buttercream Frosting by Family Around The Table
- Grilled Balsamic Strawberry & Chicken Kabobs by Books n’ Cooks
- Grilled Fish Topped with Strawberry Salsa by A Kitchen Hoor’s Adventures
- Spicy Strawberry BBQ Shredded Chicken by The Crumby Cupcake
- Strawberry and Arugula Pizza by A Mind “Full” Mom
- Strawberry Balsamic Brie Grilled Cheese by Authentically Candace
- Strawberry Almond Couscous by Cindy’s Recipes and Writings
- Strawberry Bread by An Appealing Plan
- Strawberry Bruschetta Side Salad by April Golightly
- Strawberry Coleslaw by Family Foodie
- Strawberry Pecan Salad with Honey Balsamic Dressing by Hezzi-D’s Books and Cooks
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A little more on the giveaway I mentioned above – all you do is take a photo with Florida strawberries, enter directly through the link or through social media using the #FLStrawberryCap hashtag. Everyone who enters will receive a Florida Strawberry Cap (limit one per household), but you can keep entering to try for the grand prize of a trip for 4 to visit the FL strawberry fields yourself, complete with airfare and accommodation at TradeWinds Island Resort in St. Pete’s Beach. The grand prize will be hand selected, so get creative! You have from December 12 until February 12 2017 to enter.