This strawberry bundt cake is naturally colored and flavored, and full of delicious flavor. 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 – a strawberry bundt cake was the perfect choice.
It took me a few attempts to get it as I wanted it, but I loved this final result. The fragrant fresh strawberry flavor is so, so good. It’s soft with a lightly crisp outside, and the touch of pink glaze is great too. In other words, it’s a wonderful cake for sharing this festive season (and again come the spring strawberry 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.
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?
While we love snacking on strawberries, I also cook with them a fair bit too. Whether simply sliced into salads like my spring salad with asparagus and strawberries, drunk in a strawberry collins, or baked into treats like strawberry empanadas and strawberry rhubarb crisp, we love them all.
How to make strawberry bundt cake
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 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 and 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.
How to get a beautiful pink 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.
Try these other delicious desserts:
Strawberry bundt cake
- 16 oz strawberries 450g (giving approx 1cup/240ml puree after roasting)
- 2 tsp olive oil
- 1 tsp balsamic vinegar
- 6 tbsp unsalted butter 90g, cold, cut into small chunks
- 3/4 cup sugar 160g
- 3 eggs
- 2 cups all purpose flour 280g plain flour
- 1 1/2 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
- 3 tbsp milk
- 1 tsp freeze dried strawberries crushed
- 3 tbsp confectioners sugar
- 2 1/2 tsp 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:
- 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
- Fresh Strawberry Pie by Recipes Food and 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 Almond Couscous by Cindy’s Recipes and Writings
- Strawberry Bread by An Appealing Plan
- Strawberry Bruschetta Side Salad by April Golightly
- Strawberry Pecan Salad with Honey Balsamic Dressing by Hezzi-D’s Books and Cooks
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