Glazed Strawberry Bundt Cake is a delightful dessert that combines the tender crumb of a classic bundt cake with the fresh, fruity burst of strawberries, all topped with a glossy, sweet glaze that enhances its flavor and appearance. This cake is perfect for gatherings, celebrations, or simply as a sweet treat to enjoy any time. Its moist texture and vibrant pink hue make it visually appealing, while the glaze adds a touch of elegance and a perfect balance of sweetness.
The history of bundt cakes traces back to the mid-20th century when the bundt pan was popularized by Nordic Ware in the 1950s, inspired by the traditional European kugelhopf or bundkuchen pans used for ring-shaped cakes. These cakes became an American staple after a bundt cake recipe won second place in the 1966 Pillsbury Bake-Off contest, sparking widespread interest in the unique pan shape. Adding strawberries to the bundt cake combines the age-old bundt tradition with the seasonal charm and refreshing taste of fresh berries, making it a modern favorite that bridges classic and contemporary baking.
The ingredients breakdown for a glazed strawberry bundt cake includes key components that ensure both flavor and structure: all-purpose flour for the base, baking powder or baking soda as leavening agents, sugar for sweetness, eggs for binding and richness, butter or oil for moisture, fresh strawberries for natural fruit flavor and moisture, vanilla extract for aroma, and milk or buttermilk to tenderize the crumb. The glaze typically combines powdered sugar with fresh strawberry juice or puree, sometimes enhanced with lemon juice or cream cheese to add tang and richness. Each ingredient plays a crucial role in balancing texture, taste, and appearance, ensuring the cake is moist, flavorful, and visually enticing.
The step-by-step recipe begins with preheating the oven and preparing the bundt pan by greasing and flouring it to prevent sticking. Next, the strawberries are washed, hulled, and finely chopped or pureed. In a mixing bowl, dry ingredients like flour, baking powder, and salt are sifted together. In another bowl, butter and sugar are creamed until light and fluffy, then eggs are added one at a time, followed by vanilla extract. The dry ingredients are alternately mixed with milk or buttermilk into the wet ingredients until just combined, then the chopped strawberries are gently folded in. The batter is poured into the prepared pan and baked until a toothpick inserted in the center comes out clean. After cooling slightly, the cake is inverted onto a wire rack, allowed to cool completely, and then drizzled generously with the strawberry glaze, which may be poured over the top to cascade down the sides, adding a beautiful shine and extra flavor.
Tips for the perfect glazed strawberry bundt cake include using fresh, ripe strawberries for the best natural sweetness and moisture; ensuring the batter is not overmixed to keep the cake tender and light; properly preparing the bundt pan to avoid sticking; allowing the cake to cool before glazing so the glaze sets properly; and using a fine sieve to strain the strawberry juice for a smooth glaze without lumps. Additionally, chilling the glaze slightly can help control the consistency for a more attractive drizzle, and experimenting with adding zest from lemon or orange can elevate the flavor profile even further.
Variations and customizations abound with this cake, such as incorporating freeze-dried strawberry powder into the batter for a more intense berry flavor or swirling cream cheese or mascarpone into the cake for a rich, tangy contrast. You can also substitute the glaze with a white chocolate drizzle or a lemon glaze for added zestiness. Adding chopped nuts like almonds or pistachios into the batter or topping the glazed cake with fresh strawberry slices, edible flowers, or toasted coconut flakes can enhance texture and presentation. For a vegan or gluten-free version, appropriate substitutions for flour and dairy ingredients can be used without compromising the overall flavor and appearance.
Health considerations and nutritional value depend on the ingredients and portion size; strawberries provide vitamin C, antioxidants, and fiber, which add nutritional benefits to the cake. However, the cake itself contains sugar, butter, and flour, contributing to calories and fat content, so moderation is key. Using alternatives like whole wheat flour, reduced sugar, or plant-based oils can make the cake a bit healthier, while keeping the indulgent taste. The glaze, made primarily of powdered sugar, adds sweetness but also extra calories, so a thinner glaze or a dusting of powdered sugar can reduce the sugar load. Overall, while this cake is a treat best enjoyed occasionally, incorporating fresh fruit adds a nutritional boost compared to other desserts.
FAQ: What kind of strawberries work best? Fresh, ripe strawberries are preferred, but frozen can be used if thawed and drained. Can I use a different pan? Yes, but baking times may vary. How do I prevent the cake from sticking? Thoroughly grease and flour the bundt pan, and allow the cake to cool before removing. Can I make the glaze ahead? Yes, keep it refrigerated and re-stir before use. Is this cake suitable for special diets? Modifications can be made for gluten-free, vegan, or lower sugar needs.
Glazed Strawberry Bundt Cake
Ingredients
Strawberry Sauce
- 1 pint strawberries hulled and chopped into small pieces
- 1/4 cup granulated sugar
- Juice of half a lemon
Strawberry Bundt Cake
- 1 cup softened butter
- 2 cups granulated sugar
- 1 to 2 teaspoons lemon zest
- 4 eggs
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 3/4 cups all-purpose flour
- 3 tablespoons cornstarch
- 1/2 cup milk
- 4 tablespoons sour cream
- 1/3 cup strawberry sauce prepared from the recipe above
- 1 teaspoon vanilla extract
- 4 tablespoons freeze-dried strawberries crushed into crumbs
- 2 to 3 drops pink or red gel food coloring
Strawberry Glaze
- 2 to 3 tablespoons strawberry sauce
- 1 to 2 cups powdered sugar
- 3 to 4 teaspoons lemon juice
Instructions
Strawberry Sauce
- Combine the strawberries, sugar, and lemon juice in a small saucepan and cook over medium heat, stirring occasionally. Let it cook for about 5 to 6 minutes until the mixture begins to boil. Lower the heat to medium-low and continue cooking for another 15 to 16 minutes, or until the strawberries break down and the sauce thickens. Remove from heat and let the sauce cool to room temperature, during which it will thicken further. For the cake, you will use 1/3 cup of this sauce, about 1 to 2 tablespoons for the glaze, with some leftover sauce remaining.
Strawberry Bundt Cake
- Preheat the oven to 350°F (175°C). Cream the softened butter until light and fluffy, about one minute. Add the sugar and lemon zest, then continue to cream until fully combined. Beat in the eggs one at a time, mixing well after each addition. In a separate bowl, sift together the salt, baking powder, flour, and cornstarch. Alternately add the dry ingredients and the milk to the butter mixture, starting and ending with the flour mixture, mixing until just combined. Fold in 1/3 cup of the strawberry sauce, sour cream, vanilla extract, and crushed freeze-dried strawberries until evenly mixed. If using gel food coloring, add 2 to 3 drops of red or pink and gently stir to blend. Grease a bundt pan thoroughly and pour the batter evenly into the pan. Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean (mine baked for exactly 48 minutes). Let the cake cool in the pan for about 10 minutes before turning it out onto a wire rack to cool completely.
Strawberry Glaze
- In a bowl, whisk together 2 tablespoons of strawberry sauce, 1 cup of powdered sugar, and 3 teaspoons of lemon juice. Adjust the consistency by adding more powdered sugar if the glaze is too thin or more strawberry sauce if it is too thick. Drizzle the glaze over the cooled cake and allow it to set before serving. For an extra touch, garnish with fresh strawberries if desired.