Irresistibly Moist Strawberry Bundt Cake Recipe to Savor

The sweet aroma of a freshly baked Strawberry Bundt Cake wafts through the kitchen, teasing your senses and promising a delightful experience. With its moist, fluffy texture and bursts of juicy strawberries, this cake is more than just dessert; it’s a love letter to summer.

Imagine serving this beauty at your next gathering—friends and family swooning over each slice, their faces lighting up with joy. Whether it’s a birthday celebration or simply a sunny afternoon treat, this Strawberry Bundt Cake Moist will steal the show.

I vividly remember the first time I brought this cake to my friend’s barbecue. The smiles on their faces as they took their first bites were priceless—they practically begged for seconds!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• All-Purpose Flour: Use high-quality flour for the best texture; it helps create that perfect crumb.
• Granulated Sugar: Sweetens the cake beautifully; adjust according to your taste preference.
• Baking Powder: Essential for that nice rise; always check its freshness before using.
• Salt: A pinch enhances flavor; don’t skip this small but mighty ingredient.
• Unsalted Butter: Softened butter gives moisture; use real butter for a richer taste.
• Eggs: Bind everything together; room temperature eggs mix better into the batter.
• Vanilla Extract: Adds depth and warmth; always opt for pure vanilla if possible.
• Fresh Strawberries: The star of the show; choose ripe, juicy berries for maximum flavor.
• Sour Cream: Keeps the cake moist and tender; Greek yogurt works as a substitute too.
• Powdered Sugar (for glaze): Sweet and silky; it brings everything together beautifully when drizzled on top.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Bundt Cake Moist

Prepare Your Oven and Pan: Preheat your oven to 350°F (175°C). Grease a bundt pan generously with butter or nonstick spray so your cake slides out easily.

Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt until well combined. This step ensures even distribution of leavening agents throughout your batter.

Cream Butter and Sugar: Using an electric mixer, beat softened butter and sugar in a large bowl until light and fluffy— about 3-5 minutes. You want that airy texture for a perfect rise.

Add Eggs and Vanilla: Beat in eggs one at a time until fully incorporated. Add vanilla extract next—your kitchen should smell amazing right about now!

Combine Wet Ingredients with Dry Ingredients: Gradually add flour mixture to creamed mixture alternately with sour cream. Mix gently until just combined—overmixing can lead to a tough cake.

Add Strawberries and Bake: Fold fresh strawberries into the batter carefully so you don’t smash them. Pour into prepared bundt pan and bake for 50-60 minutes or until a toothpick comes out clean.

Let this delightful Strawberry Bundt Cake cool in the pan for about 15 minutes before turning it out onto a wire rack. Once cooled completely, drizzle with powdered sugar glaze made from mixing powdered sugar with a splash of milk until smooth.

And there you have it! A gorgeous Strawberry Bundt Cake Moist that not only looks stunning but also tastes absolutely divine! Enjoy every slice as you bask in compliments from your family and friends—because you deserve it!

Perfecting the Cooking Process

To achieve the best results, prep your ingredients first. Mix dry ingredients, then cream butter and sugar before adding eggs and strawberries.

Add Your Touch

Feel free to swap out strawberries for raspberries or blueberries for a different flavor twist. You can also add lemon zest for a refreshing zing.

Storing & Reheating

Store the cake in an airtight container at room temperature for up to three days. If needed, gently reheat individual slices in the microwave for 10-15 seconds.

Creating a Bundt cake feels like magic, especially when friends rave about it at parties. The smiles make every whisk worth it!

FAQ

What makes a Bundt cake moist?

The key is using fresh fruit, quality butter, and not overbaking it.

Can I freeze Strawberry Bundt Cake Moist?

Yes, wrap it tightly in plastic wrap and foil before freezing for up to three months.

How do I know when my cake is done?

Insert a toothpick into the center; if it comes out clean, your cake is ready!

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

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Strawberry Bundt Cake Moist

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• Author: Jennifer
• Total Time: 1 hour 20 minutes
• Yield: Approximately 11 servings 1x

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Description

Savor the delightful taste of our moist Strawberry Bundt Cake, crafted with fresh strawberries and a hint of vanilla. This cake is perfect for any occasion, whether it’s a summer gathering or a cozy afternoon at home. Its fluffy texture and vibrant flavor will leave everyone asking for seconds. Easy to bake and stunning to present, this recipe is your new go-to dessert!

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Ingredients

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• 2 ½ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 tsp baking powder
• ½ tsp salt
• ¾ cup unsalted butter (softened)
• 4 large eggs (room temperature)
• 2 tsp vanilla extract
• 1 cup sour cream
• 2 cups fresh strawberries (hulled and chopped)
• Powdered sugar (for glaze)

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Instructions

1. Preheat oven to 350°F (175°C) and grease a bundt pan.
2. In a bowl, whisk together flour, baking powder, and salt.
3. In a separate bowl, cream softened butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition, then stir in vanilla.
5. Gradually add the dry mixture to the creamed mixture alternately with sour cream until just combined.
6. Gently fold in strawberries and pour batter into prepared bundt pan.
7. Bake for 50-60 minutes or until a toothpick comes out clean.
8. Let cool for 15 minutes before transferring to a wire rack; drizzle with powdered sugar glaze once cooled.

• Prep Time: 20 minutes
• Cook Time: 60 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (90g)
• Calories: 295
• Sugar: 24g
• Sodium: 175mg
• Fat: 15g
• Saturated Fat: 9g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 37g
• Fiber: 1g
• Protein: 3g
• Cholesterol: 70mg