Strawberry Bundt Cake with Strawberry Cream Cheese Frosting
Strawberry Bundt Cake with Strawberry Cream Cheese Frosting
Ingredients
For the Strawberry Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, 2 sticks, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
- 1 1/2 cups fresh strawberries, finely diced
- few drops red food coloring, optional, for color
- as needed butter, for greasing pan
- as needed all-purpose flour, for dusting pan
For the Strawberry Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, 1 stick, softened
- 4 cups powdered sugar
- 1/2 cup fresh strawberries, puréed and strained
- 1 teaspoon vanilla extract
- few drops red food coloring, optional, for color
For Garnish
- 1 cup fresh strawberries, halved or sliced
Instructions
- 1
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan, ensuring all crevices are coated. Tap out any excess flour.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl with an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min
- 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl as needed.
⏱️ 3 min
- 5
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min
- 6
Gently fold in the finely diced fresh strawberries. If desired, add a few drops of red food coloring to enhance the pink color of the batter.
⏱️ 3 min
- 7
Pour the cake batter evenly into the prepared bundt pan. Smooth the top with a spatula.
⏱️ 2 min
- 8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and firm to the touch.
⏱️ 50 min•🌡️ 350
- 9
Remove the cake from the oven and let it cool in the bundt pan on a wire rack for 15 minutes. This allows the cake to set before unmolding.
⏱️ 15 min
- 10
After 15 minutes, invert the bundt pan onto the wire rack and carefully lift the pan away. Let the cake cool completely on the wire rack before frosting, about 45 minutes to 1 hour.
⏱️ 45 min
- 11
While the cake cools, prepare the strawberry cream cheese frosting. In a large bowl with an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 3 min
- 12
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium speed. Continue until all the powdered sugar is incorporated and the frosting is light and fluffy.
⏱️ 5 min
- 13
Stir in the strained strawberry purée and vanilla extract. If desired, add a few drops of red food coloring to achieve a vibrant pink color. Beat until well combined and smooth.
⏱️ 2 min
- 14
Once the cake is completely cool, transfer the frosting to a piping bag with a large round tip (or simply use a spoon/spatula). Pipe or spread the frosting evenly over the top of the bundt cake, allowing it to drip down the sides decoratively.
⏱️ 10 min
- 15
Garnish the frosted cake with fresh strawberry halves or slices around the top. Slice and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Strawberry Bundt Cake with Strawberry Cream Cheese Frosting
For the Strawberry Bundt Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, 2 sticks, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons vanilla extract
- 1 cup whole milk, room temperature
- 1 1/2 cups fresh strawberries, finely diced
- few drops red food coloring, optional, for color
- as needed butter, for greasing pan
- as needed all-purpose flour, for dusting pan
For the Strawberry Cream Cheese Frosting
- 8 ounces cream cheese, softened
- 1/2 cup unsalted butter, 1 stick, softened
- 4 cups powdered sugar
- 1/2 cup fresh strawberries, puréed and strained
- 1 teaspoon vanilla extract
- few drops red food coloring, optional, for color
For Garnish
- 1 cup fresh strawberries, halved or sliced
Instructions
- 1
Preheat your oven to 350°F (175°C). Generously grease and flour a 10-12 cup bundt pan, ensuring all crevices are coated. Tap out any excess flour.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl with an electric mixer, cream together the softened butter and granulated sugar on medium-high speed until light and fluffy, about 3-5 minutes.
⏱️ 5 min - 4
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Scrape down the sides of the bowl as needed.
⏱️ 3 min - 5
With the mixer on low speed, gradually add the dry ingredients to the wet ingredients in three additions, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, being careful not to overmix.
⏱️ 5 min - 6
Gently fold in the finely diced fresh strawberries. If desired, add a few drops of red food coloring to enhance the pink color of the batter.
⏱️ 3 min - 7
Pour the cake batter evenly into the prepared bundt pan. Smooth the top with a spatula.
⏱️ 2 min - 8
Bake for 50-60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. The cake should be golden brown on top and firm to the touch.
⏱️ 50 min•🌡️ 350 - 9
Remove the cake from the oven and let it cool in the bundt pan on a wire rack for 15 minutes. This allows the cake to set before unmolding.
⏱️ 15 min - 10
After 15 minutes, invert the bundt pan onto the wire rack and carefully lift the pan away. Let the cake cool completely on the wire rack before frosting, about 45 minutes to 1 hour.
⏱️ 45 min - 11
While the cake cools, prepare the strawberry cream cheese frosting. In a large bowl with an electric mixer, beat the softened cream cheese and softened butter together on medium speed until smooth and creamy, about 2-3 minutes.
⏱️ 3 min - 12
Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined, then increasing to medium speed. Continue until all the powdered sugar is incorporated and the frosting is light and fluffy.
⏱️ 5 min - 13
Stir in the strained strawberry purée and vanilla extract. If desired, add a few drops of red food coloring to achieve a vibrant pink color. Beat until well combined and smooth.
⏱️ 2 min - 14
Once the cake is completely cool, transfer the frosting to a piping bag with a large round tip (or simply use a spoon/spatula). Pipe or spread the frosting evenly over the top of the bundt cake, allowing it to drip down the sides decoratively.
⏱️ 10 min - 15
Garnish the frosted cake with fresh strawberry halves or slices around the top. Slice and serve immediately.
⏱️ 5 min