Introduction (short):
The Homemade Strawberry Bundt Cake is a bright, festive dessert bursting with real strawberry flavor, topped with a silky white chocolate glaze. Perfect for spring gatherings or afternoon tea, it combines a tender crumb with a visually stunning presentation.
Ingredients:
For the Cake:
2 ½ cups all-purpose flour
1 ½ cups granulated sugar
1 cup unsalted butter, softened
4 large eggs
1 cup fresh strawberries, finely chopped or pureed
½ cup sour cream
1 teaspoon vanilla extract
2 teaspoons baking powder
A pinch of salt
For the Glaze:
1 cup white chocolate chips
¼ cup heavy cream, melted together until smooth
Garnish:
Extra fresh strawberries for the side or top
Instructions:
Cream the Base:
In a large bowl, beat the softened butter and sugar together until light and fluffy.
Add the eggs one at a time, followed by vanilla extract and sour cream.
Add the Fruit:
Gently fold in the chopped or pureed strawberries. The batter should take on a lovely pink hue.
Incorporate Dry Ingredients:
Sift together the flour, baking powder, and salt.
Fold the dry ingredients into the batter until just combined; avoid overmixing to keep the cake tender.
Bake:
Pour the batter into a well-greased bundt pan.
Bake at 350°F (175°C) for 45–55 minutes, or until a toothpick inserted comes out clean.
Glaze:
Allow the cake to cool completely on a wire rack.
Drizzle the warm white chocolate glaze over the top, letting it drip naturally down the sides.
How to Make:
Use very ripe strawberries for vibrant color and rich flavor.
If the berries are pale, add a tiny drop of pink food coloring.
Grease and flour every crevice of the bundt pan to prevent sticking and ensure the cake releases beautifully.
Variations:
Strawberry Lemonade: Add 2 tablespoons fresh lemon juice and 1 tablespoon lemon zest to the batter.
Cream Cheese Swirl: Drop dollops of sweetened cream cheese into the batter before baking for a cheesecake-like center.
Chocolate Chip: Fold in ½ cup mini dark chocolate chips for a chocolate-covered strawberry flavor.
Dairy-Free: Substitute butter and sour cream with coconut oil and vegan yogurt for a plant-based option.
Tips:
Do not over-puree the strawberries; leave small chunks for pockets of intense flavor.
Use room-temperature eggs and butter to create a smooth, emulsified batter.
If the glaze is too thick, add heavy cream one teaspoon at a time until it flows easily.
Cool the cake completely before glazing; a warm cake will cause the white chocolate to melt and soak into the sponge.
Conclusion (short):
This Strawberry Bundt Cake is visually stunning and delightfully moist, offering fresh berry flavor with a luscious white chocolate glaze. It’s a sophisticated yet simple dessert that brightens any table.