Strawberry Vanilla Bundt Cake
This beautiful bundt cake swirls a rich vanilla cake swirled with vibrant strawberry batter and is topped with a sweet and tangy fresh strawberry glaze. Perfect for spring gatherings or summer celebrations, it’s as stunning as it is delicious.
Equipment
- Stand Mixer or Hand Mixer
- Blender
Ingredients
Cake
- 2 cups ripe strawberries
- 2 cups granulated sugar
- 16 tablespoons unsalted butter softened
- 3 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup whole milk
Strawberry Icing
- 3-4 strawberries
- 1/4-1/2 cup confectioners sugar
Instructions
Strawberry Vanilla Cake
- Preheat Oven: Grease a 10-12 cup Bundt cake pan. Preheat the over to 350℉.
- Strawberry Puree: In a blender, puree the strawberries. Strain through a fine mesh strainer to remove any seeds.
- Reduce Strawberries: Place strawberries in small pot and reduce over meduim low heat. Simmer the purée over low heat, stirring occasionally, until it thickens and reduces in volume. There should be about 1/2 cup of puree. Chill until ready to use.
- Cream Butter and Sugar: Using a hand or stand mixer, cream together the butter and sugar until light and fluffy.
- Add eggs and vanilla: Add eggs, egg yolk, and vanilla, beating well until the mixture is smooth and fully combined.
- Add Salt and Baking Powder: Sprinkle baking power and salt over the batter and mix well.
- Stir in Flour: Add the flour one cup at a time, mix on low until just absorbed.
- Pour in milk: Add the milk and mix well. The batter will be thick.
- Make Strawberry batter: Place half the batter in a bowl and set aside. Add in cooled strawberry puree and mix well.
- Marble the Batter: Using a large cookie scoop or a 1/2 cup measuring cup, scoop the two batters into the prepared pan alternating the flavors.
- Bake: Bake the cake at 350 for 50-60 minutes or a cake taster when inserted comes out clean. Cool the cake in the pan for 10 minutes and then remove the cake from the pan onto a cooling rack.
Strawberry Icing
- Mash Strawberries: In a small bowl, mash the strawberries with a fork until juicy with small chunks.
- Add Sugar: Starting with just 1/4 cup of confectioners sugar, stir the sugar into the mashed strawberries until smooth and thick. Adding additional sugar if needed. The amount of sugar will depend on the juiciness of the strawberries.
- Ice the cake: Using a fork or slotted spoon, drizzles the glaze over the cake.
Notes
Very ripe frozen or fresh strawberries work will give the strongest flavor
An unfrosted cake can be wrapped in plastic wrap and frozen for up to 3 months
The frosted cake can be kept in an airtight container for up to 5 days.