Spring is in the air! Everything is starting to blossom and it smells so wonderful outside. This strawberry bundt cake fits the theme perfectly. The cake is very moist and packed with fresh strawberries. It’s also very easy to put together. The best part is that it doesn’t need to be served warm, so it can easily be made in advance.

Huge thank you to Fred Meyer Stores  for sponsoring this recipe.

Strawberry Bundt CakeIngredients for the cake:

3/4 cup butter
1 1/2 cups sugar
3 eggs
2 1/2 cups + 1 tbsp flour, divided
2 tsp baking powder
Pinch of salt
1 cup buttermilk
1 tsp vanilla
1 tbsp lemon zest
1 tbsp lemon juice
2 cups chopped fresh strawberries

Ingredients for the glaze:
1 cup powdered sugar
1 tbsp milk
1 tsp lemon juice

Instructions:

1. Combine butter and sugar with a hand held mixer.

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2. Blend the eggs into the butter (1 egg at a time).

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3. Add vanilla, lemon juice, and lemon zest to the batter. Mix just to combine.

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4. Sift 2 1/2 cups flour, baking powder, and salt into a separate bowl.

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5. Add a little bit of the sifted flour to the batter (about 1/2 cup at time). Then a little bit of buttermilk. Keep switching flour, then buttermilk, mixing in between.

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6. Combine 1 tbsp flour with the chopped strawberries. Then fold the strawberries into the batter using a spatula.

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7. Pour the bather into a greased bundt cake pan. Bake at 340 degrees Fahrenheit for 1 hour (or until a tooth pick comes out clean after piercing the center of the cake). Once it’s baked, remove the cake from the bundt pan and let it cool on a cooling rack.

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8. Combine the powdered sugar with 1 tbsp milk and 1 tsp lemon juice. Pour this glaze over the cooled bundt cake. Top with fresh strawberries.

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5.0 from 1 reviews
Strawberry Bundt Cake
 
Prep time
Cook time
Total time
 
Author:
Serves: 8
Ingredients
  • Ingredients for the cake:
  • ¾ cup butter
  • 1½ cups sugar
  • 3 eggs
  • 2½ cups + 1 tbsp flour, divided
  • 2 tsp baking powder
  • Pinch of salt
  • 1 cup buttermilk
  • 1 tsp vanilla
  • 1 tbsp lemon zest
  • 1 tbsp lemon juice
  • 2 cups chopped fresh strawberries
  • Ingredients for the glaze:
  • 1 cup powdered sugar
  • 1 tbsp milk
  • 1 tsp lemon juice
Instructions
  1. Combine butter and sugar with a hand held mixer.
  2. Blend the eggs into the butter (1 egg at a time).
  3. Add vanilla, lemon juice, and lemon zest to the batter. Mix just to combine.
  4. Sift 2½ cups flour, baking powder, and salt into a separate bowl.
  5. Add a little bit of the sifted flour to the batter (about ½ cup at time). Then a little bit of buttermilk. Keep switching flour, then buttermilk, mixing in between.
  6. Combine 1 tbsp flour with the chopped strawberries. Then fold the strawberries into the batter using a spatula.
  7. Pour the bather into a greased bundt cake pan. Bake at 340 degrees Fahrenheit for 1 hour (or until a tooth pick comes out clean after piercing the center of the cake). Once it's baked, remove the cake from the bundt pan and let it cool on a cooling rack.
  8. Combine the powdered sugar with 1 tbsp milk and 1 tsp lemon juice. Pour this glaze over the cooled bundt cake. Top with fresh strawberries.