Are you ready to transform an ordinary dessert into a spectacular strawberry sensation? Imagine cutting into a moist, vibrant bundt cake that's bursting with fresh strawberry flavor and topped with a dreamy glaze that'll make your guests swoon. This Easy Strawberry Bundt Cake isn't just a recipe—it's a culinary masterpiece that combines simplicity with irresistible taste, perfect for everything from casual family gatherings to elegant dinner parties.
Prep Time: 20 mins
Cook Time: 50 mins
Total Time: 1 hrs 10 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 box strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup fresh strawberries, chopped
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10-inch bundt cake pan, ensuring all crevices are well-coated to prevent sticking.
- In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, and eggs. Use an electric mixer to blend the ingredients on low speed for 30 seconds, then increase to medium speed and mix for an additional 2 minutes until the batter is smooth and well-incorporated.
- Gently fold the chopped fresh strawberries into the cake batter, distributing them evenly throughout the mixture. Be careful not to overmix to maintain the strawberries' integrity.
- Pour the batter carefully into the prepared bundt pan, spreading it evenly and smoothing the top with a spatula. Tap the pan gently on the counter to remove any air bubbles.
- Place the bundt pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 10-15 minutes. This resting period helps the cake set and makes it easier to remove from the pan.
- Carefully invert the cake onto a wire cooling rack and allow it to cool completely, which typically takes about 1 hour.
- For the glaze, whisk together the powdered sugar and milk in a small bowl until smooth. The consistency should be thick but pourable.
- Once the cake is completely cooled, drizzle the glaze over the top, allowing it to naturally cascade down the sides of the bundt cake.
- Let the glaze set for 10-15 minutes before slicing and serving. Optionally, garnish with additional fresh strawberry slices or a light dusting of powdered sugar.
Tips
- Always grease your bundt pan meticulously to ensure a flawless cake release. Use a pastry brush to get into every intricate crevice.
- When folding strawberries into the batter, use a gentle hand to prevent crushing the fruit and maintain beautiful fruit distribution.
- Let the cake cool completely before glazing to prevent the sugar from melting and ensure a beautiful, crisp finish.
- For extra moisture, consider adding a tablespoon of sour cream or Greek yogurt to the batter.
- If fresh strawberries aren't in season, frozen strawberries (thawed and drained) work perfectly as a substitute.
- Store the cake at room temperature in an airtight container to maintain its moisture for up to 3 days.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 3g
Fat: 18g
Saturated Fat: 4g
Cholesterol: 55mg
