This stunning cake is the epitome of comfort baking, combining the rich density of a classic pound cake with the bright, vibrant flavour of fresh strawberries. The secret lies in a moist, buttery cake base, a hidden ribbon of fruit filling, and a beautiful, glossy strawberry glaze that drips down the sides. It’s an elegant dessert that is surprisingly simple to master, perfect for holidays, parties, or a luxurious weekend treat.
This recipe is optimized for a moist texture and is designed to create a beautiful presentation similar to the one in your photo.
✨ Ingredients for the Strawberry Bundt Cake
A superior Bundt cake requires high-quality, room-temperature ingredients to ensure a fine, even crumb structure.
1. 🍰 The Moist Cake Base
- Flour: 3 cups all-purpose flour, spooned and leveled.
- Sugar: 2 cups granulated sugar.
- Fat: 1 cup (2 sticks) unsalted butter, softened to room temperature.
- Eggs: 4 large eggs, at room temperature.
- Dairy: 1 cup buttermilk or whole milk, at room temperature.
- Leavening: 1 teaspoon baking powder, 1/2 teaspoon baking soda.
- Flavoring: 1 tablespoon pure vanilla extract, 1/2 teaspoon salt.
- Filling (Optional): 1/2 cup strawberry jam or preserves (visible in the photo).
2. 🍓 The Glossy Strawberry Topping
- Strawberries: 2 cups fresh strawberries, hulled and thinly sliced.
- Glaze Base: 1 cup powdered (confectioners’) sugar.
- Liquid: 3-4 tablespoons milk or heavy cream.
- Flavoring: 1/2 teaspoon vanilla extract.
3. The Strawberry Reduction Glaze (For Extra Shine)
- Reduction Base: 1/2 cup finely diced strawberries.
- Sugar: 1 tablespoon granulated sugar.
- Acid: 1 teaspoon lemon juice.
- Thickener: 1 tablespoon water mixed with 1/2 teaspoon cornstarch (cornstarch slurry).
👩🍳 Instructions: Baking and Glazing Perfection
Achieving that perfect, dome-like Bundt cake and the glossy glaze requires a few key steps.
Step 1: Prepare the Cake Batter and Pan
- Preheat and Prep: Preheat your oven to 350^{\circ}\text{F} (175^{\circ}\text{C}). Generously grease and flour a 10-12 cup Bundt pan. This is vital to prevent sticking.
- Cream Butter and Sugar: In a large bowl, cream the softened butter and granulated sugar together using an electric mixer until light and fluffy (about 3-4 minutes). This incorporates air for a light texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Alternate Dry and Wet: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk (or milk), beginning and ending with the dry ingredients. Mix just until combined. Do not overmix.
- Layer the Filling (Optional): Pour half of the batter into the prepared Bundt pan. Spoon the 1/2 cup of strawberry jam evenly over the top, making sure to keep it away from the pan’s edges. Carefully pour the remaining batter over the jam layer.
Step 2: Bake and Cool the Bundt Cake
- Bake: Bake for 55 to 65 minutes, or until a wooden skewer inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for 10-15 minutes. This firming time is crucial.
- Invert: Place a wire rack over the top of the pan and carefully flip the cake over. Lift the pan off and let the cake cool completely on the rack before glazing (at least 1 hour).
Step 3: Prepare the Glaze and Topping
- Make the Reduction Glaze: In a small saucepan, combine the diced strawberries, granulated sugar, and lemon juice. Bring to a simmer over medium heat and cook until the strawberries have broken down (about 5 minutes). Stir in the cornstarch slurry and cook for 1 minute until thickened and glossy. Press the mixture through a sieve to remove the solids and create a smooth, clear red glaze. Let cool completely.
- Prepare the Icing Drizzle: In a small bowl, whisk together the powdered sugar, milk/cream, and vanilla extract until smooth. You want a thick, yet pourable consistency.
- Toss Strawberries: In a bowl, toss the thinly sliced fresh strawberries with 1-2 tablespoons of the cooled strawberry reduction glaze. This coats them with a protective, glossy layer.
Step 4: Final Assembly and Presentation
- The Drizzle: Once the cake is completely cool, spoon the white icing drizzle (from Step 3, part 2) over the top of the cake, allowing it to gently run down the sides.
- Place Strawberries: Immediately arrange the glossy, sliced fresh strawberries over the top of the cake, pressing them lightly into the icing.
- The Final Shine: Use a brush to gently brush the remaining strawberry reduction glaze (from Step 3, part 1) over the strawberries and the top of the cake for that final, vibrant, high-gloss finish.
- Serve: Slice and serve this beautiful, moist cake!
💡 Bundt Cake SEO and Baker’s Tips
- Room Temperature is Key: For the ultimate Moist Pound Cake texture, ensure your butter, eggs, and buttermilk are all at room temperature. This allows them to emulsify and blend properly.
- The Glaze Layering: The white icing drizzle provides a sweet base and contrast, while the Strawberry Reduction Glaze adds the beautiful, professional shine and locks the fresh strawberries in place for the perfect presentation.
- Accurate Pan Prep: The number one cause of Bundt cake sticking is poor pan preparation. Use a baking spray containing flour, or the traditional method of generously coating the pan with softened butter followed by a dusting of flour.
- Pound Cake vs. Bundt: Though often made in a Bundt pan, this recipe is essentially a rich Homemade Strawberry Pound Cake, a high-value search term.