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Strawberries & Cream Bundt Cake: Discover This Delight!

A delightful and moist Bundt cake infused with fresh strawberries and topped with a creamy glaze.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup unsalted butter softened
  • 1 ½ cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh strawberries diced
  • 4 ounces cream cheese softened (for glaze)
  • 1 cup powdered sugar for glaze
  • 2 tablespoons milk for glaze
  • ½ teaspoon vanilla extract for glaze

Method
 

  1. Preheat the oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  3. In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes.
  4. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  5. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Begin and end with the flour mixture. Mix until just combined.
  6. Gently fold in the diced strawberries.
  7. Pour the batter into the prepared Bundt pan and smooth the top. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
  8. Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
  9. While the cake cools, prepare the cream cheese glaze. In a medium bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar, milk, and vanilla extract, mixing until well combined and smooth.
  10. Drizzle the cream cheese glaze over the cooled Bundt cake before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 80mgSodium: 200mgFiber: 1gSugar: 25g

Notes

  • For a lighter version, substitute Greek yogurt for sour cream.
  • For added flavor, mix in a teaspoon of lemon zest into the batter.

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