Pretty Strawberry Bundt Cake

If cakes could flirt, the Pretty Strawberry Bundt Cake would be a master. Picture this: a moist, flavorful cake packed with the zing of lemon-soaked dried strawberries and the fresh burst of liquified strawberries. All crowned with a stunning pink glaze that’ll make your heart skip a beat. Yes, it’s as delicious as it sounds, and oh-so-pretty too!

The magic begins with the dried strawberries. These little gems take a spa day in lemon juice, soaking up all that zesty goodness before diving into the batter. Their fresh cousins don’t get left out of the fun. Fresh strawberries get liquified into a luscious strawberry soup and join the batter party. The result? A bundt cake bursting with strawberry love in every bite.

Now, let’s talk about that glaze. It’s not just any glaze; it’s a fabulous pink drizzle made from more fresh strawberries and powdered sugar. It’s like the cake is wearing a glamorous pink dress. To finish off this strawberry love affair, we scatter more dried strawberries on top before the glaze hardens. The result is a cake that’s not only a treat for your taste buds but also a feast for your eyes.

Perfect for summer picnics, Valentine’s Day, or a special birthday, this Pretty Strawberry Bundt Cake is a showstopper. It’s the kind of dessert that makes people say, “Wow!” before they even take a bite.

History of the Bundt Cake:

Now, a quick detour into the history of the bundt cake. Bundt cakes have a unique ring shape and a hole in the middle. This design is inspired by the traditional European Gugelhupf cake. The modern bundt pan was popularized in America in the 1950s by H. David Dalquist, the founder of Nordic Ware. Eventually, his bundt pan quickly became a kitchen staple. But it was in the 1960s when the bundt cake really took off, thanks to a Pillsbury Bake-Off contest.  This is where a bundt cake won second place. Since then, the bundt has become a beloved cake style in kitchens everywhere.

This version contains fresh and dried strawberries. Dried strawberries can be hard to get but if you live near a Trader Joe’s, they have them. Alternatively, try your local health food store. I used pulverized fresh strawberries to color the glaze. so, there is no added food coloring in this recipe.

One of the challenges of making a moist bundt cake is getting it out of the pan in one piece. Consequently, I highly recommend greasing the bundt pan and then adding a layer of flour over the grease.

After the cake has cooled completely and is still sticking to the pan when you try to remove it, place the pan in the freezer for 20 minutes. This should help get the cake out in one piece.

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Pretty Pink Strawberry Gugelhupf

Course Dessert

Cuisine Austrian, German

Keyword Austrian cakes, German Baking, german cakes, Gugelhupf, pink cakes, strawberry gugelhupf

Prep Time 35 minutes

Servings 8

Author Lora Wiley-Lennartz

Ingredients

• 2 oz dried strawberries
• 2 tablespoons freshly squeezed lemon juice
• 1+3/4 cups all-purpose flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup unsalted butter room temperature
• 2/3 cup sugar
• 1 teaspoon vanilla extract
• 5 eggs
• Scant 1/2 cup heavy cream
• 1/2 cup plus 2 tablespoons fresh strawberries liquefied in a food processor 1/2 cup of liquid
• 2 cups powdered sugar

Instructions

1. Grease and flour an 8-inch bundt or Gugelhupf pan.
2. Preheat the oven to 325F.
3. Reserve a bit of the dried strawberries for garnish.
4. Place the rest in a small bowl and toss with the freshly squeezed lemon juice. Set aside.
5. Sift the flour, baking powder, and salt. Set aside.
6. Cream together the unsalted butter, sugar, and vanilla.
7. Add the eggs one at a time. Make sure each one is fully incorporated before adding the next.
8. Whisk together the heavy cream and liquefied strawberries.
9. Add the flour mixture alternating with the cream mixture to the batter, starting and ending with the dry ingredients.
10. Fold in the lemon juice-soaked strawberries.
11. Transfer the batter to the prepared pan. Bake for 1 hour.
12. Test the cake after 50 minutes by inserting a cake tester or a knife into the cake. If it comes out clean, remove the cake from the oven.
13. Remove from the pan. Transfer to a wire rack set over a baking sheet lined with parchment paper.
14. Let cool completely.
15. Whisk together the remaining liquified strawberries and the powdered sugar until smooth.
16. Pour the glaze evenly over the cooled cake.
17. Sprinkle with the rest of the dried strawberries.

Like this Pretty Strawberry Bundt Cake? Also, check out some of these other recipes:

NUTTY MARZIPAN BUNDT CAKE

WHOLE WHEAT STRAWBERRY BASIL MUFFINS

APPLE CHESTNUT BUNDT CAKE WITH CALVADOS GLAZE