Strawberry Cake
A soft, buttery Bundt cake bursting with the flavor of fresh strawberries. It’s rich, moist, and perfectly balanced with a sweet strawberry syrup and a tangy lemon glaze. Whether served with tea or at a special celebration, this cake is sure to sweeten any moment!
Ingredients & Equipments
Equipment
- Kitchen Scale (optional)
- 10-Cup Bundt Pan
- Hand Mixer
- Wooden Skewer
For the Cake
- 1½ cups (339 g) unsalted butter, room temperature (3 sticks)
- 3 cups (600 g) granulated sugar
- 5 large eggs (250 g), room temperature
- 3 cups (408 g) all-purpose flour
- 1 tsp (3 g) kosher salt
- 1 cup (227 g) half-and-half, room temperature
- 1 Tbsp (12 g) pure vanilla extract
- 1 tsp (4 g) almond extract
- 2½ cups (418 g) finely chopped strawberries
For the Strawberry Syrup
- 1 cup (200 g) granulated sugar
- â…” cup (151 g) water
- 1 cup (232 g) strawberry purée
For the Strawberry Glaze
- 3 Tbsp (44 g) reserved strawberry syrup
- 2 cups (226 g) powdered sugar
- 3 Tbsp (43 g) lemon juice (about 1½ lemons)
Instructions
- Preheat oven to 325°F (163°C). Generously grease a 10-cup Bundt pan with nonstick spray.
- Using a hand mixer, cream butter and sugar on medium-high until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing on medium speed. Scrape down the bowl as needed.
- Reduce mixer speed to low. Gradually add flour and salt. Mix until just combined.
- Pour in half-and-half, vanilla, and almond extract. Mix until smooth.
- Fold in chopped strawberries by hand.
- Pour batter into the prepared Bundt pan and smooth the top.
- Bake for about 80 minutes, or until a toothpick inserted near the center comes out mostly clean.
- In a small saucepan, bring sugar and water to a boil. Boil for 8 minutes.
- Stir in puréed strawberries. Cover and simmer for 10 minutes, stirring occasionally.
- Let the cake cool in the pan for 5 minutes.
- Use a wooden skewer to poke holes (1½ inches apart) into the bottom of the cake, without going all the way through.
- Reserve 3 Tbsp of syrup for the glaze. Pour the remaining syrup over the bottom of the cake while it’s still in the pan. Press gently with a spatula to help it soak in.
- Let the cake sit upside down in the pan for 30 minutes, then invert onto a wire rack. Cool completely for at least 1 hour.
- In a bowl, whisk together reserved syrup, powdered sugar, and lemon juice until smooth. Adjust consistency with more lemon juice or sugar if needed.
- Drizzle glaze over the cooled cake. Top with additional chopped strawberries if desired. Slice and serve!
- Pro Tip from Foodicious Recipes
Toss the chopped strawberries in a tablespoon of flour before folding them into the batter—this helps prevent them from sinking to the bottom of the cake while baking.
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