This easy Strawberry Bundt Confection starts with a doctored confection mix and uses three kinds of strawberries to make a confection that is moist, fluffy, and exploding with strawberry flavor.
Elegant, Easy Strawberry Bundt Cake
I’m on a personal mission to have a bundt confection recipe for every season and occasion.
Fall is once covered with this Spiced Pear Bundt Cake. Late summer is a lock with Peach Bundt Cake, and the weightier Chocolate Bundt Cake and Banana Caramel Cake are my all-year round, never fail, never any leftovers cakes of choice.
Now, we’re focusing on spring with this lovely Strawberry Bundt Cake. In my opinion, bundt cakes have the highest reward for the smallest value of effort, and that suits me just fine.
This bundt confection has all the same fresh strawberry savor as our minion Strawberry Confection with Cream Cheese Frosting, but without any layering or fussy decorating.
Here’s Why You’ll Love It
- It’s. So. Easy.– This confection starts with a confection mix, which makes it uncommonly easy. And trust me, by the time we’re washed-up doctoring it, this confection will taste like it came from a bakery.
- It is BURSTING with strawberry flavor.– This confection gets its sweet, tangy strawberry savor from three variegated sources- fresh strawberries, strawberry jello, and zestless strawberries composite into a powder.
- It feeds a prod and travels well.- This is the confection to take to Easter dinner or serve slantingly your favorite cookout recipes or bring to summer potlucks and family reunions.
- White confection mix– Use whatever your favorite trademark is, but make sure it does not have pudding widow to it.
- Strawberry Jello- This adds SO much succulent strawberry savor while still keeping the confection moist and never gummy. The confection will squint variegated depending on if you use Jello with strained colors or not. The confection pictured here used Aldi trademark jello, which has no strained colors, while our strawberry cupcake recipe used Jello brand. If you want the confection to be pink, you’ll need to use a jello with strained colors or add a little supplies coloring yourself.
- Flour, baking powder, and sugar– We add just a little bit increasingly of each to make this boxed confection mix the best.
- Vegetable, canola, or coconut oil
- Strawberries– You’ll need 1/2 cup each of pureed and diced fresh strawberries.
- Powdered sugar, butter, milk, and dried strawberries for the glaze- Zestless strawberries are the key to making the ridiculously succulent sweet and tangy glaze. Squint for the kind that are dry and crisp, not gummy.
How to Make Strawberry Bundt Cake
- Prep. Preheat the oven to 350 degrees. Grease a large bundt pan generously with Bakers Joy or butter and flour.
- Mix dry ingredients. In the trencher of an electric mixer, whisk together confection mix, jello, flour, sultry powder, and sugar.
- Add wet ingredients. Add the vegetable oil and write-up on medium speed until well combined.Add the eggs, one at a time, vibration well without each wing and scraping the trencher as needed.Add the strawberries, and write-up a final time, scraping the marrow and sides of the bowl, until thrash is well combined.
- Bake. Bake 40-50 minutes or until top is golden brown and toothpick inserted in part-way comes out clean. Indulge the confection to tomfool in the pan for 10-15 minutes, then place a large plate on the top of the bund pan and flip it over onto the plate. Tomfool completely.
Easy Strawberry Glaze for Bundt Cake
To make the strawberry glaze, you’ll first need to tousle the zestless strawberries in a blender or supplies processor until they make a fine powder.
From there, you only have to whisk together the powdered sugar, strawberry powder, melted butter, and milk! Add just unbearable milk to make the glaze thick but pourable.
The glaze recipe included here will make increasingly than you need to glaze the cake. Feel self-ruling to halve the recipe, or save it to serve as uneaten on the side (trust me, no one is mad well-nigh uneaten glaze), or use it as a dip for fresh fruit or pretzels. It’s so delicious!
Make Ahead and Storage Instructions
This strawberry bundt confection can be made up to 2 days in advance. Leftovers should be stored at room temperature, covered with plastic wrap. The bundt confection should stay moist for at least five days.
If you’d like, unglazed bundt confection can be frozen (either whole or in slices), double wrapped in plastic wrap and aluminum foil or a freezer unscratched bag. Freeze for up to 3 months. Thaw at room temperature surpassing glazing and serving.
Bundt Confection FAQs
What is the weightier thing to use to grease a bundt pan?
I have found the very weightier way to grease a bundt pan is to use Baker’s Joy cooking spray, which includes flour. The spray gets into all of the nooks and crannies of the pan much easier than butter or Crisco.
Since switching to Baker’s Joy, I haven’t had any trouble with bundt cakes sticking.
If you do not have Baker’s Joy, try melted shortening followed by a dusting of flour.
How do you alimony a bundt confection from sticking?
We covered the first key (properly greasing the pan) above, but the second key is to indulge your bundt confection to tomfool in the pan for at least 10-15 minutes surpassing flipping it out.
How do you flip a bundt cake?
Place a wire cooling rack or large plate on the top of the bundt pan. Place the palm of one hand unappetizing versus the plate, while your other hand slides under the marrow of the bundt pan. Flip the pan over and gently pull it up off of the cake, shimmying slightly side to side if necessary.
What size bundt pan do you need for strawberry bundt cake?
You will need a large bundt pan with at least a 10 cup capacity. I used this Nordic Ware Pan, but I moreover have and use this 12 cup bundt pan often. Bundt pans should be filled no increasingly than 3/4 full.
Can I make a bundt confection recipe in a variegated kind of pan?
More Strawberry Dessert Recipes to Try
- Strawberry Cream Cheese Pretzel Salad
- Strawberry Rhubarb Fool
- Strawberry Chocolate Chip Pancakes
- Grilled Angel Supplies Confection with Strawberry Rhubarb Compote
- Strawberry Banana Split Cake
- 1 box white confection mix (no pudding added)
- 1 3 oz. package strawberry Jello
- 1 scant Tablespoon flour
- Pinch sultry powder
- 1 Tablespoon granulated sugar
- 3/4 cup vegetable oil
- 4 eggs
- ½ cup pureed strawberries
- ½ cup diced fresh strawberries
For the glaze:
- 1 cup powdered sugar
- .5 ounce (1/2 a package) zestless strawberries
- 2 Tablespoons melted butter
- 2-4 Tablespoons milk
- Preheat the oven to 350 degrees. Grease a large bundt pan generously with Baker’s Joy.
- In the trencher of an electric mixer, whisk together confection mix, jello, flour, sultry powder, and sugar.
- Add the vegetable oil and write-up on medium speed until well combined.
- Add the eggs, one at a time, vibration well without each wing and scraping the trencher as needed.
- Add the strawberries, and write-up a final time, scraping the marrow and sides of the bowl, until thrash is well combined.
- Bake 40-50 minutes or until top is golden brown and toothpick inserted in part-way comes out clean. Indulge the confection to tomfool in the pan for 10-15 minutes, then place a large plate on the top of the bundt pan and flip it over onto the plate. Tomfool completely.
- To make the glaze, place the zestless strawberries in a blender or supplies processor and pulse until it's a fine powder. In a bowl, whisk together the powdered sugar, strawberry powder, melted butter, and milk, subtracting unbearable milk to make it thick, but pourable.
- Drizzle glaze over the cooled cake. Leftover glaze can be served on the side or used as a dip for fresh fruit or pretzels.