Strawberry Bundt Cake
This fresh strawberry bundt cake is a soft, dense cake swirled with orange zest and homemade strawberry filling, covered in a silky cream cheese glaze.
- Prep time
- 45 min
- Cook time
- 1 hr 10 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 ½ cups fresh strawberries, rinsed& chopped
- 1 tablespoons sugar
- 1-2 tablespoon flour
- 1 tablespoon water or lemon juice
- 1 ½ cups (3 sticks) unsalted butter at room temperature
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 3 cups all-purpose flour
- ½ teaspoons baking powder
- Pinch of salt
- 1 ¼ cups milk at room temperature
- 2 teaspoons vanilla extract
- 2 medium oranges, zested
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 5-6 teaspoons heavy whipping cream or milk
- 1 large orange
- ¼ teaspoon almond extract
- pinch of salt
Instructions
- 1
Chop and puree the strawberries using an immersion blender or food processor.
- 2
In a medium-sized saucepan, combine pureed strawberries, lemon juice (or water), sugar, and flour; stir well. Cook over medium-high heat until the mixture starts to boil, stirring frequently.
- 3
Reduce heat and simmer for another 5 minutes, stirring occasionally, until the strawberry puree starts to thicken. Remove from heat and allow the puree to cool completely, refrigerating to help speed up the process.
- 4
Allow the butter, milk, and eggs to come to room temperature.
- 5
Preheat the oven to 325°F. Prepare a generously greased and floured bundt pan. Do not skip this step.
- 6
Cream the butter until smooth and then beat in the sugar and continue beating it until it’s light and fluffy for about 5 minutes.
- 7
Slowly add the eggs one at a time and make sure each one is well mixed before adding the next. Add the vanilla extract and orange zest and beat until mixed.
- 8
In a separate bowl, sift the flour first and then measure out 3 cups. Then add the baking powder and salt.
- 9
Next, add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.
- 10
Then add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.
- 11
Pour about 1/3 of the batter into the bottom of the pan. Spoon 1/2 of the strawberry filling into the batter, swirling and spreading evenly. Repeat and then end with a layer of batter on top.
- 12
Bake at 325° for 65-75 minutes. You may need to cover the bundt pan with aluminum foil for the last 20-30 minutes to prevent the bottom from browning.
- 13
Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven and type of pan.
- 14
After 5 minutes of cooling, gently run a knife around the edges of your bundt to help release it from the edge before flipping. Invert the cake onto a plate and allow it to cool for 2-3 hours.
- 15
Soften cream cheese in the microwave for 15-20 seconds, removing the wrapper first. It should be soft but not melted.
- 16
In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir.
- 17
Add the heavy cream, one tablespoon at a time, until the glaze reaches the desired thickness. It should drip off the spoon, but not run off the spoon.
- 18
While you’re adding the heavy cream, also add the orange zest, almond extract, and the pinch of salt.
- 19
Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze the way I have, drizzling it down the sides of the cake.