Description
Recipe:
Ingredients:
For the Cake:
1 box strawberry cake mix
4 large eggs
1 cup sour cream
1/2 cup vegetable oil
1/2 cup strawberry jam or preserves
For the Strawberry Cream Glaze:
1 cup powdered sugar
2-3 tbsp strawberry puree (or strawberry juice)
1 tbsp heavy cream or milk
1/4 tsp vanilla extract
Directions:
Preheat your oven to 350°F (175°C).
In a large mixing bowl, combine the strawberry cake mix, eggs, sour cream, and vegetable oil. Mix until smooth and well-blended.
Gently fold in the strawberry jam or preserves to enhance the strawberry flavor.
Pour the batter into a greased bundt pan or cake pan.
Bake for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cake to cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, strawberry puree, heavy cream, and vanilla extract until smooth. Adjust thickness by adding more powdered sugar or strawberry juice as desired.
Once the cake has cooled, pour the glaze over the top, letting it drip down the sides.
Slice and serve the cake for a delicious dessert!
Prep Time: 10 minutes | Cooking Time: 35-40 minutes | Total Time: 45-50 minutes
Kcal: 320 kcal | Servings: 12 servings
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Step-by-Step Guide
1. Preheat your oven to 350°F (175°C) and thoroughly grease a 10-12 cup Bundt pan with baking spray or butter and flour.
2. In a large bowl, combine the dry cake mix, eggs, sour cream, and vegetable oil. Beat with an electric mixer on medium speed for 2 minutes until completely smooth and creamy.
3. Use a spatula to gently fold in the strawberry jam, creating a marbled effect without fully mixing it in. This creates pockets of intense berry flavor.
4. Pour the batter evenly into the prepared Bundt pan. Tap the pan lightly on the counter to release any large air bubbles.
5. Bake on the center rack for 35-40 minutes. The cake is done when it pulls away from the pan’s sides and a toothpick inserted near the center comes out clean.
6. Cool the cake in the pan on a wire rack for exactly 10 minutes. Then, invert it onto the rack to cool completely before glazing.
7. For the glaze, whisk all ingredients in a medium bowl until silky smooth. If using fresh strawberry puree, strain it first to remove seeds.
8. Once the cake is fully cool, drizzle the glaze over the top, allowing it to cascade down the sides naturally.
Serving Suggestions
This cake is versatile and perfect for many occasions. Serve it as a stunning centerpiece for a spring brunch or afternoon tea. For an elegant dessert, plate individual slices with a dollop of freshly whipped cream and a few sliced fresh strawberries or a mint sprig. A scoop of vanilla bean ice cream or a side of lemon curd also pairs beautifully, balancing the cake’s sweetness. It’s an excellent choice for birthdays, Mother’s Day, or potlucks.
How-to Summary
This easy Strawberry Bundt Cake starts with a doctored cake mix enhanced with sour cream for moisture and strawberry jam for flavor. The batter is baked in a Bundt pan, cooled, and finished with a simple, vibrant strawberry cream glaze. The result is a moist, flavorful cake with a beautiful presentation, perfect for any gathering.
Frequently Asked Questions
Can I use fresh strawberries instead of jam in the batter? It’s not recommended. Fresh berries add too much moisture and can make the cake gummy. The concentrated flavor of jam or preserves is key. For a fresh berry taste, add them as a topping.
My glaze is too runny. How can I fix it? Simply add more powdered sugar, one tablespoon at a time, and whisk until it reaches a thick, pourable consistency. Letting it sit for 5 minutes can also help it thicken.
Can I make this cake ahead of time? Absolutely. Bake and cool the cake completely, then wrap it tightly in plastic wrap and store at room temperature for up to 2 days. Add the glaze just before serving.
What can I substitute for sour cream? An equal amount of full-fat plain Greek yogurt is the best substitute. It will provide similar moisture and a slight tang.
Why did my cake stick to the Bundt pan? Ensure the pan is very well greased, getting into all the crevices. Let the cake cool for only 10 minutes before inverting; cooling too long can cause it to stick.
Common Mistakes to Avoid
- Overmixing after adding the jam: Fold gently to create a marbled effect. Overmixing can deflate the batter and lead to a dense cake.
- Glazing a warm cake: The glaze will melt and soak in, creating a soggy top and messy presentation. Patience is key.
- Not properly preparing the Bundt pan: Use a generous amount of baking spray with flour, or butter and flour every nook to ensure a clean release.
- Using watery strawberry puree: For the glaze, strain fresh puree or use a thicker preserve to control the glaze’s consistency.
Conclusion
This Strawberry Bundt Cake recipe proves that a stunning, flavorful dessert doesn’t require hours of complex work. By enhancing a simple cake mix with a few key ingredients, you create a moist, berry-filled treat with a gorgeous glaze that’s sure to impress. It’s the perfect balance of easy preparation and homemade charm, making it a reliable go-to recipe for any sweet occasion. Enjoy the process and the delicious results!