Strawberry Bundt Cake
My Strawberry Bundt Cake recipe is a spruced-up, overhauled cake mix -- moist and soft, but also tender and rich. Pair this quick and simple cake mix starter recipe with a homemade Strawberry Frosting that's full of fresh, robust, jammy strawberry flavor!
Servings 8
Ingredients
For Strawberry Bundt Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 1 cup sour cream reduced-fine is fine
- 1/3 cup vegetable or canola oil
- 3 oz. box instant vanilla pudding mix
For Strawberry Frosting:
- 1 oz. freeze-dried strawberries NOT dried strawberries, must be freeze-dried!
- 1 cup butter softened
- 4 cups powdered sugar
- 3 - 5 tbsp. heavy cream
- 2 tsp. vanilla extract
- pinch of salt
Instructions
For Strawberry Bundt Cake:
- In a large bowl, stir together cake mix, eggs, sour cream, oil, and pudding mix. Mixture will be thick.
- Spread mixture evenly into a lightly-greased bundt pan.
- Bake at 350 degrees for about 45 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.
- Cool for 15-20 minutes, run a knife around the edges to loosen, and invert onto a serving platter to cool completely. Do not cool the cake in the pan completely -- it will stick!
For Strawberry Frosting:
- Place freeze-dried strawberries in a food processor or blender, and process until they resemble fine crumbs and powder. A few small chunks are fine. Set aside.
- In a large mixing bowl, beat butter until creamy and smooth.
- Add powdered sugar, 3 tbsp. heavy cream, vanilla extract, pinch of salt, and strawberry dust.
- Beat until thick and fluffy, at least 2 minutes on medium speed.
- Add additional 1 - 2 tbsp. heavy cream, as needed, to achieve desired consistency. It should be thick, fluffy, and hold shape so that it can be pipable, if needed.
- Spread onto cooled cake.
Notes
Cake notes:
Frosting notes:
- If you don't have a food processor or blender handy, or just don't feel like dragging them out of their cupboards, I sometimes pulverize items by placing in a gallon Ziploc bag, and crushing them with a rolling pin by rolling and tapping. This method works well for turning the freeze-dried strawberries into fine crumbs.
- Are there substitutions for heavy cream in the frosting? Yes, you can use any % milk, half-and-half, evaporated milk, or even water in a bind. I greatly prefer heavy cream because it produces a much fluffier frosting. I have played with this a lot, and it gives more lift and fluffiness than any other alternative, but you can substitute if necessary.
- Where can you find freeze-dried strawberries and other freeze-dried fruits? I have easily found them at Publix, Target, and Walmart, at the least. In my experience, they are readily available and accessible in most grocery stores. I've even found freeze-dried fruits at CVS. Not to be mistaken with dried fruit! You want FREEZE-dried fruit, NOT dried fruit.