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Strawberry Bundt Cakes Recipe

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3.8 from 32 reviews

These Strawberry Bundt Cakes are moist, flavorful, and beautifully colored with a touch of strawberry extract and jello mix. Perfectly baked in a classic Bundt pan or mini Bundt pans, these cakes are topped with a sweet strawberry glaze and fresh strawberries, making them a delightful dessert for any occasion.

  • Total Time: 45 to 70 minutes
  • Yield: 12 servings

Ingredients

Cake Ingredients

  • 1 ¾ Cups granulated sugar
  • 1 Cup unsalted butter (at room temperature)
  • 4 eggs
  • ½ Cup milk
  • ⅓ Cup sour cream
  • 1 Teaspoon strawberry extract
  • 1 Teaspoon vanilla extract
  • 2 ½ Cups all-purpose flour
  • 2 Teaspoons baking powder
  • ¾ Teaspoon salt
  • 1 Box jello (3-Ounce, strawberry)
  • Food coloring (red or pink, a few drops)

Glaze Ingredients

  • 1 Cup icing sugar
  • 2 Teaspoon milk
  • 1 Teaspoon strawberry extract

Garnish

  • 12 fresh strawberries

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F. Grease and flour a regular Bundt pan or six mini Bundt cake pans, then set aside to ensure the cakes do not stick.
  2. Beat Butter and Sugar: In the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar and unsalted butter on medium-high speed for 2 minutes until light and fluffy.
  3. Add Wet Ingredients: Add the eggs one at a time, beating well after each addition. Then mix in the milk, sour cream, strawberry extract, and vanilla extract until combined.
  4. Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt for even distribution.
  5. Mix Batter: Gradually add the dry flour mixture and the strawberry jello box into the wet ingredients. Stir gently just until combined to avoid overmixing. Add a few drops of red or pink food coloring to achieve the desired hue and mix evenly.
  6. Bake the Cakes: Pour the batter into the prepared Bundt pan or mini Bundt pans. For a full-sized Bundt pan, bake for approximately 55 minutes, or until a toothpick inserted in the center comes out clean. For mini Bundt cakes, bake for about 30 minutes or until the toothpick test passes.
  7. Cool the Cakes: Remove the baked cakes from the oven and place the pans on a cooling rack. Allow them to cool for at least 15 minutes before inverting onto a plate or cake stand to cool completely.
  8. Make the Glaze: While the cakes cool, whisk together the icing sugar, milk, and strawberry extract in a small bowl until smooth and pourable.
  9. Glaze and Garnish: Once the cakes are completely cooled to room temperature, pour the strawberry glaze evenly over the top. Let the glaze set for about 5 minutes. Finish by decorating the tops with fresh strawberries before serving.

Notes

  • Do not overmix the batter to keep the cakes tender and fluffy.
  • If you don’t have strawberry extract, you can use vanilla or almond extract as an alternative, but the flavor will differ.
  • Make sure the cakes are completely cooled before glazing to prevent the glaze from melting.
  • Use fresh, ripe strawberries for the best garnish and flavor.
  • You can substitute sour cream with yogurt for a lighter option.
  • Author: Olivia
  • Prep Time: 15 minutes
  • Cook Time: 30 to 55 minutes depending on pan size
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/strawberry-bundt-cakes-recipe/