I absolutely love baking bundt cakes for dessert—they’re such an easy but impressive cake! What makes this homemade strawberry bundt cake extra special is the fact that fresh strawberries are pureed and blended into the cake batter before baking, and whole milk yogurt is used for a super-moist texture. Strawberry glaze instructions included as well!
1/4cup(59.15g)freeze dried strawberries, pulverized or crushed
1/2cup(60g)confectioners sugar
1 1/2tbsp(1.5tbsp)milk, sub cream
Instructions
Making the cake:
Preheat the oven to 350° F and generously spray a bundt pan with baking spray. Blend the strawberries and lemon juice until smooth and creamy, set aside.
In the bowl of a stand mixer or hand mixer, add the softened butter and sugar and mix on low speed for 2 minutes or until light and fluffy. Add the eggs one at a time mixing in between each addition.
Combine the dry ingredients in one bowl or on a large piece of parchment paper. Add the yogurt to the strawberry mixture and mix. Alternate adding the dry ingredients by thirds with the wet ingredients by half to the batter. Make sure to start and end with the dry ingredients.
Mix on medium speed, scraping down as needed until the batter is thick and smooth.
Pour into the bundt pan and bake for 40- 45 mins.
The cake is done when the top is firm and golden brown. Cool the cake for 10 minutes in the pan, then flip and invert onto a wire rack.
Strawberry Glaze
Pulverize freeze dried strawberries or crush them in a plastic bag with a rolling pin. In a small bowl add the strawberries, confectioners sugar, and milk. Stir till the glaze forms.
Notes
You can use frozen strawberries, just thaw them before using.You can make this cake in a regular 8" cake pan. Bake for 35 min instead.If making ahead or freezing, dont glaze the cake until ready to serve.Make sure to check out how to bake and get a cake out of a bundt pan perfectly.