Strawberry Bundt Cake

Fresh strawberries and sour cream are key to creating a perfect bundt cake you'll want to make every spring.
Cuisine: American, German
Course: Dessert, Desserts, Party Perfect
5 from 1 vote
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Prep Time 15 minutes
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Total Time 1 hour 25 minutes
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Servings 8


Strawberry Bundt Cake

  • 3 cups All-Purpose Flour
  • tsp Baking Powder
  • ½ tsp Baking Soda
  • tsp Kosher Salt
  • ½ cup Neutral Oil Vegetable Oil, Avocado Oil, etc.
  • cups Sugar
  • 1 Lemon zested and juiced, about ¼ cup lemon juice
  • 3 Large Eggs room temp
  • cup Prairie Farms Lactose Free Sour Cream
  • 1 tsp Vanilla Extract
  • cups Fresh Strawberries de-stemmed and chopped into ½” pieces

Strawberry Glaze

  • ¼ cup Fresh Strawberries de-stemmed and chopped into ½” pieces
  • 2 cups Powdered Sugar
  • 2 tsps Lemon Juice


Strawberry Bundt Cake

  • Preheat oven to 325ºF. Generously grease a bundt pan, then dust with flour to coat, dumping out excess. Set aside.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
  • In a large bowl, add the oil, sugar, and lemon zest. Beat with a stand mixer or hand mixer until combined.
  • Add the eggs one at a time, beating well after each addition. Scrape down the sides of bowl as needed.
  • Add the sour cream, lemon juice, and vanilla. Beat to combine. Add the dry ingredients and beat on low speed until just combined. Scrape down the sides of bowl to incorporate any excess flour.
  • In a small bowl, add chopped strawberries. Sprinkle 1 tablespoon of flour over the berries and toss to coat. Fold into batter.
  • Add the batter into the prepared bundt pan. Spread evenly and tap on the counter a few times to release air bubbles. Bake until golden brown and a cake tester inserted comes out with a few small crumbs, about 70 minutes.
  • Cool the cake in the pan for 15 minutes on a cooling rack, then turn the cake out onto rack and cool completely.

Strawberry Glaze

  • While the cake is cooling, make the glaze. Add the strawberries to a medium-sized bowl. Using a fork, mash the strawberries. Add the powdered sugar and lemon juice, whisk until smooth. The consistency should be thick but pourable.
  • Pour the glaze over the cooled cake. Serve and enjoy!


Store leftovers in an airtight container in the refrigerator. 
For a smoother glaze, use an immersion blender to smash the strawberries. 

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