Strawberry Bundt Cake From Scratch Cake Decorist Food

HOMEMADE STRAWBERRY BUNDT CAKE RECIPE

Steps:

• Place strawberries, sugar and lemon juice in a small saucepan and cook over medium heat, stirring occasionally.
• Cook for about 5-6 minutes, or until the mixture starts to boil. Reduce the heat slightly to medium-low heat and continue cooking for about 15-16 minutes, or until the strawberries have cooked down and the sauce has thickened up.
• Allow the sauce to cool to room temperature (as it cools, it will continue to thicken).
• *You will use only 1/3 cup of the sauce for the cake and about 1-2 Tbsp for the glaze (you may still have a couple Tbsp of sauce leftover).
• Preheat oven to 350 degrees.
• Cream butter until light and fluffy, about 1 minute. Add in sugar and lemon zest; cream the mixture until well combined.
• Add in the eggs, one at a time, beating well after each addition.
• In a separate bowl, sift together salt, baking powder, flour and cornstarch.
• Alternately add the dry ingredients (the flour mixture) and the milk to the butter mixture, beginning and ending with flour. Mix until just combined.
• Add in 1/3 cup of strawberry sauce, sour cream, vanilla extract and crushed freeze dried strawberries. Mix until just combined.
• If using red or pink gel food coloring, add in 2-3 drops and gently stir the coloring in until combined.
• Grease a bundt pan very well and pour the batter into the pan evenly.
• Bake for about 45-50 minutes, or until a cake tester comes out clean (mine took exactly 48 minutes).
• Allow the bundt cake to cool about 10 minutes, then remove the cake from the pan and allow it to finish cooling on a wire rack.
• Whisk 2 Tbsp of strawberry sauce with 1 cup powdered sugar and 3 tsp of lemon juice. If the glaze is too thin, add in more powdered sugar. If it is too thick, add in more strawberry sauce.
• Drizzle the glaze over the cake and allow it to set before serving. If desired, top with fresh strawberries.
• Enjoy!

STRAWBERRY BUNDT CAKE

Steps:

• In a large bowl, add all the ingredients.
• Beat for 2 minutes at medium speed.
• Pour into a greased and floured 10-inch bundt pan.
• Bake at 325 degrees for 55 to 60 minutes.
• Cake is done when toothpick comes out clean.
• Cool for 20 minutes before removing from pan.
• No need to frost, but you could with a commercial vanilla icing.
• Note: The boxed instant pudding used for this recipe should be (3.4 ounce).

STRAWBERRY BUNDT CAKE FROM SCRATCH

Steps:

• Place the rack in the center and preheat the oven to 350 degrees Fahrenheit. Afterward, grease and evenly flour the surface of the bundt pan.
• In a mixing bowl, whisk together baking powder, flour, salt, and baking soda. Then, set aside.
• In a mixing bowl of a hand or stand mixer fitted with a paddle attachment, cream the butter until light and fluffy. Then, add sugar and lemon zest. After that, whip the mixture on medium-high speed until well incorporated.
• Next, set the mixer on low and gradually beat in the eggs making sure each piece is well incorporated before adding the next. Afterward, add vanilla and beat on medium speed; scrape down the bowl's side using a rubber spatula to get the debris.
• Then, beat in the flour mixture and yogurt alternately at low speed until it is mixed. After that, add the diced strawberries and mix them into the batter for at least 30 seconds.
• Next, detach the bowl from the mixer, and scrape the excess batter on the bowl's corners. Then, pour 1/4 of the batter into the greased Bundt pan first; make sure to avoid the strawberries from sinking to the bottom. Afterward, using an angled spatula, smoothen and flatten the pan's top, tap the pan a few more times on the counter to release any bubbles.
• Next, place in the oven. Then, bake for approximately an hour until a skewer inserted into the cake center comes out clean.
• Finally, allow to cool for at least 25 minutes in the pan, then transfer to a wire and turn out to cool completely.

STRAWBERRY CAKE FROM SCRATCH

Steps:

• Combine sifted flour and baking powder in a bowl and set aside. Using a mixer, cream the butter and sugar. Add eggs 1 at a time; mix well after each addition. Next add pureed strawberries and extract and combine well. Gradually add the flour (and baking powder) and the milk alternating between them until completely mixed. Then add lemon zest and juice and mix well.
• Lightly grease and flour a 13 X 9 pan or (2) 8" round pans. Pour batter into pans and bake at 350 degrees for 25 - 30 min or until a toothpick inserted in the middle comes out clean. I did (2) 8" pans and it was done perfectly right at 25 minute Oven times may vary.
• For the icing : using a mixer, cream the cream cheese and butter until nice and smooth. Add the extract and pureed strawberries. Gradually add the powder sugar until it has the consistency and sweetness you desire. You can alter this to your liking. If you make it a bit too sweet, add just a little bit of lemon juice. This will help balance out the sweetness.