Strawberry Bundt Cake

This recipe for Strawberry Bundt Cake does not require a boxed cake mix or strawberry Jell-O. Its pink hue and flavor comes from real strawberries.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 55

Servings

Calories 372kcal

Author Jill McOwen

Ingredients

2 cups frozen whole strawberries
3/4 cup whole milk
6 large egg whites
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1 3/4 cups granulated sugar
4 tsp baking powder
1 tsp salt
12 tbsp unsalted butter cut into 12 pieces, softened
vegetable oil or melted shortening
granulated sugar
1 tbsp sour cream
1 tbsp lemon juice
1 tbsp strawberry jam
1 cup powdered sugar sifted

Instructions

Preheat the oven to 350 degrees F. Right before filling the non-stick bundt pan, brush it with vegetable oil or melted shortening. And sprinkle in enough granulated sugar to coat the pan.
Transfer the strawberries to a bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 minutes. Place the berries in a fine-mesh strainer set over a small saucepan. Firmly press fruit dry (juice should measure at least 3/4 cup); reserve strawberry solids. Bring juice to boil over medium-high heat and cook, stirring occasionally, until syrupy and reduced to 1/4 cup, 6 to 8 minutes. Whisk milk into juice until combined.
Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle attachment, mix flour, sugar, baking powder, and salt on low speed until combined. Add butter, 1 piece at a time, and mix until only pea-size pieces remain, about 1 minute. Add half of milk mixture, increase speed to medium-high, and beat until light and fluffy, about 1 minute. Reduce speed to medium-low, add remaining milk mixture, and beat until incorporated, about 30 seconds. Give batter final stir by hand.
Pour the batter into the prepared bundt pan. Bake the cake for 50 - 60 minutes, or until the cake springs back when touched.
Allow the cake to cool in the pan for 10 minutes. Turn the pan over to release the cake from the pan. While the cake is continuing to cool, prepare the glaze.
In a clean bowl, whisk together the sour cream, lemon juice and strawberry jam until smooth. Whisk in the powdered sugar until smooth. Pour the glaze over the cooled cake. Slice and serve.

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