Cream Cheese Glazed Strawberry Bundt Cake
This strawberry bundt cake is created from scratch with fresh strawberries. It’s a moist cake with a subtle strawberry flavor that’s topped with a delectable strawberry cream cheese frosting. This one doesn’t have an overbearing false strawberry flavor, just a wonderful actual strawberry flavor.
Hello there! Before you browse, there’s a lot of vital information in this article! includes the FAQ section, which may help you with any queries you have regarding this recipe. Enjoy!
One of the reasons I like this cake so much is because it contains real strawberries. This strawberry cake is made from scratch, not from a box.
I’ve eaten several strawberry cakes in my time that were extremely sugary and had a pretty phony, over-the-top strawberry taste. This is not one of them.
This cake has a milder strawberry flavor Sans the phony strawberry taste.
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Contents
- LET’S TALK ABOUT SOME OF THE INGREDIENTS FOR THE STRAWBERRY BUNDT CAKE:
- THE MIXING METHOD FOR THE STRAWBERRY BUNDT CAKE:
- TIPS & FAQs FOR THE STRAWBERRY BUNDT CAKE:
- SUPPLIES I USED FOR THE STRAWBERRY CAKE:
- Video:
- Strawberry Bundt Cake with Cream Cheese Glaze
- FAQs
- What is the icing on Bundt cakes?
- How long should a bundt cake cool before glazing?
- How do you cover a glazed bundt cake?
- Do you glaze a bundt cake hot or cold?
- Should I glaze my cake hot or cold?
- Can you melt canned frosting to make a glaze?
- What is nothing bundt cake frosting made of?
- Do you flip a bundt cake right away?
LET’S TALK ABOUT SOME OF THE INGREDIENTS FOR THE STRAWBERRY BUNDT CAKE:
Cake flour: This cake will be made using cake flour. I enjoy how cake flour softens the texture so considerably.
Strawberry yogurt is often used to provide moisture and to enhance the strawberry taste.
Strawberry extract: I used strawberry extract, which I believe adds a nice strawberry taste without being overpowering. I bought this Strawberry Extract and was quite pleased with the flavor. (I haven’t tried this recipe with different strawberry extracts, so I only know how much you’d need for this brand.)
Real Strawberries: We’ll be using actual strawberries, of course. I used frozen vegetables since they are simple to locate and handle. Just thaw them in the fridge overnight before pureeing.
THE MIXING METHOD FOR THE STRAWBERRY BUNDT CAKE:
The reverse creaming procedure was used to make this cake. This procedure was utilized in several of my previous cakes.
You may be used to the traditional creaming approach, but I assure you that this is not difficult and, in fact, I prefer it. You will undoubtedly use fewer bowls.
This procedure yields a softer-textured cake. Don’t worry, I describe the method in the recipe.
TIPS & FAQs FOR THE STRAWBERRY BUNDT CAKE:
- Is it necessary to add strawberry extract? No, however it will enhance the strawberry taste.
- Can I add extra pureed strawberries to boost the strawberry flavor? Not at all. If you add too much liquid, your cake’s texture will be wrong and it won’t taste well. (Believe me, I tried it.)
- This recipe produces a lot, so use a pan no smaller than a 10 bundt pan (or two, 8 round cake pans).
- I haven’t tried it as a layer cake, but it should work nicely cooked in two 8-inch round cake pans that are 2 inches deep. There may be a little extra batter than you need, so fill your pans with caution. You should also keep an eye on your baking time since creating this cake in two 8-inch pans will likely take less time. Start checking after around 40 minutes.
- I used frozen sliced strawberries that had been defrosted overnight in a colander. To make 1 cup of pureed strawberries, drain around 2 3 cups of frozen sliced strawberries through a strainer. You’ll get around a cup and a half if you purée them.
- Check to see whether your butter is slightly colder than room temperature.
- If you dislike the taste of almond extract, just leave it out.
- If you want to make this cake into a layer cake and use buttercream instead of a glaze, use my Cream Cheese Buttercream recipe and add the saved 2 tablespoon strawberry puree and a teaspoon of strawberry extract to make strawberry cream cheese buttercream.
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SUPPLIES I USED FOR THE STRAWBERRY CAKE:
- Food Preparation Machine
- Batter Bowl Made of Glass
- Extract of strawberries
- Emulsion of Almonds
- Mixing Stand
- Glass Mixing Bowl
- Mixer Beater Attachment
- Food Coloring Gel Red
- Bundt Cake Pan
- Cooling Tower
- Hand Blender
Video:
***I write recipes in volume (cup) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card to get weight in metric measures. The weights are converted by a software, not by me, and the results are an educated approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Strawberry Bundt Cake with Cream Cheese Glaze
***I publish recipes in volume (cup) measures since that is what people are accustomed to seeing and using in the United States. Click the metric button beneath the ingredients in the recipe card to convert weight to metric measures. The weights are converted by a software rather than by me, and it is an educated assumption. Please keep in mind that while I create my recipes in cups, I cannot guarantee that weighing the components will provide the same results.
***I write recipes in volume (cups) measures since that is what people in the United States are accustomed to seeing and using. Click the metric button beneath the ingredients in the recipe card for weight in metric units. The weights are converted by a software, not by me, and it is a best approximation. Please keep in mind that while I prepare recipes in cups, I cannot guarantee that weighing the components will provide the same results.
Ingredients
For the Cake:
- 3 cups of cake flour
- 2cupssugar
- 3 teaspoon baking powder
- 1tsp.salt
- 1 cup yogurt with strawberries (about two small containers of yogurt)
- 3 tablespoons strawberry extract (I used Beanilla strawberry essence). If you choose a different brand or strawberry flavored, you may need to lessen this quantity.)
- 1 tsp vanilla extract
- a spoonful of almond emulsion (or extract optional)
- 1 cup trawberry puree (save 2 tablespoons for the glaze). I used thawed, frozen sliced strawberries (I let around 2 -3 cups of cut frozen strawberries defrost and drain overnight in the refrigerator.)
- 3largeeggs
- butter cupunsalted (1 sticks room temperature)
- 1 drop food coloring (red or pink) (optional)
For the Glaze:
- butter cupunsalted (1 stick room temp)
- cream cheese, 18 oz (softened)
- 1 tsp strawberry extract
- 2 tbsp strawberry puree
- 3 CUP CONFETTI SUGAR
- 4tablespoonmilk
Instructions
For the Cake:
- Preheat the oven to 325°F.
- Thoroughly grease and flour a 10-12 bundt pan.
- Combine the flour, sugar, baking powder, and salt in a large mixing basin. Combine thoroughly.
- Combine strawberry yogurt, strawberry extract, vanilla extract, almond extract, eggs, and pureed strawberries in a separate dish (minus the 2 tablespoon for the glaze). Set aside after thoroughly mixing with a whisk.
- Check to see whether your butter is slightly colder than room temperature. Set your mixer to low and gently add the butter (in pieces) to the dry ingredients.
- Stir on low to medium speed until the butter has covered all of the flour and the dough is crumbly (kind of like sand).
- Half of the liquid mixture should be added. On low to medium speed, mix until barely blended. (Approximately 20 seconds.)
- Pour in the remaining liquid mixture and stir until just mixed.
- If desired, add a little quantity of red or pink food coloring, scrape down the sides of the bowl, and stir just until mixed.
- Be sure not to overmix the batter. Mixing it for many minutes is excessive. Stop mixing after all of the ingredients have been well combined.
- If the food coloring isn’t well mixed in, do the job by hand with a rubber spatula.
- Pour into the prepared bundt pan and bake for 50-55 minutes at 325 degrees.
- Put the cake on a wire rack to cool for approximately 20 minutes, then flip it out onto the rack and allow it cool fully before applying the glaze.
For the Glaze:
- In a mixing bowl, combine the butter and cream cheese and beat on medium speed until fully combined and creamy.
- Combine the extract, one tablespoon of strawberry puree, and two cups of confectioners sugar in a mixing bowl. Stir on medium until well combined.
- Mix in the remaining cup of confectioners sugar and another spoonful of strawberry puree.
- Mix in about three tablespoons of milk. Scrape down the edges of the basin and stir one more.
- Examine your consistency. Since this is a glaze, it should be thinner than buttercream but not runny enough to run off the top of the cake.
- If its too thin, add another cup of confectioners sugar to thicken it up. If its too thick, pour in a spoonful of milk, stir and check again. (I used around four tablespoons of milk in total.)
- Spread the glaze on top of the cooled cake. Pour the glaze into a squeeze container for quicker application.
Notes
Nutrition
ADDITIONAL RECIPE SUGGESTIONS:
- Cream Cheese Pina Colada Cake Bars
- Cupcakes with Hummingbird Cheesecake on Top
- Coconut Pineapple Cake with Pineapple Filling
FAQs
What is the icing on Bundt cakes?
Buttercream frosting: A bundt cake may be frosted with a standard cake icing, such as buttercream frosting. It’s light and fluffy, and the addition of food coloring or flavorings changes the hue. Try tinting buttercream frosting to match the taste of your cake mix.
How long should a bundt cake cool before glazing?
After removing the pan from the oven, lay it on a wire rack to cool; the recipe will give the time necessary, which is generally between 10 and 20 minutes.
How do you cover a glazed bundt cake?
Hold the icing-filled dish (or pitcher or pan) over the middle of one side of the cake. Begin pouring with one hand while rotating the plate or cake stand gently with the other. Just slow down and continue going around the cake whenever you want the icing to fall over the edges (see video above).
Do you glaze a bundt cake hot or cold?
Make sure the cake has fully cooled before adding a thin glaze. If you need to spread a glaze, a little warm cake will enable the glaze to spread more readily, but if the cake is too warm, the glaze will run off the cake.
Should I glaze my cake hot or cold?
Should I allow my cake to cool before coating it? Yes. Always allow your baked items to cool fully before glazing or frosting them. The glaze will just melt off your cake or muffins if they are too heated.
Can you melt canned frosting to make a glaze?
Can I make a glaze out of store-bought frosting? Sure! Just place the frosting in a microwave-safe bowl. Microwave for 20 to 30 seconds on high.
What is nothing bundt cake frosting made of?
Cream cheese, butter, powdered sugar, vanilla extract, and heavy cream are used to make the frosting for Nothing Bundt Cakes.
Do you flip a bundt cake right away?
Let to cool before flipping
As you take your cake out of the oven, don’t immediately turn it out of the pan! Instead, leave the cake in the pan for 10 minutes to cool. Invert the pan by laying the wire rack over the base of the cake.