Strawberry Bundt Cake is a delightful dessert that is both visually appealing and deliciously satisfying. It is a classic cake that is perfect for any occasion, whether you're looking for a special treat for a birthday, a family gathering, or simply a weekend dessert.
Jump to:
🌟Why You'll Love this Recipe
- Great for special occasions. This homemade bundt cake is the perfect dessert for occasions such as Mother's Day and other warm-weather parties.
- Made with real strawberries. The cake is made from a moist, tender crumb that is infused with the bright, sweet flavor of fresh strawberries. The light pink hue of the cake is as beautiful as it is delicious and is sure to impress your guests.
- Easy to make. You will love how simple this recipe is and how easy it comes together.
🥘Ingredients and Substitutions
- Maple syrup- we're using maple syrup as a sweetener in this cake instead of regular sugar. You can also use honey.
- Yogurt- to keep this cake nice and moist, you'll need yogurt. You can use any unsweetened dairy or non-dairy yogurt, just make sure it is a Skyr or Greek yogurt. A European-style yogurt will be too runny for this cake.
- Strawberries- fresh strawberries are needed for the cake. You can also use freeze-dried strawberries to make the frosting.
- Coconut cream- you'll need one can of chilled coconut cream for the frosting.
See the recipe card below for the remaining ingredients and quantities.
🔪Instructions
- Preheat the oven to 350 degrees F and grease a bundt cake pan with cooking spray.
- Combine the dry ingredients in one bowl. In a large bowl or bowl of a stand mixer, beat together the maple syrup, yogurt, eggs, vanilla, coconut oil and milk, about 1-2 minutes.
- Pour the dry ingredients into the wet ingredients and mix together on medium speed until just combined. Fold the strawberries in lightly.
- Pour the batter into the prepared bundt pan and bake until a toothpick inserted in the center comes out clean, or with a few moist crumbs.
- Prepare the frosting by adding the coconut cream to a medium bowl. Beat until fluffy about 30 seconds to 1 minute.
- Add in the maple syrup or honey and beat until combined. Fold in the crushed freeze-dried or chopped fresh strawberries.
- Frost the cake once it has fully cooled. Serve and enjoy!
👩🏻🍳Baking Tips
- Room temperature ingredients. It's important to use room-temperature eggs, fat and liquids in baked goods. Room-temperature ingredients are able to bond together better and create a smoother cake batter. Cold ingredients can result in clumpy and dense baked goods. For this recipe, make sure the yogurt, eggs and milk are at room temperature (about 65-70 degrees F). Also, be sure to allow the melted coconut oil to cool before adding to the batter.
- Coconut whipped cream. Before making the frosting, chill the bowl in the fridge for about 10 minutes and then scoop the thick white cream from the can of coconut milk and whip this to make the frosting.
- Chop the strawberries into even-sized pieces. To ensure even distribution of strawberries throughout the cake, chop them into small pieces that are roughly the same size.
- Don't over-mix the batter as this can result in a very hard and dense cake.
- The cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
More Baked Goods You Will Enjoy
Did you make this recipe? Leave a ⭐️⭐️⭐️⭐️⭐️ rating and a comment below-I'd love to hear how it turned out! THANK YOU!
Strawberry Bundt Cake
Yields: 12 Slices
Strawberry Bundt Cake is a delightful dessert that is both visually appealing and deliciously satisfying. It is a classic cake that is perfect for any occasion, whether you're looking for a special treat for a birthday, a family gathering, or simply a weekend dessert.
Video
Save this Recipe!
Get the recipe link sent to your inbox!
See the full post for extra tips and photos
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup maple syrup
- ⅔ cup Greek or Skyr or European yogurt (unsweetened), at room temperature
- 3 eggs, at room temperature
- 2 teaspoons vanilla
- ¾ cup coconut oil, melted and cooled
- ½ cup milk, at room temperature
- 1 cup diced strawberries
Frosting
- 1 cup crushed freeze dried strawberries or finely diced fresh strawberries
- 2 tablespoons honey or maple syrup
- 1 can chilled cream
Instructions
- Preheat the oven to 350 degrees F and generously grease a bundt cake pan with cooking spray or butter.
- Add all of the dry ingredients to a medium-sized bowl and mix to combine.
- In a large bowl or bowl of an electric mixer, beat together the maple syrup, yogurt, eggs, vanilla, coconut oil and milk, about 1-2 minutes.
- Pour the dry ingredients into the wet ingredients and whisk until all the batter is smooth, about 2 minutes.
- Pour in the cup of diced strawberries and fold in lightly with a spatula.
- Pour the batter into the greased pan and bake for 45-55 minutes or until a toothpick inserted in the center comes out clean, or with a few moist crumbs. While the cake is baking chill a mixing bowl in the fridge for about 10-15 minutes.
- Cool the in pan on a wire rack for 10 minutes then invert the cake on a serving plate.
Frosting
- Prepare the frosting by adding the thick white cream from the can of coconut cream to the chilled bowl. Beat until fluffy about 30 seconds to 1 minute.
- Add in maple syrup or honey and beat until combined. Fold in the crushed freeze dried or chopped fresh strawberries.
- Frost the cake once it has fully cooled. Serve and enjoy!
Sarah's Tips
- Room temperature ingredients. It's important to use room temperature eggs, fat and liquids in baked goods. Room temperature ingredients are able to bond together better and create a smoother cake batter. Cold ingredients can result in clumpy and dense baked goods. For this recipe, make sure the yogurt, eggs and milk are at room temperature (about 65-70 degrees F). Also, be sure to allow the melted coconut oil to cool before adding to the batter.
- Coconut whipped cream. Before making the frosting, chill the bowl in the fridge for about 10 minutes and then scoop the thick white cream from the can of coconut milk and whip this to make the frosting.
- Chop the strawberries into even-sized pieces. To ensure even distribution of strawberries throughout the cake, chop them into small pieces that are roughly the same size.
- Don't over mix the batter as this can result in a very hard and dense cake.
- The cake can be stored in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Tools I Use for This Recipe
Did you enjoy this?Jump to the comments to leave a review or tap the stars above!
Comments
No Comments