Strawberry Bundt Cake

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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.

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: Slices

Calories: 307.45kcal

Author: Sarah Hill

Equipment

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!

Video

Notes

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.

Nutrition