Welcome, fellow baking enthusiasts (and soon-to-be enthusiasts)! If you’re looking for a dessert that perfectly captures the essence of sunshine, sweetness, and pure comfort, you’ve landed in the right place. Today, we’re diving into our delightful Strawberries And Cream Bundt Cake Recipe. This isn’t just any cake; it’s a moist, tender bundt cake swirled with vibrant strawberry goodness and topped with a luscious cream cheese glaze. It’s an absolutely perfect centerpiece for any gathering, from a casual brunch to a special celebration.

Don’t let the elegant appearance of a bundt cake intimidate you. This recipe is designed to be one of your go-to easy baking recipes, even if you’re just starting your culinary journey. We’ve packed this post with all the baking tips for beginners you’ll need to achieve a stunning, delicious result every single time. So grab your apron, preheat your oven, and let’s create some magic together!

Ingredients List

Gathering all your ingredients before you start is a crucial first step for smooth baking. This is called “mise en place” (everything in its place) and it prevents last-minute scrambling! Make sure your butter, eggs, and dairy are all at room temperature for the best results in your cake batter.

For the Strawberries And Cream Bundt Cake:

For the Strawberry Swirl:

For the Cream Cheese Glaze:

Step-by-Step Instructions: Mastering Your Bundt Cake

Follow these detailed steps carefully, and you’ll be amazed at the beautiful and delicious bundt cake you create!

Step 1: Prepare Your Bundt Pan and Oven

1. Preheat your oven to 325°F (160°C). Lower temperatures are often better for bundt cakes as they allow for even baking without over-browning the exterior before the inside is cooked.
2. Grease your bundt pan meticulously. This is perhaps the most critical step for any bundt cake to prevent sticking. Use a baking spray with flour (like Baker’s Joy or Pam Baking), or thoroughly grease with softened butter and then dust with a thin layer of flour. Make sure to get into all the nooks and crannies. Turn the pan upside down and tap out any excess flour.

Step 2: Prepare the Strawberry Swirl

3. In a small saucepan, combine the finely diced fresh strawberries, ¼ cup granulated sugar, lemon juice, and cornstarch.
4. Cook over medium heat, stirring frequently, until the mixture thickens slightly and the strawberries soften, about 5-7 minutes. The cornstarch helps create a jam-like consistency that won’t make your cake soggy.
5. Remove from heat and let it cool completely. Cooling is important; adding hot fruit to your batter can affect its texture.

Step 3: Mix the Dry Ingredients

6. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Whisking ensures these dry ingredients are evenly distributed, preventing pockets of leavening agents in your cake. Set aside.

Step 4: Cream the Butter and Sugar

7. In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), beat the softened unsalted butter and 2 ½ cups granulated sugar together on medium-high speed.
8. Beat for 3-5 minutes, or until the mixture is visibly light in color and fluffy. This step is called “creaming” and it incorporates air into the butter and sugar, which is essential for a light and tender cake texture. Don’t rush this!

Step 5: Add Eggs and Vanilla

9. Add the eggs one at a time, beating well after each addition. Make sure each egg is fully incorporated before adding the next. If your eggs are cold, they can cause the butter mixture to curdle slightly; room temperature eggs prevent this.
10. Stir in the vanilla extract.

Step 6: Alternate Dry and Wet Ingredients

11. With the mixer on low speed, begin adding the dry ingredient mixture and the buttermilk to the butter mixture, alternating between them.
12. Start by adding about one-third of the dry ingredients, mix just until almost combined.
13. Then add half of the buttermilk, mix just until almost combined.
14. Repeat with another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients.
15. Important Beginner Tip: Do not overmix! Overmixing develops the gluten in the flour, which can lead to a tough, dense cake. Mix only until the flour streaks disappear after each addition. A rubber spatula can be used for a final gentle fold to ensure everything is just combined.

Step 7: Assemble the Bundt Cake

16. Pour about half of the cake batter into your meticulously greased bundt pan, spreading it evenly.
17. Dollop spoonfuls of the cooled strawberry swirl mixture over the batter in the pan. Don’t worry about perfect placement; the beauty is in the swirl!
18. Pour the remaining cake batter over the strawberry layer, gently spreading it to cover the strawberries.
19. Using a knife or a skewer, gently swirl through the batter a few times. Be careful not to scrape the bottom of the pan too hard, as this can disturb the greasing. This creates those beautiful marble patterns.

Step 8: Bake the Cake

20. Place the bundt pan in the preheated oven.
21. Bake for 60-75 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean (or with a few moist crumbs, but no wet batter). Baking times can vary depending on your oven, so keep an eye on it.
22. If the top starts to brown too quickly, you can loosely tent it with aluminum foil.

Step 9: Cool the Cake

23. Once baked, remove the bundt pan from the oven and let it cool in the pan on a wire rack for 15-20 minutes. This cooling period allows the cake to firm up slightly and pull away from the sides of the pan, making it easier to unmold.
24. After 15-20 minutes, carefully invert the bundt cake onto the wire rack to cool completely. If it doesn’t release immediately, give it a gentle shake or a light tap on the counter. If you greased well, it should slide out!
25. Allow the cake to cool completely before glazing. Glazing a warm cake will cause the glaze to melt and run off.

Step 10: Prepare the Cream Cheese Glaze

26. While the cake cools, prepare the glaze. In a medium bowl, beat the softened cream cheese until smooth and creamy.
27. Gradually add the powdered sugar, beating until smooth.
28. Stir in the milk (or heavy cream) and vanilla extract until you reach a smooth, pourable consistency. If it’s too thick, add a tiny bit more milk; if too thin, add a little more powdered sugar.

Step 11: Glaze and Serve

29. Once the cake is completely cool, drizzle the cream cheese glaze over the top, letting it drip down the sides.
30. Optionally, garnish with extra fresh strawberry slices or a sprinkle of powdered sugar.
31. Slice and enjoy your beautiful and delicious **Strawberries And Cream Bundt Cake Recipe**!

Tips & Tricks for Bundt Cake Success (Especially for Beginners!)

Baking is a science and an art, and a few key practices can elevate your results from good to absolutely amazing.

• Room Temperature Ingredients are Key: This is a recurring theme for good reason! Softened butter creams better with sugar, incorporating more air. Room temperature eggs emulsify more easily into the batter, creating a smoother, more uniform texture. Cold ingredients can cause your batter to curdle and result in a dense cake.
• Precision in Greasing Your Pan: We can’t stress this enough! Use a baking spray specifically designed for baking (with flour in it) or a generous coating of softened butter followed by a thorough dusting of flour. Get into every single curve and crevice of your bundt pan. This is the number one reason bundt cakes stick.
• Measure Accurately: For dry ingredients like flour, spoon it into your measuring cup and then level it off with the back of a knife. Don’t scoop directly from the bag, as this compacts the flour and you’ll end up with too much, leading to a dry cake.
• Don’t Overmix the Batter: Once you add the flour, mix only until just combined. Overmixing develops gluten, which makes cakes tough and chewy instead of tender and moist. A few streaks of flour are better than an overmixed batter.
• The Toothpick Test: When checking for doneness, insert a wooden skewer or toothpick into the thickest part of the cake. If it comes out clean or with a few moist crumbs attached, it’s done. If it comes out with wet batter, it needs more time.
• Cooling Time is Crucial: The initial cooling in the pan allows the cake to firm up and naturally pull away from the sides. Rushing this step can cause the cake to tear when you try to invert it. Let it cool completely on a wire rack before glazing to prevent the glaze from melting.
• Get Creative with Swirls: For the strawberry swirl, you can use other berries too! Raspberries or blueberries would also be delicious.

Essential Baking Tools

Having the right tools makes all the difference in baking. Here are some essentials you’ll need for this recipe, with links to help you find them:

• Mixing Bowl (various sizes)
• Whisk (for dry ingredients and glaze)
• Bundt Baking Pan (10-12 cup capacity)
• Measuring Cups (for dry and wet ingredients)
• Measuring Spoons
• Rubber Spatula (for scraping bowls and folding)
• Electric Stand Mixer or Hand Mixer (highly recommended for creaming butter and sugar)
• Wire Rack (for cooling the cake)
• Small Saucepan (for strawberry swirl)

Nutrition Info (Estimated Per Serving)

Please note: These are estimated nutritional values per serving and can vary based on specific brands, exact measurements, and serving size. This recipe yields approximately 12-16 servings.

Frequently Asked Questions (FAQs) for Beginner Bakers

We know you might have some questions, especially if this is your first bundt cake. Here are answers to common beginner queries:

Q1: My bundt cake stuck to the pan! What went wrong?

A: This is the most common bundt cake woe! It almost always comes down to insufficient greasing. You need to be very generous and thorough. Use a baking spray with flour (like Baker’s Joy) or coat every crevice with softened butter and then dust with flour, tapping out the excess. Make sure you don’t miss any of the intricate designs!

Q2: Can I use frozen strawberries for the swirl?

A: Yes, you can! If using frozen strawberries, there’s no need to thaw them first. They might release more water, so you might need to cook the swirl mixture a little longer to achieve the desired thickened consistency. The taste will still be great!

Q3: My cake came out dry. What could be the cause?

A: A dry cake is usually a result of one of two things:

1. Overbaking: Ovens can vary, so always trust the toothpick test more than the exact time. Remove the cake as soon as the toothpick comes out clean.
2. Incorrect flour measurement: Too much flour (often from scooping directly from the bag instead of spooning and leveling) will absorb too much moisture.

Q4: How do I store the Strawberries And Cream Bundt Cake?

A: Since this cake has a cream cheese glaze, it’s best stored in an airtight container in the refrigerator for up to 3-4 days. You can also store it at cool room temperature for 1-2 days if your kitchen isn’t too warm, but refrigeration is safer for the glaze.

Q5: Can I make this cake ahead of time?

A: Absolutely! You can bake the cake a day in advance. Let it cool completely, then cover it tightly and store at room temperature. Prepare the glaze just before serving for the freshest taste and best appearance. If you want to glaze it ahead of time, then store the glazed cake in the refrigerator.

Q6: What if I don’t have buttermilk?

A: No problem! You can easily make a substitute. For 1 ½ cups of buttermilk, simply measure 1 ½ cups of regular milk (whole or 2%) and stir in 1 ½ tablespoons of lemon juice or white vinegar. Let it sit for 5-10 minutes until it slightly curdles. This “sour milk” acts just like buttermilk in baking, adding tenderness and moisture.

Conclusion: Bake, Share, and Enjoy!

There you have it! Your complete guide to creating a truly spectacular Strawberries And Cream Bundt Cake Recipe. This cake is not just a dessert; it’s a celebration of simple, delightful flavors and the joy of baking. Whether you’re a seasoned pro or just starting your journey into easy baking recipes, this recipe offers a rewarding experience and a delicious outcome.

Don’t be afraid to experiment, have fun, and most importantly, enjoy the process. We hope these baking tips for beginners empower you to create something beautiful and tasty. Share your creations with friends and family, and bask in the compliments. Happy baking!