This “Strawberry Burst Bundt Cake with Glaze” is a show-stopping dessert that promises a delightful surprise with every slice, as vividly captured in the accompanying image. The cake, a beautifully golden-brown bundt, is generously adorned with a luscious, pinkish-red glaze that elegantly drips down its fluted sides. Crowned with an array of vibrant, whole fresh strawberries, it immediately signals a fresh, fruity experience. The true magic, however, is revealed when a slice is cut: a vibrant, ruby-red core of strawberry compote or jam bursts forth from the center, creating a stunning visual contrast with the tender, light-colored cake crumb. This cake is a celebration of strawberry flavor, offering a perfect balance of a moist, subtly sweet cake and the intense, slightly tart fruitiness of the berry filling. It’s designed to be a comforting yet impressive dessert, ideal for spring and summer gatherings, special occasions, or simply to brighten any day with its cheerful appearance and delicious taste. The use of a simple yet effective glaze enhances the sweetness and adds to the aesthetic appeal, making it as pleasing to the eye as it is to the palate. This comprehensive recipe will guide you through preparing a moist bundt cake batter, creating a rich strawberry filling for the “burst” effect, and finishing it with a complementary glaze and fresh berries, ensuring a stunning and delectable outcome that truly mirrors the inviting image.
Ingredients:
- For the Bundt Cake:
- 2 ¾ cups (330g) all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) granulated sugar
- 4 large eggs, at room temperature
- 1 cup (240ml) buttermilk, at room temperature
- 1 teaspoon vanilla extract
- For the Strawberry Burst Filling:
- 2 cups (about 300g) fresh or frozen strawberries, hulled and quartered (if fresh)
- ½ cup (100g) granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons cold water
- For the Glaze:
- 1 ½ cups (180g) powdered sugar (confectioners’ sugar)
- 3-4 tablespoons milk (or reserved strawberry juice from compote, for more strawberry flavor)
- ¼ teaspoon vanilla extract (optional)
- Optional: A few drops of red food coloring, for a more vibrant pink glaze (as seen in image)
- For Garnish (as seen in image):
- About 1 cup fresh whole strawberries, hulled
- Equipment:
- 10-12 cup Bundt pan
- Non-stick baking spray with flour (or butter and flour for greasing)
- Large mixing bowls (2)
- Electric mixer (stand mixer or handheld)
- Medium saucepan
- Whisk
- Rubber spatula
- Wire cooling rack
Instructions:
Part 1: Prepare the Strawberry Burst Filling
- Combine Ingredients: In a medium saucepan, combine the hulled and quartered strawberries, ½ cup granulated sugar, and lemon juice.
- Simmer: Bring the mixture to a gentle simmer over medium heat, stirring occasionally. Cook for 5-7 minutes, or until the strawberries have softened and released their juices.
- Thicken: In a small bowl, whisk together the cornstarch and cold water until smooth to create a slurry. Pour the slurry into the simmering strawberry mixture, whisking constantly. Continue to cook, stirring, for another 1-2 minutes, until the compote has thickened to a jam-like consistency.
- Cool: Remove the strawberry compote from the heat and transfer it to a bowl. Let it cool completely to room temperature. This is crucial; if it’s warm when added to the cake, it can sink or affect the cake’s structure. If using frozen strawberries, the cooling time might be longer.
Part 2: Prepare the Bundt Cake Batter
- Preheat Oven and Prepare Pan: Preheat your oven to 325∘F (160∘C). Generously grease and flour a 10-12 cup Bundt pan using non-stick baking spray with flour, or by coating it thoroughly with softened butter and then dusting with flour, tapping out the excess. This meticulous step is vital for ensuring the cake releases cleanly from the intricate mold.
- Whisk Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and 2 cups granulated sugar on medium-high speed until the mixture is light, fluffy, and pale in color, about 5-7 minutes. Scrape down the sides of the bowl periodically to ensure even mixing.
- Add Eggs: Add the large eggs one at a time, beating well after each addition until fully incorporated.
- Alternate Dry and Wet: With the mixer on low speed, gradually add the dry ingredients to the creamed mixture, alternating with the buttermilk. Begin and end with the dry ingredients. For example, add about one-third of the flour mixture, mix until just combined, then half of the buttermilk, mix, then another third of the flour, the remaining buttermilk, and finally the last third of the flour mixture. Mix only until just combined; do not overmix. Overmixing can lead to a tough cake.
- Add Vanilla: Stir in the vanilla extract until just blended.
Part 3: Assemble and Bake the Bundt Cake
- Layer Batter and Filling: Pour about two-thirds of the cake batter into the prepared Bundt pan, spreading it evenly.
- Add Strawberry Filling: Carefully spoon the cooled strawberry burst filling into the center channel of the Bundt pan, on top of the batter. Leave about a ½-inch border around the edge so the filling doesn’t touch the sides of the pan. This helps keep the “burst” effect contained.
- Top with Remaining Batter: Gently spoon the remaining cake batter over the strawberry filling, spreading it carefully to cover the filling completely.
- Bake: Place the Bundt pan in the preheated oven. Bake for 60-80 minutes, or until a wooden skewer or toothpick inserted into the cake (avoiding the center where the filling is) comes out clean. The cake should be golden brown and the top should spring back when lightly touched.
- Cool: Once baked, remove the Bundt pan from the oven. Let the cake cool in the pan on a wire rack for 10-15 minutes.
- Invert Cake: After initial cooling, carefully invert the Bundt cake onto a wire cooling rack to cool completely. This can take 1-2 hours. Do not glaze the cake until it is fully cooled.
Part 4: Glaze and Garnish
- Prepare the Glaze: Once the cake is completely cool, prepare the glaze. In a small bowl, whisk together the powdered sugar, 3 tablespoons of milk (or reserved strawberry juice from compote), and optional vanilla extract. If using, add a few drops of red food coloring to achieve a vibrant pink hue, similar to the one seen in the image. Add more milk (a teaspoon at a time) if needed, until you reach a smooth, pourable consistency that is thick enough to coat a spoon but thin enough to drizzle beautifully.
- Glaze the Cake: Place the wire rack with the cooled cake over a piece of parchment paper or a plate to catch any drips. Drizzle the prepared glaze evenly over the top of the cake, allowing it to cascade down the sides, mimicking the appealing visual in the image.
- Garnish: While the glaze is still wet, arrange the fresh whole strawberries on top of the cake, as shown in the image, nestled around the opening and possibly on the glazed surface.
- Allow Glaze to Set: Let the glaze set for at least 15-20 minutes before slicing and serving.
Tips for Success:
- Room Temperature Ingredients: Ensure all cold ingredients (butter, eggs, buttermilk) are at room temperature. This promotes a smoother batter and a more tender cake crumb.
- Don’t Overmix: Overmixing the batter after adding flour can lead to a tough cake. Mix only until the ingredients are just combined.
- Properly Greased Pan: A well-greased and floured Bundt pan is essential for a clean release. Don’t rush or skip this step.
- Cool Compote Completely: It is critical that the strawberry filling is completely cooled before it’s added to the cake batter. Warm filling can alter the cake’s baking process and cause it to sink.
- Careful Layering: When adding the second layer of batter over the filling, do so gently to avoid disturbing the compote and ensure it stays in the center.
- Avoid Over-Baking: Over-baking can result in a dry cake. Start checking for doneness at the lower end of the baking time range.
- Cool Cake Completely Before Glazing: Glazing a warm cake will cause the glaze to melt into the cake rather than forming a distinct coating, as seen in the image.
Enjoy this spectacular and delicious “Strawberry Burst Bundt Cake”!