Strawberry Bundt Cake
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy cake infused with fresh strawberry puree and topped with a simple milk-based glaze. Bright berry flavor with no artificial colors; an easy, crowd-pleasing spring or summer dessert.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 1 pound (454 grams) fresh strawberries, (hulled and chopped)
- 2 sticks (226 grams) unsalted butter, (at a cool room temperature)
- 2 cups (400 grams) granulated sugar
- 4 large eggs, (at room temperature)
- 2 1/2 cups (318 grams) all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon fine sea salt
- 1 cup (227 grams) sour cream ((or full fat Greek yogurt))
- 1 (1.2 ounce / 34 gram) bag freeze-dried strawberries*
- 3 cups (375 grams) powdered sugar, (sifted)
- 1/2 cup milk
At a glance
PER SERVING · TIME 115M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Cook
- 1h 30m
- Sodium
- 199mg
- Total sugar
- 59g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 179mg
- Calcium
- 55mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 199MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.