Strawberry bundt cake, a very fragrant and super-soft dessert! The recipe is really simple to make: you only need fresh strawberries, sugar, flour and eggs, no butter. This dessert should be added to the strawberry recipes collection; among my favorites are the puff pastry with cream and ricotta and the strawberry and mascarpone cake. The strawberry bundt cake is soft, fragrant and irresistibly spring-like!
This bundt cake captures all the sweetness of fresh strawberries in a soft and wholesome batter, ideal for breakfast, an afternoon snack, or to share with loved ones. Don’t forget to follow me on my social channels Facebook, Instagram and YouTube.
- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Cooking time: 40 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring
- Energy 262.70 (Kcal)
- Carbohydrates 38.46 (g) of which sugars 19.48 (g)
- Proteins 5.68 (g)
- Fat 10.76 (g) of which saturated 2.23 (g)of which unsaturated 7.21 (g)
- Fibers 1.05 (g)
- Sodium 26.47 (mg)
Indicative values for a portion of 82 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 3 eggs
- 3/4 cup + 2 tbsp (approx. 6.4 oz) granulated sugar
- 1/2 cup (4 fl oz) milk
- 6 1/2 tbsp (approx. 3.2 fl oz) vegetable oil
- 2 1/2 cups (approx. 10.6 oz) all-purpose flour (00)
- 1/3 cup (approx. 1.8 oz) chocolate chips
- to taste vanillin
- 1 sachet baking powder
- 2 cups (approx. 10.6 oz) fresh strawberries
How to make the strawberry bundt cake
In a bowl, beat the egg yolks with the sugar and the vanilla aroma using an electric mixer.
Next, pour the oil in a thin stream and then add the milk at room temperature (not cold).
At this point, add the sifted flour and baking powder, then fold in the strawberries cut into small pieces together with the chocolate chips.
Whip the egg whites you set aside until they form stiff peaks, then gently fold them into the batter without deflating it.
Pour the batter into a greased and floured bundt pan about 10 1/4 inches in diameter, then top the surface with extra strawberry pieces and chocolate chips.
Bake your cake immediately for 40–45 minutes at 356°F in a conventional oven.
Storage for the strawberry bundt cake
You can store it under a cake dome in the refrigerator for up to 3–4 days if the weather is hot. If you don’t like chocolate, you can omit it; for a more pronounced flavor you can replace 50 g of all-purpose flour with 50 g of almond flour (about 1/3 cup).
