My strawberry bundt cake was a hit among the many breakfast desserts on Easter morning. Everyone liked it so much, especially my mom, that I decided to make it again today for Mother’s Day, which is also my day… so there’s nothing better than eating it together.

It’s not an elaborate cake, nor is it filled; it contains no butter, cream, or custard, it’s simply a soft and light bundt cake made with strawberries and their juice. Nothing more.

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Difficulty: Easy
Cost: Cheap
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer

Ingredients

1 3/4 cups all-purpose flour
1/4 cup potato starch
1/4 cup vegetable oil (corn)
1/2 cup sugar
1 egg
1 packet baking powder (vanilla flavored)
10 1/2 oz strawberries
1 1/2 tbsp brown sugar
Half lemon (juice)
1 glass strawberry juice (obtained by macerating the strawberries in sugar and lemon)

Tools

Mixer
Springform Pan

Steps

(A few hours earlier) Wash and cut the strawberries into pieces, sprinkle them with brown sugar and lemon juice and let them macerate for a few hours until they release their juice.
👉I usually prepare them in the evening and let them macerate overnight so I’m sure I’ll have enough strawberry juice in the morning.
Drain the juice from the strawberries.
Blend the egg with the sugar.
Add the oil.
Blend again to mix the oil well.
Add a glass of strawberry juice (about 7 oz).
👉 If the strawberries haven’t produced enough juice to fill a glass, because the resting time wasn’t enough or because the strawberries were not juicy, you can dilute with water (or milk).
Combine the flour and potato starch, sifting them, and the baking powder.
Line a cake pan (mine is 9.5 inches) with parchment paper.
Pour half of the batter and spread over some of the strawberries (less than half).
👉 However, I recommend patting the strawberries with paper towels first because if they’re too wet they make it difficult to bake the bundt cake in spots where the strawberries are present.
Pour more batter, not all, and top with more strawberries (leaving some for the final decoration).
Cover the strawberries with the remaining batter, then arrange the last strawberries on top.
👉 It’s better to avoid placing the strawberries at the bottom because they tend to sink during baking.
Bake at 338°F for about 40 minutes.
👉 It’s important to adjust according to your own oven, both for temperature and baking time, because the moisture from the strawberries requires a slightly longer baking time than a regular bundt cake, similar to how it happens with an apple cake. The toothpick test is useful.
I keep the temperature fairly low (after a while I lower it to 302°F) to prevent the surface and bottom from cooking too early while the inside is still moist. As you can see from the photo of the freshly baked cake, the surface is well cooked (in some spots even too much!):
And the inside is cooked too:
You just have to try this strawberry bundt cake of mine!
If you try it… then send me the photo! I’ll post it on the page My recipes made by you 🙂
After years and having repeated this strawberry bundt cake from our home countless times, I decided to re-photograph it 😀 I’m adding the photos at the end without updating anything from the original recipe because the existing photos, although very homemade, continue to represent this strawberry bundt cake very well, always really good, even though it’s also very homemade. Maybe because it’s such a springtime dessert, or maybe because we really like strawberries, but this cake never tires us!
This time I used fewer strawberries (about 7 oz) and topped up the missing strawberry juice in the glass with some plain yogurt, a small variation that doesn’t change the taste nor the softness of the cake. Which my kids devoured (the whole thing!) at breakfast!
Happy breakfast to all of you too! 😀