Hello everyone, friends of DadCook! Today I’m taking you into the kitchen for a delicious, yet light journey that tastes like sunshine and summer scents.

Imagine a dessert that hugs you with its delicacy, with every slice capturing the vibrant freshness of strawberries…

Yes, we’re talking about my Soft Strawberry Bundt Cake, the perfect recipe to brighten your breakfasts and snacks this warm season!

This bundt cake is a true treat, a hymn to simplicity that wins you over at the first bite.

Soft as a cloud, it melts in your mouth leaving a delicious fruity aftertaste, made even more special by the strawberry pieces that, during baking, turn into small juicy gems.

It’s the kind of dessert that makes you feel at home, even if you’re miles away, and gifts you a smile with minimal effort.

I wanted to create a recipe that was easy to make but with a surprising result, ideal even for those who are approaching the world of homemade leavened goods for the first time.

And if, like me, you’re always searching for authentic flavors without giving up on lightness, you know that on the DadCook blog you’ll always find something just right for you!

For example, if you love fruit desserts, you can’t miss my creamy cups! Or, for an even fresher and quicker option, check out my Grapefruit Light Cake light and tasty recipes that are good for the mood and the figure.

So, are you ready to get your hands dirty with me?

Get ready to fill your kitchen with an unmistakable scent: that of happiness, that of my Soft Strawberry Bundt Cake. Let’s go!

Soft Strawberry Bundt Cake: The Perfect Recipe for a Sweet Summer!

Difficulty: Very easy
Cost: Very economical
Rest time: 2 Minutes
Preparation time: 20 Minutes
Portions: 8People
Cooking methods: Oven
Cuisine: Italian
Seasonality: Spring, Summer, All Seasons

171.29 Kcal

calories per serving

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Energy 171.29 (Kcal)
Carbohydrates 40.64 (g) of which sugars 2.21 (g)
Proteins 3.29 (g)
Fat 9.82 (g) of which saturated 1.27 (g)of which unsaturated 7.97 (g)
Fibers 1.04 (g)
Sodium 38.91 (mg)

Indicative values for a portion of 90 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
240 g erythritol (Or 200g sugar)
3.4 oz sunflower seed oil
2 cups all-purpose flour
1 packet baking powder
1 pinch salt
4 oz milk
10.5 oz strawberries

Tools

1 Bowl Pyrex
1 Hand Whisk Fackelmann
1 Spatula Graziano
1 Mold Tescoma

Steps

Follow these simple steps to create your Soft Strawberry Bundt Cake, a dessert that will win everyone over with its scent and delicacy.

Prepare the Strawberries
Wash the strawberries thoroughly, pat them dry gently with paper towels, and cut them into small pieces (about 0.4 inches).
It’s important that they are as dry as possible to avoid weighing down the batter.
You can also lightly coat them with a teaspoon of the flour from the recipe before adding them, this helps prevent them from sinking to the bottom of the cake during baking.
Integrate the Dry Ingredients and Strawberries
In another bowl, sift the all-purpose flour with the baking powder and pinch of salt.
Gradually add this mixture to the liquid ingredients, gently incorporating it with a spatula or hand whisk, stirring only as necessary to get a smooth and homogeneous batter.
Finally, gently add the chopped strawberries to the batter, stirring briefly to distribute them evenly.
Prepare the Dry Ingredients
In another bowl, combine the sifted all-purpose flour, baking powder, and a pinch of salt.
Mix well with a hand whisk to blend all the dry ingredients.
Combine Everything and Add Strawberries
Gradually incorporate the dry ingredients mixture (flour, baking powder, and salt) into the liquid mixture of eggs and erythritol.
Gently mix with a spatula or hand whisk, only as necessary to achieve a smooth and homogeneous batter.
At this point, also add the previously prepared strawberry pieces, gently mixing to distribute them evenly in the batter.
Bake the Bundt Cake
Transfer the batter into a 9-9.5 inch bundt cake mold, previously buttered and floured (or lined with parchment paper), and level the surface.
Bake in the preheated static oven at 356°F for about 40-50 minutes.
Always do the toothpick test: it should come out clean from the center to indicate that the cake is cooked.
Rest and Powdered Sugar
Once baked, remove the cake from the oven and let it cool in the mold for about 10-15 minutes.
Then, gently transfer it to a rack and let it rest and cool completely for at least a couple of hours.
When well cooled, generously dust the surface with powdered sugar for a perfect presentation.
Plating and Tasting
Your Soft Strawberry Bundt Cake is ready to be enjoyed!
Serve the slices on a lovely plate and get ready to receive compliments.
Every bite will be a true pleasure that tastes like summer.
Enjoy your meal!

Storage, tips, variations, and notes:

Storage:

The Soft Strawberry Bundt Cake keeps perfectly at room temperature, under a glass dome or well wrapped in plastic wrap, for 2-3 days.

If it’s very hot or if you prefer, you can store it in the refrigerator, but remember to take it out at least 30 minutes before serving to best appreciate its softness and aromas.

Tips:

Seasonal strawberries: Always choose well-ripened and firm strawberries; they will give the maximum flavor and aroma to your cake.

Do not open the oven: During baking, avoid opening the oven door in the first 30 minutes to not compromise the rising and fluffiness of the cake.

Ingredient temperature: Make sure eggs and milk are at room temperature before starting, for a more homogeneous batter and better rising.

Variations:

Other fruits: If strawberries are not in season, you can replace them with other berries (blueberries, raspberries), peach, or apricot pieces.

Remember to lightly coat them with flour before adding them to the batter.

With a touch of extra lemon: For a more intense citrus flavor, you can add a few drops of lemon juice to the batter along with the zest.

Light glaze: Instead of powdered sugar, you can make a simple glaze by mixing powdered sugar with a little lemon juice or milk to pour over the cooled cake.

Notes:

This cake is so delicious that it often needs nothing else!

It’s perfect on its own for breakfast, accompanied by a good coffee or tea, or as a refreshing snack.

Its versatility makes it ideal even as a simple dessert at the end of a meal.

FAQ – Frequently Asked Questions about Soft Strawberry Bundt Cake

Can I use frozen strawberries for this recipe?
Yes, you can use frozen strawberries, but I recommend thawing them completely first and drying them very well with paper towels.
Excess water could weigh down the batter and alter the final texture of the cake.
I used erythritol, will the cake be as sweet as the one with traditional sugar?
Erythritol has a slightly lower sweetening power compared to granulated sugar (about 60-80%).
We’ve already increased the amount in the recipe to balance, but the perceived sweetness can vary slightly.
If you prefer a sweeter taste, you might add an extra tablespoon of erythritol, but proceed gradually.
My cake sank in the center, what could I have done wrong?
There are a few common causes: you might have opened the oven too early during baking, the batter could have been too liquid, or the baking powder might not have been active.
Make sure not to open the oven in the first 30 minutes and measure the ingredients precisely.
Can I store this cake in the refrigerator?
Sure! Although it keeps well at room temperature for 2-3 days, in summer or very hot environments, you can store it in the refrigerator in an airtight container.
Remember to take it out at least half an hour before serving to enjoy it at its best.