Glazed Strawberry Bundt Cake made with strawberry jam and buttermilk & topped with a sweet, fruity glaze! Easy Homemade Bundt Cake recipe with great strawberry flavor throughout!
Glazed strawberry bundt cake is what’s for dessert and you’re going to love it. With strawberry jam instead of fresh berries, you get that great summer feel even when strawberries aren’t in season. This bundt cake recipe is so simple and easy to make that you’ll be looking for excuses to make it often.
Glazed strawberry bundt cake
It’s a simple yellow bundt cake batter that s been blended with strawberry jam and food coloring to create a flavorful and pink experience. Top it off with a simple glaze that also includes strawberry jam and you have yourself a slice of cake that tastes like summer in every bite. This moist strawberry cake recipe is one you’ll want to take with you everywhere. BBQs, picnics, baby showers, etc. It’s so easy to make and tastes great too!
-Butter: You’re going to need a stick of softened butter for this, so make sure to pull it out early or soften it up by shredding it with a cheese grater.
-Canola Oil: Adding that oil this cake needs to help it to stay moist.
-Granulated Sugar: Sugar is an important ingredient with cakes because it helps to give that sweetness and caramelization around the golden brown edges and top.
-Eggs: Adding a little leavening and texture binding are the eggs. You’ll need large eggs to complete this recipe.
-Sour Cream: Sour cream is a heavenly ingredient in bundt cakes. It makes the batter thick but once baked the cake is rich, moist, and tender. It’s a not so secret ingredient we love using over here.
-Buttermilk: Adding acidity to the recipe to help with the leavening and richness. You can DIY your own buttermilk with 1 cup regular milk and 1 tablespoon lemon juice or vinegar. Let sit 5 minutes, and then use the amount requested in recipe card. Nothing compares to the real taste of buttermilk though, but you can come close.
-Strawberry jam: Store bought or homemade, pick your favorite jam, and work with it! You’ll need the jam for the cake and the glaze.
-All Purpose Flour: The main ingredient in any baked good is the flour.
-Leavening Agents: We need baking soda and baking powder for this recipe. Together they work to create a great cake that won’t fall flat of expectations, pun intended.
-Salt: Using Kosher salt we can help to make the other flavors in this recipe POP. Salt helps to highlight all the other flavors and make foods taste better. It’s a wingman you don’t want to leave out.
-Food Coloring: Red food coloring is what helps to give this pink colored cake and glaze their color. If you’d like that natural shade and to leave out the food coloring, you’re more than welcome to do so!
-Sweetened Condensed Milk: Acting as a thickener and a sweetener, this condensed milk makes the glaze taste incredible.
-White Chocolate Chips: Because nothing goes better with strawberries than chocolate. These chips get melted down and blended into the glaze for an incredible flavor pairing that will have you licking the plate clean.
Preheat your oven to 350F degrees and prepare a bundt pan by greasing it generously with nonstick cooking spray. Set it aside.
In the bowl of a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam and vanilla until combined.
In a large bowl, mix your flour, baking soda, baking powder and salt to combine.
Alternate adding the flour and buttermilk to the jam mixture until combined and then add in the red food coloring, stirring to incorporate.
Bake for 50-55minutes until the cake has been baked through. Remove from the pan and let cool completely.
To make the glaze, heat your condensed milk in a saucepan over medium low heat, while stirring.
Add in the jam and white chocolate chips until melted.
Once melted, stir in 1-2 drops of red food coloring and then turn off the heat.
Let it cool and thicken for about 5 minutes before spooning it over the bundt cake to get drips down the side as desired.
Glazed Strawberry Bundt Cake
- 1/2 cup butter 1 stick
- 1/2 cup canola oil
- 1 3/4 cups granulated sugar
- 4 large eggs
- 3/4 cup sour cream
- 1/2 cup buttermilk
- 1 tsp vanilla
- 1/4 cup strawberry jam
- 3 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 2-3 drops red food coloring optional
- 1 cup sweetened condensed milk
- 2 tbsp strawberry jam
- 1/2 cup white chocolate chips
- 1-2 drops red food coloring optional
- Preheat oven to 350 degrees F. and spray a bundt cake pan generously with cooking spray.
- In a stand mixer, beat the butter, oil, sugar, eggs, sour cream, jam and vanilla until combined.
- Place flour, baking soda, baking powder and salt into a large bowl, mixing to combine.
- Alternate adding flour then buttermilk until well combined.
- Stir in red food coloring to enhance pink color. Transfer batter to prepared bunt pan spreading cake evenly.
- Bake for 50-55 minutes until baked through. Remove and let cool completely.
- Heat sweetened condensed milk in a small saucepan over medium-low heat, stirring. Add jam, condensed milk and white chips stirring until melted.
- Once melted, stir in 1-2 drops of red food coloring to enhance color if desired then turn off heat. Let cool/thicken for about 5 minutes.
- With a spoon, drizzle icing over cake letting drip down the sides as desired.
How do you keep a bundt cake from sticking?
To keep your cake from sticking, make sure that you grease the inside of a bundt cake pan really well. Adding a dusting of flour to the pan can also help to prevent sticking, so add this after the pan has been greased so that it sticks in place. After the cake has been baked, allow it to cool for a few minutes in the pan before trying to remove it. This allows the cake to naturally pull away from the sides. Rub a rubber spatula between the cake and the pan before flipping for best results.
Should you let a bundt cake cool before flipping it?
Yes, you should always allow your cake a few minutes to cool in the pan. This allows it to pull away from the sides naturally making it a lot easier to come out perfectly without chunks left behind. That said, you also don’t want to allow the cake to cool completely in the pan because it can continue the baking process and result in a dry cake- and no one wants that!
Yes. You can use a different jam or preserve to make this recipe. I think it would taste heavenly with some raspberry jam, don’t you think?
What’s the difference between jam and jelly?
Jams and jellies are both similar spreads used on various goods and pastries but there is a big difference between the two. Jelly is made from the juice of a fruit and sugar, making it smooth and chunk free. Jam is made from the fruit itself and can contain small chunks or seeds.
Check out these sensational strawberry recipes that are sure to delight!
- Glazed Strawberry Bread
- Strawberry Sugar Cookie Bars
- Strawberry Cake Mix Cookies
- Strawberry Shortcake Oreo Balls
- Glazed Strawberry Fruit Pizza
- Strawberry Jam without Pectin
- Strawberry Ice Cream Pie
- Strawberry Crisp
- Strawberry Pretzel Salad
- Strawberry Buttercream Frosting
- Strawberry Lemonade Chex Mix
- Strawberry Lemonade Punch
- Strawberry and Cream Bites
- Frosted Strawberry Cookies