Sour Cream Strawberry Bundt Cake

Have you tried my banana Bundt cake? This cake is very similar and I thought would be perfect to share right before Valentine’s Day!

The sour cream gives the right amount of moisture and the jam gives it the perfect hint of strawberry! Feel free to add red food coloring to make this cake more pink!

Let’s get started!

Strawberry Bundt Cake

This Strawberry Bundt Cake is an easy yet impressive dessert for any occasion. I love using strawberry jam and fresh strawberries to make sure the sweet flavor is bold in every bite. There's no need for special equipment for this dessert recipe, it all comes together with a couple of mixing bowls!

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Prep Time 10 minutes mins

Cook Time 45 minutes mins

Total Time 50 minutes mins

Servings: 4

Course: Dessert

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 2 Cups Sugar
• 3 Cups All-Purpose Flour
• 1 tsp vanilla
• 1 tsp Baking Soda
• 1/2 tsp Salt
• 4 tbsp sour cream
• 1/4 cup strawberry jam
• 1 Cup Vegetable oil
• 3 Eggs lightly beaten
• 1/4 cup chopped fresh strawberries optional
• Strawberry Glaze
• 2 cups powdered sugar
• 1/2 cup strawberry jam
• 2 tbsp milk add 1 tsp at a time if too thick

Method

 

1. Preheat oven to 350 F and grease a bundt pan.
2. In a separate bowl, mix the flour together with the salt and baking soda. Set aside.
3. In a mixing bowl add the oil, eggs, vanilla, sugar, sour cream, jam and mix well, then add a little at a time, the flour mixture, stirring so it is combined well.
4. Transfer the batter to a Bundt pan and bake for 40 – 45 minutes or until toothpick comes out clean.
5. Allow to cool for 5-10 minutes then turn out on to a cake plate or cooling rack.
6. Make your glaze and drizzle on the cake once cooled!

Notes

Storage: 

Store any leftover strawberry bundt cake in an airtight container in the fridge for up to 3 days. You can also freeze individual slices of cake for up to 2 months and let them thaw on the counter until ready to enjoy.

When it comes to making this cake in advance, it’s the perfect recipe to do so. Make the cake even a day before, then ice it right before serving or even before guests arrive.

Tips: 

• Don’t over-mix the cake batter. If you do, then the cake could come out dense and gummy in texture.
• If you are adding fresh strawberries, toss them in 1 tablespoon of flour before stirring into the batter. This will help them to suspend them in the batter rather than sink.
• You will know when the cake is done baking when an inserted toothpick comes out clean. Just moist crumbs is what you are looking for. If you see any wet batter, then the cake needs to bake longer.
• Allow the cake to cool completely before glazing. If the cake is warm, the glaze will just run down the cake and won’t set correctly.
• Cool the cake in the bundt pan for 10 minutes, then remove to cool completely. You don’t want the cake to cool completely in the pan or it will stick and be difficult to remove.
• Serve the cake with ice cream or whipped cream if you desire!