Fresh Strawberry Cake is a delightful way to make use of those beautiful red and juicy strawberries. Satisfy your sweet tooth with this easy Bundt cake that goes together fast. It is moist, flavorful, and easy to make, because it begins with a cake mix and is enhanced with pudding. It looks so pretty, you will want your guests to see it before you cut it, so do the honors at the table. Fresh strawberries are available in most markets almost year-round.
Fresh Strawberry Cake Recipe
1 pound fresh strawberries
1 Tablespoon confectioner’s powdered sugar
1 package (about 18.25 ounces) French vanilla or white cake mix, unprepared
1 (3-ounce) package instant French vanilla pudding mix (see Notes)
1/2 cup (4 ounces) strawberry Greek yogurt
4 large eggs
1/2 cup vegetable oil
1/4 cup strawberry puree (see instructions below)
1 cups white chocolate chips, frozen
1 cup chopped strawberries (see instructions below)
1 cup confectioner’s powdered sugar
2 Tablespoons (or more) heavy cream or milk
Set aside 2 large strawberries of equal size for decoration.
Clean and hull the remaining strawberries. Chop enough strawberries into 1/2-inch chunks to measure 1/2 cup. Place in a blender or food processor along with 1 Tablespoon powdered sugar. Pulse until they are pureed. Set aside.
Chop more strawberries to measure 1 cup. Set aside. Any remaining whole strawberries may be used as garnishes when serving.
Preheat oven to 350 F. Spray a non-stick Bundt cake pan generously with vegetable oil and lightly flour, tapping out any excess. (Alternatively, spray pan with a flour baking spray and skip the flouring step.)
For the Cake:
Place dry cake mix, dry pudding mix, strawberry yogurt, eggs, vegetable oil, strawberry puree, and water in a large mixing bowl. Beat just until thoroughly combined. Fold in chopped strawberries and white chocolate chips.
Pour batter into prepared Bundt pan. Bake for 45 to 50 minutes. Do not over-bake.
Loosen the cake from the pan by running a thin rubber spatula around the edges of the pan. Let cake rest on a rack for 10 minutes. Invert cake onto a large platter or cake stand. Let cool completely to room temperature.
For the Frosting:
Whisk confectioner’s powdered sugar with milk or heavy cream to a drizzling consistency. (Add the milk a little at a time to get the right consistency. If you add too much liquid, you can thicken it back up by adding more powdered sugar a little at a time.) Drizzle cooled cake with the frosting.
Cut each reserved whole strawberry into 8 wedges. Press the strawberry quarters into the frosting (as shown in the photo), equally spacing them around the indentations on top of the cake. Fresh Strawberry Cake should rest at cool room temperature or be refrigerated until frosting firms up before cutting to serve.
Yield: 10 to 12 servings, depending upon cut size
• You can vary this recipe by substituting other firm fresh fruit such as peaches, nectarines, or blueberries for the strawberries. Fruits that are more juicy are not good candidates. Match the substituted fruit with its corresponding flavored yogurt and pudding mix, if possible.
• Cheesecake pudding mix instead of vanilla makes a delightful change.
• Greek yogurt is specified because it is thicker than regular yogurt.