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–+ servings
Slice of fresh strawberry bundt cake on dessert plate with scoop of homemade strawberry sherbet.

Fresh Strawberries and Sour Cream Bundt Cake

This strawberry and sour cream pound cake makes the most perfect Bundt cake. The texture is the perfect mix of soft and dense and the strawberries and cream flavor is amazing.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Servings: 12 Servings
Author: Carlee

Ingredients

Cake

  • 1 cup butter softened
  • 2 cups granulated sugar
  • 3 large eggs at room temperature
  • 2½ cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2 Tablespoon lemon juice
  • 2 cups chopped strawberries

Optional Vanilla Glaze

Optional Strawberry Glaze

  • ⅓ cup pureed strawberries
  • 1 teaspoon lemon juice
  • ½ cup powdered sugar

Instructions

Strawberry Bundt Cake

  • Preheat your oven to 375°F.
  • Cream together 1 cup butter and 2 cups granulated sugar until light and fluffy.
  • Beat in 3 large eggs, one at a time until completely incorporated.
  • In a small bowl, stir together 2½ cups all purpose flour, ½ teaspoon baking soda and ½ teaspoon salt.
  • Mix 2 Tablespoon lemon juice and 1 cup sour cream in butter mixture.
  • Stir in flour mixture until just combined.
  • Fold in chopped 2 cups chopped strawberries.
  • Prepare a large bundt pan in your favorite way (I use the spray with the flour in it, but do what you like best.)
  • Spread batter into the pan. Place in the oven and reduce heat to 325°F. Bake for one hour, or until the cake tests done.
  • Allow cake too cool in the pan for 10 minutes and then turn out onto a wire rack or your serving platter. Allow to cool completely.

Optional Vanilla Glaze

  • Stir together 1 cup powdered sugar, ½ teaspoon vanilla extract and 3 Tablespoons cream. Adjust consistency with a bit more cream or powdered sugar until you get a nice thick consistency, but thin enough to drizzle. Drizzle over cake.

Optional Strawberry Glaze

  • Stir together ⅓ cup pureed strawberries, 1/2 cup powdered sugar and 1 teaspoon lemon juice. Adjust the consistency with powdered sugar or lemon juice as desired.  Drizzle over cake. 

Nutrition

Serving: 1Serving | Calories: 421kcal | Carbohydrates: 56g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 93mg | Sodium: 287mg | Potassium: 112mg | Fiber: 1g | Sugar: 35g | Vitamin A: 655IU | Vitamin C: 15mg | Calcium: 38mg | Iron: 2mg
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