Easy Fresh Strawberry Crunch Cake Recipe (Bundt)
User Reviews
5
Easy Fresh Strawberry Crunch Cake Recipe (Bundt)
Description
This bundt cake recipe combines a moist cake batter made from all-purpose flour, sugar, butter, eggs, sour cream, buttermilk, and vanilla with freshly chopped strawberries coated lightly in flour to prevent sinking. The batter is layered with a strawberry cookie crunch topping made by processing freeze-dried strawberries with crushed Golden Oreo or similar cookies and mixing with melted butter. This crumble can be baked for extra crispness before layering in the bundt pan. The cake is baked at 350°F, with sugar sprinkled in the bottom and sides for caramelization and sweetness.
The cake offers a balance of soft crumb interspersed with strawberry pieces and a crunchy fruit-flavored topping. It is finished with a vanilla buttercream glaze made from melted butter, powdered sugar, vanilla extract, and cream, which adds moisture and flavor. Variations include different fillings, glazes with lemon zest or strawberry powder, and gluten-free substitutions. Tips for high-altitude baking and proper oven temperature monitoring help achieve best results.
This cake serves well as a fresh fruit dessert or special occasion treat and can be adapted with different toppings or fillings. The crumble topping and glaze make it visually appealing and texturally interesting.
Adjust flour, baking powder, sugar, and buttermilk amounts for high-altitude baking, with increased cake baking temperature and monitoring for doneness to prevent over-browning.Gluten-free versions succeed using a mix of King Arthur Gluten Free Measure for Measure Flour and almond or oat flour, with attention to cake baking time to avoid dryness.Freeze-dried strawberry powder can be added to the glaze for a strawberry flavor variation; lemon zest and juice may also be substituted for a lemon glaze.Freeze-dried strawberry and cookie crumble topping can be baked briefly for extra crispness before topping the cake batter.Sugar coating inside the bundt pan caramelizes during baking for improved texture and flavor on the cake sides.
Ingredients
Strawberry Crunch Cake
- 3 cups all-purpose flour sifted (add 2-4 tablespoons high altitude, unbleached
- 1 teaspoon kosher salt
- 1 teaspoon baking powder reduce to ¾ teaspoon high altitude
- 1 ½ cups granulated sugar white or cane sugar; reduce to 1 ¼ cups high altitude
- 1 cup butter (2 sticks), softened to room temperature
- 4 large egg room temperature
- ¼ cup sour cream sub with Greek yogurt
- 1 cup buttermilk room temp if time (make your own, add 1 tablespoon of lemon juice or white vinegar to a 1 cup liquid measuring cup, then add milk to the 1 cup mark, stir and allow to sit for 10 minutes)
- 2 teaspoons vanilla extract
- 1-2 cups strawberries chopped and dusted in 1-2 tablespoons flour mixture just before mixing
- ¼ cup granulated sugar for coating the pan
- lemon optional, zest from one lemon
Strawberry Crunch (optional)
- 20-24 Golden Oreo cookie or replace with shortbread cookies or Nilla wafers
- 1 cup freeze-dried strawberries
- 1/4 cup butter melted, cooled slightly (½ stick)
Pourable Vanilla Buttercream Glaze
- 6 tablespoons butter melted (salted or unsalted may be used, if using unsalted add a pinch of salt)
- 3 cups powdered sugar
- 2 teaspoons vanilla extract
- 3-4 tablespoons heavy cream half and half, whole milk may be substituted
Instructions
- In bowl of food processor add freeze-dried strawberries and whir until they are a powder. Add cookies and pulse until medium-fine crumbs. Dump into medium bowl, add melted butter, stir to coat and combine. Spread on parchment lined baking sheet. Or if more crispy topping desired, bake 350° F (175° C) for 5-10 minutes until just golden, cool completely.
- Preheat oven to 350° F (175° C) and butter and flour dust a 10-12 cup bundt pan. Or if using a non-stick pan, spray with spray oil or bakers spray for best results. Just before adding batter to pan, add ¼ cup sugar to the bottom pan, rotating to coat the bottom of the pan, and up 3-4 inches on the sides. Don’t throw out extra sugar, it will melt into the crunch cake.
- Add flour, salt and baking powder to a large fine mesh sieve or sifter sitting over a large mixing bowl and sift. Remove 1-2 tablespoons to dust the strawberries.
- In the bowl of a stand mixer (or hand mixer) fitted with a paddle attachment, on medium-high speed add softened butter and cream until light and fluffy, about 5 minutes. Add sugar and continue beating until light and fluffy, another 2-4 minutes (longer if using all natural cane sugar).
- Add eggs, one at a time, mixing for 30 seconds after each addition. Add vanilla extract and mix in until just combined. If adding lemon zest, add now.
- Mix in sour cream, mixing for 30 seconds. If needed scrape down sides of bowl.
- With mixer on low, begin adding the flour mixture ¼ cup a time, alternating with a little buttermilk until both are incorporated. DO NOT OVERMIX as it will expand the glutens and make the cake tough.
- Scrape sides of mixing bowl, tossing the strawberries in the reserved tablespoon of flour, fold them gently into the batter. (be sure you sprinkled your sugar coating on the bottom/sides of the pan)Pour 1/2 the batter into the prepared pan, sprinkle with strawberry crunch topping, then top with remaining batter, smoothing with spatula. Give the pan a couple taps on a hard surface before transferring to the oven. Bake in preheated oven for 45-60 minutes. Alternatively, bake without adding a layer of strawberry crumble topping, pour batter into prepared pan, bake as directed.
- Insert a wooden skewer into the center of the bundt cake, if it comes out clean or with a few moist crumbs it’s done, if it’s still wet, bake another 5-10 minutes.
- Allow cake to cool on cooling rack for 10 minutes, then placing a cooling rack over the top of the bundt cake, carefully flip upside down onto cooling rack. Remove the bundt pan to cool completely. Important to flip the cake at 10 minutes, the sugar will act like glue if cooled too long. If your cake gets stuck, use a butterknife to gently go around the edges. If still stuck, place in 350° F oven for 5 minutes and immediately flip the cake onto cooling rack. Cool completely before frosting.
- Make vanilla buttercream glaze. Add butter, powdered sugar, vanilla, to mixer, on low speed until just combined, then add cream to desired consistency. Increase speed to medium-high, whipping until light and creamy, 4-5 minutes. Place glaze in microwave safe bowl, microwave for 20-30 seconds until desired pourable consistency. Longer for thinner glaze, less time for thicker glaze. Glaze will harden quickly, if using, press strawberry crunch crumble into the top of the glaze quickly.
Notes
- For high-altitude baking (above 7000 feet), increase flour by 2-4 tablespoons, reduce baking powder to 3/4 teaspoon, reduce sugar to 1 1/4 cups, and add 1-2 tablespoons buttermilk; bake at 375°F and monitor doneness, covering with foil if browning too fast.
- Gluten-free versions work well using a mix of King Arthur gluten-free measure-for-measure flour and almond or oat flour, with careful attention to baking time to avoid overbaking dryness.
- Freeze-dried strawberry powder can be added to the vanilla glaze for added strawberry flavor; lemon juice and zest can substitute to make a lemon glaze.
- The strawberry crunch topping made from freeze-dried strawberries and crushed cookies can be baked for 5-10 minutes to achieve a crisper texture before using.
- Coating the bundt pan with sugar before adding batter helps create a sweet, textured crust on the cake sides.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12-12 servings
Amount Per Serving
Calories 611 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 611kcal | 31% |
| Carbohydrates | 90g | 30% |
| Protein | 6g | 12% |
| Fat | 26g | 40% |
| Saturated Fat | 16g | 80% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 127mg | 42% |
| Sodium | 445mg | 19% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 65g | 130% |
| Vitamin A | 858IU | 17% |
| Vitamin C | 7mg | 8% |
| Calcium | 73mg | 7% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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