This Fresh Strawberry Bundt Cake takes the cake. Seriously! This cake is DELICIOUS if I do say so myself. It is jam packed FULL of yummy strawberry flavor and nothing about it is artificial or out of a box, which makes it EVEN BETTER.

The secret is in the sauce. To start this cake off right, you put a whole pint of strawberries to cook down into an amazing sauce. On top of that, you throw some freeze dried strawberries into the batter and the end result is a perfectly guilt free and AMAZING strawberry cake.

What’s better is that the crumb of this cake is absolute perfection in my mind. It’s dense sort of like a pound cake and super moist. Plus, adding the leftover homemade strawberry sauce to the top of the cake packs in even more strawberry goodness.

You could also go with a quick glaze or even a light dusting of powdered sugar on top. But, if we’re being honest? This cake doesn’t need that. It’s super DUPER great all on it’s own.

Fresh Strawberry Bundt Cake

Yield: 12

Author: The Skinny Fork (Amanda Plott)

Prep time: 15 MinCook time: 50 MinTotal time: 1 H & 5 M

A delicious strawberry cake that's made from scratch! We're talking BIG strawberry flavor and a lot of love.

Ingredients

Strawberry Sauce

1 Pint Fresh Strawberries, Chopped
1/4 C. Sugar
Juice of Half Lemon

Strawberry Cake

1 C. Butter
1 C. Sugar
1 C. Natural Sweetener
1 Lemon, Zested
4 Whole Large Eggs
2 3/4 C. Flour
3 Tbsp. Cornstarch
2 Tsp. Baking Powder
3/4 Tsp. Salt
1/2 C. Unsweetened Almond Milk
1/4 C. Plain Fat Free Greek Yogurt
1/4 C. Crumbled Freeze Dried Strawberries
1 Tsp. Vanilla Extract

Instructions

Strawberry Sauce

Place the 1 Pint strawberries, 1/4 C. sugar, and the juice of half of a lemon into a small sauce pot over medium heat for 5-6 minutes.
Reduce the heat to simmer for about 15 minutes or until the strawberries have cooked down and the sauce has reduced and thickened.
Once done, remove from the heat and set aside to cool.

Strawberry Cake

Preheat the oven to 350 degrees F. and lightly coat the inside of a bundt pan with non-stick baking spray, set aside.
In a large bowl or the base of a stand mixer, beat the 1 C. butter until light and fluffy.
Add in the 1 C. sugar, 1 C. sweetener, and the zest of one lemon. Continue to beat together until well combined.
Beat the eggs in one at a time.
In a separate bowl, sift together the 2 3/4 C. flour, 3 Tbsp. cornstarch, 2 Tsp. baking powder, and 3/4 Tsp. salt.
Add half of the dry flour mixture to the wet ingredients and stir until just combined.
Alternate and add in 1/4 C. of the milk, followed by the second half of the dry mixture, and then the last 1/4 C. of milk; stirring in between each addition.
Add in 1/3 C. of the strawberry sauce along with the 1/4 C. greek yogurt, 1/4 C. freeze dried strawberry crumbles, and 1 tsp. vanilla. Mix until just combined.
Pour the batter out into the prepared bundt pan and place in the oven to bake for about 50 minutes, or until an inserted toothpick comes out clean.
Glaze or dust with powdered sugar as desired. Or even serve with any of the leftover strawberry sauce!

Nutrition Facts

Calories

315.04

Fat (grams)

9.80 g

Sat. Fat (grams)

5.45 g

Carbs (grams)

51.57 g

Fiber (grams)

1.78 g

Net carbs

49.79 g

Sugar (grams)

25.80 g

Protein (grams)

6.00 g

Sodium (milligrams)

326.44 mg

Cholesterol (grams)

82.58 mg

Nutritional Claims: Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Peanut Free • Soy Free • Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free •Lupine Free • Mollusk Free • Alcohol Free • Kosher