In a medium bowl, whisk together the flour and baking powder. Set the bowl aside while you work on the wet ingredients.
Step 3: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step helps create that soft, rich texture. Don’t forget to scrape down the sides of the bowl.
Step 4: Add eggs and vanilla
Beat in the eggs and vanilla until everything is fully combined and smooth.
Step 5: Mix in the sour cream
Add the sour cream and mix well. This is what gives the cake that extra moist, tender crumb.
Step 6: Add the dry ingredients
Slowly add the flour mixture and mix until just combined. Try not to overmix once the flour goes in.
Step 7: Fold in the strawberries
Gently fold the chopped strawberries into the batter so they are evenly distributed without crushing them too much.
Step 8: Fill the bundt pan
Spoon the batter into the prepared bundt pan and spread it evenly.
Step 9: Bake
Bake for about 1 hour 30 minutes, or until the edges are golden brown and a tester inserted into the cake comes out clean.
Step 10: Cool and release
Let the cake cool in the pan on a wire rack for 20 minutes. Run a butter knife gently around the edges to loosen it, then carefully invert it onto a serving plate or cake stand. Let it cool completely before slicing.
Expert Tips
- Grease the bundt pan really well so the cake releases cleanly.
- Use softened butter so it creams properly with the sugar.
- Pat the strawberries dry if they seem very juicy, so they don’t add too much extra moisture.
- Do not overmix after adding the flour, or the cake may turn dense.
- Let the cake cool before slicing so the texture sets properly.
How to Store It
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If chilled, let slices come closer to room temperature before serving for the best texture.
You can also freeze the cake in slices. Wrap each slice well and freeze for up to 2 months.
What to Serve With
- A dusting of powdered sugar
- Fresh whipped cream
- Extra sliced strawberries on the side
- A cup of coffee or tea
- A scoop of vanilla ice cream for dessert
Frequently Asked Questions
Can I use frozen strawberries?
Fresh strawberries work best in this recipe. Frozen strawberries can release too much moisture and may affect the texture of the cake.
Why is my bundt cake sticking to the pan?
Bundt pans need to be greased very well, especially in all the detailed edges. Letting the cake cool for 20 minutes before turning it out also helps.
Can I add a glaze?
Yes, absolutely. A simple vanilla glaze or cream cheese glaze would taste wonderful on this cake.
Can I make this cake a day ahead?
Yes. In fact, bundt cakes are often even better the next day once the flavors settle.
Do I have to use sour cream?
Sour cream helps create the moist, rich texture of this cake. Full-fat plain Greek yogurt could work as a substitute if needed.
