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Recipe for Strawberry Crunch Bundt Cake


Recipe for Strawberry Crunch Bundt Cake




This Strawberry Crunch Bundt Cake is a delightful combination of moist cake, creamy frosting, and a crunchy topping, making it a perfect treat for any occasion. Here’s how to make it:




For the Cake:

2 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/2 teaspoon salt

1 cup unsalted butter, softened


2 cups granulated sugar

4 large eggs

1 teaspoon vanilla extract

1 cup whole milk

For the Strawberry Glaze:


1 cup powdered sugar

2-3 tablespoons strawberry puree (fresh or from frozen strawberries)

1-2 teaspoons lemon juice

For the Frosting:

1 cup heavy cream


1/4 cup powdered sugar

1 teaspoon vanilla extract

For the Crunch Topping:

1 cup freeze-dried strawberries

1/2 cup crushed graham crackers or vanilla wafers

2 tablespoons melted butter

2 tablespoons granulated sugar



Preheat the Oven:


Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly.

Prepare the Cake Batter:

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy.

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

Pour the batter into the prepared Bundt pan and spread it out evenly.

Bake the Cake:

Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

Allow the cake to cool in the pan for about 10-15 minutes before turning it out onto a wire rack to cool completely.

Prepare the Strawberry Glaze:

In a small bowl, whisk together the powdered sugar, strawberry puree, and lemon juice until smooth. Adjust the consistency with more powdered sugar or puree as needed.

Prepare the Frosting:

In a large mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract on high speed until stiff peaks form.

Prepare the Crunch Topping:

In a food processor, pulse the freeze-dried strawberries until they are finely crushed.

In a medium bowl, combine the crushed strawberries, crushed graham crackers or vanilla wafers, melted butter, and granulated sugar. Mix until well combined.

Assemble the Cake:

Once the cake is completely cooled, spread the whipped cream frosting over the top and sides of the cake.

Drizzle the strawberry glaze over the frosting, allowing it to drip down the sides.

Sprinkle the crunch topping evenly over the glazed cake.


Slice and serve the Strawberry Crunch Bundt Cake. Enjoy this delightful treat with fresh strawberries on the side.



Strawberry Puree: To make the strawberry puree, blend fresh or thawed frozen strawberries until smooth. Strain through a fine mesh sieve if desired.

Frosting: For a different flavor, you can use cream cheese frosting instead of whipped cream.

Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Enjoy your Strawberry Crunch Bundt Cake, a deliciously indulgent dessert perfect for any gathering!

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