Strawberry Bundt Cake Recipe

The best delicious Strawberry Bundt Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Strawberry Bundt Cake recipe today!

Hello my friends, this Strawberry Bundt Cake recipe will not disappoint, I promise! Made with simple ingredients, our Strawberry Bundt Cake is amazingly delicious, and addictive, everyone will be asking for more Strawberry Bundt Cake.

What Makes This Strawberry Bundt Cake Recipe Better?

The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Strawberry Bundt Cake.

Ready to make this Strawberry Bundt Cake Recipe? Let’s do it!

Oh, before I forget…If you’re looking for recipes that are simple to follow, then we’ve got your back. With over 55,000 recipes in our database, we’ve got the best recipes you’re craving for.


Ingredients & Directions

3 3/4 -(up to)
4 1/4 c All-purpose flour
1/2 c Sugar
1 pk Active dry yeast (see note)
1/2 ts Salt
1 cn (5-oz) evaporated milk
1/3 c Water
1/4 c Butter or margarine
2 Eggs; at room temperature
1 c Strawberry preserves; at
-room temperature
Confectioner’s sugar icing
-(any recipe you desire)
2 tb Sliced almonds; toasted

1/4 c Strawberry preserves
1/2 c Butter; softened

Mix 2 cups flour, sugar, salt and undissolved yeast. Heat milk, water and
butter to 120-130 degrees. Butter does not need to melt. Add to dry
mixture; beat 2 minutes at medium speed. Add eggs; beat 2 minutes at medium
speed. Stir in enough remaining flour to make a soft dough. Knead on
lightly floured surface 4 minutes. Place in greased bowl, turning to grease
top. Cover; let rise in warm place until almost doubled, about 45-60

Punch dough down, divide in half. Roll one half dough to 18×12-inches.
Spread with 1/2 cup strawberry preserves. Roll up from long side, as for
jelly roll. Pinch edges to seal. Place roll, seam side up, in greased
12-cup Bendt pan; seal ends. Repeat with remaining dough and place second
roll seam side down on top in pan; seal ends. Cover; let rise in warm place
until almost doubled, about 45 minutes.

Bake at 350 degrees for 35-45 minutes or until done. To prevent
overbrowning cover with foil after 20 minutes. Remove from pan and cool on
wire rack. If desired, top with confectioner’s sugar icing and sprinkle
with almonds. Serve with Strawberry Butter.

STRAWBERRY BUTTER: Mix preserves and butter.

NOTE: To save 50% on rising time, use Fleischmann’s RapidRise Yeast.
Follow quick mix steps on package back.

From a collection of my mother’s (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen’s MM
Recipe Archive,

12 Servings

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