Glazed Strawberry Raspberry Bundt Cake

Glazed Strawberry Raspberry Bundt Cake

Introduction:
Bring a touch of fruity elegance to your dessert table with this irresistible Glazed Strawberry Raspberry Bundt Cake. Moist, rich, and bursting with juicy berries in every bite, this cake is a beautiful combination of sweet strawberries, tart raspberries, and a silky glaze that drips perfectly over the top. Whether you’re hosting a spring gathering, need a show-stopping weekend treat, or simply want to impress your family, this recipe delivers both flavor and beauty with ease.

Ingredients:

For the Cake:

• 1 ½ cups fresh strawberries, halved

• 1 cup fresh raspberries

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• 2 ½ cups all-purpose flour

• 1 ½ teaspoons baking powder

• ½ teaspoon baking soda

• ½ teaspoon salt

• 1 cup unsalted butter, softened

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• 1 ¾ cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• ¾ cup sour cream

• ¼ cup whole milk

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For the Glaze:

• 1 cup powdered sugar

• 2–3 tablespoons strawberry juice (from macerated berries or fresh puree)

• 1 tablespoon lemon juice (optional, for brightness)

Instructions:

1. Prepare the Oven and Pan:
   Preheat your oven to 350°F (175°C). Generously grease and flour a Bundt pan to prevent sticking.

2. Mix the Dry Ingredients:
   In a bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

3. Cream the Butter and Sugar:
   In a large mixing bowl, beat the butter and sugar together until light and fluffy. Add eggs one at a time, mixing well after each. Stir in the vanilla extract.

4. Add the Cream Base:
   Mix in the sour cream and milk until fully incorporated.

5. Combine and Fold in Berries:
   Gradually add the dry ingredients to the wet mixture, stirring until just combined. Gently fold in the raspberries and half of the chopped strawberries (reserve the rest for layering on top).

6. Bake the Cake:
   Pour the batter into the prepared Bundt pan. Press the remaining strawberry halves gently into the top for a beautiful finish. Bake for 50–60 minutes or until a toothpick inserted comes out clean.

7. Cool and Glaze:
   Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely. Once cool, drizzle the glaze generously over the cake.

8. Prepare the Glaze:
   In a small bowl, whisk powdered sugar with strawberry juice (and lemon juice if using) until smooth and pourable. Adjust consistency by adding more liquid or sugar as needed.

Serving Suggestions:
Serve this cake chilled or at room temperature with a cup of tea or coffee. It makes a wonderful centerpiece for brunches, baby showers, or as a sweet weekend indulgence.

Closing:
This Glazed Strawberry Raspberry Bundt Cake from deesviral.com is a celebration of texture and flavor—soft and moist inside, rich with real berries, and finished with a glossy glaze that takes it over the top. A slice of this cake is guaranteed to brighten any moment.

Enjoy!