Home pageTESCOMA newsRecipesStrawberry bundt cake

Strawberry bundt cake

Bundt cake is a tall, fluffy doughnut, typical of US bakeries, which is usually baked in a creatively shaped die-cast aluminium mould that makes it very scenic. The cake traces its origin to the Jewish kugel and literally the meaning of the word Bund is ‘community’ and the final ‘t’ was added in the 1960s simply to register the trademark in Minnesota. Bundt cake is an elegant cake and the strawberry version made by Azzurra Fracassi of @sprinklesdress is inspired by spring. This bundt cake is wonderful for a buffet, a lovely snack or as an elegant cake to serve at the end of a meal.


Recipe for a ø 24cm mould, 9 cm tall
Preparation: 20 minutes
Baking: 70 minutes
Resting time: 0 minutes
Total time: 1½ hours
Difficulty level: 2


400 g cleaned strawberries
5 egg whites
180 g sugar
290 g 00 flour
2 teaspoons baking powder
1/2 teaspoon bicarbonate
160 g butter
80 g sour cream (or whole white yoghurt)
120 ml milk
A teaspoon of vanilla extract
A pinch of salt


Prepare the strawberry puree: blend the strawberries, pour the resulting puree into a saucepan and simmer for about 30 minutes, until they have halved in volume and most of their liquid has evaporated. Remove from the heat and allow to cool completely.
Whip the very soft butter with the sugar for a couple of minutes, add the vanilla and a pinch of salt. Add the egg whites at room temperature, continuing to whisk. Also add the sour cream and mix well.
Incorporate the flour sifted with baking powder and baking soda, without overworking the mixture, alternating with the milk. Finally add 140 grams of reduced, room-temperature strawberry puree and mix.
Grease the Tescoma Diamante mould well with spray release oil and pour the mixture inside.
Bake at 180 °C for about 40 minutes, do the toothpick test before removing from the oven. Allow the Strawberry Bundt Cake to cool completely before taking it out of the oven.