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Strawberry Poppy Seed Cake | Magnolia Days

Strawberry Poppy Seed Cake

A recipe for a Strawberry Poppy Seed Cake. It is made with strawberries, poppy seeds, baked in a bundt pan and topped with a strawberry glaze.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Author Renee

Ingredients

For the cake:

  • 16 ounce container frozen sliced strawberries with sugar thawed*
  • 3 cups all-purpose flour
  • 3 tablespoons poppy seeds
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter at room temperature
  • 3/4 cup granulated sugar
  • 2 large eggs at room temperature
  • 1 teaspoon vanilla extract
  • 1 cup buttermilk at room temperature

For the glaze:

  • 1 1/2 cups sifted powdered sugar
  • 3 tablespoons strawberry purée
  • 1/2 teaspoon vanilla extract
  • Pinch of salt
  • Milk as needed

Instructions

For the cake:

  1. Preheat oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
  2. Put the strawberries and juice into a blender. Blend until puréed.
  3. Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
  4. Cream butter and sugar in a large bowl until light and fluffy.
  5. Add eggs, one at a time, beating well after each addition.
  6. Add vanilla and beat to combine.
  7. Combine buttermilk and 3/4 cup strawberry purée.
  8. Add flour mixture in three additions, alternatively with buttermilk/strawberry in two additions, mixing on low speed until just combined. Do not over mix.
  9. Pour batter into prepared pan and spread batter evenly in the pan.
  10. Bake for 45 minutes or until a cake tester or toothpick when inserted into the center comes out clean.
  11. Cool cake in the pan for 10 minutes. Turn out cake on to a wire rack. Cool completely.
  12. Drizzle glaze over top of cake. Transfer cake to serving plate.
  13. Keep cake refrigerated when not serving.

For the glaze:

  1. Stir together confectioners sugar, strawberry puree, vanilla, and salt in a small bowl. Add milk, about a teaspoon at a time, until desired consistency is reached (should be pour-able but not too thin).
  2. Extra or leftover glaze can be used for serving.

Recipe Notes

*You can also use fresh hulled and chopped strawberries that have been macerated with sugar. Leftover strawberry puree should be refrigerated and used within 1 week.