All cake lovers crave something truly delicious, and that’s exactly what inspired me to share this Strawberry Bundt Cake recipe.
This cake brings together a rich, moist texture with a sweet burst of strawberry flavor in every bite. I’ve made this Strawberry Bundt Cake recipe more times than I can count, and each time it turns out beautifully.
I’ve taken the classic bakery-style approach but added my own twist with a homemade strawberry glaze and a touch of lemon zest.
Now, I’m ready to show you exactly how I make this Strawberry Bundt Cake, step-by-step, just like I do in my own kitchen.
Why You Will Choose Strawberry Bundt Cake Recipe?
You will choose the Strawberry Bundt Cake recipe because it combines fresh, fruity flavor with a soft, moist crumb that’s both satisfying and easy to make.
The real strawberry puree and crushed freeze-dried strawberries give it a natural sweetness and vibrant color that stands out.
This Strawberry Bundt Cake recipe looks impressive, tastes even better, and doesn’t require complicated techniques. From casual get-togethers to special occasions, it fits beautifully on any dessert table.
It’s a Strawberry Bundt Cake recipe you can trust to deliver flavor, texture, and that homemade touch everyone appreciates.
How To Prepare Strawberry Bundt Cake Recipe?
Recipe Details
Preparation Time: 20 minutes
Cooking Time: 60 minutes
Total Time: 1 hour 20 minutes
Course: Dessert
Cuisine: American
Calories: 350
Yield: 10 servings
Tools Needed
- Bundt cake pan (10–12 cup size)
- Electric hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Blender or food processor (for strawberry purée)
- Cooling rack
Ingredients
For the Strawberry Cake:
- 1 cup (2 sticks) unsalted butter, softened
- 2¾ cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 3 tablespoons cornstarch
- ½ cup whole milk
- 4 tablespoons sour cream
- ⅓ cup strawberry sauce (homemade or store-bought)
- ¾ teaspoon salt
- 4 tablespoons freeze-dried strawberries, crushed into fine crumbs
- 2 teaspoons baking powder
- 1–2 teaspoons lemon zest (freshly grated)
- 1 teaspoon pure vanilla extract
- 2–3 drops pink or red gel food coloring (optional, for color)
For the Strawberry Glaze:
- 2 tablespoons strawberry puree (fresh or thawed frozen strawberries blended)
- 1 teaspoon strawberry Jell-O powder
- 1½ cups powdered sugar (sifted)
- 2 tablespoons whole milk
How To Make Strawberry Bundt Cake Recipe
1. Prep the Oven and Pan:
Start by preheating your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly, making sure you get into all the crevices to prevent sticking.
2. Mix Dry Ingredients:
In a medium-sized bowl, sift together the flour, baking powder, salt, and cornstarch. Stir in the crushed freeze-dried strawberries and set this bowl aside.
3. Cream Butter and Sugar:
In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until the mixture is pale, fluffy, and light—about 3 to 5 minutes on medium-high speed.
4. Add Eggs and Flavoring:
Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and a few drops of pink or red food coloring if using. Add in the strawberry sauce and sour cream, mixing until just combined.
5. Combine Wet and Dry Ingredients:
With the mixer on low speed, alternate adding the flour mixture and milk to the batter, beginning and ending with the flour mixture. Do this in three additions, being careful not to overmix.
6. Bake the Cake:
Pour the batter evenly into the prepared Bundt pan and smooth out the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely.
7. Make the Strawberry Glaze:
While the cake cools, whisk together the strawberry puree, Jell-O powder, sifted powdered sugar, and milk in a small bowl until smooth. Adjust consistency with a little more milk if too thick, or sugar if too thin. Drizzle over the fully cooled cake. Let the glaze set for at least 15 minutes before serving.
Notes
You can make your own strawberry sauce by simmering fresh or frozen strawberries with a bit of sugar, then blending until smooth. The freeze-dried strawberries add an intense strawberry flavor that fresh berries alone can’t match.
Why My Recipe Works
My Strawberry Bundt Cake recipe works because it balances the right ingredients in perfect proportions, creating a moist and flavorful cake every time.
The combination of softened butter, sour cream, and strawberry sauce adds richness and moisture, while the freeze-dried strawberries enhance the strawberry flavor without adding extra liquid.
The careful mixing and baking times ensure a tender crumb and even bake. The glaze ties everything together with a sweet, fruity finish.
This Strawberry Bundt Cake recipe is tested and reliable, giving consistent results that taste like a bakery-quality cake made with love.
Ways To Use It
This Strawberry Bundt Cake recipe can be enjoyed in many ways. Serve it as a delightful dessert after dinner or bring it to gatherings and celebrations to impress guests.
Slice it thin for afternoon tea or coffee breaks, pairing beautifully with a hot beverage. You can also cut it into cubes and serve it as a trifle base with whipped cream and fresh strawberries.
Leftovers make a tasty snack, or you can freeze slices for later. This cake’s vibrant flavor and moist texture make it versatile enough for casual moments or special occasions alike
Recipe Tips And Techniques
● Make sure all ingredients are at room temperature for better mixing and a smoother batter.
● Combine the dry ingredients thoroughly to ensure even distribution and a lighter cake texture.
● Mix the batter just until the ingredients come together to avoid a tough cake.
● Use finely ground freeze-dried strawberries to boost flavor without adding moisture.
● Coat the Bundt pan with plenty of butter or non-stick spray to help the cake come out cleanly.
● Start checking for doneness around 50 minutes using a toothpick to avoid overbaking.
● Allow the cake to cool completely before applying the glaze for a neat and glossy finish.
How To Make With More Delicious
To make this Strawberry Bundt Cake recipe even more delicious, try adding fresh chopped strawberries into the batter for bursts of juicy flavor.
Use high-quality vanilla extract and real butter for a richer taste. Lightly toast the freeze-dried strawberries before crushing them to deepen their flavor.
Substitute part of the milk with buttermilk to add tenderness and a slight tang. For the glaze, mix in a splash of lemon juice to balance sweetness and brighten the taste.
Lastly, decorate the Strawberry Bundt Cake recipe with fresh strawberry slices or a dusting of powdered sugar to add freshness and visual appeal.
Variations
➤ Chocolate Strawberry Bundt Cake: Add ½ cup of cocoa powder to the dry ingredients and swirl melted chocolate into the batter for a rich chocolate twist.
➤ Lemon Strawberry Bundt Cake: Increase the lemon zest to 1 tablespoon and add 2 tablespoons of fresh lemon juice to the batter for a bright citrus flavor.
➤Cream Cheese Filled Strawberry Bundt Cake: Pour half the batter into the pan, add a layer of sweetened cream cheese, then top with the remaining batter before baking.
➤ Almond Strawberry Bundt Cake: Replace ½ cup of flour with almond flour and add 1 teaspoon almond extract to enhance the nutty flavor.
➤ Strawberry Coconut Bundt Cake: Fold in ½ cup shredded coconut into the batter and sprinkle coconut flakes on top before glazing for a tropical touch.
FAQs About Strawberry Bundt Cake Recipe
Can I freeze the Strawberry Bundt Cake?
Yes, you can freeze the cake! Wrap it tightly in plastic wrap and aluminum foil, then store it in the freezer for up to 3 months. Let it thaw at room temperature before glazing and serving.
Can I use frozen strawberries instead of fresh?
Yes, you can! Just be sure to thaw and drain the frozen strawberries before pureeing them to avoid excess moisture in the cake batter.
How do I know when my cake is done?
The cake is done when a toothpick or cake tester inserted into the center comes out clean or with a few crumbs. It should also spring back when lightly pressed on top.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two ahead of time. Just store it in an airtight container to keep it fresh, and add the glaze just before serving.
Can I use a different glaze?
Yes! While strawberry glaze pairs perfectly with this cake, you can also use a lemon glaze or cream cheese frosting for a different flavor.
Conclusion
These easy and delicious ideas are simple to make at home and bring so much joy to the table. I’m sure you’ll feel inspired to try them yourself and enjoy the process just as much as the result.
This Strawberry Bundt Cake recipe is one of those recipes that always gets compliments and disappears quickly. It’s a treat that brings happiness with every bite.
I hope you give Strawberry Bundt Cake recipe a try soon and share the sweetness with others around you.
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Strawberry Bundt Cake Recipe
Equipment
- Bundt cake pan (10–12 cup size)
- Electric hand mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Blender or food processor (for strawberry puree)
- Cooling rack
Ingredients
For the Strawberry Cake:
- 1 cup 2 sticks unsalted butter, softened
- 2¾ cups all-purpose flour
- 2 cups granulated sugar
- 4 large eggs
- 3 tablespoons cornstarch
- ½ cup whole milk
- 4 tablespoons sour cream
- ⅓ cup strawberry sauce homemade or store-bought
- ¾ teaspoon salt
- 4 tablespoons freeze-dried strawberries crushed into fine crumbs
- 2 teaspoons baking powder
- 1 –2 teaspoons lemon zest freshly grated
- 1 teaspoon pure vanilla extract
- 2 –3 drops pink or red gel food coloring optional, for color
For the Strawberry Glaze:
- 2 tablespoons strawberry puree fresh or thawed frozen strawberries blended
- 1 teaspoon strawberry Jell-O powder
- 1½ cups powdered sugar sifted
- 2 tablespoons whole milk
Instructions
Prep the Oven and Pan:
- Start by preheating your oven to 350°F (175°C). Grease and flour a 10- to 12-cup Bundt pan thoroughly, making sure you get into all the crevices to prevent sticking.
Mix Dry Ingredients:
- In a medium-sized bowl, sift together the flour, baking powder, salt, and cornstarch. Stir in the crushed freeze-dried strawberries and set this bowl aside.
Cream Butter and Sugar:
- In a large mixing bowl, use a hand or stand mixer to cream the softened butter and granulated sugar until the mixture is pale, fluffy, and light—about 3 to 5 minutes on medium-high speed.
Add Eggs and Flavoring:
- Beat in the eggs, one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla extract, lemon zest, and a few drops of pink or red food coloring if using. Add in the strawberry sauce and sour cream, mixing until just combined.
Combine Wet and Dry Ingredients:
- With the mixer on low speed, alternate adding the flour mixture and milk to the batter, beginning and ending with the flour mixture. Do this in three additions, being careful not to overmix.
Bake the Cake:
- Pour the batter evenly into the prepared Bundt pan and smooth out the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 to 15 minutes, then carefully turn it out onto a wire rack to cool completely.
Make the Strawberry Glaze:
- While the cake cools, whisk together the strawberry puree, Jell-O powder, sifted powdered sugar, and milk in a small bowl until smooth. Adjust consistency with a little more milk if too thick, or sugar if too thin. Drizzle over the fully cooled cake. Let the glaze set for at least 15 minutes before serving.