This Strawberry Bundt Cake is soft, tender, and packed with real strawberry flavor in every bite. The bright pink batter bakes up beautifully moist, and the sweet strawberry glaze drips down those gorgeous ridges like something straight from a bakery window. I first made this cake on a spring afternoon when my strawberries were almost too ripe to save, and it turned out so good that it's become my go-to dessert whenever I want something that looks impressive but comes together quickly.
If you love fruity cakes with simple ingredients, this one's a keeper. It reminds me of the same cozy, homemade charm you'll find in recipes like Tres Leches Cake or Mint Chocolate Cake, but with that fresh strawberry sweetness that feels perfect for warmer days. And if you're craving something rich and indulgent afterward, my German Chocolate Cheesecake is always a crowd favorite.
Why You'll Love This Strawberry Bundt Cake
This Strawberry Bundt Cake checks all the boxes if you're looking for something fruity, moist, and beautiful without spending hours in the kitchen.
The fresh strawberry puree makes the flavor bright and natural, not artificial or overly sweet. You get real fruit in the batter and the glaze, which means every slice tastes like spring. The strawberry Jello powder adds a fun boost of color and a little extra sweetness that balances perfectly with the fresh berries.
It's also incredibly easy to make. You don't need any fancy techniques or hard-to-find ingredients. Just a mixer, a Bundt pan, and about an hour from start to finish. The glaze comes together in minutes, and drizzling it over the cooled cake feels almost therapeutic.
And let's talk about how gorgeous this Strawberry Bundt Cake looks. The pink batter bakes into a stunning cake with those classic Bundt ridges, and once you pour that glossy strawberry glaze over the top, it's bakery-level pretty. Top it with a few sliced strawberries, and you've got a dessert that'll make everyone think you spent way more time on it than you actually did.
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Strawberry Bundt Cake Ingredients
Here's a simple list of everything that goes into this Strawberry Bundt Cake, plus a little insight into why each ingredient matters.
See Recipe Card Below This Post For Ingredient Quantities
For the Cake:
- Fresh strawberries: The star of the recipe. Blending them into a puree adds natural sweetness, moisture, and that gorgeous pink color to the batter.
- All-purpose flour: Forms the structure of the cake and keeps it tender and soft.
- Baking powder: Helps the cake rise and creates a light, fluffy crumb.
- Salt: Balances the sweetness and enhances all the other flavors.
- Strawberry Jello powder: Adds an extra layer of strawberry flavor and gives the batter a beautiful pink hue. It also helps keep the cake moist.
- Unsalted butter, softened: Adds richness and helps create a soft, tender texture. Make sure it's at room temperature so it creams properly with the sugar.
- Vegetable oil: Keeps the cake incredibly moist and prevents it from drying out, even a day or two later.
- Granulated sugar: Sweetens the cake and helps create a light, fluffy texture when creamed with the butter.
- Large eggs, room temperature: Bind everything together and add structure. Room temperature eggs mix in more smoothly.
- Whole milk: Adds moisture and helps bring the batter together. Whole milk gives the best texture, but you can use 2% if that's what you have.
- Vanilla extract: Adds warmth and depth to the flavor.
For the Strawberry Glaze:
- Powdered sugar: Creates a smooth, sweet glaze that hardens slightly as it sets.
- Strawberry puree: Uses the leftover puree from the cake to keep the glaze fruity and flavorful.
- Strawberry Jello powder: Boosts the strawberry flavor and adds a touch more color to the glaze.
- Whole milk: Thins the glaze to the perfect drizzling consistency.
How to Make Strawberry Bundt Cake
This Strawberry Bundt Cake comes together in a few simple steps, and the process is straightforward enough for beginners.
Preheat and Prepare: Preheat your oven to 350°F. Generously grease a 10-inch Bundt pan with nonstick baking spray, making sure to coat every groove and crevice so the cake releases easily later.
Prepare the Strawberries: Place the strawberries in a food processor and blend until smooth and no big chunks remain. Set aside 2 tablespoons of the puree for the glaze and reserve 1 teaspoon of the strawberry Jello powder for the glaze as well.
Mix Dry Ingredients: In a medium mixing bowl, whisk together the flour, baking powder, salt, and the remaining strawberry Jello powder until everything is evenly combined.
Cream Wet Ingredients: In a large mixing bowl, use an electric mixer to beat the softened butter, oil, and sugar until the mixture is light, fluffy, and pale in color, usually about 2 to 3 minutes. Add the eggs one at a time, then mix in the vanilla extract and strawberry puree until fully combined and smooth.
Combine Dry and Wet Mixtures: Gradually add the dry mixture to the wet mixture, alternating with the milk. Start and end with the dry ingredients, and mix just until everything is well combined. Don't overmix, or the cake can turn out dense.
Bake the Cake: Pour the batter into the prepared Bundt pan and smooth the top gently. Bake for 45 to 50 minutes, or until a knife or toothpick inserted into the center comes out clean or with just a few moist crumbs.
Cool and Loosen the Cake: After removing the cake from the oven, use a butter knife to gently loosen the edges and around the center tube. Let the cake cool in the pan for 5 minutes, then carefully invert it onto a wire rack or serving plate. Let it cool completely before glazing.
Prepare the Glaze: In a small bowl, whisk together the powdered sugar, reserved strawberry puree, reserved Jello powder, and whole milk until the glaze is smooth and pourable. If it's too thick, add a tiny splash more milk. If it's too thin, add a bit more powdered sugar.
Glaze and Serve: Once the cake has cooled completely, pour the glaze over the top, letting it drip down the sides naturally. Top with fresh sliced strawberries for a beautiful finishing touch and extra flavor.
Substitutions and Variations
This Strawberry Bundt Cake is pretty flexible, so you can adjust it based on what you have on hand or your personal preferences.
If you don't have fresh strawberries, you can use frozen strawberries that have been thawed and drained. Just make sure to squeeze out any excess liquid before blending them into a puree.
For a dairy-free version, swap the butter for vegan butter and use a plant-based milk like almond or oat milk. The texture might be slightly different, but it'll still taste great.
If you want to skip the strawberry Jello powder, you can leave it out, but the cake won't have quite as much color or strawberry punch. You could try adding a little strawberry extract instead.
For a chocolate twist, fold in some mini chocolate chips or drizzle a little melted chocolate over the glaze. The combo of strawberry and chocolate is always a winner.
You can also try other fruit purees like raspberry or blueberry if you want to experiment with different flavors.
Equipment For Strawberry Bundt Cake
Here's what you'll use to make this Strawberry Bundt Cake from start to finish.
- Electric mixer: Makes creaming the butter and sugar quick and easy. A hand mixer or stand mixer both work great.
- 10-inch Bundt pan: The classic shape that makes this Strawberry Bundt Cake look so beautiful. Make sure to grease it really well.
- Nonstick baking spray: The best way to ensure your Strawberry Bundt Cake releases cleanly from the pan. You can also use butter and flour if you prefer.
- Food processor or blender: For pureeing the strawberries into a smooth consistency.
- Mixing bowls: You'll need at least two, one for the dry ingredients and one for the wet.
- Whisk: For mixing the dry ingredients and making the glaze.
- Wire rack: Helps the cake cool evenly after it's removed from the pan.
How to Store Strawberry Bundt Cake
This Strawberry Bundt Cake stays moist and delicious for several days if you store it properly.
Keep the cake covered at room temperature for up to 2 days. Just make sure it's in an airtight container or wrapped well in plastic wrap so it doesn't dry out.
If you want to keep it longer, store it in the refrigerator for up to 5 days. The glaze might firm up a bit when chilled, but it'll still taste great. Let it come to room temperature before serving for the best texture.
You can also freeze this Strawberry Bundt Cake. Wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil, and freeze for up to 3 months. Thaw in the fridge overnight or at room temperature for a few hours before serving.
Serving Suggestions
This Strawberry Bundt Cake is beautiful and delicious on its own, but here are a few ideas to make it even better.
Serve it with a big dollop of whipped cream or a scoop of vanilla ice cream. The cool creaminess pairs perfectly with the sweet strawberry flavor.
For a fancier presentation, top each slice with a few fresh strawberries or a handful of fresh berries like raspberries or blueberries.
If you're serving this for brunch, it pairs beautifully with a cup of hot coffee or a glass of cold milk.
You could also drizzle a little extra melted white chocolate over the top for added sweetness and a pretty contrast to the pink glaze.
Expert Tips
Grease the pan really well. Bundt pans have so many nooks and crannies, and you don't want your Strawberry Bundt Cake to stick. Use a nonstick spray with flour in it, or brush softened butter into every crevice and dust it with flour.
Don't overmix the batter. Once you add the dry ingredients, mix just until everything is combined. Overmixing can make the cake dense and tough.
Let the cake cool before inverting. Give it at least 5 minutes in the pan so it has time to set. If you flip it too soon, it might fall apart.
Cool the cake completely before glazing. If the Strawberry Bundt Cake is even slightly warm, the glaze will melt and run right off instead of setting nicely on top.
FAQ
How is a Bundt cake different from a regular cake?
A Bundt cake is baked in a special ring-shaped pan with decorative ridges, which gives it a beautiful, elegant shape. It's usually denser and more moist than a layer cake, and it doesn't require frosting between layers. The glaze or icing is drizzled over the top instead.
What is the secret to a moist Bundt cake?
The secret is using a combination of butter and oil in the batter. Butter adds flavor, while oil keeps the cake incredibly moist and tender, even a day or two after baking. Also, don't overbake it. Pull it out as soon as a toothpick comes out clean or with just a few crumbs.
What's so special about Bundt cakes?
Bundt cakes are known for their beautiful, intricate shape and moist, dense crumb. They're perfect for serving at gatherings because they look impressive without needing fancy decorating. Just a simple glaze or dusting of powdered sugar makes them look bakery-quality.
Why do they call it a Bundt cake?
The name comes from the Bundt pan, which was created by a company called Nordic Ware in the 1950s. The word "Bundt" is actually a trademarked name, but it's become the common term for any cake baked in that ring-shaped pan.
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Strawberry Bundt Cake
Ingredients
Method
- Preheat the oven to 350°F (175°C) and grease the bundt pan generously with nonstick baking spray.
- In a food processor, blend the strawberries until pureed, setting aside 2 tablespoons for the glaze. Set aside 1 teaspoon of strawberry jello powder for the glaze as well.
- In a medium bowl, whisk together the flour, baking powder, salt, and strawberry jello powder.
- In a large mixing bowl, beat together the butter, oil, and sugar until light and fluffy. Add the eggs, vanilla extract, and strawberry puree, mixing until fully incorporated.
- Alternate adding the dry ingredients with the milk, mixing until the batter is smooth and well-combined.
- Pour the batter into the prepared bundt pan and spread it evenly. Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.
- Once baked, loosen the cake from the pan using a butter knife around the edges. Allow the cake to cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- For the glaze, whisk together the powdered sugar, strawberry puree, strawberry jello powder, and milk until smooth. Pour the glaze over the cooled bundt cake, letting it drip down the sides.
- Top with fresh sliced strawberries and serve.
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