Fresh Strawberry Bundt Cake

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This Strawberry Bundt Cake is bursting with real and fresh strawberry flavor, it’s super soft, stays moist for days and is topped with a strawberry icing. It’s perfect for any occasion and everyone will love this indulgent bundt cake!

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strawberry bundt cake

If you love strawberries, you’re in for a real treat with the Strawberry Bundt Cake. It’s made with fresh strawberries (not cake mix), has a hint of sweet vanilla and is incredibly soft and has a tender crumb.

The cake is good enough to eat plain but we make it extra irresistible by topping it with a strawberry icing made with freeze-dried strawberries. This recipe is easy to make and since strawberries are available all year long, you can whip this up any time.

Other strawberry desserts to try is my No Bake Strawberry Pie, Fresh Strawberry Muffins, and Strawberry Shortcake Dip.

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key ingredients

• Flour: All-purpose flour works best. Always spoon and level flour when measuring it. Be sure not to scoop it out of the bag using the measuring cup. This way, you won’t accidentally measure out too much. 
• Baking soda: Used as a leavening agent.
• Salted butter: If you use unsalted butter, add 1/4 teaspoon of salt to the recipe.
• Granulated sugar: Used to make the cake sweet.
• Pure vanilla extract: Enhances all the flavors. I love using vanilla bean paste to maximize the flavors.
• Milk: Whole milk is best to add moisture to the cake and to thin out the frosting.
• Eggs: We use 3 whole eggs at room temperature to help bind the cake batter.
• Vanilla or strawberry Greek yogurt: Adds flavor, moisture and makes this cake fluffy. You could also use plain yogurt or sour cream instead.
• Strawberries: We use both fresh strawberries for the cake and freeze-dried strawberries for the icing.

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how to make strawberry bundt cake

Prepare bundt pan: Preheat oven to 350 degrees F and generously grease a bundt pan with cooking spray.

Mix dry ingredients together: In a medium bowl, whisk 2 1/4 cups of flour and baking soda together until well combined. Set aside.

Cream butter and sugar: In the bowl of a stand mixer fitted with the paddle attachment, or in a large bowl using an electric mixer, beat the butter and sugar together on medium speed until light and fluffy, about 2 minutes.

Add in the vanilla extract and eggs: Beating well after each addition, and scraping down the sides of the bowl with a rubber spatula as needed.

Add in the flour mixture and yogurt: Mixing just until combined.

Coat strawberries in flour: In a small bowl, add the strawberries and 1/4 cup of flour to a bowl and mix until the strawberry pieces are evenly coated.

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Add strawberries: Fold the flour coated strawberries into the cake batter until combined but don’t overmix.

Bake cake: Pour the batter into the prepared bundt pan. Bake for 55 to 60 minutes, or until the cake is golden brown AND a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool in the pan, set on a wire rack, for 10 minutes. Then flip the cake onto the cooling rack and cool completely.

To make the frosting

In a medium or small bowl, whisk together the strawberry powder, powdered sugar and milk, Whisk until smooth. If the frosting seems too thin, add more powdered sugar, if it’s too thick, add in more milk. Transfer cooled bundt cake to a serving plate, drizzle the strawberry icing on top, then slice and enjoy!

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pro tips & variations

• Make sure not to over-bake the cake. Every oven is different, so the bake times will be different.
• Celebration cake: Add sprinkles or white chocolate chips to the top of the cake or the batter to celebrate a special occasion or birthday.
• Frosting: Instead of the strawberry icing, you can drizzle melted white chocolate, use your favorite vanilla frosting, whipped cream or simply dust the top with powdered sugar.
• Grease the pan thoroughly: There’s nothing worse than your cake sticking once it’s baked. Grease every inch of the bundt pan with baking spray.
• Use room temperature ingredients: This will ensure a smooth and velvety batter and the ingredients will incorporate easily.
• Raspberry Bundt Cake: Swap the strawberries for raspberries for a slightly different but fruity flavor.

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F&Q

Can I make this in a loaf pan?

Definitely! You will need to divide the batter in half and bake each half in a loaf pan. 

Can I make this in two 8 or 9-inch baking pans instead?

You can, just note that you will also have to decrease the baking time significantly.

Do I have to frost the cake?

You do not have to frost the cake! If you prefer a lighter frosting option, I recommend dusting the cake with powdered sugar instead of the glaze. If you wanted a heavier option, use your favorite strawberry frosting.  

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leftovers & storage

Leftovers: Store leftover cake in an airtight container or cover plate with foil or plastic wrap. Store in a cool area for 2-3 days, then transfer to the refrigerator and store for 2 more days. The cake will start to dry out once it’s stored in the refrigerator.

Freeze: You can freeze unfrosted cake by wrapping the cooled unfrosted cake with plastic wrap, or cut into individual slices and wrap each slice, and then place in a heavy-duty ziplock bag or cover with aluminum foil. Freeze for up to 3 months.

Defrost: To defrost the unfrosted cake, let the cake thaw completely before frosting. Place cake in the refrigerator to sit overnight or sit out in the counter for at least 3 hours. Make icing and enjoy.

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