Strawberry Bundt Cake

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Strawberry season is here and we have the perfect Strawberry Bundt Cake recipe to share with you!

Sliced Strawberry Bundt Cake, with strawberry glaze and topped with fresh strawberries.

This delicious recipe has a moist crumb and fine texture. If you've been searching for the perfect from-scratch strawberry bundt cake recipe, look no further!

We love bundt cakes for any occasion, and this delicious recipe is no exception. It is right up there with our other favorites, including Lemon Bundt Cake, Orange Bundt Cake, and Strawberry Bundt Cake!

How to Make Strawberry Bundt Cake

You can find the full, printable strawberry bundt cake recipe card further down in this post. Here is a quick rundown of our steps!

  • Preheat oven to 325℉ , and Grease and flour a bundt pan or tube pan. We used a pan that has a baking capacity of 12 cups (this recipe makes around 7.5 cups o batter.)
Bundt pan that has been greased and floured
  • Puree fresh or frozen strawberries in a blender or food processor to make 1 cup puree. (We did not cook down our strawberry puree).
Making the Strawberry Puree
  •  In a medium size bowl, whisk the dry ingredients: cake flour, baking powder and salt for 30 seconds, set aside.
Bowl of dry ingredients with whisk
  •  Next, in another bowl, combine the canola oil, one cup strawberry puree and strawberry extract, set aside.
Strawberry Mixture and Flour Mixture for Strawberry Bundt Cake
  • In the bowl of your mixer, add the butter and mix until smooth.  Gradually add the sugar and mix on medium speed until lightened in color and fluffy.  This may take 3 to 5 minutes.
  • Add the eggs one at a time, mixing after each until the yellow of the yolk is blended. 
  • With the mixer on low speed, alternately add the flour mixture and the strawberry mixture, beginning and ending with the flour mixture ( 3 additions of dry and 2 of wet).  Scrape down sides and bottom of bowl halfway through or as needed. Add 3 to 4 drops of pink coloring if you would like the cake to be a deeper pink color. Mix just until blended.
  • Scoop the strawberry cake batter into the prepared bundt pan. (Ours was a 12 cup capacity pan that measures 10 inches across).
Strawberry Bundt Cake Batter
  • Bake at 325 degrees F for 40 to 45 minutes. Check at 40 minutes as ovens can bake differently. The cake is done when a toothpick or wooden skewer inserted into the cake comes out clean or with a few crumbs attached.
  • Let the cake cool on a wire rack for 5 to 10 minutes before turning out.
Freshly baked bundt cake on a white pedestal

Decorating the Strawberry Bundt Cake

We decorated our cake a simple strawberry glaze

This glaze is a combination of confectioners sugar, a bit of milk, and strawberry extract. You can also tint it with a touch of pink coloring gel if you'd like!

We applied the glaze to the cooled cake using a disposable piping bag with the tip snipped away. (You can also use a ziplock back with a corner snipped away or simply spoon the glaze over the cake).

Strawberry bundt cake topped with strawberry glaze

Next, we topped with a sprinkling of powdered sugar (tapped through a small sifter)and topped with fresh strawberries.

This delicious cake tastes amazing on it's own or topped with whipped cream, ice cream, or macerated strawberries!

Strawberry Bundt Cake topped with simple strawberry glaze and fresh strawberries

Can Frozen Strawberries be Used in this Cake?

Yes, this recipe tastes great whether you use frozen strawberries or fresh. You can enjoy the recipe year-round, whether fresh strawberries are readily available or not!

If you are using frozen strawberries, it is a good idea to let them thaw, at least partially, so that the puree can be made more easily.

Sliced Strawberry Bundt Cake on a white pedestal

FAQs

No, this Strawberry Bundt Cake recipe doesn't need to be refrigerated. You can keep it at room temperature in an airtight container or under a cake dome.

Yes, just as with most of our cake recipes (from our carrot cake recipe to marble cake, strawberry cake and more), this cake freezes beautifully. It can be frozen for up to three months and still taste as fresh as the day that it was baked.

The key is to carefully wrap the cake in plastic wrap, then tightly with aluminum foil. We do this step while the cake is still a bit warm if we are freezing a freshly baked cake.

Bundt cakes and pound cakes take longer to thaw, so it is a good idea to move the wrapped, frozen cake to the refrigerator the day before you plan to serve it. Then, move the kitchen counter to warm to room temperature the next morning.

If you are freezing a glazed cake, the glaze may be a bit sticky as it returns to room temperature, but it will eventually dry firm as it sits.

Yes, you can use either fresh strawberries or thawed, frozen strawberries to make the strawberry puree in this cake recipe.

Many of our cake recipes (from lemon cake to orange cake, yellow cake and more) contain cake flour.

Cake flour contains less protein than all purpose flour. this results less gluten development, which makes for a more tender, softer cake.

Slice of Strawberry Bundt Cake

More Strawberry Cakes

We've made so many Strawberry Cake Recipes and Bundt Cakes over the years! Some of our most popular are: Strawberry Pound Cake, Strawberry Shortcake Cake, Strawberry Sheet Cake, and many more!

Enjoy the Recipe!

Thanks so much for stopping by, we hope that you love this strawberry bundt cake! If you love strawberry desserts, keep this recipe in mind as a year-round favorite.

Also, don't miss our collection of scratch cake recipes and cake mix recipes! You can find our full collection of hundreds of recipes in our Cake Recipes section!

Sliced Strawberry Bundt Cake on cake pedestal

Strawberry Bundt Cake

This delicious Strawberry Bundt Cake is a flavorful scratch recipe with a moist, fine crumb.
Prep Time: 20 minutes
Cook Time: 45 minutes
Course: Dessert
Servings: 15
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Ingredients

  • sticks unsalted butter, softened (170g)
  • 2 cups (400g) sugar
  • 4 eggs, room temperature ( to save time you can warm them in a bowl of very warm water for 5 min.)
  • 3 cups cake flour (342g) see notes for substitution
  • 3 teaspoons baking powder (15g)
  • 1 teaspoon salt (6g)
  • 1 cup strawberry puree (243g) (from fresh or frozen strawberries- we did not cook them down)
  • 2 teaspoons strawberry extract (8g) (We've had good results with Watkins brand, McCormick, and LorAnn Bakers Emulsion)
  • ½ cup milk (121g)(We prefer whole milk)
  • ¼ cup vegetable oil (54g)(We use canola oil)
  • 3-4 drops pink coloring gel, optional

Simple Glaze

  • 2 cups (230g) Confectioners Sugar (Add more as desired for thicker consistency)
  • 3-4 Tablespoons (45 to 60g) Milk (Add more as desired for a thinner consistency)
  • ¼ Teaspoon salt
  • ¼ Teaspoon Strawberry Extract (optional) (Adjust to your liking. Note that many extracts or emulsions will add a pink tint)

Instructions

  • Preheat oven to 325℉
  • Grease and flour a 12 to 15 cup Bundt pan
  • Puree fresh or frozen strawberries in a blender or food processor to make 1 cup puree.
  •  In a medium size bowl, whisk the cake flour, baking powder and salt for 30 seconds, set aside
  •  In another bowl, combine the oil, 1 cup strawberry puree, milk, and strawberry extract, set aside.
  • In the bowl of your mixer, add the butter and mix until smooth.  Gradually add the sugar and mix on medium speed until lightened in color and fluffy.  This may take 3 to 5 minutes.
  • Add the eggs one at a time, mixing after each until the yellow of the yolk is blended. 
  • With the mixer on low speed, alternately add the flour mixture and the strawberry mixture, beginning and ending with the flour mixture ( 3 additions of dry and 2 of wet).  Scrape down sides and bottom of bowl halfway through or as needed. Add 3 to 4 drops of pink coloring if you would like the cake to be a deeper pink color. Mix just until blended.
  • Scoop cake batter into prepared bundt cake pan.
  • Bake at 325 degrees F for 40 to 45 minutes. Check at 40 minutes as ovens can bake differently. The cake is done when a toothpick or wooden skewer inserted into the cake comes out clean or with a few crumbs attached.
  • Let the cake cool on a wire rack for 5 to 10 minutes before turning out.

Strawberry Glaze

  • Combine the confectioners sugar, milk, strawberry extract, and a pinch of salt in a small bowl and stir until smooth.

Decorating the Cake

  • Spoon the glaze over the cooled cake, or use a disposable piping bag with the tip snipped away (or ziplock bag with corner snipped away) for more control.
  • Add fresh strawberries (optional). We added ours to the center of the cake.

Notes

Batter Amount: This recipe makes 7 ½ cups batter.
Cupcake Option: The recipe works for cupcakes also, though there will be little to no dome as with most scratch recipes. Bake standard size cupcakes for 15 to 18 minutes and remove from the pan immediately.
Substitution for Cake Flour — Measure out 3 cups all purpose (plain in the UK). Remove 6 tablespoons of the flour and replace that with 6 tablespoons of cornstarch. Whisk to blend.

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14 Comments

    1. 5 stars
      The cake was wonderful .All the Bundt cakes I have ever made needed to go out at least 55 minutes if not a little longer. I found that to be true with this one as well.
      FYI, I got in a jam with the strawberries (no pun intended) I made the cake in the winter and they were outrageously expensive (and didn’t look that great) and the frozen ones came in 5 lb bags. I substituted strawberry pie filling which I puréed and added a little lemon juice to bring out the flavor. The cake was. STILL wonderful..

    1. Hi Sylvia, The 1/2 cup milk is added and combined with the other liquids (strawberry puree, oil, and strawberry extract). I hope you will enjoy the cake.

  1. as far as texture and taste. which do you like better your pound cake or the strawberry bundt cake? I see both recipes and I'm torn between which one to use.

    1. Hi Crystal! Both cakes are moist and flavorful. This bundt cake is a little fluffier-- the pound cake has a finer crumb is a bit more dense (what you would expect for a pound cake). Just depends on what you are in the mood for! Either way, I hope you enjoy it! ;0)

    1. Thanks Sue- it is teaspoons! Not sure what happened there, probably accidentally deleted when we moved to a new recipe card format. Hope you enjoy the cake ;0)