Strawberry Bundt Cake
Strawberry season is here and we have the perfect Strawberry Bundt Cake recipe to share with you!
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 Coconut Pound Cake!
Table of Contents
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.)
- Puree fresh or frozen strawberries in a blender or food processor to make 1 cup puree. (We did not cook down our strawberry puree).
- In a medium size bowl, whisk the dry ingredients: cake flour, baking powder and salt for 30 seconds, set aside.
- Next, in another bowl, combine the canola oil, one cup strawberry puree 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 the strawberry cake batter into the prepared bundt pan. (Ours was a 12 cup capacity pan that measures 10 inches across).
- 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.
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).
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!
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.
FAQs
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!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Strawberry Bundt Cake
Ingredients
- 1½ 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 (to the butter/sugar/egg mixture). Begin and end with the flour mixture (we do 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.
Very pretty and perfect for Spring & Summer! Looks delish too! :-)
Thanks Teri!
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..
Where do you add the 1/2 cup of milk? It is not listed in the instructions
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.
I just made this cake and loved it, so moist and tender. Thank you for this great recipe!
Hi Asme, that is great! So glad that you enjoyed it!
my husband made this for our sons 17th birthday...delicious and beautiful 😍
Hi Jackie! He did a fantastic job! So glad that you all enjoyed it ;0)
I'm new to Bundt cakes - any tips for baking this as mini Bundt cakes? thank you!
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.
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)
3 what for baking powder? Tablespoons, or teaspoons?!
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)
This cake came out very nice. I chose this recipe because we didn't have to cook down the strawberries.
I would prefer pound cake texture so next time I make it, I will use all purpose flour instead of cake flour.
I used a different glaze... 2 cups sifted 10x, strawberry puree, juice from 1/2 a lemon, splash of cream, pinch of salt.
This recipe is terrible. Most of it stuck to the pan and it was so moist it just crumbled. Waste of ingredients.
Hi Sara- I'm sorry that your cake stuck to the pan- that is very frustrating, but would not be the fault of the recipe. Unfortunately it sounds like some places were missed when you greased/floured the pan. This would have also been the reason that it crumbled when you turned it out. We've gotten lots of good feedback on this cake, I'm sorry that it didn't turn out for you.
For the milk can I use almond milk or will that make the pound cake taste different.
Hi Netanya, I'm sorry, I haven't experimented with substituting almond milk for the milk in our recipes. Let us know what you think if you give it a try!
This was very good. But you didn’t say what to do with the egg, sugar, butter mixture….like when to combine that with the flour mixture. So I did a little bit of all three a little at a time.
Hi Michele, glad that you liked it!
For step 8, when alternately adding the flour mixture and strawberry mixture, you are adding it to the mixing bowl (which already contains the butter/sugar/egg mixture).
I'm glad that all went well with the way that you mixed it ;0)