Strawberry Bundt Cake

Elevate your dessert game with this beautiful Strawberry Bundt Cake! Packed with juicy strawberries and drizzled with a sweet glaze, it’s both beautiful and delicious. Perfect for brunch, parties, or a delightful sweet treat.

The Best Strawberry Bundt Cake

Strawberry Bundt cake is a delightful dessert that showcases the essence of fresh strawberries in a moist, tender cake. Baked in a Bundt pan, it features a lovely ring shape with intricate designs, making it an elegant choice for any occasion.

This versatile cake can be served at various events, from casual family gatherings to formal celebrations like birthdays or bridal showers. The combination of fresh fruit and rich cake makes it perfect for spring and summer, capturing the season’s essence.

When sliced, the cake reveals a beautiful pattern of strawberries throughout, making each piece a visual and flavorful delight. Paired with a cup of tea or coffee, this cake is sure to impress guests with its delicious taste and stunning presentation.

In short, strawberry Bundt cake highlights the natural sweetness of fresh strawberries in a moist, tender cake. With its elegant shape and delightful flavor, it’s a perfect treat for any special occasion.

Ingredients You’ll Need To Make This Strawberry Bundt Cake

For The Cake:

Fresh Strawberries: Get the best-looking pint you can find! Set aside a few for the glaze.
Butter: Use room-temperature unsalted butter for richness and a tender crumb.
Granulated Sugar: Even with sweet berries, add sugar for that cake sweetness.
Eggs: Room-temperature eggs give structure to your cake.
Flour: Sifted flour stabilizes the batter, making it lighter.
Salt and Baking Soda: Balances sweetness and gives a nice lift.
Buttermilk: Adds creaminess for a soft, moist cake.
Vanilla: Adds warmth and aromatic flavor.
Strawberry Extract: Optional for boosting berry flavor.
Pop of Color: Optional red food coloring for a fancy touch

For The Glaze:

Strawberry Puree: Use the extra saved berries to enhance the color.
Powdered Sugar: Gives the glaze a smooth topping.
Vanilla: Adds balance and complexity to the flavor.
Citrus: A bit of lemon or lime brightens the flavor.

Substitutions

Strawberries: If fresh strawberries aren’t great, use thawed, drained frozen ones. Make sure they’re dry before making the puree. If they’re still watery, reduce the buttermilk by 1-2 tablespoons.
Butter: If you don’t have unsalted butter, use salted butter and skip the added salt.
Buttermilk: If you don’t have buttermilk, make your own: add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes. You can also thin plain yogurt with a bit of milk.
Strawberry Extract and Food Coloring: You can omit these and the cake will still taste great

Variations

Gluten-Free: Use a 1:1 gluten-free baking flour blend with xanthan gum. The texture will be slightly different.
Vegan: Substitute butter with vegan sticks, make vegan buttermilk with vinegar or lemon juice and oat milk, and use a vegan egg replacement. Experiment and share your changes!
Strawberry Shortcake Remix: Slice and serve with fresh whipped cream and berries for a twist on classic strawberry shortcake.
Chocolate Covered Strawberry Vibes: Skip the strawberry glaze and use chocolate ganache for a decadent treat.

Tips

Use Room Temp Ingredients: Softened butter makes it creamy and fluffy. Ensure eggs and buttermilk are also at room temperature for a smooth batter.
Don’t Overmix: Avoid a tough cake by not overmixing. Keep it gentle for a better texture.
Grease that Pan: Grease your bundt pan well for a clean release. Use non-stick baking spray, shortening, and flour, or homemade cake release.
Don’t Glaze Until Cool: Let the cake cool completely before applying the glaze to prevent it from melting and sliding off.

How To Store

Fridge: Store the strawberry bundt cake in an airtight container in the fridge to keep it fresh. It should stay good for about 5-6 days due to the fresh fruit.
Freezer: For longer storage, tightly wrap the cake and freeze. It will keep well for up to 3 months.
Serving: Bring slices to room temperature before serving to enjoy the soft and delicious texture.

Love bundt cakes? Be sure to check out these other delicious cake recipes!

Strawberry Bundt Cake

Prep Time: 25 minutes
Cook Time: 1 hour 10 minutes
Resting Time: 10 minutes
Total Time: 1 hour 35 minutes
Servings: 16 servings

Ingredients

For The Cake

1 pint fresh strawberries (470 ml)
1 cup (227 g) unsalted butter at room temperature
3 cups (600 g) granulated sugar
5 large eggs at room temperature
3 cups (375 g) all-purpose flour sifted
1 teaspoon salt
1/2 teaspoon baking soda
1 cup (237 ml) buttermilk
1 teaspoon vanilla extract
2 teaspoon strawberry extract optional
1/2 teaspoon red food coloring optional

For The Glaze

2 tablespoons strawberry puree reserved from the cake
2 cups (240 g) powdered sugar
1 teaspoon vanilla extract
1 teaspoon pure lemon juice or lime juice

Instructions

For The Cake

1. Remove stems from strawberries and wash them thoroughly. Place strawberries in a food processor or heavy-duty blender and blend until smooth. Reserve 2 tablespoons of puree for the glaze.

2. Transfer the remaining strawberry puree to a small pot and heat over medium heat. Simmer for 15-20 minutes until reduced to ½ cup, creating a thick consistency. Let the puree cool to room temperature.

3. Preheat oven to 325°F (160°C). Grease a 12-cup Bundt pan using your preferred nonstick method.

4. In a mixing bowl, beat butter on high speed for 2 minutes until creamy. Gradually add sugar, beating for an additional 4 minutes until pale yellow and fluffy (it may appear slightly crumbly).

5. Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed.

6. On low speed, add flour in two parts, followed by salt and baking soda. Mix until just combined, being careful not to overbeat.

7. Stir in buttermilk, cooled strawberry puree, vanilla extract, strawberry extract, and red food coloring (if using), mixing until evenly incorporated.

8. Pour the batter into the prepared Bundt pan. Bake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.

9. Let the cake cool in the pan on a wire rack for 10 minutes, then invert onto a serving plate.

For The Glaze

1. Once the cake has cooled to room temperature, whisk together 2 tablespoons of the reserved strawberry puree with powdered sugar, vanilla extract, and lemon or lime juice until smooth and thick, but still pourable.

2. Check the consistency by letting the glaze run down the side of a spoon. If it’s too thin, add more powdered sugar; if too thick, add a bit more juice until it reaches the desired thickness.

3. Pour the glaze over the top of the cooled cake. Let it set for 10 minutes before serving.

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