Strawberry Bundt Cake

This strawberry bundt cake is as pretty as it is delicious. Fresh strawberry puree is mixed right into a buttery batter, so the whole cake bakes up soft, moist and naturally pink, with real strawberry flavor in every bite. A glossy strawberry glaze drips down the ridges of the bundt, making it look like a bakery showpiece with almost no decorating skill required.

Bundt cakes are the best kind of make-ahead dessert. The batter comes together in one bowl with simple pantry ingredients, the pan gives you a stunning shape, and the cake stays moist for days. Serve this one at a spring brunch, a summer birthday, a baby shower or Mother’s Day, and be ready to share the recipe.

Why You’ll Love This Recipe

• Real strawberry flavor and a natural pink color, with no artificial dye
• A soft, moist, tender crumb
• A pretty pink glaze that drips beautifully down the bundt ridges
• Uses easy pantry ingredients plus fresh strawberries
• No special decorating skills needed, since the pan does the work
• Stays moist for days, so it is great for making ahead
• Feeds a crowd, with about 12 generous slices

It is also a good way to use up berries that are very ripe but not quite pretty enough to serve on their own.

What Does Strawberry Bundt Cake Taste Like?

This cake tastes like butter, vanilla and sweet fresh strawberries, with a soft, gently fruity flavor throughout the crumb. Because the berries are pureed into the batter instead of folded in as chunks, the strawberry flavor is even from edge to edge. The strawberry glaze adds a second layer of berry flavor and a little extra sweetness on top.

The texture is tender, moist and fine-crumbed, somewhere between a pound cake and a classic butter cake. The outside bakes into a lightly golden crust, while the inside stays soft and pink.

Recipe Overview

• Prep Time: about 25 minutes
• Bake Time: about 60 to 70 minutes
• Oven Temperature: 325°F
• Pan: 10 to 12 cup bundt pan
• Yield: about 12 slices
• Difficulty: Easy to medium

Ingredients

PIN IT

For the cake:

• 1 cup (227 g) unsalted butter, softened, plus more for the pan
• 2 cups (400 g) granulated sugar
• 4 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 3 cups (375 g) all-purpose flour, plus more for the pan
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup fresh strawberry puree (from about 2 cups hulled strawberries)
• 1/2 cup whole milk

For the strawberry glaze:

• 1 1/2 cups powdered sugar
• 3 tablespoons fresh strawberry puree
• 1 teaspoon milk, plus more as needed

Ingredient Notes

Fresh strawberries

Choose ripe, sweet, fragrant strawberries, since the flavor of the cake depends on them. Hull them, then blend until completely smooth. You need about 1 cup of puree for the cake and 3 tablespoons for the glaze, which comes to roughly 2 1/2 cups of hulled berries in total.

Strawberry puree

Fresh puree contains a lot of water, which can mute the color and flavor. If you want a deeper pink and a stronger taste, simmer the puree in a small saucepan for about 10 minutes to reduce it, cool it completely, and then measure what you need.

Butter and eggs

Softened unsalted butter and room temperature eggs blend into a smooth, even batter. Cold eggs can make creamed butter curdle, so take them out of the refrigerator about 30 minutes ahead.

Flour and baking powder

Measure the flour by spooning it into the cup and leveling it, or weigh it. Too much flour makes a dry cake. Baking powder gives the batter lift, so check that yours is fresh.

Milk

Whole milk adds moisture and richness. It is mixed with the puree before being added to the batter.

Powdered sugar

Sift the powdered sugar for the glaze if it is lumpy, so the glaze is smooth and glossy.

Kitchen Tools You’ll Need

• 10 to 12 cup bundt pan
• Stand mixer or hand mixer
• Blender or food processor for the puree
• Large mixing bowl and a medium bowl for the dry ingredients
• Rubber spatula
• Wire cooling rack
• Toothpick or cake tester
• Small whisk for the glaze

Substitutions and Variations

• Frozen strawberries: Thaw and drain them, then puree. They are a handy off-season option.
• Buttermilk: Replace the milk with buttermilk for a slightly tangier crumb.
• Lemon: Add 1 tablespoon of lemon juice or the zest of one lemon to brighten the berry flavor.
• Cream cheese glaze: Beat 2 ounces of cream cheese into the glaze for a thicker, tangier topping.
• Vanilla glaze: Swap the puree in the glaze for milk if you want a white drizzle.
• Raspberry: Use raspberry puree, strained to remove seeds, for a raspberry bundt.

How to Make Strawberry Bundt Cake

The method follows a classic creamed-butter cake. Cream the butter and sugar, add the eggs, then alternate the flour with the strawberry mixture so the batter stays smooth. A well-prepared pan is the key to a clean release.

Step-by-Step Instructions

PIN IT

1. Prepare the pan. Heat the oven to 325°F. Generously grease a 10 to 12 cup bundt pan with butter, getting into every crevice, then dust it with flour and tap out the excess.
2. Make the puree. Blend about 2 1/2 cups of hulled strawberries until smooth. Measure 1 cup for the cake and set aside 3 tablespoons for the glaze.
3. Cream the butter and sugar. In a large bowl, beat the softened butter and sugar until light and fluffy, about 3 minutes.
4. Add the eggs. Beat in the eggs one at a time, mixing well after each, then beat in the vanilla.
5. Mix the dry ingredients. Whisk the flour, baking powder and salt together in a separate bowl.
6. Combine. Stir the 1 cup of puree with the milk. Add the flour mixture to the butter mixture in three parts, alternating with the puree and milk mixture, beginning and ending with flour. Mix just until combined.
7. Fill the pan. Spoon the batter into the prepared pan and smooth the top.
8. Bake. Bake for about 60 to 70 minutes, until a toothpick inserted near the center comes out clean. If the top browns too fast, tent loosely with foil.
9. Cool. Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
10. Glaze. Whisk the powdered sugar with 3 tablespoons of puree and 1 teaspoon of milk until thick but pourable, adding a little more milk if needed. Drizzle over the cooled cake and let it set for about 15 minutes.

Tips for Success

• Grease and flour the pan thoroughly, including the center tube, for a clean release.
• Use room temperature ingredients for a smooth, even batter.
• Alternate the flour and puree mixture in three additions so the batter does not separate.
• Do not overmix once the flour is in, or the cake can turn tough.
• Check the cake at the early end of the bake time, since ovens differ.
• Reduce the puree by simmering it if you want a deeper color and stronger flavor.
• Cool the cake for 15 minutes before unmolding. Too soon and it may break, too long and it may stick.
• Glaze only after the cake is completely cool, or the glaze will melt and run off.

How to Know It’s Done

The cake is done when the top springs back lightly when pressed, the edges pull away slightly from the pan, and a toothpick inserted near the center comes out clean or with just a few moist crumbs. The crust will look lightly golden, and the cake should smell sweet and buttery.

What to Serve With Strawberry Bundt Cake

Serve slices with whipped cream, vanilla ice cream or a few fresh strawberries on the side. It also pairs well with hot coffee or iced tea. For a bundt and pound cake dessert table, add 7UP pound cake with sweet lemon glaze or classic 7-Up cake.

Storage Instructions

Cover the cake and keep it at room temperature for up to 2 days. Because of the fresh fruit puree, refrigerate it after that, for up to 5 days. Let slices come to room temperature before serving for the best texture and flavor.

Freezing Instructions

Freeze the unglazed cake, wrapped tightly in plastic wrap and foil, for up to 2 months. Thaw it overnight in the refrigerator, bring it to room temperature, and glaze it before serving. You can also freeze individual slices for quick desserts.

Common Mistakes

• Not greasing the pan enough. Bundt pans have many nooks, and missed spots make the cake stick.
• Adding too much puree. Extra liquid makes the cake heavy and gummy.
• Using cold ingredients. Cold eggs and butter can make the batter curdle and the cake dense.
• Overmixing. Too much mixing after adding flour leads to a tough crumb.
• Overbaking. This leaves a dry cake, so start checking early.
• Glazing a warm cake. The glaze runs off instead of setting.

Frequently Asked Questions

Why is my strawberry cake not very pink?

Fresh strawberries give a soft, natural pink that fades somewhat as the cake bakes. Reducing the puree by simmering it first gives a deeper color.

Can I use frozen strawberries?

Yes. Thaw them, drain off excess liquid if there is a lot, and puree them.

How do I get the cake out of the pan?

Grease and flour the pan thoroughly, cool the cake for 15 minutes, and then invert it onto a rack. If it sticks, gently tap the pan and give it a minute.

Can I make this cake ahead?

Yes. Bake it a day ahead and glaze before serving, or freeze the unglazed cake for up to two months.

Can I use food coloring?

You can add a drop of pink food coloring to the glaze if you want a brighter pink, but it is not needed.

Can I turn this into cupcakes or a loaf?

Yes, though baking times will be shorter. This has not been tested in those formats.

Can I skip the glaze?

Yes. A dusting of powdered sugar also looks lovely.

Recipe Background

Bundt cakes take their name from the German word “bund,” meaning a gathering, and the ring-shaped pan was inspired by European kugelhopf molds. The pan became hugely popular in America in the 1960s and quickly turned into a favorite for pound cakes, sour cream cakes and fruit cakes of all kinds.

Strawberry bundt cakes come in two common styles: ones with chopped berries folded in and ones with strawberry puree in the batter. This Poulef version uses puree for an evenly pink crumb and a strong berry flavor, and is finished with a matching strawberry glaze. It was developed to match the photos and has not been tested against a published recipe.

Conclusion

This strawberry bundt cake is moist, buttery, naturally pink and full of real strawberry flavor. The glaze makes it look special, and the simple method makes it easy enough for any baker. Make it when strawberries are at their peak and share a slice with someone you love. Happy baking!

More Delicious Recipes You’ll Love

• Moist Bundt Fruit Cake
• Limoncello Ricotta Bundt Cake
• Ultimate Strawberry Crunch Cake
• Lemon Blueberry Pound Cake
• Strawberry Cheesecake Dump Cake

Follow Poulef on Pinterest

Loved this recipe? Save it for later and follow @PoulefRecipe on Pinterest for more cozy, comforting bakes: https://www.pinterest.com/poulefrecipe/

Nutritional Information

Nutrition is an approximate estimate per slice (12 slices, including the glaze), calculated from standard ingredient values. Actual numbers will vary with the brands you use and how you cut the cake.

Nutrient	Amount per Serving
Calories	476
Carbohydrates	75g
Protein	6g
Fat	18g
Saturated Fat	10g
Cholesterol	104mg
Sodium	210mg
Fiber	1g
Sugar	50g

Print