If you’re a fan of fruity desserts with just the right balance of sweet and tangy, you’re in for a real treat! This Strawberry Bundt Cake is a celebration of summer flavors any time of year, with a tender crumb, vibrant strawberry bursts, and a glossy, sweet glaze that’s sure to turn heads at any gathering. Whether you’re baking it for brunch, a birthday, or just because strawberries were on sale, this cake is destined to become a new favorite. It’s showy enough for special occasions, yet simple enough for cozy afternoons with your favorite mug of tea.

Strawberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The ingredients list for Strawberry Bundt Cake is wonderfully straightforward, with each element playing a vital role in creating that moist, flavorful, and beautiful crumb. Every item brings a little bit of magic into this cake, from fresh berries to creamy buttermilk—don’t underestimate the power of the basics!

All-purpose flour: Gives the cake structure and ensures it’s just dense enough to hold together those juicy berries.
Granulated sugar: Sweetens the cake and helps it achieve that lovely golden color as it bakes.
Unsalted butter, softened: Adds richness and a velvety texture to the crumb—make sure it’s room temperature for easy creaming.
Large eggs: Bind the batter and create that luscious, light cake you’ll be dreaming about.
Fresh strawberries, pureed: The star of the show! Pureed berries infuse every bite with bright, natural strawberry flavor.
Vanilla extract: Rounds out the flavors and brings warmth to the mix, giving depth to the cake.
Baking powder: Offers lift to the cake so it rises beautifully in the Bundt pan.
Baking soda: Works with the buttermilk for an extra tender, soft crumb.
Salt: Enhances and balances all the flavors—don’t skip it!
Buttermilk: Keeps the cake incredibly moist and adds a subtle tang that complements the strawberries perfectly.

How to Make Strawberry Bundt Cake

Step 1: Prepare the Bundt Pan and Preheat the Oven

Set yourself up for success by preheating your oven to 350°F (175°C) and generously greasing your Bundt pan with butter or nonstick spray. A well-prepared pan means your Strawberry Bundt Cake will release with all its pretty details intact.

Step 2: Cream Butter and Sugar

In a large mixing bowl, use an electric mixer to cream together the softened butter and sugar until it’s light, fluffy, and pale. This crucial step traps air in the batter, making your cake tender and giving it a fine, even crumb.

Step 3: Add Eggs, Strawberry Puree, and Vanilla

Beat in the eggs one at a time, mixing well after each. This helps everything incorporate smoothly. Then add the pureed strawberries and vanilla extract. At this point, the delightful aroma of strawberries is simply irresistible, and your batter will take on a lovely rosy hue.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures that the leavening agents are evenly distributed, which is essential for a consistent rise. Gradually add the dry ingredients to the wet, alternating with the buttermilk, beginning and ending with the flour mixture. Stir until just combined to keep your cake tender—overmixing is the enemy of fluffiness!

Step 5: Add the Strawberries

Gently fold in the chopped fresh strawberries. This gentle folding guarantees pockets of juicy fruit in every slice and prevents the berries from sinking or breaking up too much.

Step 6: Bake the Cake

Pour your fragrant batter into the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, or until a toothpick comes out clean from the center. The kitchen will fill with the intoxicating smell of strawberries, making everyone impatient for the first slice.

Step 7: Cool and Unmold

Once baked, let the cake cool in the pan for about 10 to 15 minutes. Then, carefully run a knife around the edges to loosen it, invert the pan onto a wire rack, and gently tap—voilà! You’ll reveal a beautifully sculpted Strawberry Bundt Cake, ready to cool completely.

Step 8: Make the Glaze

Whisk together 1 cup powdered sugar with 2 to 3 tablespoons milk until smooth and pourable. Drizzle the glaze generously over the cooled cake for that picture-perfect finish, adding a sweet accent that enhances every mouthful.

How to Serve Strawberry Bundt Cake

Garnishes

Give your Strawberry Bundt Cake a final flourish with a few simple touches. A dusting of powdered sugar adds instant elegance, while a cloud of whipped cream or a scattering of sliced fresh strawberries will make each serving feel extra special and indulgent.

Side Dishes

This cake is wonderful with just about anything! Serve slices alongside a bowl of fresh berries, a scoop of creamy vanilla ice cream, or even a tangy lemon sorbet if you want to play up the fruitiness. For a true brunch treat, pair it with coffee or a mimosa.

Creative Ways to Present

Bring out your inner pastry chef by serving the cake on a vintage cake stand or slicing it into individual rounds and topping each with a dollop of whipped cream and a fresh strawberry. For gatherings, consider layering the slices with extra strawberries and cream in parfait glasses for a Strawberry Bundt Cake-inspired trifle.

Make Ahead and Storage

Storing Leftovers

Keep any leftover Strawberry Bundt Cake fresh by wrapping it tightly in plastic wrap or transferring slices to an airtight container. Store it at room temperature for up to two days, or in the refrigerator for up to five days. The flavors even deepen a bit the next day!

Freezing

To freeze, wrap individual slices or the entire cake (unglazed for best texture) tightly in plastic wrap, then foil. Store in the freezer for up to three months. Thaw overnight in the fridge, then bring to room temperature before serving.

Reheating

For that just-baked warmth, you can gently reheat individual slices of Strawberry Bundt Cake in the microwave for 10–15 seconds. If you’re warming the entire cake, cover it with foil and warm at 300°F for about 10 minutes until it’s just heated through.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw and drain the frozen strawberries thoroughly before pureeing and chopping to prevent extra moisture from making the cake soggy.

What can I use if I don’t have buttermilk?

A quick homemade solution is mixing ½ cup milk with 1½ teaspoons lemon juice or vinegar; let it sit for 5 minutes before using. This gives the same tangy flavor and helps with the cake’s texture.

Can I add other fruits to this cake?

Yes, you can! Raspberries or blueberries pair beautifully with strawberries, but keep the fruity ratio the same as the original recipe so the Strawberry Bundt Cake stays moist but not overloaded.

Do I need to flour the Bundt pan after greasing?

It’s a good idea, especially if your Bundt pan isn’t nonstick. After greasing, dust with flour and tap out the excess for extra insurance your cake will come out smoothly.

Is it possible to make this cake gluten-free?

Yes, just swap the all-purpose flour for your favorite 1:1 gluten-free baking blend. You may notice a slight change in texture, but Strawberry Bundt Cake will still be delicious!

Final Thoughts

This Strawberry Bundt Cake is one of those recipes that will make people ask for seconds—and for the recipe. It’s pure comfort in every slice, bursting with flavor, and guaranteed to brighten any day. Give it a try, and don’t be surprised if you find yourself reaching for it with your morning coffee or as a midnight snack. Happy baking!