This strawberry bundt cake is made with fresh strawberries, and fresh strawberry puree and is topped with a strawberry glaze.
This cake is perfect for easter, valentines day, or any other day! If you have a lot of strawberries to use up, make this cake and you will not be disappointed!
This cake is beautiful and stunning and is easy to make. It is always a crowd-pleaser and it is loaded with strawberry flavor! It is truly a family favorite.
If you like making strawberry desserts, check out our strawberry crumble, strawberry danish, strawberry brownies, strawberry filled cupcakes, strawberry shortcake cake.
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Why this recipe works
- This cake is made with fresh strawberries and strawberry puree which makes this cake soft and tender.
- This cake is made in one bowl and made with simple ingredients!
- It has a soft and tender crumb and is loaded with a delicious strawberry flavor.
- It is topped with a DELICIOUS strawberry glaze that is scrumptious and beautiful.
Ingredients
Before you start to make this recipe, measure and prepare your ingredients so the cooking process will go smoothly and easily.
Full measurements are in the recipe card below.
Butter- use unsalted butter for this recipe. Only butter will work for this recipe, no margarine, and no coconut oil. Margarine has a weird taste and can ruin the flavor of this cake.
Eggs- you will need eggs for this recipe. Make sure that your eggs are at room temperature.
Strawberries- wash your strawberries really well and dry them with paper towels. Then cut them in halves. You will need to blend the strawberries for the strawberry puree.
Freeze-dried strawberries- do not use dried strawberries, only freeze-dried strawberries!
Vegetable oil – we used vegetable oil for this recipe. canola oil will work great for this recipe.
Flour– we used all-purpose flour for this recipe. cake flour will work great as well.
Baking powder– baking powder allows the cake to rise. Make sure that your baking powder is not expired.
Granulated sugar– we like to use granulated sugar, also the most common sugar used in baking. Caster sugar will work great as well.
Sour cream or greek yogurt- you can use either greek yogurt or sour cream. Get your sour cream to room temperature. Any percent of fat will work for this recipe.
Vanilla extract- adds extra flavor.
Buttermilk– gives the cake extra moisture. You can make your own buttermilk if you don’t have one on hand. Simply mix a cup of milk with a tablespoon of vinegar or lemon juice and let it sit for at least 10 minutes.
Kosher salt- you will need about ½ teaspoon of kosher salt for this recipe.
For the strawberry glaze
Freeze-dried strawberries- you will need to blend the freeze-dried strawberries in a blender until a powder forms.
Powder sugar- you will need powdered sugar for this recipe. you don’t have to buy powdered sugar, you can simply make it at home by blending granulated sugar in a blender or food processor.
Milk- use your favorite milk for the glaze. You can use water instead of milk
Vanilla extract- adds extra flavor. You can use almond extract or strawberry extract as well.
Instructions
Preheat the oven to 180c (350f). Butter the bundt cake pan with room-temperature butter and flour to prevent the cake from sticking to the pan.
In a big mixing bowl, add the room-temperature butter, sugar, vanilla extract, and kosher salt, and mix with an electric hand mixer until it's creamy.
Add the eggs and mix until well combined.
Add the strawberry puree, strawberry powder, sour cream, and vegetable oil and mix until well combined.
Add ½ of the buttermilk mixture and ½ of the flour, and the baking powder, and mix until almost combined.
Add the rest of the flour and buttermilk and mix until just combined and there are no lumps of flour visible. Do not overmix to keep the cake moist.
Pour the cake batter into a buttered and floured prepared bundt pan and smooth the top with a spatula.
Bake in a 180c (350f) preheat oven for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake, and tap the cake pan to release the cake from the pan.
Make the strawberry glaze by mixing together the powdered sugar, strawberry powder, vanilla extract, and milk in a small mixing bowl.
Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Expert Tips
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making this cake, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the batter.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
Faq's
A bundt cake is baked in a bundt pan and is a denser and more buttery cake. This cake has a thick batter and does not expand a lot like other fluffy cakes.
Serve this cake with a large scoop of vanilla ice cream or a big dollop of freshly made whipped cream for the best experience!
We use all-purpose flour for this cake. Cake flour will work great as well.
This cake will last up to 4 days at room temperature or up to 5 days in the fridge. Cover the cake with plastic wrap or foil to prevent it from drying out.
Yes. But you will need to thaw the strawberries and blend them to a puree.
Storing
It’s okay to store this cake at room temperature. Make sure that you store the cake in an airtight container so it won’t dry out.
Freezing
This cake is very easy to freeze. After baking, let the cake cool to room temperature, transfer it into a freezer-friendly Ziploc bag, or wrap it tightly with plastic wrap. Freeze for up to 3 months.
To thaw: place the cake in the refrigerator overnight or place it a room temperature for a few hours.
Substitutions
Dairy-free - If you are dairy-free, replace the butter with vegan butter or plant-based butter. Also, replace the sour cream with plant-based sour cream.
Gluten-free - if you want to make this recipe gluten-free, simply replace the flour with gluten-free flour. I never tried this cake with gluten-free flour but it should work just fine!
Variations
Cream cheese glaze- top this cake with cream cheese glaze instead of topping it with powdered sugar. You can use the recipe from my cinnamon roll cheesecake recipe.
Nuts- add your favorite nuts to the cake batter. We love adding sliced almonds.
More bundt cake recipes
Peach cobbler pound cake- This peach cobbler pound cake is extra soft and moist and is made with all the flavors that peach cobbler has.
Carrot bundt cake- This carrot bundt cake is made with a soft and moist spiced carrot cake, topped with cream cheese glaze and chopped pecans!
Cinnamon bundt cake- This cinnamon bundt cake is moist, buttery, and has a tender crumb. It is made with a cinnamon swirl and topped with a velvety cream cheese frosting.
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📖 Recipe
Strawberry Bundt Cake With Strawberry Glaze
Ingredients
- 150 g Butter unsalted, softened.
- 1 teaspoon Vanilla extract
- 1 ½ cups Granulated sugar
- ½ teaspoon Kosher salt
- 4 Eggs
- ¼ cup Vegetable oil
- ½ cup Sour cream
- ½ cup Strawberry puree
- ¼ cup Freeze dried strawberries blender into a powder
- ¾ cup Buttermilk
- 3 teaspoon Baking powder
- 3 cups Flour
Strawberry glaze
- 2 tablespoon Freeze dried strawberries
- 1 ½ cups Powder sugar
- 1 teaspoon Vanilla extract
- 4 tablespoon Milk
Instructions
- Preheat the oven to 180c (350f). Butter the bundt cake pan with room-temperature butter and flour to prevent the cake from sticking to the pan.
- In a big mixing bowl, add the room-temperature butter, sugar, vanilla extract, and kosher salt, and mix with an electric hand mixer until it's creamy.
- Add the eggs and mix until well combined.
- Add the strawberry puree, strawberry powder, sour cream, and vegetable oil and mix until well combined.
- Add ½ of the buttermilk mixture and ½ of the flour, and the baking powder, and mix until almost combined.
- Add the rest of the flour and buttermilk and mix until just combined and there are no lumps of flour visible. Do not overmix to keep the cake moist.
- Pour the cake batter into a buttered and floured prepared bundt pan and smooth the top with a spatula.
- Bake in a 180c (350f) preheat oven for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool to room temperature before flipping the cake. Top the pan with a plate, flip the cake, and tap the cake pan to release the cake from the pan.
- Make the strawberry glaze by mixing together the powdered sugar, strawberry powder, vanilla extract, and milk in a small mixing bowl.
- Top the cake with the glaze and let it sit for a few minutes before serving. Enjoy!
Notes
- Use room temperature ingredients. It is important that you use room-temperature ingredients like eggs and butter. This step ensures that your mixture mixes into a homogenous mixture and bakes perfectly. you don’t want to place cold batter into the oven.
- Measure your flour correctly! When measuring your flour, avoid scooping it with a measuring cup. Instead, stir the flour with a spoon to create as many air pockets as possible, and spoon it into your measuring cup. Finally, level it with a back of a knife.
- Don’t overmix the batter, you don’t want to develop the gluten in the flour. This step ensures you have a moist cake and not a dense and dry cake.
- Butter your bundt pan with butter and sprinkle flour to prevent sticking. This step helps the cake to bake evenly, and it makes sure that your cake will release easily from the pan.
- Make sure that your butter is at room temperature. An hour or two before making this cake, take the butter out of the fridge and let it come to room temperature. The butter should be soft to the touch. If your butter is too cold, it will be harder to mix and there will be lumps of butter in the batter.
- Be patient! I know it’s extremely tempting to flip this cake as soon as it's ready. Allow the cake to cool to room temperature before flipping the cake. This step prevents the cake to fall apart.
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