Strawberries are nature’s candy—vibrant, juicy, and full of flavor. Pair them with a soft, buttery Bundt cake, and you have a dessert that’s more than just a treat—it’s an experience. This Strawberry Bundt Cake is designed to bring joy to any gathering, whether it’s a family brunch, a birthday celebration, or simply a lazy Sunday afternoon.
Why This Strawberry Bundt Cake is a Must-Try
- Easy for all skill levels: Whether you’re a novice or a seasoned baker, this recipe is approachable and foolproof.
- Bursting with flavor: Each bite reveals sweet, juicy strawberries embedded in tender cake.
- Show-stopping presentation: The Bundt shape adds elegance, perfect for impressing guests.
- Versatile dessert: Serve it plain, with whipped cream, or with a scoop of ice cream.
- Customizable: Experiment with different fruits, glazes, or toppings to make it uniquely yours.
Ingredients for Strawberry Bundt Cake
Before you start, gather the following fresh ingredients:
Dry Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, room temperature
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
Fruit
- 1 cup fresh strawberries, washed, hulled, and quartered
Optional Toppings
- Powdered sugar for dusting
- Whipped cream
- Strawberry glaze or preserves
Equipment Needed
- Bundt pan (preferably 10-inch)
- Mixing bowls
- Electric mixer or hand whisk
- Measuring cups and spoons
- Cooling rack
- Spatula
Step-by-Step Strawberry Bundt Cake Recipe
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C). Generously grease your Bundt pan with butter or nonstick spray. Lightly dust with flour to prevent sticking. Proper greasing ensures your cake releases easily and keeps its elegant shape intact.
Step 2: Prepare Strawberries
Wash and hull fresh strawberries, then cut them into quarters. Pat them dry to prevent excess moisture from affecting the cake’s texture. Set aside in a small bowl.
Step 3: Mix Dry Ingredients
In a large bowl, whisk together:
- Flour
- Baking powder
- Salt
This ensures even distribution of leavening agents, resulting in a consistent, airy crumb.
Step 4: Cream Butter and Sugar
In another bowl, beat butter and sugar for 2–3 minutes until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract for a fragrant, rich base.
Pro tip: Properly creamed butter and sugar trap air, giving your cake a soft, tender texture.
Step 5: Combine Wet and Dry Ingredients
Gradually add dry ingredients to the butter mixture, alternating with milk, starting and ending with the flour mixture. Stir gently until just combined. Avoid overmixing, as this can make the cake dense.
Step 6: Fold in Strawberries
Gently fold in the quartered strawberries. Be careful not to crush them—they should remain intact to create juicy pockets within the cake.
Step 7: Bake
Pour batter into the prepared Bundt pan, smoothing the top with a spatula. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
Pro tip: If the top starts browning too quickly, cover loosely with aluminum foil during the last 10–15 minutes.
Step 8: Cool and Serve
Allow the cake to cool in the pan for 10–15 minutes, then invert onto a wire rack. Once fully cooled, dust with powdered sugar, drizzle a glaze, or serve with whipped cream.
Tips for Perfect Strawberry Bundt Cake
- Use fresh, ripe strawberries for the sweetest flavor. Frozen berries can add too much moisture.
- Room temperature ingredients blend more evenly and create a consistent texture.
- Avoid overmixing once the flour is added; overmixing develops gluten and leads to a dense cake.
- Grease the pan well—Bundt cakes can stick easily if not properly prepared.
- Test for doneness with a toothpick in multiple spots to ensure even baking.
Variations to Elevate Your Cake
- Mixed Berry Bundt: Replace half of the strawberries with blueberries or raspberries.
- Citrus Twist: Add zest from a lemon or orange to the batter for a refreshing flavor.
- Nutty Delight: Fold in chopped almonds or pecans for added crunch.
- Chocolate Strawberry: Drizzle melted chocolate over the cooled cake for an indulgent finish.
- Glazed Strawberry: Make a strawberry glaze by mixing powdered sugar and mashed berries. Drizzle generously over the cake.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Wrap in plastic wrap and refrigerate for up to 1 week.
- Freezing: Cool completely, wrap tightly in plastic wrap and aluminum foil, and freeze for up to 3 months. Thaw in the refrigerator before serving.
Frequently Asked Questions (FAQs)
Q1: Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to avoid excess moisture, which can make the cake soggy.
Q2: Can I make this cake vegan?
Yes, substitute butter with plant-based butter, use a plant-based milk, and replace eggs with flax eggs (1 tablespoon flaxseed meal + 3 tablespoons water per egg).
Q3: How can I make the cake more moist?
Use full-fat milk or buttermilk, and avoid overbaking. You can also brush the cake with a simple syrup after cooling.
Q4: Can I make cupcakes instead of a Bundt cake?
Absolutely! Use a cupcake tray, adjust baking time to 20–25 minutes, and follow the same batter instructions.
Q5: Can I add a glaze or frosting?
Yes, strawberry glaze, cream cheese frosting, or a simple powdered sugar drizzle works beautifully.
Nutritional Information (Approximate per slice, 12 slices)
- Calories: 350 kcal
- Sugar: 22 g
- Fat: 18 g (Saturated: 11 g)
- Protein: 4 g
- Carbohydrates: 42 g
- Fiber: 1 g
- Cholesterol: 85 mg
- Sodium: 200 mg
Professional Baking Insights
- Temperature matters: Preheating the oven ensures even rise.
- Strawberry preparation: Patting berries dry prevents extra moisture from affecting the cake structure.
- Bundt pan choice: Nonstick aluminum pans work best; silicone pans can produce uneven browning.
- Flavor balance: Vanilla and butter amplify the natural sweetness of strawberries.
Why This Cake Stands Out
Unlike ordinary strawberry cakes, this Bundt cake:
- Combines a buttery, moist base with pockets of real strawberries.
- Offers an elegant presentation suitable for celebrations.
- Is flexible for flavor experimentation without losing its classic charm.
Creative Serving Suggestions
- Serve with vanilla ice cream or whipped cream for a decadent dessert.
- Pair with fresh fruit salad for a light brunch option.
- Use as a birthday cake, decorated with fresh strawberries and edible flowers.
- Slice and toast lightly the next day for breakfast with a dollop of yogurt.
Making It Your Own
Every baker can add a personal touch:
- Sprinkle coconut flakes for tropical flair.
- Fold in chocolate chips or white chocolate chunks for extra sweetness.
- Create a layered effect by adding strawberry jam in the middle before baking.
Conclusion
The Strawberry Bundt Cake is more than just a dessert—it’s a celebration of flavor, texture, and nostalgia. Easy enough for beginners but impressive enough for seasoned bakers, it captures the essence of fresh strawberries in every moist, tender bite. With countless variations, professional tips, and foolproof instructions, this recipe guarantees success.
Baking this cake isn’t just about creating something sweet—it’s about creating memories, one slice at a time. So gather your ingredients, preheat your oven, and let the aroma of fresh strawberries fill your kitchen. Your family, friends, and taste buds will thank you.
