Name: Strawberry Bundt Cake Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1½ sticks unsalted butter, softened (170g); 2 cups sugar (400g); 4 eggs, room temperature; 3 cups cake flour (342g); 3 teaspoons baking powder (15g); 1 teaspoon salt (6g); 1 cup strawberry puree (243g) (from fresh or frozen strawberries, uncooked); 2 teaspoons strawberry extract (8g); ½ cup whole milk (121g); ¼ cup vegetable oil (54g) (canola oil preferred); 3–4 drops pink coloring gel (optional); 2 cups Confectioners Sugar (230g); 3–4 tablespoons milk (45 to 60g); ¼ teaspoon salt; ¼ teaspoon strawberry extract (optional); Fresh strawberries

Jump to Recipe· 4.2 from 37 reviews

If you are dreaming of a cake that bursts with fresh strawberry flavor and looks as beautiful as it tastes, this Strawberry Bundt Cake Recipe is exactly what you need to try next. It’s a tender, moist cake with a delicate pink hue that’s packed with the natural sweetness of strawberry puree and the perfect hint of strawberry extract. The magic happens with simple, quality ingredients working together to create a show-stopping dessert that’s just as delightful for an everyday treat as it is for special occasions.

Ingredients You’ll Need

The image shows a close-up of a bowl filled with smooth, light pink creamy mixture, with soft swirls created by a light blue spatula standing inside. The creamy texture looks thick but airy, with varying shades of pale pink and a slightly glossy surface. The bowl is metallic, and the background features a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this recipe is carefully chosen to bring out the moist texture, vibrant color, and irresistible flavor of the cake. From the richness of unsalted butter to the bright pop of strawberry puree and extract, these simple pantry staples combine beautifully to create a strawberry lover’s dream.

Unsalted butter (1½ sticks, softened): Provides a rich, creamy base and ensures the cake stays wonderfully moist.
Sugar (2 cups): Sweetens the cake perfectly while helping with that tender crumb texture.
Eggs (4, room temperature): Bind the ingredients and add structure; warming them slightly aids smooth mixing.
Cake flour (3 cups): Gives the cake a light, delicate crumb—plain flour can be used with a note on substitutions.
Baking powder (3 teaspoons): Helps the cake rise beautifully without collapsing.
Salt (1 teaspoon): Balances and enhances the sweetness and overall flavor.
Strawberry puree (1 cup): Infuses the cake with pure, fresh strawberry essence — no cooking required!
Strawberry extract (2 teaspoons): Boosts the strawberry flavor for a more intense, aromatic cake.
Milk (½ cup): Adds moisture and tenderness; whole milk is best for richness.
Vegetable oil (¼ cup): Keeps the cake moist and tender with a neutral flavor.
Pink coloring gel (3-4 drops, optional): Enhances the natural pink hue if you want your cake to look extra charming.
Confectioners sugar (2 cups): For the sweet, smooth glaze that finishes the cake perfectly.
Milk for glaze (3-4 tablespoons): Helps achieve the ideal drizzle consistency.
Salt for glaze (¼ teaspoon): Balances the sweetness and intensifies flavor.
Strawberry extract for glaze (¼ teaspoon, optional): Adds a subtle strawberry note to the glaze and a soft pink tint.

How to Make Strawberry Bundt Cake Recipe

Step 1: Prepare Your Oven and Pan

Start by preheating your oven to 325 degrees Fahrenheit. While that’s warming, grease and flour a 12 to 15 cup Bundt pan thoroughly. This preparation ensures your cake will release easily and retain its perfect shape when baked.

Step 2: Make the Strawberry Puree

Puree fresh or frozen strawberries in a blender or food processor until smooth. You’ll need one full cup. This puree is the heart of your cake’s luscious strawberry flavor, so fresh is great but frozen works just as well for convenience.

Step 3: Mix Dry Ingredients

Whisk together the cake flour, baking powder, and salt in a medium bowl for about 30 seconds. This even distribution of leavening agents ensures your cake rises uniformly with a tender crumb.

Step 4: Combine Wet Ingredients (Except Eggs and Butter)

In a separate bowl, mix together the vegetable oil, 1 cup of strawberry puree, milk, and strawberry extract. This fruity liquid blend brings all moisture and flavor components together.

Step 5: Cream Butter and Sugar

Using your mixer, beat softened butter until smooth. Gradually add the sugar while mixing on medium speed. Continue for 3 to 5 minutes until the mixture lightens in color and looks fluffy — this step adds that airy texture vital to a soft cake.

Step 6: Incorporate Eggs

Add the eggs one at a time, making sure each is fully mixed in before adding the next. This slow addition prevents curdling and results in a silky batter that binds beautifully.

Step 7: Alternate Adding Flour and Strawberry Mixtures

Set your mixer to low and add the flour mixture and strawberry liquid alternately to the butter, sugar, and egg mixture. Start and end with the flour mixture, mixing just until combined each time. Be sure to scrape the bowl’s sides and bottom to incorporate every bit of batter. At this point, you can add the pink coloring gel if you want a stronger color. The goal is a smooth, luscious batter radiating strawberry goodness.

Step 8: Bake the Cake

Pour the batter into your prepared Bundt pan, smoothing the top. Bake at 325 degrees Fahrenheit for 40 to 45 minutes. Start checking at 40 minutes with a toothpick — it should come out clean or with a few moist crumbs. Avoid overbaking to keep the cake tender and moist.

Step 9: Cool and Remove

Allow the cake to rest in the pan on a wire rack for 5 to 10 minutes. Then carefully invert it onto the rack to cool completely. This brief cooling helps the cake firm up for easier handling without drying out.

Step 10: Prepare the Strawberry Glaze

In a small bowl, stir together confectioners sugar, milk, strawberry extract, and a pinch of salt until smooth. The glaze should be pourable but thick enough to coat the cake beautifully. Adjust milk or sugar to your preferred consistency.

Step 11: Glaze and Decorate

Drizzle the glaze over your cooled cake using a spoon or a piping bag with the tip cut off for more control. For an extra touch, add fresh strawberries in the center or around the cake for stunning presentation and bursts of fresh fruit.

How to Serve Strawberry Bundt Cake Recipe

A round pink bundt cake with a smooth texture sits on a white plate with decorative edges. The cake is drizzled with pale pink icing in thin, even lines from the top to the sides. The center hole of the bundt is filled with fresh bright red strawberries with green leaves, adding a fresh touch. A slice is cut out showing the soft, pink inside of the cake. The background has green leaves, and the plate is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries, as simple as they are stunning, make the perfect garnish for this cake. Their natural vibrancy pairs wonderfully with the sweetness and the pink glaze. You can also sprinkle a dusting of confectioners sugar or some chopped toasted almonds for texture contrast.

Side Dishes

Strawberry Bundt Cake Recipe pairs beautifully with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream. If you’re serving at brunch, fresh berries or a light fruit salad alongside emphasize the strawberry theme without competing with the cake’s flavors.

Creative Ways to Present

Try serving individual slices with a drizzle of balsamic reduction or a spoonful of mascarpone for an unexpected gourmet twist. Layered with some creamy filling or served with a rose petal infusion tea can elevate this humble Bundt cake into an elegant centerpiece dessert.

Make Ahead and Storage

Storing Leftovers

Keep your Strawberry Bundt Cake wrapped tightly in plastic wrap or stored in an airtight container at room temperature for up to 2 days. If your kitchen is warm, refrigeration is fine but allow the cake to come back to room temperature before serving for the best texture.

Freezing

You can freeze this cake either before or after glazing. Wrap it well in plastic wrap and foil to protect from freezer burn. Frozen Strawberry Bundt Cake Recipe will keep for up to 3 months. Thaw overnight in the fridge before glazing or serving if frozen unglazed.

Reheating

For a warm slice, reheat gently in the microwave for 10 to 15 seconds or in a low-temperature oven at 300 degrees Fahrenheit for about 10 minutes. This brings back the soft, freshly baked feel without drying the cake.

FAQs

Can I use frozen strawberries for the puree?

Absolutely! Frozen strawberries work wonderfully for the puree. Just make sure to thaw and drain any excess water before pureeing so your batter doesn’t get too liquidy.

What can I substitute for cake flour?

If you don’t have cake flour, you can make a substitute by measuring out 3 cups of all-purpose flour, removing 6 tablespoons of it, and replacing those with 6 tablespoons of cornstarch for a lighter texture.

Is the pink coloring necessary?

Not at all! The pink coloring gel is purely optional and only for enhancing the cake’s rosy visual appeal. The natural strawberry puree gives the cake a lovely pale pink color already.

Can I make this cake dairy-free?

Yes! You can swap butter for a dairy-free margarine and use your favorite plant-based milk in place of whole milk. Make sure your strawberry extract is also dairy-free.

How long will the Strawberry Bundt Cake Recipe stay fresh?

At room temperature, the cake stays fresh for about 2 days. Refrigerated, it will keep well for up to 4 days when properly stored.

Final Thoughts

This Strawberry Bundt Cake Recipe is an absolute joy to make and even more delightful to share. Its fresh strawberry flavor, tender crumb, and gorgeous presentation come together in a way that makes everyone feel special. Whether you’re baking for a holiday, a casual get-together, or just treating yourself, this cake is a winner every time. Go ahead, dive into this heartfelt recipe and enjoy the sweet magic it brings!