Homemade Strawberry Bundt Cake Recipe

This Homemade Strawberry Bundt Cake is a delightful dessert bursting with fresh strawberry flavor. Perfectly moist and tender, this cake combines the sweetness of ripe strawberries with a rich, buttery crumb. It’s topped with a simple glaze or can be served plain, making it suitable for both casual gatherings and elegant celebrations.

Why You’ll Love This Recipe

This strawberry bundt cake is not only visually appealing but also incredibly flavorful. Made with fresh strawberries, it boasts a natural fruitiness that’s balanced by a soft and buttery texture. The bundt pan shape ensures even baking and creates an impressive presentation with minimal effort. Whether you’re serving it for a spring brunch, a summer picnic, or a special occasion, this cake is sure to be a crowd-pleaser.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh strawberries, chopped

• All-purpose flour

• Baking powder

• Baking soda

• Salt

• Unsalted butter, softened

• Granulated sugar

• Eggs

• Vanilla extract

• Sour cream or Greek yogurt

• Powdered sugar (for optional glaze)

• Lemon juice or milk (for optional glaze)

directions

1. Preheat the oven to 350°F (175°C) and grease a bundt pan thoroughly.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.

3. In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

4. Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

5. Mix in the sour cream (or Greek yogurt) until combined.

6. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.

7. Gently fold in the chopped strawberries.

8. Pour the batter into the prepared bundt pan and smooth the top.

9. Bake for 50–60 minutes or until a toothpick inserted into the center comes out clean.

10. Let the cake cool in the pan for 10–15 minutes, then invert onto a wire rack to cool completely.

11. Once cool, drizzle with glaze if desired.

Servings and timing

This recipe yields approximately 12 servings.
Prep time: 20 minutes
Cook time: 50–60 minutes
Total time: about 1 hour 20 minutes

Variations

• Berry Mix: Substitute or combine strawberries with blueberries, raspberries, or blackberries.

• Lemon Strawberry Cake: Add lemon zest to the batter for a citrusy twist.

• Chocolate Chip Strawberry: Fold in white or dark chocolate chips for added sweetness.

• Gluten-Free Option: Use a gluten-free flour blend suitable for baking.

• Strawberry Glaze: Replace lemon juice in the glaze with strawberry puree for extra flavor.

storage/reheating

Store the strawberry bundt cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to 5 days. To freeze, wrap the cooled cake (whole or in slices) in plastic wrap and aluminum foil, and store in the freezer for up to 3 months. Thaw at room temperature before serving.

To reheat, warm individual slices in the microwave for about 15–20 seconds, or serve at room temperature.

FAQs

How do I keep the strawberries from sinking in the cake?

Toss the chopped strawberries in a little flour before folding them into the batter to help suspend them throughout the cake.

Can I use frozen strawberries?

Yes, but thaw and drain them thoroughly to avoid excess moisture in the batter.

Do I need to use a bundt pan?

A bundt pan is recommended for presentation and even baking, but you can use a tube pan or divide the batter into loaf pans with adjusted baking times.

Can I make this cake ahead of time?

Yes, this cake can be made a day in advance and stored covered at room temperature or refrigerated.

Is it necessary to glaze the cake?

No, the glaze is optional. The cake is delicious on its own, but a glaze can enhance sweetness and presentation.

Can I use a cake mix instead of making the batter from scratch?

You can use a vanilla or white cake mix and add strawberries for a quicker version, though the flavor may differ slightly.

Why is my cake dense?

Overmixing the batter or using cold ingredients can result in a dense cake. Ensure all ingredients are at room temperature and mix only until combined.

How do I prevent the cake from sticking to the bundt pan?

Grease the pan generously with butter or nonstick spray and lightly dust with flour before adding the batter.

What is the best way to chop strawberries for the cake?

Chop the strawberries into small, uniform pieces to distribute them evenly and avoid large wet pockets in the cake.

Can I make this cake dairy-free?

Yes, use dairy-free butter and a plant-based yogurt alternative in place of sour cream or Greek yogurt.

Conclusion

This Homemade Strawberry Bundt Cake is a delightful and versatile dessert perfect for any occasion. With its moist crumb, vibrant strawberry flavor, and beautiful presentation, it’s a recipe worth keeping in your collection. Whether served plain, with a glaze, or alongside a scoop of ice cream, this cake is sure to impress and satisfy.