Strawberry Bundt Cake

Content… The Best Strawberries for Bundt Cake Recipe Ingredients How to Make It Recipe Variations Tips and Tricks Make-Ahead Instructions Serving and Storage Instructions What to Serve More Stunning Strawberry Recipes to Try

The Best Strawberries for Bundt Cake

I always recommend fresh strawberries for bundt cake. Look for bright red strawberries with a pleasant scent. These will be juicy and flavorful.

Skip frozen strawberries when possible. The extra moisture they carry from the freeze can affect your bake time and the overall texture of the cake. That said, frozen strawberries for cake will work in a pinch, but make sure to drain off the excess moisture. 

Recipe Ingredients

1. Strawberries – Two cups of fresh strawberries, hulled and diced, make for the most flavorful bundt cake. 🍓 Sliced strawberries also work if you like more texture.
2. Dry Ingredients – Grab your all-purpose flour for this one. You’ll add baking powder and soda for leavening agents and a pinch of salt to enhance the sweetness. 
3. Dairy – Unsalted butter and buttermilk add richness to this cake to keep it moist and tangy.
4. Sugar – You’ll add a little granulated sugar to this cake to make it perfectly sweet. 
5. Eggs bind all the ingredients for the optimal texture and mouthfeel.
6. Lemon Zest – The citrus notes from the lemon zest in this cake are subtle, but they balance the sweetness from the strawberries beautifully.
7. Glaze – You’ll need powdered sugar, strawberry puree, and lemon extract to glaze your cake. 

How to Make Strawberry Bundt Cake

Make the Batter

• Preheat oven to 350°F (175°C). 
• Grease a bundt pan generously with oil or cooking spray, flour it, and set aside. 
• Dry Ingredients – Sift the flour, salt, baking soda, and baking powder for even distribution into a medium bowl. Set aside.
• Cream butter and sugar in a stand mixer on high or in a bowl with a hand mixer until it becomes fluffy and starts looking white, 4-5 minutes. (Photo 1)
• Eggs – Stir in the eggs, one at a time, beating well after each addition. (Photo 2)
• Add Dry Ingredients – Add the flour mixture a little at a time followed by the buttermilk and vanilla extract. Stir everything well until thoroughly combined, but please DO NOT over-mix. (Photos 3-4)
• Strawberries – In a medium bowl, coat the strawberries with flour to keep them from sinking. Fold them into the batter and scrape down the sides of the mixing bowl. (Photos 5-6)
• Make the Cake – Pour the batter into a greased cake pan. Tap the bundt pan on your work surface to eliminate large air bubbles. (Photo 7)

Bake the Cake

• Bake at 350°F/175°C for 50-60 minutes (a toothpick inserted into the center will come out clean). 
• Cool – Transfer the baked cake to a wire rack to cool. (Photo 8)
• Serve – If desired, lightly dust the cooled cake with powdered sugar for a sweet finish. Or proceed with the glaze.
• Optional Glaze -In a small bowl, whisk confectioner sugar, lemon juice, lemon zest, and strawberry puree. Add more sugar or juice as needed to reach the desired consistency. 

Recipe Variations

1. Swap out the berries. Try this cake with blueberries, blackberries, or even a totally different fruit, like mango. 
2. Get chocolaty. Add chocolate chips to the cake batter and make a chocolate glaze for an incredibly indulgent take on this cake. 🍫
3. Make it a layer cake. Divide cake batter between two greased and floured 9″ cake pans and bake. The cake cooks faster this way, so start checking them about 15 minutes sooner. Frost with a classic vanilla frosting or a cream cheese frosting.
4. Strawberries and cream bundt cake. Replace the buttermilk in the cake recipe with cream and a teaspoon of lemon juice. Then replace the strawberry puree in the glaze with heavy cream. Done:)

Tips and Tricks

1. Generously grease or spray with baking spray and flour your Bundt pan—even if it’s non-stick. Bundt cakes have intricate designs that make them prone to sticking.
2. Since ovens and strawberries can vary, start checking the bundt cake for doneness after 45 minutes, just to be safe. 

Make-Ahead Instructions

Feel free to make this cake a day or two in advance. Just wrap it well or store it in an airtight container to keep it moist and flavorful. You can also freeze it for up to three months. Allow it to thaw at room temperature the night before you want to serve it, then glaze and enjoy.

Serving and Storage Instructions 

This cake tastes best at room temperature. So you can store it on the countertop in an airtight container for a day or two or keep it in the fridge for up to a week.

What Pairs With Strawberry Bundt Cake

Make your strawberry bundt cake even more special by topping each slice with a dollop of homemade whipped cream and lemon curd. You could also decorate your cake platter with chocolate-covered strawberries for a special occasion.

Or serve it with a scoop of chocolate or vanilla ice cream. I always like to serve cake with a warm, less sweet beverage. Enjoy cake with a hot cup of coffee, ginger tea, or a chai tea latte. ☕

More Stunning Strawberry Recipes to Try

1. Strawberry Trifle
2. Cheese Stuffed Strawberries
3. Sweet Strawberry Cobbler
4. Classic Strawberry Shortcake
5. Strawberry Poke Cake