Ultimate Fresh Strawberry Bundt Cake

Why You’ll Love This Recipe

I love this cake because it uses fresh strawberries in both the cake and the glaze, giving me genuine berry flavor instead of relying only on artificial strawberry flavoring.

The Bundt shape also makes the cake naturally beautiful. I don’t need layers, piping, or elaborate decorations to create an impressive dessert. Once the cake has cooled, a simple strawberry glaze is enough to finish it.

I also like the balance of textures. The cake is rich and tender, while little pieces of strawberry add pockets of juicy fruit. It works equally well for spring and summer gatherings, birthdays, brunches, or an everyday dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the strawberry Bundt cake:

• Fresh strawberries, hulled and finely chopped
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs
• Vanilla extract
• Sour cream
• Whole milk or buttermilk
• Lemon zest, optional

For the strawberry glaze:

• Fresh strawberries
• Powdered sugar
• Fresh lemon juice
• Vanilla extract, optional
• Milk or heavy cream, if needed

I prefer ripe, fragrant strawberries because their flavor makes a noticeable difference in the finished cake. I also pat the strawberries dry after washing them so I don’t introduce unnecessary moisture into my batter.

Directions

1. I preheat the oven to 350°F (175°C). I thoroughly grease and flour a 10- to 12-cup Bundt pan, making sure I coat all the grooves and details.
2. I wash, hull, and finely chop the strawberries. I pat away excess moisture and set the berries aside while I prepare the batter.
3. In a medium bowl, I whisk together the flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, I beat the softened butter and granulated sugar until the mixture becomes pale, light, and fluffy.
5. I add the eggs one at a time, beating well after each addition. I mix in the vanilla extract and lemon zest if I am using it.
6. I add the sour cream and mix until combined.
7. I gradually add the dry ingredients, alternating with the milk or buttermilk. I mix only until everything comes together because overmixing can make my cake dense.
8. I lightly toss the chopped strawberries with a small spoonful of flour, then gently fold them into the batter. This helps distribute the berries throughout the cake.
9. I spoon the batter evenly into the prepared Bundt pan and smooth the top.
10. I bake the cake for approximately 50 to 65 minutes, or until a toothpick inserted into a thick section comes out clean or with only a few moist crumbs.
11. I let the cake cool in the pan for about 15 to 20 minutes. I then carefully invert it onto a wire rack and allow it to cool completely.
12. For the glaze, I puree or finely mash fresh strawberries. I combine the strawberry puree with powdered sugar and lemon juice until I have a thick but pourable glaze.
13. If my glaze is too thick, I add a tiny amount of milk or cream. If it is too thin, I mix in additional powdered sugar.
14. Once the Bundt cake is completely cool, I drizzle the strawberry glaze generously over the top, allowing it to run naturally down the sides.
15. I let the glaze set briefly before slicing and serving.

Servings and Timing

This Fresh Strawberry Bundt Cake makes approximately 12 to 16 servings, depending on how thickly I cut each slice.

• Prep time: 25 minutes
• Bake time: 50 to 65 minutes
• Cooling time: About 1½ hours
• Glazing time: 10 minutes
• Total time: Approximately 2 hours 45 minutes
• Servings: 12 to 16

Variations

For a strawberry lemon Bundt cake, I add fresh lemon zest to the batter and increase the lemon juice slightly in the glaze. I love how the bright citrus flavor balances the sweetness of the strawberries.

For a strawberry cream cheese Bundt cake, I add a cream cheese filling through the center of the batter. I spoon part of the strawberry batter into the pan, add the cream cheese mixture, and cover it with the remaining batter before baking.

For a strawberry chocolate version, I fold white chocolate chips or finely chopped white chocolate into the batter. I especially like white chocolate because its creamy sweetness complements fresh strawberries.

For an extra-strawberry cake, I add crushed freeze-dried strawberries to the glaze. They intensify the berry flavor without introducing extra liquid.

For individual strawberry cakes, I divide the batter among mini Bundt pans. I reduce the baking time and begin checking the cakes early because smaller cakes bake much faster.

Storage/Reheating

I store the glazed Strawberry Bundt Cake in a covered container in the refrigerator, particularly because the glaze contains fresh strawberry puree. I enjoy it within about 4 to 5 days for the best flavor and texture.

Before serving refrigerated cake, I let individual slices sit at room temperature for about 20 to 30 minutes. I find that the cake becomes softer and its buttery strawberry flavor is more noticeable when it isn’t extremely cold.

I don’t usually reheat this cake because I prefer serving it at room temperature. If I want a warm slice, I microwave it very briefly, although I keep in mind that the glaze will soften.

I can also freeze the cake for longer storage. I prefer freezing it without the strawberry glaze. I wrap the completely cooled cake or individual slices tightly and place them in a freezer-safe container. I thaw the cake before adding fresh glaze and serving.

FAQs

Can I use frozen strawberries instead of fresh strawberries?

I prefer fresh strawberries because they give me better texture and introduce less excess moisture. If I use frozen strawberries, I thaw and drain them thoroughly before adding them to the batter. I also pat them dry as much as possible.

How do I keep strawberries from sinking in a Bundt cake?

I chop the strawberries into relatively small pieces, remove excess moisture, and lightly coat them with flour before folding them into the batter. I also make sure my batter isn’t overly thin, since a thicker cake batter helps keep the fruit suspended.

Why did my strawberry Bundt cake stick to the pan?

I find that Bundt pans need particularly thorough preparation because of all their grooves. I generously grease every part of the pan and coat it with flour before adding the batter. I also let the baked cake rest for about 15 to 20 minutes before carefully turning it out.

Can I make Fresh Strawberry Bundt Cake ahead of time?

Yes. I can bake the cake a day ahead, let it cool completely, and store it covered. I prefer adding the fresh strawberry glaze closer to serving time so it looks fresh and has the best consistency.

How can I make my strawberry glaze thicker?

I add additional powdered sugar a little at a time until the glaze reaches the consistency I want. If my strawberry puree is especially juicy, I use less of it initially and gradually add more rather than making the glaze too thin.

Conclusion

Ultimate Fresh Strawberry Bundt Cake is one of my favorite ways to showcase ripe strawberries in a simple but impressive dessert. The buttery, tender cake is filled with pieces of fresh fruit, while the strawberry glaze brings even more berry flavor to every slice.

Ultimate Fresh Strawberry Bundt Cake

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Ultimate Fresh Strawberry Bundt Cake is a soft, buttery, moist vanilla cake filled with juicy fresh strawberries. A naturally fruity strawberry glaze adds even more berry flavor and an elegant finish.

• Author: Laura
• Prep Time: 25 minutes
• Cook Time: 1 hour
• Total Time: 2 hours 45 minutes
• Yield: 12 to 16 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• Fresh strawberries, hulled, dried, and finely chopped
• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Unsalted butter, softened
• Granulated sugar
• Large eggs
• Vanilla extract
• Sour cream
• Whole milk or buttermilk
• Lemon zest, optional
• Fresh strawberries, for the glaze
• Powdered sugar
• Fresh lemon juice
• Vanilla extract, optional, for the glaze
• Milk or heavy cream, if needed for the glaze

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Instructions

1. Preheat the oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan, coating all the grooves and details.
2. Wash, hull, and finely chop the strawberries. Pat away excess moisture and set aside.
3. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
4. In a large mixing bowl, beat the softened butter and granulated sugar until pale, light, and fluffy.
5. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and optional lemon zest.
6. Add the sour cream and mix until combined.
7. Gradually add the dry ingredients, alternating with the milk or buttermilk. Mix only until combined to avoid developing a dense texture.
8. Lightly toss the chopped strawberries with a small spoonful of flour, then gently fold them into the batter.
9. Spoon the batter evenly into the prepared Bundt pan and smooth the top.
10. Bake for 50 to 65 minutes, or until a toothpick inserted into a thick section comes out clean or with only a few moist crumbs.
11. Cool the cake in the pan for 15 to 20 minutes, then carefully invert it onto a wire rack and allow it to cool completely.
12. For the glaze, puree or finely mash fresh strawberries. Combine the strawberry puree with powdered sugar and fresh lemon juice until thick but pourable.
13. If the glaze is too thick, add a small amount of milk or heavy cream. If it is too thin, add additional powdered sugar.
14. Drizzle the strawberry glaze generously over the completely cooled Bundt cake, allowing it to run naturally down the sides.
15. Let the glaze set briefly before slicing and serving.

Notes

• Use ripe, fragrant strawberries for the strongest natural strawberry flavor.
• Pat washed strawberries thoroughly dry to avoid adding excess moisture to the cake batter.
• Chopping the strawberries into small pieces and lightly coating them with flour helps prevent them from sinking.
• For strawberry lemon Bundt cake, add fresh lemon zest to the batter and additional lemon juice to the glaze.
• For a strawberry cream cheese variation, add a layer of cream cheese filling between portions of cake batter before baking.
• White chocolate chips or finely chopped white chocolate can be folded into the batter for a strawberry white chocolate variation.
• Crushed freeze-dried strawberries can be added to the glaze for stronger berry flavor without additional moisture.
• For mini Bundt cakes, divide the batter among prepared mini Bundt pans and reduce the baking time accordingly.
• Store the glazed cake covered in the refrigerator for 4 to 5 days. Let slices sit at room temperature for 20 to 30 minutes before serving for a softer texture.
• For freezing, wrap the completely cooled cake or individual slices tightly without the glaze. Thaw before adding fresh strawberry glaze.

Nutrition

• Serving Size: 1 slice
• Calories: 390 kcal
• Sugar: 35 g
• Sodium: 210 mg
• Fat: 17 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.5 g
• Carbohydrates: 55 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 85 mg