This summery treat will make you want to get out your best sundress and plan a picnic! It’s bright and fruity, and the intricate design from the bundt pan is just plain pretty. When strawberries come into season, this is my go-to dessert. There are plenty of ways to dress up a bundt cake. Glazes are absolutely gorgeous and add extra sweetness, but you can certainly keep it simple. A light dusting of powdered sugar tastes great and makes an Instagram-worthy finished product. 📸 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
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
Tips and Tricks
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
