Strawberry Bundt Cake often takes me back to the gentle pace of early spring days spent in my old kitchen classroom, when lessons ended but conversations carried on. One April afternoon, my granddaughter Lucy sat at the table quietly organizing recipe cards while my husband rinsed strawberries at the sink. The house felt alive in a soft, unspoken way, with dogwood blossoms visible through the window and a bowl of fresh strawberries catching the light on the counter.
Strawberry Bundt Cake naturally slipped into our routine during that narrow stretch of the year when coats are still needed, yet the oven no longer feels like a burden. My daughter called that morning to mention she would stop by after work, and a simple cake seemed like the right answer. Lucy took her role seriously, standing on a stool to help puree the strawberries, treating the blender like a tiny laboratory experiment.
Strawberry Bundt Cake ended up anchoring the evening, resting on its stand as plates were passed and conversations overlapped. There was no holiday or announcement to mark the day, yet it felt meaningful all the same. These days, baking feels less about occasions and more about making room for the people who come through my kitchen, drawn in by familiarity, warmth, and a shared table.
Short Description
A moist, tender Strawberry Bundt Cake made with fresh strawberry puree, buttermilk, and a light vanilla glaze. Perfect for family gatherings, afternoon coffee, or a simple homemade dessert.
Key Ingredients
- 2 cups all purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup fresh strawberries, pureed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
Tools Needed
- Bundt pan
- Large mixing bowl
- Medium mixing bowl
- Electric mixer or stand mixer
- Blender or food processor
- Measuring cups and spoons
- Spatula
- Wire cooling rack
Cooking Instructions
Step 1: Prepare the Strawberries
Rinse the strawberries under cold water and pat them completely dry. Remove the stems and cut them into halves or quarters. Place half of the strawberries into a blender or food processor and puree until smooth.
Set aside the remaining chopped strawberries. The puree adds moisture and flavor, while the chopped pieces provide texture throughout the cake.
Step 2: Preheat and Prepare the Pan
Preheat the oven to 350°F. Generously grease the Bundt pan with butter or cooking spray, making sure to coat all the crevices to prevent sticking.
Step 3: Cream Butter and Sugar
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes. The mixture should appear pale and airy, which helps create a tender crumb.
Step 4: Add Eggs and Flavorings
Add the eggs one at a time, mixing well after each addition. Stir in the strawberry puree and vanilla extract until evenly combined. The batter will look slightly pink and smooth.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This step ensures the leavening agents are evenly distributed throughout the batter.
Step 6: Alternate Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix on low speed and stop as soon as everything is combined. If the batter feels too thick, add 1 tablespoon of buttermilk at a time.
Step 7: Fold in Strawberries
Gently fold the remaining chopped strawberries into the batter using a spatula. Take care not to overmix or crush the fruit, as this helps keep the cake light.
Step 8: Bake the Cake
Pour the batter evenly into the prepared Bundt pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 9: Cool and Unmold
Let the cake cool in the pan for 10 to 15 minutes. Run a knife around the edges, then invert the pan onto a wire rack. Tap gently until the cake releases.
Step 10: Make the Glaze
In a small bowl, whisk 1 cup powdered sugar with 2 to 3 tablespoons milk until smooth. Drizzle the glaze over the completely cooled cake, allowing it to drip naturally down the sides.
Why You’ll Love This Recipe
The cake stays moist thanks to fresh strawberry puree
Simple ingredients you likely already have
Perfect balance of soft crumb and fruity texture
Works well for casual gatherings or quiet afternoons
Easy to customize with glazes or toppings
Mistakes to Avoid & Solutions
Overmixing the batter
This can lead to a dense cake. Mix only until ingredients are just combined.
Solution: Use low speed and stop as soon as no dry flour remains.
Cake sticking to the pan
Bundt pans have deep grooves that can trap cake.
Solution: Grease thoroughly and allow the cake to cool slightly before unmolding.
Strawberries sinking to the bottom
Large strawberry pieces may sink during baking.
Solution: Cut strawberries into small, even pieces and fold gently.
Dry cake texture
Overbaking can remove moisture.
Solution: Check doneness at 50 minutes and remove as soon as the tester is clean.
Serving and Pairing Suggestions
Serve slightly warm or at room temperature
Pair with fresh berries and lightly sweetened whipped cream
Serve with tea or mild coffee
Slice and plate individually for gatherings
Present whole on a cake stand for family style serving
Storage and Reheating Tips
Store covered at room temperature for up to 3 days
Refrigerate for up to 5 days in an airtight container
Freeze slices tightly wrapped for up to 2 months
Thaw at room temperature before serving
Warm slices briefly in the microwave for 10 to 15 seconds
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, thaw completely and drain excess liquid before pureeing.
2. Can I make this cake ahead of time?
Yes, bake the cake a day in advance and glaze before serving.
3. What can I substitute for buttermilk?
Mix ½ cup milk with ½ tablespoon lemon juice and let sit for 5 minutes.
4. Can I skip the glaze?
Yes, the cake is flavorful on its own or with powdered sugar.
5. How do I know the cake is fully baked?
A toothpick should come out clean or with just a few crumbs.
Tips & Tricks
Use room temperature eggs and butter for smoother batter
Tap the pan gently on the counter before baking to remove air bubbles
Allow the cake to cool fully before glazing for clean presentation
Recipe Variations
Lemon Strawberry Bundt Cake
Add 1 tablespoon lemon zest to the batter and replace glaze milk with lemon juice.
Chocolate Drizzle Strawberry Cake
Skip the glaze and drizzle melted dark chocolate over the cooled cake.
Almond Strawberry Cake
Replace vanilla extract with almond extract and sprinkle sliced almonds on top.
Final Thoughts
Tender Strawberry Bundt Cake
Ingredients
- 2 cups all purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsalted butter softened
- 4 large eggs
- 1 cup fresh strawberries pureed
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup buttermilk
Instructions
- Rinse, dry, and hull the strawberries, then puree half of them and set the remaining chopped strawberries aside.
- Preheat the oven to 350°F and grease the Bundt pan thoroughly.
- Beat the butter and sugar together until light and fluffy.
- Add the eggs one at a time, then mix in the strawberry puree and vanilla.
- Whisk the flour, baking powder, baking soda, and salt in a separate bowl.
- Add the dry ingredients to the batter, alternating with buttermilk, mixing just until combined.
- Gently fold the chopped strawberries into the batter.
- Pour the batter into the prepared pan and smooth the surface.
- Bake for 50 to 60 minutes, then cool briefly, loosen the edges, and unmold onto a rack.
- Whisk powdered sugar with milk and drizzle the glaze over the cooled cake.
