The Only Strawberry Bundt Cake Recipe You’ll Ever Need
There’s a certain kind of magic to a Bundt cake. It’s elegant without being fussy, a showstopper that doesn’t demand a pastry degree. This Strawberry Bundt Cake, with its tender pink crumb and glistening berry glaze, is the cake I turn to when I want to bottle up the pure, sunny joy of a ripe strawberry. It’s the cake that sits proudly on the picnic table at family reunions, the one whose last slice is always quietly fought over. For me, it’s a taste of celebration, a reminder that the simplest pleasures—like the scent of strawberries and vanilla wafting through the kitchen—are often the most profound.
Why You’ll Love This Strawberry Bundt Cake
It’s Unforgettably Moist: The combination of butter and oil guarantees a supremely tender, moist crumb that stays that way for days.
A True Strawberry Explosion: Unlike cakes where the berry flavor is subtle, the use of fresh puree and a hint of strawberry jello delivers a vibrant, authentic taste in every single bite.
Effortlessly Beautiful: The Bundt pan does the heavy lifting for you, creating a stunning, sculpted cake that looks like it came from a bakery with minimal effort.
Your New Go-To Recipe: This is the reliable, crowd-pleasing dessert you’ll make for birthdays, potlucks, and lazy Sunday afternoons alike.
I’ll never forget the time I brought this cake to a neighborhood gathering. My neighbor’s father, a man in his eighties who famously “didn’t care for sweets,” watched the cake being sliced with a skeptical eye. He accepted a small sliver to be polite. Ten minutes later, he was quietly slicing himself a second, much larger piece. He later told me it was the best cake he’d had since his wife, who passed years ago, used to bake. That’s the power of this cake—it doesn’t just taste good; it evokes memories and creates new ones.
What Makes It Special
This isn’t just a vanilla cake with some strawberries tossed in. The ingredients work in harmony to create something extraordinary.
Fresh Strawberry Puree: Using real, fresh berries provides a natural fruity sweetness and a beautiful pink hue that runs throughout the entire cake.
The Secret Weapon – Strawberry Jello: This is the genius touch. The jello powder intensifies the strawberry flavor and contributes to the cake’s incredibly soft and tender texture.
The Butter & Oil Combo: Butter gives us that rich, classic cake flavor, while the oil ensures the crumb stays wonderfully moist long after baking.
A Two-Part Strawberry Glaze: The glaze isn’t an afterthought. It’s made with reserved strawberry puree and a touch more jello, creating a glossy, flavor-packed finish that seeps into the cake just slightly.
Making It Happen
First, preheat your oven to 350°F and give your Bundt pan a very, very generous coating of nonstick baking spray. This is your first and most crucial step for a clean release. Trust me on this.
Now, let’s build the flavor. Take your fresh strawberries and pulse them in a food processor until you have a lovely, lump-free puree. Set aside two tablespoons for your glaze later. In a medium bowl, whisk together your flour, baking powder, salt, and that magical strawberry jello powder until everything is a uniform pale pink.
In a larger bowl, let’s create the base. Beat the softened butter, oil, and sugar together until the mixture becomes pale, fluffy, and light. This incorporates air, which is key for a soft cake. One by one, beat in the eggs, followed by the vanilla extract and your fresh strawberry puree. The batter will take on a beautiful rosy color.
Now, gently add the dry ingredients to the wet, alternating with splashes of the milk. Mix only until the last streaks of flour disappear. Overmixing is the enemy of a tender Bundt cake. Pour this fragrant, pink batter into your prepared pan and spread it evenly.
Slide it into the oven and bake for 45 to 50 minutes. You’ll know it’s done when the top is springy to the touch and a knife inserted near the center comes out clean. The moment it’s out of the oven, take a butter knife and carefully run it along the inner and outer edges of the pan to loosen the cake. Let it cool in the pan on a wire rack for just 5 minutes—no longer! Then, with confidence, invert it onto the rack to cool completely.
While the cake cools, make the simple glaze. Whisk the powdered sugar, reserved strawberry puree, a teaspoon of jello powder, and milk together until you have a smooth, pourable glaze. Once the cake is completely cool, drizzle the glaze over the top, letting it cascade beautifully down those elegant ridges.
You Must Know
Grease with Gusto: Do not be shy with the nonstick spray. Coat every nook and cranny thoroughly.
The Cool-Down is Key: Let the cake cool in the pan for only 5 minutes. Cooling it for too long will cause it to steam and stick.
Don’t Overmix: Once you add the flour, mix just until combined. A few small lumps are far better than a tough cake.
The Toothpick Test: Start checking for doneness at the 45-minute mark. An overbaked cake will be dry.
Serving It Up
This cake is a dream on its own, but a dollop of freshly whipped cream or a scoop of vanilla bean ice cream turns it into pure heaven. For a brunch, pair it with a hot cup of coffee or a pot of Earl Grey tea. In the evening, a glass of chilled Prosecco or a rosé lemonade complements the strawberry notes perfectly.
Make It Different
Lemon-Berry Bliss: Add the zest of one lemon to the batter for a bright, zesty twist.
Go Nuts: Fold in ¾ cup of finely chopped white chocolate or toasted pecans for added texture.
Dairy-Free: Substitute the milk and butter with your favorite plant-based alternatives. The oil will help maintain moisture.
Different Berry: This recipe works wonderfully with raspberries or a mix of summer berries.
Storing Your Masterpiece
Store the glazed cake, covered with a cake dome or in an airtight container, at room temperature for up to 3 days. For longer storage, you can wrap the unglazed cake tightly in plastic wrap and freeze it for up to 3 months. Thaw overnight and glaze before serving.
Success Tips
Room Temperature Matters: Using room temperature eggs and butter helps them emulsify better with the oil and sugar, creating a smoother, more voluminous batter.
Cool Completely Before Glazing: If you glaze a warm cake, the icing will simply melt and slide right off.
The Right Pan: Use a standard 10-cup or 12-cup Bundt pan for best results.
Frequently Asked Questions
Can I use frozen strawberries?
Yes, but thaw and drain them completely to remove excess liquid before pureeing. Excess moisture can alter the baking time and texture.
My cake stuck to the pan! What can I do?
If it’s just a few crumbs, you can often patch it with the glaze. For larger pieces, gently press them back into place—the glaze will act as glue.
Can I make this without the jello?
The jello is key for the intense flavor and color. Omitting it will result in a much milder strawberry taste. You could try substituting with ¼ cup additional sugar and 1 teaspoon of strawberry extract, but the texture will be slightly different.
Why did my glaze turn out lumpy?
If your powdered sugar is lumpy, sift it first. If the glaze is too thick, add milk one teaspoon at a time. If it’s too thin, add more sifted powdered sugar.
Can I make this cake a day ahead?
Absolutely! In fact, the flavors meld and deepen, making it even better the next day. Just wait to glaze it until you’re ready to serve.
Strawberry Bundt Cake Recipe
Prep time: 20 minutes
Cook time: 50 minutes
Total time: 1 hour 10 minutes (plus cooling time)
Category: Dessert
Difficulty: Easy
Cuisine: American
Yield: 12 servings
Ingredients
For the Cake:
1 ½ cups fresh strawberries
3 cups all-purpose flour
1 tablespoon baking powder
½ teaspoon salt
3 oz box strawberry jello powder
½ cup unsalted butter, softened at room temperature
½ cup vegetable oil
1 ½ cups granulated sugar
4 large eggs, room temperature
½ cup whole milk
1 tablespoon vanilla extract
For the Strawberry Glaze:
1 ½ cups powdered sugar
2 tablespoons strawberry puree (reserved from cake)
1 teaspoon strawberry jello powder (reserved from cake)
2 tablespoons whole milk
Instructions
Preheat oven to 350°F. Generously grease a 10-12 cup Bundt pan with nonstick baking spray.
Puree the fresh strawberries in a food processor. Reserve 2 tablespoons of puree for the glaze.
In a medium bowl, whisk together the flour, baking powder, salt, and strawberry jello powder (reserving 1 teaspoon for the glaze).
In a large bowl, beat the softened butter, oil, and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla and the strawberry puree (minus the 2 reserved tablespoons).
Gradually add the dry ingredients to the wet ingredients, alternating with the milk, mixing just until combined.
Pour the batter into the prepared pan and bake for 45-50 minutes, or until a knife inserted comes out clean.
Immediately upon removing from the oven, run a butter knife around the edges and center tube of the pan. Let cool in the pan for 5 minutes, then invert onto a wire rack to cool completely.
For the glaze, whisk all ingredients until smooth. Drizzle over the completely cooled cake.
Notes
Allergy Info: Contains gluten, dairy, and eggs.
Nutrition: (Per serving, estimated) Calories: 450 | Fat: 18g | Carbs: 70g | Protein: 5g
