Strawberry Bundt Cake Recipe

If you’re in the mood for something that’s guaranteed to make every gathering a little sweeter, the Strawberry Bundt Cake deserves a bright spot on your dessert table. This nostalgic cake is the perfect blend of tender crumb, bursting berry flavor, and a luscious strawberry frosting that drips temptingly down each swirl of the Bundt. It manages to be both delightfully easy and stunningly impressive, with juicy strawberries baked right in and a cheery pink glaze for the final flourish. Whether you’re baking for a spring brunch, a baby shower, or just want a treat that feels like a hug, this cake is your new best friend.

Ingredients You’ll Need

What makes this Strawberry Bundt Cake so lovely is that you only need a handful of familiar, simple ingredients, but each one adds something special—moisture, flavor, color, or that perfect crumb. Here’s what you’ll need and why each item matters:

• White or yellow cake mix: This is our shortcut to a perfectly light and fluffy base, saving time without sacrificing quality.
• Strawberry-flavored gelatin: It intensifies both the color and the flavor, making every slice vibrantly pink and berry-forward.
• Fresh strawberries, finely chopped: These are the juicy bursts of real fruit that take each bite over the top; frozen works in a pinch, just thaw and drain well.
• Vegetable oil: Oil keeps everything incredibly moist, so your cake stays tender for days.
• Milk: This adds a little extra richness and helps everything blend together smoothly.
• Large eggs: Eggs provide structure and ensure that lift-all-important Bundt shape.
• Vanilla extract: Just a splash enhances and balances the sweet flavors of the strawberries.
• Unsalted butter, softened (for frosting): The base for any dreamy, creamy frosting—make sure it’s at room temperature for easy mixing.
• Powdered sugar (for frosting): For that cloudlike, perfectly sweet frosting texture.
• Pureed strawberries (for frosting): Adds fresh berry flavor and gives the frosting its lovely pink hue—fresh or thawed frozen both work well.
• Pinch of salt (for frosting): This tiny addition balances all the sweetness, making the flavors pop.

How to Make Strawberry Bundt Cake

Step 1: Prep Your Pan and Oven

A little prep goes a long way for a stress-free bake. Preheat your oven to 350°F (175°C) so it’s perfectly hot when your batter is ready. Generously grease and flour a Bundt pan—get into all those nooks and crannies! This is essential for ensuring your Strawberry Bundt Cake unmolds beautifully and shows off those signature swirls.

Step 2: Mix the Cake Batter

Grab your biggest mixing bowl and add the cake mix, strawberry gelatin, oil, milk, eggs, vanilla, and those finely chopped strawberries. Mix everything together, either by hand or with an electric mixer, until smooth and streak-free. You’ll see the batter turn a cheery pink and smell like summer already! Take a moment to scrape down the sides so nothing is missed.

Step 3: Bake the Strawberry Bundt Cake

Pour your gorgeous batter into the prepared Bundt pan, smoothing out the top for an even bake. Slide the pan into the oven and bake for 40 to 45 minutes. The cake is ready when a toothpick poked into the center comes out clean, with just a crumb or two attached. Resist the urge to open the oven early—a steady bake yields a moist crumb.

Step 4: Cool and Invert

Once out of the oven, let the cake rest in the pan for 10 minutes. This helps it firm up, making it less likely to break when you turn it out. After 10 minutes, gently invert the pan onto a wire rack and carefully lift it away. Let the cake cool completely; frosting will melt if the cake is even a little warm!

Step 5: Whip Up the Strawberry Frosting

For the dreamiest pink frosting, beat your softened butter until creamy, then gradually add powdered sugar, alternating with strawberry puree. This prevents lumps and gives the frosting a silky-smooth texture. Stir in the vanilla extract and a little pinch of salt. If your frosting feels too thick, add more strawberry puree; if too thin, sift in a bit more powdered sugar until spreadable but still luscious.

Step 6: Frost and Decorate

Once the cake is completely cool, spoon the strawberry frosting over the top, letting it cascade deliciously down the sides. For that extra wow factor, top with fresh strawberries or slices. The result? A Strawberry Bundt Cake that’s as beautiful as it is delicious!

How to Serve Strawberry Bundt Cake

Garnishes

To really make your Strawberry Bundt Cake pop, crown it with halved or whole strawberries, a dusting of powdered sugar, or even a scattering of edible flowers if you’re feeling a little fancy. A few mint leaves tucked among the berries can also add a lovely fresh aroma and a pop of color.

Side Dishes

While the Strawberry Bundt Cake is a standout all on its own, it pairs wonderfully with lightly sweetened whipped cream, a scoop of vanilla ice cream, or a dollop of creamy Greek yogurt. For a more elegant brunch or dessert spread, offer a fruit salad or a few buttery shortbread cookies alongside.

Creative Ways to Present

Slices of Strawberry Bundt Cake look stunning on pastel or floral plates, perfect for spring parties or baby showers. For gifting, wrap a slice or two in parchment and tie with baker’s twine. For an extra treat, create mini Bundt cakes by using individual molds—adorable and perfect for sharing!

Make Ahead and Storage

Storing Leftovers

Keep leftover Strawberry Bundt Cake at its best by storing it, covered, at room temperature for up to 2 days. For longer freshness, tightly wrap the cake or place it in an airtight container and refrigerate for up to 5 days—the texture stays surprisingly moist, thanks to those juicy strawberries!

Freezing

Want to prep ahead? This cake freezes beautifully! Slice and wrap individual pieces in plastic wrap, then pop them into a freezer-safe bag for up to a month. When you’re ready for cake, just thaw a slice at room temperature or overnight in the refrigerator.

Reheating

If you like your cake slightly warm, microwave individual slices in 10-second bursts until just warmed through. Be careful not to overheat, as the frosting can melt quickly—a quick zap is all it needs to taste freshly baked.

FAQs

Can I use frozen strawberries for this Strawberry Bundt Cake?

Absolutely! Just make sure to thaw and drain them well before chopping and adding to the batter. This ensures you get all the fresh flavor without extra moisture making your cake soggy.

Why do I need to use both strawberry gelatin and real strawberries?

The gelatin boosts both the color and the flavor of the cake, turning it a delightful pink and enhancing the berry notes, while real strawberries provide juicy bursts and a natural, fruity texture you just can’t mimic with extract alone.

What if I don’t have a Bundt pan?

No Bundt pan? No problem! You can bake this batter in two 8-inch round cake pans or a 9×13-inch baking dish—just be sure to adjust the bake time and check for doneness starting at 30 minutes.

Can I make the Strawberry Frosting ahead of time?

Yes! The frosting can be made a day in advance. Store it in an airtight container in the refrigerator, and give it a quick stir or let it come to room temperature before spreading over your cooled cake.

How do I keep the cake from sticking to the pan?

Greasing and flouring your Bundt pan really well is key. Make sure to coat every groove, and don’t skimp on the greasing. You could also use a baking spray that contains flour for extra insurance.

Final Thoughts

Give this Strawberry Bundt Cake a try and let it become your go-to for celebrations, desserts, or simply those times when you crave something beautiful and bursting with berry flavor. Each slice is a little slice of happiness—enjoy, share, and don’t be surprised if it disappears fast!

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