The Best Moist & Easy Strawberry Bundt Cake with Glaze
Prepare to fall in love with this sensational Strawberry Bundt Cake! Crafted with an abundance of fresh, ripe strawberries and a few simple ingredients, this recipe promises an incredibly delicious, wonderfully moist, and beautifully vibrant cake that’s surprisingly easy to make. It’s a true family favorite in my home, often disappearing within hours!
Whether you’re looking for the perfect centerpiece for a holiday gathering, a delightful dessert for a weekend brunch, or simply a sweet companion for your morning coffee or an evening glass of milk, this cake delivers. If you enjoy bundt cakes as much as I do, be sure to explore my other cherished recipes like this irresistible Crack Cake and a rich, decadent Chocolate Bundt Cake.
Last year, I served this very strawberry bundt cake for Christmas, and it was an absolute showstopper! Everyone raved about its intense strawberry flavor, tender crumb, and stunning presentation. It’s not just a cake; it’s an experience that brings smiles and joy to any table. This recipe ensures a consistently moist result, thanks to a few clever techniques and ingredients that I’m excited to share with you.
Why This Strawberry Bundt Cake Is a Must-Try
What makes this Strawberry Bundt Cake truly special? It’s more than just a dessert; it’s a celebration of fresh flavors and simple baking joy. Here’s why you’ll want to add this to your baking repertoire:
- Unbeatable Moisture: We’re combining butter and oil in this recipe, a secret weapon for an incredibly moist and tender crumb that stays fresh longer.
- Intense Strawberry Flavor: Fresh strawberry puree infused directly into the batter, combined with a touch of strawberry Jello powder, amplifies the fruit’s natural sweetness and vibrant taste.
- Stunning Visual Appeal: The iconic bundt shape, coupled with the gorgeous pink hue from the strawberries and a luscious glaze, makes this cake an impressive centerpiece without requiring intricate decorating skills.
- Surprisingly Easy: Despite its sophisticated look, this bundt cake comes together with straightforward steps, making it accessible for bakers of all skill levels.
- Perfect for Any Occasion: From casual family desserts to elegant holiday gatherings, this cake fits every event. Its festive color and delightful taste are always a hit.
Ingredient Notes: What You’ll Need for Success
Each ingredient plays a crucial role in achieving the perfect texture and flavor for this strawberry bundt cake. Pay close attention to these details to ensure your cake turns out flawlessly.
- Fresh Strawberries – This is non-negotiable for the best results! Fresh strawberries provide unparalleled flavor and natural moisture to the cake. Avoid frozen strawberries, as they can release too much water when thawed, affecting the batter’s consistency and the cake’s texture. You’ll puree them for maximum flavor distribution.
- All-Purpose Flour – The foundational dry ingredient. Make sure to measure it correctly, ideally by weight, or spoon it into the measuring cup and level it off to avoid a dense cake.
- Baking Powder – Our primary leavening agent, ensuring a light and airy rise.
- Salt – A small but mighty ingredient that balances the sweetness and enhances all the other flavors.
- Strawberry Jello Powder – This is the secret ingredient for an intensified strawberry flavor and a beautiful, consistent pink color throughout the cake. You need only the dry powder; do not prepare it with water! It also contributes to the cake’s moisture.
- Unsalted Butter – The butter should be genuinely softened at room temperature. This is critical for proper creaming with sugar, which incorporates air and creates a tender cake structure. Using unsalted butter allows you to control the overall salt content of the recipe.
- Vegetable Oil – A fantastic addition to bundt cakes for extra moisture and a tender crumb. Unlike butter, oil is 100% fat, contributing directly to a moist texture without the leavening properties.
- Granulated Sugar – Sweetens the cake and helps tenderize the crumb.
- Large Eggs – Ensure the eggs are at room temperature. Room temperature eggs emulsify better with the butter and oil, leading to a smoother batter and a more uniform, tender cake. Cold eggs can cause the batter to curdle.
- Whole Milk – Contributes to the richness and moisture of the cake. Again, room temperature is best for smooth incorporation.
- Vanilla Extract – A classic flavor enhancer that complements the strawberry beautifully, adding depth and warmth to the overall profile.
Expert Baking Tips for Bundt Cake Bliss
Achieving a perfect bundt cake is all about technique. These crucial tips will help you avoid common pitfalls and ensure your Strawberry Bundt Cake is a resounding success every time.
- Generously Grease Your Bundt Pan: The Golden Rule! This is, without exaggeration, the single most important step for a bundt cake. I highly recommend using a nonstick baking spray that contains flour (like Baker’s Joy or a similar product) instead of just butter or plain cooking spray. The first time I made this cake, I used butter and it stuck to the pan, leading to a broken cake. You need to spray every nook and cranny of the bundt pan very generously. Don’t be shy!
- Don’t Overmix the Cake Batter: Overmixing develops the gluten in the flour, resulting in a tough, dry cake. Mix until the ingredients are just combined. A few small lumps of flour are perfectly fine; they will disappear during baking.
- Don’t Overbake the Cake: An overbaked cake is a dry cake. Begin checking for doneness at the lower end of the baking time (45 minutes for this recipe). A wooden skewer or knife inserted into the thickest part of the cake should come out clean or with a few moist crumbs attached, but no wet batter.
- Room Temperature Ingredients are Key: As mentioned in the ingredient notes, ensure your butter, eggs, and milk are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that traps air efficiently, leading to a tender and evenly textured cake.
- Proper Cooling and Unmolding: When the cake comes out of the oven, immediately run a thin butter knife or offset spatula gently along the edges and around the center tube to loosen it from the pan. Then, let the cake cool in the pan on a wire rack for about 5-10 minutes. This allows the cake to set slightly, making it less likely to break. After this initial cooling, invert the pan onto a cooling rack or serving plate. If it doesn’t release easily, give it a gentle shake. Let it cool completely before glazing.
Storage and Make-Ahead Tips
Have leftovers of this delicious cake? Here’s how to keep it fresh and delicious:
Place the cooled cake (with or without glaze) in an airtight container. Keep it at room temperature for up to 3 days. If your kitchen is particularly warm, or if the cake is heavily glazed, you might consider refrigerating it. Bring it back to room temperature before serving for the best flavor and texture.
For longer storage, this bundt cake freezes beautifully. Once completely cooled, wrap the unglazed cake tightly in plastic wrap, then in aluminum foil. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature and glaze before serving.
Tried this delightful recipe? Please consider leaving a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Your feedback is greatly appreciated! And for more delicious recipes and baking inspiration, don’t forget to follow me on Facebook or Pinterest!
Strawberry Bundt Cake
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Equipment
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Electric mixer (stand mixer or hand mixer)
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10-inch bundt pan
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Nonstick baking spray with flour
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Food processor or blender
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Large mixing bowls
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Wire rack for cooling
Ingredients
- 1 ½ cups fresh strawberries , hulled and chopped (plus more for garnish)
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 oz box strawberry jello powder , dry mix only
- 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 , room temperature
- 1 tablespoon vanilla extract
Strawberry Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons strawberry puree, reserved from cake batter prep
- 1 teaspoon strawberry jello powder , dry mix only, reserved from cake batter prep
- 2 tablespoons whole milk
Instructions
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Prepare the Pan and Oven: Preheat your oven to 350° F (175° C). Generously grease a 10-inch bundt pan with nonstick baking spray that contains flour. Make sure to spray every crevice and nook thoroughly to prevent sticking. Set aside.
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Prepare Strawberries and Jello: In a food processor or blender, combine the fresh, hulled, and chopped strawberries. Blend until the strawberries are completely pureed and smooth. Measure out 2 tablespoons of this strawberry puree and set it aside in a small bowl for the glaze. Separately, measure out 1 teaspoon of the dry strawberry Jello powder and set it aside for the glaze.
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Combine Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, salt, and the remaining strawberry Jello powder until thoroughly combined. Ensure there are no lumps of Jello powder.
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Mix Wet Ingredients and Combine with Dry: In a separate large mixing bowl, using an electric mixer, beat the softened unsalted butter, vegetable oil, and granulated sugar together until the mixture is light, fluffy, and pale in color (about 2-3 minutes). Add the room temperature eggs one at a time, mixing well after each addition. Stir in the vanilla extract and the main portion of the strawberry puree until fully combined. Gradually add the dry flour mixture to the wet ingredients, alternating with the room temperature whole milk. Begin and end with the dry ingredients. Mix on low speed until everything is just combined and no streaks of flour remain. Be careful not to overmix!
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Bake the Cake: Pour the prepared batter evenly into your generously greased bundt pan. Place the pan in the preheated oven and bake for 45-50 minutes, or until a wooden skewer or knife inserted into the center of the cake comes out clean. Once baked, immediately remove the cake from the oven. Run a butter knife gently along the sides of the pan and around the center tube to loosen the cake. Allow the cake to cool in the pan for about 5-10 minutes on a wire rack before carefully inverting it onto a serving plate or cooling rack. Let the cake cool completely before applying the glaze.
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Prepare and Glaze: In a clean bowl, add the powdered sugar, the 2 tablespoons of reserved strawberry puree, the 1 teaspoon of reserved strawberry Jello powder, and 2 tablespoons of whole milk. Whisk vigorously until the glaze is smooth, free of lumps, and has a pourable consistency. If it’s too thick, add milk a teaspoon at a time; if too thin, add more powdered sugar. Once the bundt cake is completely cooled, pour the luscious strawberry glaze evenly over the top, allowing it to slowly drip down the sides for a beautiful presentation. Garnish with fresh sliced strawberries if desired, and enjoy your delightful homemade treat!
Notes
- The three most important tips for bundt cake success are to generously grease your bundt pan, avoid overmixing the cake batter, and never overbake the cake!
- Always use a nonstick baking spray (with flour) to grease your bundt pan for easy release. Butter alone can sometimes cause the cake to stick.
- For best results and a beautiful presentation, allow the cake to cool slightly in the pan for 5-10 minutes after baking before inverting it onto a cooling rack. Ensure it’s completely cool before glazing.
- Room temperature ingredients (butter, eggs, milk) ensure a smooth batter and a lighter, more tender crumb.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Additional Info
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