If you’re looking for a dessert that tastes like the essence of spring, this Strawberry Bundt Cake is just what you need. Bursting with fresh strawberry flavor and glazed with a tangy lemon-strawberry icing, every slice is a celebration of juicy berries and buttery cake. Whether you’re making it for a brunch, potluck, or just to brighten a slow weekend afternoon, this Strawberry Bundt Cake never fails to delight with its rosy color, tender crumb, and showstopping appearance.

Strawberry Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Strawberry Bundt Cake is in its straightforward ingredient list—each item is crucial for building the cake’s signature taste and vibrant look. Let’s take a look at what you’ll need and why each ingredient deserves a spot in your mixing bowl:

Strawberries: Fresh and juicy berries infuse the cake and sauce with sweet, floral notes and rosy color.
Granulated sugar: Sweetens the cake and strawberry sauce, perfectly balancing the tartness of the fruit and lemon.
Lemon juice: Lifts the flavor and adds brightness both to the sauce and glaze, highlighting the berries.
Unsalted butter: Creates a rich, moist crumb and ensures every bite melts in your mouth.
Dark brown sugar: Gives a subtle molasses depth to the cake, enhancing the complexity.
Eggs: Provide lift and structure, ensuring a light yet satisfying cake.
Pure vanilla extract: Adds warmth and rounds out the flavors.
Cake flour: Yields a delicate, tender texture (don’t skip the sifting for the fluffiest crumb!).
Baking powder: Helps the cake rise beautifully in the oven.
Salt: Balances sweetness and intensifies the strawberry flavors.
Whole milk: Makes the batter smooth and moist without being heavy.
Powdered sugar: Forms the silky glaze that drapes over the cake.
Edible flowers: Optional but delightful for an extra flourish and color on your finished cake.

How to Make Strawberry Bundt Cake

Step 1: Make the Strawberry Sauce

Kick things off by combining the chopped strawberries, sugar, and fresh lemon juice in a small saucepan. Gently heat until the sugar dissolves, then let the mixture come to a boil. This process coaxes out all the juicy flavor, creating a rich strawberry sauce that’s the backbone of your cake and its luscious glaze later on.

Step 2: Simmer and Cool the Sauce

Reduce the heat and let your strawberries gently simmer for about 10 minutes, stirring every so often. You’ll see the fruit break down into a gorgeous, sweet-tart sauce. Be patient—simmering concentrates the flavors. Take the pan off the heat and allow the sauce to cool as you get started on the cake batter.

Step 3: Prep the Bundt Pan and Oven

Preheat your oven to 325 degrees F for an even bake. Give your bundt pan a thorough greasing with baking spray—every nook and cranny—so your Strawberry Bundt Cake pops out effortlessly, with all those beautiful ridges intact.

Step 4: Cream the Butter and Sugars

In your stand mixer, beat the softened butter with granulated and brown sugars on medium speed. As the mixture turns pale and fluffy (about 2 to 3 minutes), you’re building the foundation for a light, airy crumb. This creamy base is key to a moist, tender cake.

Step 5: Add Eggs and Vanilla

Add the eggs to your butter-sugar mixture, one at a time, mixing well after each addition. Don’t rush! Properly incorporating each egg gives the cake the structure it needs. Beat in the vanilla extract for that classic, comforting aroma.

Step 6: Sift and Mix Dry Ingredients

In another large bowl, whisk the sifted cake flour, baking powder, and salt together. Sifting is your best friend here—it sheds lumps and aerates the flour so your cake stays featherlight.

Step 7: Alternate Wet and Dry Ingredients

With the mixer on low, add the flour mixture and milk to your wet ingredients, starting and finishing with the flour. Use a gentle touch; over-mixing can make the cake tough. Alternate additions create a smooth, silky batter.

Step 8: Add the Strawberry Sauce

Hold back three tablespoons of the cooled strawberry sauce for your glaze. Then pour half a cup of the sauce into the batter, mixing just enough to give the cake a gorgeous blush and full-on strawberry flavor.

Step 9: Fill and Smooth the Bundt Pan

Transfer your batter to the prepared bundt pan and even out the top with a spatula. This step ensures the cake bakes evenly without awkward bumps or dips.

Step 10: Bake

Slide the pan into the oven and let the magic happen for about an hour. The cake is ready when a toothpick poked into the center comes out mostly clean—a few moist crumbs are fine!

Step 11: Cool and Unmold

Allow your Strawberry Bundt Cake to rest in the pan for at least 10 minutes before inverting it onto a wire rack. Patience pays off here; it lets the cake set up and come out smoothly. Wait until fully cool before glazing.

Step 12: Make the Glaze

Whisk together the reserved strawberry sauce, powdered sugar, and lemon juice. Adjust the consistency as needed—it should be thick enough to cling to the cake, but pourable so it drapes down in beautiful stripes.

Step 13: Glaze, Decorate, and Serve

Pour the rosy glaze generously over your cake, then finish with fresh strawberries and edible flowers. Slice into your masterpiece and marvel at the ribbons of pink cake inside!

How to Serve Strawberry Bundt Cake

Garnishes

Top your Strawberry Bundt Cake with a cascade of fresh strawberries—halved or whole—and a scattering of edible flowers for jaw-dropping color. A light dusting of powdered sugar also looks beautiful and elegant. Presentation matters here; these little touches turn your cake into a true centerpiece.

Side Dishes

This cake is luscious on its own, but it pairs beautifully with a dollop of lightly whipped cream or a scoop of vanilla ice cream. For a spring brunch, serve alongside lemon curd, or with an assortment of fresh berries for extra color and zing. Even a cup of hot tea or sparkling rosé makes the experience feel special.

Creative Ways to Present

To really make your Strawberry Bundt Cake the star of the table, slice and fan the pieces on a large platter, garnished with mint leaves and flowers. Or serve it as individual mini bundt cakes for showers and parties. For a summer picnic, pack slices in parchment and tie with twine for charming, portable treats.

Make Ahead and Storage

Storing Leftovers

Leftover Strawberry Bundt Cake keeps like a dream! Store well-wrapped slices or the whole cake in an airtight container at room temperature for up to three days so it remains fresh and moist. If your kitchen is particularly warm or humid, refrigerate to preserve the glaze and topping.

Freezing

This cake actually freezes well, making it perfect for prepping ahead of time. Wrap the unglazed cake tightly in plastic and foil, and freeze for up to three months. Thaw overnight in the fridge before adding glaze and garnishes for best flavor and texture.

Reheating

If you like your cake a touch warm, microwave individual slices for about 10–15 seconds—just enough to take off the chill and reawaken that buttery, berry aroma. Avoid reheating the whole cake to keep the glaze looking its best.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just thaw and drain them thoroughly before starting; too much liquid could make the cake dense. Frozen berries work beautifully in the sauce, keeping that wonderful flavor and color intact.

Why does my bundt cake sometimes stick to the pan?

Bundt pans have lots of corners, so careful greasing is key. Use a baking spray specifically designed for cakes, getting into every crevice, and flour the pan lightly if you’re extra cautious. Letting the cake cool a bit before unmolding also helps ensure a clean release.

Can I make this cake gluten-free?

Yes! Substitute a high-quality gluten-free baking blend for the cake flour (preferably one with xanthan gum). The texture may change slightly, but you’ll still get a delicious, berry-packed cake.

How do I know when my Strawberry Bundt Cake is done?

The tried-and-true toothpick test is your friend. Insert it into the center of the cake—if it comes out with a few moist crumbs but no wet batter, your cake is ready to come out!

What’s the best way to decorate this cake for a party?

In addition to strawberries and edible flowers, try adding lemon zest curls, a dusting of powdered sugar, or even white chocolate shavings. For special celebrations, arrange sliced berries in a flower pattern or add a swirl of additional strawberry sauce on each plate.

Final Thoughts

If you love strawberries and are searching for a cake that’s both stunning and comforting, this Strawberry Bundt Cake belongs in your baking rotation. It’s a recipe that brings joy, from the scent of berries simmering on the stove to the last sweet crumb on your fork. Give it a try and share the magic—your friends and family will thank you!