Fresh Strawberry Bundt Cake Recipe

The two fruits I most associate with summer are mangoes and strawberries and I could not let this summer pass without posting this Strawberry Bundt Cake recipe.

If you’re a fan of fresh, juicy strawberries and love the idea of incorporating them into a classic dessert, then you’re in for a treat! This delicious cake is a perfect choice for any occasion, whether it’s a summer barbecue, a special family dinner, or just a weekend brunch with friends. In this article, we will guide you through the steps to create this moist, fluffy, and fruity cake with a perfect balance of sweetness and tartness. So, get ready to impress your guests with this impressive dessert that’s easy to make and absolutely scrumptious!

Ingredients used to make this Strawberry Bundt Cake

Ingredients for the cake

• 1½ cups All Purpose Flour
• ¾ cup White Sugar
• 1 tsp Baking powder
• ½ tsp Baking soda
• 1 tsp Salt
• 1 cup Strawberry Purée
• 1 tsp Vanilla extract
• 1/3 cup of any unflavored oil
• 1 Tsp White Vinegar
• 1/4 cup yogurt, whisked

Ingredients for the glaze

• 1 cup confectioners’ sugar
• 2 tbsp strawberry puree

Step-by-step process to make Strawberry Bundt Cake and Glaze

Here are the detailed steps to make a Strawberry bundt cake:

1. Preheat oven to 350 degrees Fahrenheit. Prepare a bundt pan by greasing it properly with butter.   
2. Sift the flour into a mixing bowl and add the sugar, baking soda, baking powder, and salt.
3. Add strawberry puree, oil, vinegar, and yogurt to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix.
4. Pour the batter into the prepared pan and tap it on the kitchen counter to remove any air bubbles. Bake for 32-35 minutes or until a toothpick inserted into the center comes out clean. Wait for 10 minutes to cool before inverting it out of the pan and cooling completely on a wire rack before decorating. 
5. To prepare the glaze, add 1 tbs puree to the confectioner’s sugar to make a very thick glaze.  Add more puree as needed but do not thin it out too much. Using a spoon drizzle steady streams of the glaze all around the cake that is placed on the cooling rack. Place a plate below the cooling rack for the excess glaze to drip in.  The glaze should set in about 2 hours. 

This is what you see in the above image.

1. All the ingredients are in a bowl.
2. The mixed batter. Check out the pink color from the strawberry puree.
3. The batter in the bunt pan.
4. Baked and cooling cake.

Recipe tips to make this Strawberry Bundt Cake

• To make the strawberry puree, wash, hull, and cut the strawberries (about 2 cups) and puree in a blender using NO water.  We need 1 cup + 2 tablespoon puree for this recipe. 
• Let the cake cool completely before you put the glaze on it. 
• The strawberry glaze needs to be of thick pouring consistency.  Add 1 tablespoon first and mix well before you add any additional.  If the glaze is too thin, it will not stay on the cake and will run off. 
• If you plan to skip the strawberry glaze (which I do not recommend) increase the sugar quantity to 1 cup for the cake.
• The cake has a lot of natural strawberry flavor in my opinion so I did not add any strawberry extract, but you can add 1 tsp to the batter if you would like more flavor.
• The baking time depends on the size of your bundt pan.  The larger the pan, the lesser amount of time it takes to bake the cake.  The baking time provided in the recipe is for a 10-cup size bundt pan.  The amount of batter in this recipe will fit in a smaller 8-cup bundt pan as well.  Remove the cake from the oven for 30 minutes and do a toothpick test.  If the toothpick does not come out clean, you can put the pan back in the oven for 3-5 minutes. 

FAQs- Strawberry Bundt Cake

Storage and Serving

The eggless strawberry bundt cake can be stored and covered at room temperature the day it is made.  After that, it can be stored in an airtight container in the refrigerator for up to a week. Bring it to room temperature before serving.

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Recipe Card – Strawberry Bundt Cake

Strawberry Bundt Cake

Fruity strawberry cake perfect for teatime

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Recipe by Divya Jhaveri

5 from 13 votes

Course: DessertsCuisine: Dessert

Servings

12

servings

Prep time

25

minutes

Cooking time

35

minutes

Total time

1

hour 

Ingredients

• Strawberry Cake

• 1 1/2 cups All-purpose flour

• 3/4 cup Sugar (See note below)

• 1 teaspoon Baking Powder

• 1/2 teaspoon Baking Soda

• 1 teaspoon salt

• 1 cup Strawberry Puree

• 1 teaspoon Vanilla extract

• 1/3 cup any unflavored oil ( I use Avocado Oil)

• 1 teaspoon White Vinegar

• 1/4 cup plain yogurt whisked (See note below)

• Strawberry Glaze

• 1 cup Powdered sugar (Confectioner’s sugar)

• 1-2 tablespoon Strawberry puree

Method

• Preheat oven to 350 degrees Fahrenheit. Prepare a bundt pan by greasing and flouring properly.
  
• Sift the flour into a mixing bowl and add the sugar, baking soda, baking powder, and salt.
  Add strawberry puree, oil, vinegar, and yogurt to the dry ingredients. Mix till no dry patches remain, being careful not to over-mix.
  
• Pour the batter into the prepared pan and tap it on the kitchen counter to remove any air bubbles. Bake for 32-35 minutes or until a toothpick inserted into the center comes out clean. Wait for 10 minutes to cool before inverting it out of the pan and cooling completely on a wire rack before decorating.
  
• Strawberry glaze– To prepare the glaze, add 1 tablespoon of puree to the confectioner’s sugar to make a very thick glaze. Add more puree as needed but do not thin it out too much. Using a spoon drizzle steady streams of the glaze all around the cake that is placed on the cooling rack. Place a plate below the cooling rack for the excess glaze to drip in. The glaze should set in about 2 hours.

Tips

• If you plan to skip the strawberry glaze (which I do not recommend) increase the sugar quantity to 1 cup.
• You can use Vegan yogurt to make this cake Vegan.
• You can bake this cake in an 8 or 9 ” regular round baking pan. Check the cake for doneness after 30 minutes by inserting a toothpick.