Strawberry Bundt Cake Recipe

For when you’ve got a few fresh strawberries in the fridge and you’re in the mood for cake. Also a great use for Freeze-Dried Strawberries!

One afternoon recently, I was in a cake mood and wanted something bright and happy to make for my family’s dessert that night. Typically, I follow a rule when I’m baking cakes from scratch that I only pull flavor inspirations from the season we’re in here in Virginia. I’m surrounded by peach, apple, and cherry orchards, and in the summer and fall, I can make several amazing cakes with those flavors.

However, I made an exception when the strawberries were shining bright at my grocery store—they practically jumped into my cart! As we approach Valentine’s Day, I started thinking that cherries and strawberries really have an “unofficial” season this time of year here in the States. So, I rationalized myself into making a very simple strawberry bundt cake using both fresh strawberries and my stash of dried strawberries slices (or as my kids call them, space food!).

The crumb of this cake is a classic vanilla base, but the addition of strawberry purée gives it a delicate hint of berry flavor. The glaze, though, is what truly stands out—it’s sweet, with a vibrant strawberry zing that makes each bite irresistible thanks to both the purée and the freeze-dried strawberries (that you’ll turn into a powder)! You’re going to love this cake recipe.

Here’s a list of equipment you may need for this cake recipe:

*these are affiliate links and I may receive commission any purchase of these items

Stand Mixer
Spatula or Wooden Spoon
Kitchen Towel
Off-set Spatula
1 12 Cup Bundt Pan
Oven Gloves (Use CAKEJOIE15 for 15% off)
Mixing Bowls
Plastic Wrap
Fine Mesh Sieve
Whisk
Rotating Cake Stand
Cake Dome

Can you spot the hot wheels in this photo?

Oh, and speaking of baking—if you’ve ever wanted to build your cake skills from the ground up, my ebook, Cake for Beginners: Lessons in Learning to Bake Cake From Scratch, is packed with everything I wish I had known when I first started —from essential techniques to practical tips that will set you up for success. Whether you're a total beginner or just looking to refine your skills, this resource is designed to help you bake with confidence.

Hope you enjoy!

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Strawberry Bundt Cake

Yield: 8-10

Author: Hannah Shepherd

This easy Strawberry Bundt Cake is bursting with real strawberry flavor, thanks to fresh strawberry purée and a hint of dried strawberry powder. With a soft vanilla crumb and a naturally pink strawberry glaze, it’s the perfect dessert for spring, summer, or Valentine’s Day! Made from scratch with simple ingredients, this cake is as beautiful as it is delicious.

Ingredients

Strawberry Powder

• 1 2 oz Bag of Freeze Dried Strawberry Slices (store extra in an airtight container for other usage)

Strawberry Purée

• 8-10 Small Strawberries or 5-6 Large Strawberries (or blend it all and measure out the purée—you can always use any leftovers in smoothies or oatmeal!
• Splash of Water for consistency

Cake

• 3 Cups All Purpose Flour / 420 g
• 1 Tablespoon Baking Powder / 13 g
• 1 Teaspoon Kosher Salt / 7 g
• 1 Cup (2 sticks) Unsalted Butter (room temperature) / 225g 1 3/4 Cup Granulated Sugar / 370 g
• 1/3 Cup Vegetable Oil / 70 g
• 3 Whole Eggs / 150 g
• 3 Egg Whites / 95 g
• 1 Tablespoon Vanilla Extract / 10 g
• 1 Cup Buttermilk / 210 g
• 1/2 Cup of Strawberry Puree / 120 g

Strawberry Glaze

• 1 1/3 Cups of Powdered Sugar
• 1 Tablespoon of Strawberry Puree
• 1 Teaspoons of Dried Strawberries, Powdered
• 1 Small Pinch of Salt

Instructions

1. Preheat your oven to 325°F (160°C). Grease a 12 Cup Bundt pan.
2. Make the Strawberry Powder: blend 2 oz of Freeze-Dried Strawberry Slices in a blender until a powder forms. Empty into a jar and set aside (you can always keep this around for other treats!).
3. Make the Strawberry Purée: Blend fresh strawberries. Set aside.
4. Make the Cake: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, oil, and sugar. Mix on medium-high speed for 3 minutes. Scrape down the sides of the bowl, then add the eggs one at a time, mixing on medium speed after each addition. Once the eggs are incorporated, add the egg whites, scrape the bowl again, and mix on medium-high speed for 2 minutes. Add the vanilla and mix on low speed until combined. In a separate bowl, combine the dry ingredients (flour, baking powder, and salt). Sift if desired, though it’s optional. With the mixer on low speed, gradually alternate adding the buttermilk and dry ingredients in thirds. Add the Strawberry Puree. Scrape down the bowl, then mix on medium speed for 45 seconds—no longer. Add the batter into the pan and bake for 50 – 60 minutes. Check for doneness with a cake tester or by pressing the surface; it should spring back.
5. Cool the cake in the pans on a rack for 10 minutes, then invert onto the rack to cool completely. Alternatively, while still warm, wrap the cake in plastic wrap and freeze for later use.
6. Make the Glaze:In a small bowl add powdered sugar, strawberry powder and whisk gently. Add Purée until preferred consistency is met. If it's too thick, add more puree. If it's too thin, add more powder strawberries.
7. Gently pour glaze along the top of the cooled bundt cake, sprinkle any additional powdered strawberries or fresh strawberries and enjoy!

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