This fresh strawberry bundt cake recipe is the best dessert during the peak of strawberry season. It’s also topped with a bright pink strawberry glaze, adding extra fruity flavor! The prep work is very simple, taking just 15 minutes and you’ll be using pantry staples plus fresh strawberries.
Every strawberry lover in your life will have you making this beautiful cake! It’s one of my favorite desserts to make when we stock up on fresh berries. Normally if I am in a hurry, I will use strawberry cake mix and jazz it up for a strawberry cheesecake trifle or strawberry brownies, but I can’t resist the best flavor that comes from fresh strawberries!
Have more fresh berries to use? I love making strawberry freezer jam and strawberry curd. You can use it in so many ways, plus it does store well until you are ready. I’ve recently fallen in love with strawberry mojitos and sometimes make these strawberry daiquiri jello shots when we host summer parties.
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🍓 Ingredients:
Pound Cake:
- granulated sugar – caramelizes when baking giving the cake sweetness and a moist crumb.
- vegetable oil – keeps the cake moist and tender.
- buttermilk – makes the cake moist and adds tanginess to the batter.
- vanilla extract – rounds out the other flavors.
- large eggs – bring to room temperature before using. They add more volume to the cake when they aren’t cold.
- all-purpose flour – spoon the flour into the measuring cup and level to avoid adding too much.
- salt – enhances the other flavors.
- baking powder and baking soda – these are our leavening agents which makes the cake rise. Be sure they are still in date, or else the cake will be flat.
- fresh strawberries – look for ripe berries, they are sweeter and give the batter the natural strawberry flavor.
Glaze:
- powdered sugar – sift to remove the lumps so the glaze is nice and smooth.
- melted butter – adds a buttery flavor that goes well with pound cake.
- strawberry extract – you can find this at the grocery store on the baking aisle with the vanilla.
- fresh lemon juice – adds a little more flavor that compliments the strawberries well.
- Heavy cream – helps to thin the glaze to a nice consistency.
For a full list of ingredients and their measurements, 📋 please view my printable recipe card at the bottom of the post.
Optional Garnish:
Garnish strawberry pound cake with a simple glaze or your favorite frosting recipe. You can also top with more fresh strawberries or fresh fruit and serve with whipped cream or a scoop of ice cream.
Substitutions and Variations
- Strawberry cream cheese frosting – if you want a thicker icing, strawberry cream cheese frosting is great. You can pipe it on, or warm it in the microwave just until pourable and drizzle over the top of the cake.
- Cake pans – I used a 10-cup classic bundt pan, but an 8 cup will work as well. You can also bake it in a loaf pan; it will take about the same amount of time.
- Strawberry lemon bundt cake – Add lemon zest and juice to the batter for a nice zing if desired.
🔪 Instructions:
PREP: Grease the pan with nonstick spray with flour and preheat the oven to 325 degrees. Dice the strawberries into small pieces.
Step 1: In a medium bowl, combine the sugar, oil, buttermilk, eggs, and vanilla. Whisk vigorously for 1-2 minutes or use an electric mixer.
Step 2: In another bowl, sift the flour, salt, baking powder and soda together.
Step 3: Remove one tablespoon of flour and toss the diced strawberries in it so they are coated. (This helps to keep the strawberries suspended rather than sinking during baking.)
Step 4: Add the dry ingredients to the wet ingredients and stir just until combined, scraping down the sides of the bowl as needed.
Pro Tip: Avoid over mixing the batter. This will cause the cake to be tough and dense, versus soft and tender.
Step 5: Fold the berries in.
Step 6: Pour the cake batter into the prepared bundt pan.
Step 7: Bake for 55-60 minutes.
Step 8: Let the cake cool in the pan for 5-10 minutes, then turn it out on a wire rack to cool the rest of the way.
Step 9: Add the glaze ingredients to a small bowl.
Step 10: Whisk until it’s thick, but a nice drizzling consistency.
Step 11: Pour the glaze over the cooled cake.
Step 12: Top with fresh berries.
SERVE: Allow the glaze to set, then slice and serve.
Strawberry Bundt Cake Baking Tips
- The strawberry extract is already tinted and will make the glaze have a nice color. For a more vibrant look, add gel based food coloring.
- Tossing the berries in flour keeps them from sinking to the bottom of the pan.
Fun Fact
Did you know that strawberries contain more vitamin C than oranges? -Edible Arrangements
Recipe FAQs
Keep leftovers in an airtight container or wrapped tightly in plastic wrap in the refrigerator for up to a week or freeze for 3 months.
I do not recommend frozen strawberries for this recipe, they have too much moisture.
More Delicious Fruity Desserts
If you try this Strawberry Bundt Cake Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Strawberry Bundt Cake
Ingredients
Pound Cake:
- 1 ½ cups granulated sugar
- ½ cup vegetable oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 3 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 2 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup fresh strawberries hulled and chopped
Glaze:
- 1 ½ cups powdered sugar sifted
- 2 tablespoons melted butter
- 1-2 teaspoons strawberry extract
- 2-3 tablespoons fresh lemon juice
- Heavy cream to thin as needed
Instructions
- Preheat oven to 325°F. Spray a loaf pan or 8-10 cup bundt pan with nonstick baking spray (baking spray with flour).
- In a mixing bowl, whisk together sugar, oil, buttermilk, vanilla extract, and eggs. Whisk vigorously or beat for 1-2 minutes with an electric beater.
- In a separate bowl, sift together flour, salt, baking powder, and baking soda. Remove one tablespoon of flour and add it to the chopped strawberries. Toss the strawberries to coat lightly with the flour.
- Add the rest of the flour mixture to the wet ingredients and stir just until combined – do not overmix.
- Fold the strawberries into the batter.
- Transfer batter into the bundt pan.
- Bake for 55-60 minutes until a toothpick inserted into the cake comes out clean or with just a few moist crumbs.
- Cool for 5-10 minutes and then invert cake onto a cooling rack to cool the rest of the way.
- Beat or whisk together the glaze ingredients until a nice thick drizzling consistency forms. Drizzle the glaze over the cake.
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