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This strawberry bundt cake is made with fresh strawberries and simple ingredients. It’s incredibly delicious, moist, and super easy to make. My family loves it!
I love serving it with a cup of coffee or a glass of milk. For more of my favorite bundt cakes, check out this crack cake and chocolate bundt cake.
If you’re looking for a holiday dessert, this is the one! I served this strawberry bundt cake for Christmas last year, and everyone raved about it!
Table of Contents
INGREDIENT NOTES
See the recipe card below for ingredient quantities and complete instructions.
- Strawberries – Fresh strawberries are a must for this recipe. Avoid frozen strawberries.
- Eggs – Make sure the eggs are at room temperature.
- Unsalted Butter – The butter should be softened at room temperature.
- Strawberry Jello Powder – All you need is the powder, do not add anything to it!
TOP TIPS
- The three most important tips are to generously grease your bundt pan, don’t overmix the cake batter, and don’t overbake the cake!
- I highly recommend using a baking spray instead of butter to grease your bundt pan. The first time I made this cake, I used butter, and it stuck to the pan. Definitely use nonstick baking spray and use a generous amount so the cake doesn’t stick.
- The second the cake comes out of the oven, run a butter knife along the sides of the pan and the center to loosen the cake. Allow the cake to cool on a cold surface (not on top of your hot oven) before inverting it onto a plate.
STORAGE
Have leftovers? Place the cake in an air-tight container and keep it at room temperature for up to 3 days.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!
Strawberry Bundt Cake
Equipment
- Electric mixer
- 10-inch bundt pan
- nonstick baking spray
Ingredients
- 1 ½ cups fresh strawberries
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ teaspoon salt
- 3 oz box strawberry jello powder
- 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
- 1 tablespoon vanilla extract
Strawberry Glaze
- 1 ½ cups powdered sugar
- 2 tablespoons strawberry puree
- 1 teaspoon strawberry jello powder
- 2 tablespoons whole milk
Instructions
- Preheat the oven to 350° F. Grease a bundt pan with nonstick baking spray. Grease it very generously, otherwise the cake will stick. Set aside.
- Put the strawberries in a food processor and blend until the strawberries are pureed. Set aside 2 tablespoons for the glaze. Set aside 1 teaspoon of strawberry jello powder for the glaze.
- In a medium mixing bowl, whisk the flour, baking powder, salt, and strawberry jello powder until combined.
- In a separate large mixing bowl, beat the softened butter, oil, and sugar until light and fluffy. Add the eggs, vanilla extract, and strawberry puree. Mix until combined. Add the dry mixture, alternating with the milk until completely combined.
- Pour the batter into the prepared bundt pan. Bake for 45-50 minutes or until a knife can be inserted and come out clean. Once the cake comes out of the oven, loosen it up with a butter knife. Allow the cake to cool for about 5 minutes before removing from the pan. Allow the cake to finish cooling while making the glaze.
- Add the glaze ingredients into a bowl and whisk until smooth and combined. Pour the glaze over the cooled bundt cake and allow it to drip down the sides. Top with fresh sliced strawberries and enjoy!
Notes
- The three most important tips are to generously grease your bundt pan, don’t overmix the cake batter, and don’t overbake the cake!
- I highly recommend using a baking spray instead of butter to grease your bundt pan. The first time I made this cake, I used butter, and it stuck to the pan. Definitely use nonstick baking spray and use a generous amount so the cake doesn’t stick.
- The second the cake comes out of the oven, run a butter knife along the sides of the pan and the center to loosen the cake. Allow the cake to cool on a cold surface (not on top of your hot oven) before inverting it onto a plate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I made this recipe and it’s oh so good!! I used fresh strawberries from our own patch and I added some mini semi-sweet chocolate chips, delicious!!! It’s a new family favorite and I’ll definitely be making it again!! Thank you for sharing this wonderful recipe!!
I’m go glad you liked it Laurie! Thank you for the feedback, it means a lot.