Make this Homemade Strawberry Bundt Cake Recipe is a beautiful and delicious treat everyone at the table will love. This recipe is ideal for a special event or every day treats.
If you love a citrus-infused cake thats dense, rich, and moist you will truly enjoy our amazing lemon pound cake too!
Strawberry Bundt Cake
When summer rolls around everything has blossomed and it smells so wonderful outside. This strawberry bundt cake fits the theme perfectly. Just like my fragrant cranberry orange bundt cake, this cake is super moist and packed with seasonal fruit. It’s also very easy to put together. The best part is that it doesn’t need to be served warm, so it can easily be made in advance.
Use some of your extra strawberries to make this kid-friendly Strawberry Pineapple Popsicle
Here’s what you’ll need to make it
Dry ingredients- AP flour, baking powder, and salt to balance out the sweetness for the cake.
Wet ingredients- unsalted butter, white sugar, eggs, buttermilk, and vanilla extract
Fruit- fresh strawberries and lemon for flavor.
Glaze- powdered sugar, milk, and freshly squeezed lemon juice
Flavor add-ins and substitutions
- Add more berries: you can add any kind of juicy fruits in here. Blueberries and raspberries go great in this recipe.
- Buttermilk substitute: If you don’t have any buttermilk at home, you can make you own! Just combine 1 cup of buttermilk with 1 tablespoon of white vinegar. Stir it then let it sit for 5 minutes before adding it to the batter.
- Note: do NOT use storebought lemon juice or dried strawberries. Those substitutes won’t work well here. You need the fresh stuff for optimal flavor.
How to Make Strawberry Bundt Cake
Note: This is a brief rundown, for the full recipe, scroll down to the bottom of the post, and all the details will be in the printable recipe card.
- Mix the wet ingredients: Begin with combing the sugar, butter, eggs, and vanilla together using a stand mixer or electric mixer.
- Sift your dry ingredients together using a fine-mesh sieve before combining with the butter and sugar mixture.
- Add buttermilk– this is where things get tricky. You want to add a little buttermilk, then a little flour mixture and switch off with mixing in between to ensure a smooth cake batter.
- Prepare the strawberries by chopping them into pieces and coating them in flour. Then fold them into the cake.
- Bake the cake in your prepared bundt pan and glaze it once it cools.
Tips for making this bundt cake perfect
- Use softened butter– since the butter needs to be whipped, you want to make sure its softened to room temperature so smoothes out nicely.
- Coat the strawberries in flour– You do not want to skip this step. Coating the fruit will help prevent them from sinking to the bottom.
- Spray the bundt pan with nonstick spray– There’s nothing worse than a bunt cake stuck to the pan. If it’s stuck, it’s sure to fall apart, yikes! Grease it up as much as you can.
More Delicious Cake Recipes
Making this homemade strawberry bundt cake will make you feel like a pastry chef in your own home. This simple recipe truly is easy to make and gives you the perfect cake for serving guests. If you are looking for more ideas for delicious homemade cakes, check out my favorites linked below.
- Homemade Kiev Cake
- Chocolate Mousse Cake Recipe with Raspberry Filling
- Drunken Cherry Cake Recipe
- Cherry Jello Cake Recipe
- Chocolate Honey Spartak Cake
- Honey Raspberry Cake
- Royal Honey Cake
- Easy Carrot Cake Recipe
Strawberry Bundt Cake
For the bundt cake
For the glaze
- 1 cup powdered sugar
- 1 tbsp milk
- 1 tsp lemon juice
Combine the wet ingredients
- Combine butter and sugar with an electric mixer. Then blend the eggs into the butter (1 egg at a time).
- Add vanilla, lemon juice, and lemon zest to the batter. Mix just to combine.
Sift the dry ingredients
- Sift 2 1/2 cups flour, baking powder, and salt into a separate bowl using a sifter.
Mix in the buttermilk
- Add a little bit of the sifted flour to the batter (about 1/2 cup at time). Then a little bit of buttermilk. Keep switching flour, then buttermilk, mixing in between.
- Combine 1 tbsp flour with the chopped strawberries. Then fold the strawberries into the batter using a spatula.
Prepare the bundt pan and bake
- Pour the batter into a greased bundt cake pan. Bake at 340 degrees Fahrenheit for 1 hour (or until a toothpick comes out clean after piercing the center of the cake). Once it's baked, remove the cake from the bundt pan and let it cool on a cooling rack.
Glaze it up
- Combine the powdered sugar with 1 tbsp milk and 1 tsp lemon juice. Pour this glaze over the cooled bundt cake. Top with fresh strawberries.
- Use softened butter- since the butter needs to be whipped, you want to make sure its softened to room temperature so smoothes out nicely.
- Coat the strawberries in flour- You do not want to skip this step. Coating the fruit will help prevent them from sinking to the bottom.
- Spray the bundt pan with nonstick spray- There's nothing worse than a bunt cake stuck to the pan. If it's stuck, it's sure to fall apart, yikes! Grease it up as much as you can.
This recipe was originally posted March 28, 2016, we’ve tweaked it a bit since then.