Strawberry Bundt Cake
This strawberry bundt cake is moist, flavorful, and made with real reduced strawberry puree for an intense natural taste. A touch of rose extract enhances the strawberry flavor, making it truly special. Topped with a strawberry cream cheese glaze, it’s a crowd-favorite that disappears fast!
Whenever I visit family or friends, a bundt cake is my go-to dessert—easy to transport, effortless to serve, and always a crowd-pleaser. Of course, since I’ve worked as a professional cake decorator, everyone expects me to bring something sweet, and let’s be honest… It’s usually cake!
This strawberry bundt cake has been an all-time favorite, whether in a bundt shape or as a sheet cake. As you can see, I didn’t even get a picture of the sliced cake because it was gone before I realized it! So, I’ll be updating this post soon with pictures of the cut cake—if I can grab a slice next time!
Why make this the best cake
- Rich, Moist, and Tender Texture – The combination of butter and oil gives the best of both worlds: butter adds richness while oil keeps the cake soft and moist. Sour cream ensures a tender crumb that stays fresh for days.
- Intense Natural Strawberry Flavor – Instead of artificial flavors, this recipe uses real reduced strawberry puree, which enhances the cake’s taste without excess moisture. A touch of rose extract elevates the strawberry aroma, making it uniquely delicious.
- Perfectly Balanced Sweetness – Unlike many strawberry cakes that are overly sweet, this one is balanced with a tangy strawberry cream cheese glaze, which adds depth and prevents it from being cloying.
- Gorgeous and Easy to Decorate – A bundt cake naturally looks elegant, and the strawberry cream cheese glaze drizzled over the top makes it effortlessly beautiful. And fresh strawberry slices make it pretty!
Ingredients and substitutes
- All-Purpose Flour provides structure for the cake. You can substitute with cake flour for a lighter texture or use a mix of all-purpose and almond flour for a nutty flavor.
- Unsalted Butter adds richness and flavor. If using salted butter, reduce the added salt. You can also substitute all oil for a softer cake, but it will lose some of the buttery taste.
- Vegetable Oil keeps the cake moist and prevents it from drying out. You can use canola oil, sunflower oil, or light olive oil as alternatives.
- Granulated Sugar sweetens the cake without overpowering the strawberry flavor. You can use cane sugar or a mix of white and brown sugar for added depth.
- Eggs provide structure and richness. Whole eggs add stability, but you can replace them with Greek yogurt for a denser cake.
- Vanilla Extract enhances the overall flavor. You can use vanilla bean paste for a stronger aroma.
- Rose Extract is the secret ingredient that elevates the strawberry flavor. If you don’t have it, you can replace it with almond extract or omit it altogether.
- Reduced Strawberry Puree provides an intense natural strawberry flavor. If fresh strawberries aren’t available, you can use raspberry puree or a mix of strawberry jam and lemon juice.
- Sour Cream keeps the cake moist and tender. You can substitute with Greek yogurt, buttermilk, or a mix of milk and lemon juice for a similar effect.
- Pink or Red Gel Food Color enhances the natural strawberry color. If you prefer a natural option, use beetroot powder or leave it out for a more subtle pink hue.
Step-by-step: Strawberry bundt cake recipe
- Make the Reduced Strawberry Puree – Blend 2 cups of fresh or frozen strawberries into a smooth puree. Simmer over medium heat, stirring frequently, until reduced to 1 cup (about 15 minutes). Let it cool completely before using.
- Oven & Pans – Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan, ensuring all crevices are coated.
- Dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- Wet ingredients – In a large bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and rose extract. Stir in the reduced strawberry puree and sour cream until combined.
- Combine – Gradually add the dry ingredients, mixing until just incorporated. Stir in a few drops of gel food color if desired. Pour batter into the bundt pan, smoothing the top.
- Bake – Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it onto a wire rack to cool completely.
- Make the Strawberry Cream Cheese Glaze – Beat cream cheese until smooth. Add powdered sugar and mix until combined. Add vanilla extract and reduced strawberry puree, mixing well. Stir in milk one tablespoon at a time until the glaze reaches a pourable consistency.
- Assemble and Decorate – Pour the strawberry cream cheese glaze over the cooled bundt cake, letting it drizzle down the sides. Decorate with halved fresh strawberries on top.
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Frequently asked questions
How long will this strawberry cake recipe keep?
The cake will stay fresh for up to three days at cool room temperature, longer if kept in the fridge. It can be kept in the freezer for a month or more.
Can I make the strawberry bundt cake ahead of time?
Absolutely! The strawberry bundt cake can be made a day in advance. Simply bake the cake according to the recipe instructions, let it cool completely, and then cover it tightly with plastic wrap or store it in an airtight container. This will help retain its moisture and freshness. When you’re ready to serve, you can add any desired toppings or decorations.
Can I use frozen strawberries instead of fresh ones?
Yes, you can use frozen strawberries in this recipe. However, keep in mind that frozen strawberries tend to release more liquid when thawed, which can affect the texture and moisture of the cake. To prevent this, make sure to thaw the strawberries completely, drain any excess liquid, and pat them dry before incorporating them into the batter. You may also need to adjust the baking time slightly since frozen fruit could add extra moisture.
Can I freeze this cake?
Yes, you can freeze the strawberry bundt cake for later enjoyment. After the cake has cooled completely, wrap it tightly in plastic wrap and place it in a freezer-safe bag or container. It’s best to freeze it without any toppings or decorations. When you’re ready to serve, simply thaw the cake at room temperature and add your desired toppings or decorations before serving.
Strawberry Bundt Cake
This strawberry bundt cake is moist, flavorful, and made with real reduced strawberry puree for an intense natural taste. A touch of rose extract enhances the strawberry flavor, making it truly special. Topped with a strawberry cream cheese glaze, it’s a crowd-favorite that disappears fast! ?✨
Video
Ingredients
For the Strawberry Bundt Cake
- 3 cups (375 g) All-purpose flour
- 2 ½ tsp Baking powder
- ½ tsp Baking soda
- ½ tsp Salt
- ¾ cup (170 g) Unsalted butter softened
- ¼ cup (60 ml) Vegetable oil
- 2 cups (400 g) Granulated sugar
- 4 large Eggs at room temperature
- 1 ½ tsp Vanilla extract
- ½ tsp Rose extract
- 1 cup (240 ml) Reduced strawberry puree made from 2 cups of fresh or frozen strawberries
- ½ cup (60) Sour cream at room temperature
- Few drops of pink or red gel food color
For the Strawberry Cream Cheese Glaze
- 4 oz (113.4 g) Cream cheese softened
- 2 cups (240 g) Powdered sugar
- ½ tsp Vanilla extract
- 2 tbsp Reduced strawberry puree
- 2 – 3 Whole milk or heavy cream (adjust for consistency)
Plus
- 6 – 8 Fresh strawberries for decorations
Method
- Make the Reduced Strawberry Puree – Blend 2 cups of fresh or frozen strawberries into a smooth puree. Simmer over medium heat, stirring frequently, until reduced to 1 cup (about 15 minutes). Let it cool completely before using.
- Oven & Pans – Preheat oven to 350°F (175°C). Grease and flour a 10–12 cup bundt pan, ensuring all crevices are coated.
- Dry ingredients – In a medium bowl, whisk together flour, baking powder, baking soda, and salt.3 cups All-purpose flour, 2 ½ tsp Baking powder, ½ tsp Baking soda, ½ tsp Salt
- Wet ingredients – In a large bowl, beat butter, oil, and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla and rose extract. Stir in the reduced strawberry puree and sour cream until combined.¾ cup Unsalted butter, ¼ cup Vegetable oil, 2 cups Granulated sugar, 4 large Eggs, 1 ½ tsp Vanilla extract, ½ tsp Rose extract, 1 cup Reduced strawberry puree , ½ cup Sour cream, Few drops of pink or red gel food color
- Combine – Gradually add the dry ingredients, mixing until just incorporated. Stir in a few drops of gel food color if desired. Pour batter into the bundt pan, smoothing the top.
- Bake – Bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then turn it onto a wire rack to cool completely.
- Make the Strawberry Cream Cheese Glaze – Beat cream cheese until smooth. Add powdered sugar and mix until combined. Add vanilla extract and reduced strawberry puree, mixing well. Stir in milk one tablespoon at a time until the glaze reaches a pourable consistency.4 oz Cream cheese, 2 cups Powdered sugar, ½ tsp Vanilla extract, 2 tbsp Reduced strawberry puree, 2 – 3 Whole milk or heavy cream
- Assemble and Decorate – Pour the strawberry cream cheese glaze over the cooled bundt cake, letting it drizzle down the sides. Decorate with halved fresh strawberries on top.6 – 8 Fresh strawberries
Notes
- First and foremost, it’s essential to properly prepare your bundt pan before adding the batter. Greasing the pan thoroughly with butter or cooking spray and dusting it with flour will prevent the cake from sticking and make for an easy release once it’s baked. Taking this simple step will help preserve the intricate details of the bundt design, ensuring your cake looks as stunning as it tastes.
- When it comes to incorporating the strawberries into the batter, it’s crucial to use ripe, juicy berries that are at the peak of their flavor. This will guarantee the cake has a vibrant and intense strawberry taste. Be sure to wash and hull the strawberries before slicing them, and gently toss them in a small amount of flour. Coating the berries with flour will help prevent them from sinking to the bottom of the cake during baking, ensuring an even distribution throughout.
- While it may be tempting to overmix the batter, it’s best to exercise patience and mix it until all the ingredients are well combined. Overmixing can result in a dense and tough cake rather than the light and fluffy texture we aim for. So, when it comes to mixing, less is more.
- During the baking process, it’s essential to keep a close eye on the cake to avoid over or undercooking. Every oven is slightly different, so start checking for doneness around the recommended baking time. Look for a golden brown color on the surface of the cake and use a toothpick or cake tester to ensure the center comes out clean. Remember, a little patience at this stage will be rewarded with a perfectly moist and tender cake.
Equipment you will need
Nutrition
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What is the name of the pan you used (if, like NORDICWARE, it has a name)? And the manufacturer? Thanks for your time!
Yes, Regina. This is a Nordic Lotus Bundt Pan
Baked this cake on Saturday morning for Sunday. But was very disappointed that when I cut it the strawberry filling inside disappeared and there was just a big hole all around the cake. The cake absorbed the strawberry filling. I did use arrowroot instead of cornstarch as a thickening agent but i don’t think this was the cause of filling disappearance! Did anyone else encounter this problem?
Josienne. The recipe does not say it has a jam filling in the center. Nor can you see it in the pictures.
It is normal that the strawberry jam will be absorbed with the cake batter. After all, it is an ingredient so as the batter cooks it will the jam.
Having said that the texture is soft, moist and strawberry jam-like. You do have the taste of jam in the cake with some blobs of a jam if you use a chunky jam.
If you want the strawberry jam to remain as a filling you have to add it later as a filling.
Sorry, you were disappointed. Thanks for coming back to write this feedback.
I’m sure some may find it useful.
Thanks for your comment! I had wanted to try this out because i had misread or misjudged the recipe (maybe I had a vision of a luscious jammy centre in my head!). I appreciate when people give feedback, to help others like me. Thanks! 🙂
Beautiful bundt cake!! Looks completely delicious and easy to whip up too, thanks so much for sharing! 🙂
Thank you, Angela
What an elegant looking cake. It looks almost too pretty to eat, but I’m sure it’s yummy too!
Thank you Maritza