This strawberry bundt cake is super moist and has incredible flavor. It’s a simple make from scratch cake that will for sure become a family favorite! It’s especially great to make when you have a bunch of strawberries and have no idea what to make with them!
Bundt cakes are awesome to make because instead of having to think of how to decorate a cake, they have a design baked in!
What makes a bundt cake so special?
The pan! It’s all about the pan. A bundt cake recipe is no different than a regular cake recipe. It’s all about the shape and design of the pan which will lend it’s design onto the cake that’s baked inside.
For this recipe I used a non stick bundt pan. There’s been SO many times when I have baked a bundt cake, went to flip it, and had the cake stick! It’s honestly just the worst. After many trials I figured out some tricks that work every time!
Preventing a bundt cake from sticking to the pan
- Make sure you use a non stick bundt pan
- Use a flour coated baking spray- my favorite is Baker’s Joy.
- Spray extremely generously
- Only cool the cake in the pan for 10 minutes, then invert onto a wire rack to cool completely
Using these tips will ensure that your cake comes out perfectly every time! Now that we covered how to successfully bake a bundt cake, let’s talk about this strawberry bundt cake!
How to make this bundt cake
When making moist cakes you should always start with room temperature ingredients. This will ensure that your cake will be moist and will allow the ingredients to mix better together.
- fresh strawberries
- fresh lemon
- granulated sugar
- large eggs
- all purpose flour
- leaveners such as baking powder, baking soda
- whole milk yogurt
Step 1 : Start making this bundt by pureeing strawberries and a tablespoon of fresh lemon. This will be the liquid portion to your cake and will offer up so much flavor!
Step 2: Add softened butter and sugar to a stand or hand mixer and mix on medium speed till light and fluffy.
Step 3: Add the eggs in one at a time, making sure to mix thoroughly in between each addition.
Step 4: While the butter is creaming get your dry ingredients together into one bowl or a larger piece of parchment paper.
I prefer to use the parchment paper because it helps for easy pouring into the mixing bowl. All you have to do is measure all the dry ingredients onto the parchment paper, then fold it in half when you want to pour it in!
Step 5: Add the yogurt to the strawberry mixture and lightly mix.
Step 6: Alternate adding in the dry and wet ingredients making sure each one is mixed in before adding the next. Add 1/3rd of the dry mixture, then half of the liquid, alternating till both are done. Make sure you start and finish with the dry ingredients.
Step 7: Generously spray the bundt pan with flour added baking spray, fill with batter and bake for 40-45 minutes.
To ensure that the bottom of the cake is baked all the way through, make sure the top is golden brown. Sometimes it can seem as if the cake is baked through but since the pan is tall, the bottom part needs a little bit longer to bake.
How to cool
Let the cake cool in the pan on the counter for 10-15 minutes but no longer. Place a cookie rack on top of the cake and invert. If you leave it for longer the cake will cool and stick to the pan sides.
Make the glaze
I love freeze dries strawberries because they add so much flavor without moisture. This is what I use to make the glaze for this cake.
Start the glaze by pulverizing freeze dried strawberries or pounding them with a rolling pin. In a small bowl add the crushed strawberries, confectioners sugar, and milk. Mix until combines and the glaze forms.
If the glaze is too thick, add a little more milk. If it’s too thin, add a little more confectioners sugar.
When the cake has cooled drizzle the glaze over it!
How to glaze a bundt cake
You can do a few things here:
- Pour the glaze into something that has a small spout
- Dip a fork into the glaze and splatter it all over the cake
- Drizzle it with a spoon
Don’t worry about the decorating part because the bundt has decoration built in!
Store this cake under a cake dome on the counter for up to 5 days. Don’t leave it uncovered for a while or it can dry out. It does not have to be kept in the refrigerator.
Make ahead and freezing
You can do both! Make this cake up to 2 days ahead but don’t glaze until ready to serve. Freeze the cake without the glaze for up to 3 months. Make sure to wrap it in plastic wrap well!
More recipes using fresh strawberries
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Strawberry Bundt Cake with Strawberry Glaze
For the cake
- 8 medium strawberries cleaned, hulled
- 1 tbsp fresh lemon juice
- 1 cup butter softened
- 1 cup granulated sugar
- 3 eggs large
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1/2 cup whole milk yogurt sub greek
For the strawberry glaze
- 1/4 cup freeze dried strawberries pulverized or crushed
- 1/2 cup confectioners sugar
- 1 1/2 tbsp milk sub cream
Making the cake:
- Preheat the oven to 350° F and generously spray a bundt pan with baking spray.
- Blend the strawberries and lemon juice until smooth and creamy, set aside.
- In the bowl of a stand mixer or hand mixer, add the softened butter and sugar and mix on low speed for 2 minutes or until light and fluffy.
- Add the eggs one at a time mixing in between each addition.
- Combine the dry ingredients in one bowl or on a large piece of parchment paper. Add the yogurt to the strawberry mixture and mix. Alternate adding the dry ingredients by thirds with the wet ingredients by half to the batter. Make sure to start and end with the dry ingredients.
- Mix on medium speed, scraping down as needed until the batter is thick and smooth. Pour into the bundt pan and bake for 40- 45 mins. The cake is done when the top is firm and golden brown.
- Cool the cake for 10 minutes in the pan, then flip and invert onto a wire rack.
- Pulverize freeze dried strawberries or crush them in a plastic bag with a rolling pin. In a small bowl add the strawberries, confectioners sugar, and milk. Stir till the glaze forms.