I absolutely love baking bundt cakes for dessert—they’re such an easy but impressive cake! What makes this homemade strawberry bundt cake extra special is the fact that fresh strawberries are pureed and blended into the cake batter before baking, and whole milk yogurt is used for a super-moist texture. Strawberry glaze instructions included as well!
This Strawberry bundt cake with glaze is different from so many other recipes out there because it uses fresh strawberries pureed into the batter. This gives the cake its natural strawberry flavor, plus its super moist and easy to make too!
As a trained pastry chef, bundt cakes are one of my favorite cakes to make because of their easy built in design. Sometimes it can be hard to get them out of the pan without breaking but if you follow my tips on how to get a bundt cake out of a pan, you’ll be making them on the regular with fear!
Also, If you have a ton of strawberries and are looking for a strawberry dessert idea, this is the recipe for you! You can even make this into a lemon strawberry bundt cake by adding some fresh lemon zest- YUM!
Bundt Cakes Vs. Regular Cakes
A lot of people ask what the difference is between a bundt cake and a regular cake. As a professional baker I can tell you that the only difference is the pan that it is baked in. 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.
You can bake any cake inside a bundt pan and vice versa. The only thing you have to be aware of is the amount of batter you have. Standard bundt pans range from 10-12 cup size. You can fit the batter from that size bundt cake into 2, 8-9″ standard round cake pans.
- fresh strawberries- For fresh strawberry flavor, no artificial dyes here!
- fresh lemon– To bring out the strawberry flavor.
- unsalted softened butter– This helps build the structure of the cake. Learn how to soften butter quickly if you forgot to leave it out!
- granulated sugar– For sweetness.
- large eggs– Helps with structure and texture.
- all purpose flour– For substance.
- baking powder & baking soda – Leavening agents that help the cake rise.
- kosher salt– For flavor.
- whole milk yogurt– For the moist texture.
How to make a moist strawberry bundt cake
- Step 1 : Start 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.
- 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.
- Step8: Cool and make the glaze.
Best Bundt pans to use
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!
Get all the details how in this post on how to bake and get a bundt cake out of the pan perfectly.
Make the glaze
I love freeze dried strawberries to glaze this homemade strawberry cake 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.
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
Store this fresh strawberry 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!
- Make sure to use room temperature ingredients because it will help the batter mix and bake more evenly.
- 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.
- If the glaze is too thick, add a little more milk. If it’s too thin, add a little more confectioners sugar.
Can I use frozen strawberries? Yes, just make sure to thaw them and dry them well so you dont add any unnecessary moisture to the batter
Can I substitute the yogurt? Yes! You can substitute it with sour cream.
Can I make this cake in a regular cake pan? Totally. Spray two 8″ cake pans and separate the batter evenly. Check after 30 minutes.
More awesome bundt cake recipes to try:
Moist Strawberry-In-Batter Bundt Cake
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.