Fresh Strawberry Bundt Cake with Vanilla Glaze

This delightful Fresh Strawberry Bundt Cake is a celebration of summer’s finest fruit. Made entirely from scratch using fresh strawberries puréed into the batter for a naturally pink hue and bursts of juicy flavor, this cake is moist, tender, and incredibly flavorful. The pink batter comes alive with real strawberry pieces, and it’s finished with a simple yet elegant vanilla glaze that drips beautifully down the sides. Perfect for brunches, potlucks, birthdays, or any occasion that calls for a stunning dessert, this bundt cake is easy to make but impressive enough to wow your guests.

Bundt cakes have a special place in baking history, originating from European traditions like the German Gugelhupf. Their distinctive ring shape not only looks beautiful but also ensures even baking, resulting in a cake that’s perfectly cooked through with a slightly crisp exterior and soft interior. This strawberry version elevates the classic pound cake-style bundt with fresh fruit, making it lighter and more vibrant than denser chocolate or spiced varieties.

What sets this recipe apart is the use of fresh strawberries—not frozen or artificial flavors. The purée adds moisture and a subtle pink tint without needing food coloring (though you can add a drop for extra vibrancy if desired). The result is a cake that’s bursting with authentic strawberry taste in every bite.

Prep Time: 30 minutes
Cook Time: 55-65 minutes
Cooling Time: 2 hours
Total Time: About 3 hours
Servings: 12-16 slices
Yield: One 10-12 cup bundt cake

Ingredients

For the Cake:

3 cups (360g) all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup (226g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar (such as Domino Pure Cane Sugar for reliable sweetness)
4 large eggs, at room temperature
1 cup (240g) sour cream or plain Greek yogurt, at room temperature
2 teaspoons pure vanilla extract
1 1/2 cups fresh strawberries, hulled and finely chopped (about 12-16 ounces)
1/2 cup fresh strawberry purée (from about 8-10 ounces strawberries, blended smooth)
Optional: A few drops of pink food coloring for a deeper pink batter

For the Vanilla Glaze:

2 cups (240g) powdered sugar, sifted
3-4 tablespoons heavy cream or whole milk
1 teaspoon pure vanilla extract
Pinch of salt
Optional: Fresh strawberries for garnish

Instructions

Step 1: Prepare the Strawberries and Pan

Start by washing and hulling your fresh strawberries. For the purée, blend about 1/2 pound of strawberries until completely smooth—you should get around 1/2 cup of purée. Set this aside; it will infuse the batter with intense strawberry flavor and natural moisture.

Finely chop the remaining strawberries into small pieces. This ensures even distribution throughout the cake without large chunks that could sink or make the texture uneven.

Preheat your oven to 325°F (165°C). Thoroughly grease a 10-12 cup bundt pan with butter or baking spray, making sure to get into every nook and cranny. Dust lightly with flour, tapping out excess. This step is crucial for easy release—bundt pans are notorious for sticking if not prepared properly!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Whisking aerates the flour and ensures even distribution of leavening agents, leading to a uniform rise and tender crumb. Set this bowl aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar on medium-high speed for 4-5 minutes. The mixture should become light, fluffy, and pale in color. This creaming process incorporates air into the batter, contributing to the cake’s light texture.

Scrape down the sides of the bowl as needed. Proper creaming is one of the keys to a successful cake—don’t rush this step!

Step 4: Add Eggs and Flavorings

Add the eggs one at a time, beating well after each addition until fully incorporated. This prevents curdling and ensures a smooth emulsion.

Next, mix in the vanilla extract and sour cream (or Greek yogurt). The sour cream adds tanginess and extra moisture, making the cake incredibly tender and helping it stay fresh longer.

Step 5: Incorporate Strawberries

Reduce the mixer speed to low and add the strawberry purée. Mix until just combined—the batter will take on a beautiful pink tint at this stage.

Gently fold in the chopped fresh strawberries by hand using a spatula. Overmixing at this point can make the cake tough, so be gentle.

If you’d like a more vibrant pink color (especially if your strawberries aren’t super ripe), add a few drops of pink gel food coloring and fold until evenly distributed.

Step 6: Combine Wet and Dry Ingredients

Alternately add the dry ingredients to the wet mixture in three additions, beginning and ending with the flour. Mix on low speed just until combined after each addition—do not overmix!

The batter will be thick and luscious, with visible flecks of strawberry throughout.

Step 7: Bake the Cake

Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula.

Bake in the preheated oven for 55-65 minutes, or until a toothpick or cake tester inserted into the center comes out clean or with a few moist crumbs. Ovens vary, so start checking at 50 minutes.

The cake will rise beautifully, developing a golden crust while the interior stays moist thanks to the strawberries and sour cream.

Step 8: Cool and Unmold

Allow the cake to cool in the pan on a wire rack for 15-20 minutes. This resting period helps the cake set and makes unmolding easier.

Gently invert the pan onto the wire rack and lift off the pan. If it sticks slightly, tap the pan gently. Let the cake cool completely, about 1-2 hours.

Step 9: Make the Vanilla Glaze

While the cake cools, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, vanilla extract, salt, and 3 tablespoons of heavy cream or milk.

Add more liquid if needed for a pourable consistency— the glaze should be thick enough to coat the back of a spoon but thin enough to drizzle.

For a strawberry twist, you could substitute 1-2 tablespoons of strawberry purée for some of the cream.

Step 10: Glaze and Serve

Once the cake is fully cooled, place it on a serving platter. Drizzle the glaze generously over the top, allowing it to cascade down the sides for that classic bundt look.

Garnish with fresh strawberry slices or halves in the center hole for an extra pop of color and freshness.

Slice and serve! This cake is delicious on its own or with a dollop of whipped cream.

Tips for Success

Choosing Strawberries: Use the ripest, juiciest fresh strawberries you can find—farmers’ market or peak-season berries yield the best flavor and color. Avoid bland supermarket ones if possible.
Room Temperature Ingredients: Eggs, butter, and sour cream at room temp ensure a smooth batter and better rise.
Don’t Overmix: Especially after adding flour, to keep the cake tender.
Pan Preparation: The most common bundt cake failure is sticking. Use a high-quality nonstick pan and grease/flour liberally.
Testing Doneness: A toothpick test is reliable, but also look for the cake pulling slightly from the sides.
Make-Ahead: The unglazed cake can be baked a day ahead and wrapped tightly.

Variations and Substitutions

Lemon Strawberry Bundt: Add 1 tablespoon lemon zest to the batter and use lemon juice in the glaze for a bright citrus note.
Cream Cheese Glaze: Swap the vanilla glaze for one made with cream cheese, powdered sugar, and a touch of strawberry purée.
Gluten-Free: Use a 1:1 gluten-free flour blend.
Dairy-Free: Substitute vegan butter, plant-based yogurt, and almond milk.
Extra Strawberry Intensity: Fold in 1/4 cup crushed freeze-dried strawberries for concentrated flavor without added moisture.
Mini Bundts: Divide batter into mini bundt pans and reduce baking time to 25-30 minutes.

Storage and Freezing

Store the glazed cake at room temperature in an airtight container for up to 2 days. For longer storage, refrigerate for up to 5 days—bring slices to room temp before serving.

To freeze: Wrap the unglazed cooled cake tightly in plastic wrap then foil. Freeze up to 3 months. Thaw overnight in the fridge, then glaze before serving.

The glaze may become slightly sticky after freezing/thawing, but it firms up as it sits.

Why This Recipe Works

The combination of butter for richness, sour cream for moisture and tenderness, and dual strawberry forms (purée and chunks) creates balanced flavor and texture. Baking at a lower temperature (325°F) allows the thick batter to cook evenly without drying out.

This cake isn’t overly sweet, letting the natural strawberry shine. The vanilla glaze provides just enough sweetness and elegance without overpowering.

Nutritional Information (Per Slice, based on 14 slices)

Approximate values:
Calories: 420
Fat: 18g
Carbohydrates: 60g
Protein: 5g
Sugar: 42g

(Values vary based on exact ingredients and slice size.)

Whether you’re a seasoned baker or trying your first bundt, this Fresh Strawberry Bundt Cake will become a go-to recipe. Its beautiful presentation, fresh flavor, and crowd-pleasing appeal make it ideal for sharing. Enjoy the taste of summer in every bite!