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Strawberry Bundt Cake

Strawberry bundt cake is a tender pink-tinged sponge baked until set, then finished with a glossy strawberry glaze that drips down the sides. This baked cake uses fresh strawberry puree plus diced strawberries for visible fruit in every slice.
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Prep Time 20 minutes
Cook Time 50 minutes
Rest 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
Cake batter
  • 0.5 cup butter, softened
  • 1.5 cup granulated sugar
  • 3 eggs
  • 0.5 cup fresh strawberry puree
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced
Glaze and garnish
  • 1.5 cup strawberry glaze or jelly
  • 0.25 cup water
  • 1 powdered sugar for garnish

Equipment

  • 1 sheet pan
  • 1 Bundt pan

Method
 

Prep and make the batter
  1. Preheat oven to 350°F and grease a 12-cup Bundt pan thoroughly so the cake releases cleanly.
  2. Whisk together all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined.
  3. Beat butter and granulated sugar until light and fluffy to aerate the batter.
  4. Add eggs one at a time, mixing after each addition until smooth.
  5. Alternate adding the flour mixture and the strawberry mixture (fresh strawberry puree mixed with sour cream), beginning and ending with flour for a tender crumb.
  6. Stir in vanilla extract and fold in fresh strawberries, diced, keeping the fruit evenly distributed.
Bake and cool
  1. Pour batter into the prepared Bundt pan and bake 45-50 minutes at 350°F until a toothpick comes out clean.
  2. Cool the cake in the pan for 15 minutes so it sets before unmolding (rest at room temperature).
  3. Invert the cake onto a wire rack and cool completely for best glaze adhesion.
Glaze and finish
  1. Warm strawberry glaze or jelly with water until pourable, stirring until smooth and glossy.
  2. Drizzle the warm glaze over the cooled cake, letting it run down the sides for a dripping look.
  3. Dust with powdered sugar before serving for a crisp, sweet finish.

Notes

Pro tip: Grease the Bundt pan thoroughly (including every ridge) so the pink sponge releases without sticking. Store covered at room temperature up to 2 days, or refrigerate up to 4 days; freeze unfrosted cake slices up to 2 months. For a lighter option, use low-fat sour cream to reduce richness while keeping the batter tender.