Ultimate Fresh Strawberry Bundt Cake Recipe

Introduction

This Ultimate Fresh Strawberry Bundt Cake is a delightful treat packed with the natural sweetness of ripe strawberries. Moist, tender, and beautifully flavored, it’s perfect for spring or summer gatherings. The creamy strawberry icing adds a luscious finishing touch to this show-stopping cake.

Ingredients

• 1 pound fresh strawberries, hulled and sliced in half
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil or canola oil
• 1 cup whole buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/2 cups all purpose flour
• 1 (3.4 ounce) package vanilla flavored instant pudding mix
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1-2 drops red food coloring gel (optional)
• Optional garnish: extra strawberries
• 1 (1.2 ounces or 34 grams) package freeze-dried strawberries
• 1/4 cup butter, softened to room temperature
• 4 ounces cream cheese, softened to room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk or milk of choice (to loosen the icing)

Instructions

1. Step 1: Prep the strawberries by blending the fresh strawberries into a purée. Pour the purée into a small saucepan over medium heat and cook down, stirring occasionally, until it reduces to about half its original size and resembles a thick paste. Remove from heat and let cool.
2. Step 2: Preheat the oven to 325°F (163°C). Prepare a 10-inch bundt pan by spraying it generously with baking spray or greasing and flouring it well. Set aside.
3. Step 3: In a large bowl, whisk together the eggs, sugar, oil, buttermilk, vanilla extract, and almond extract until fully combined.
4. Step 4: Add the flour, instant pudding mix, salt, and baking powder. Fold the dry ingredients into the wet mixture with a rubber spatula until just combined. Fold in the strawberry purée. If using, add red food coloring gel and stir until evenly mixed. Pour the batter into the prepared bundt pan.
5. Step 5: Tap the bundt pan gently on the counter to distribute the batter evenly.
6. Step 6: Bake for 1 hour and 10 minutes or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
7. Step 7: Prepare the strawberry icing. Pulse the freeze-dried strawberries in a blender or food processor until finely powdered. Set aside.
8. Step 8: Beat the softened butter and cream cheese together on medium speed until smooth, about 2-3 minutes. Gradually add powdered sugar and mix until fully combined.
9. Step 9: Add vanilla extract and strawberry powder. Mix to combine. Pour in milk gradually to loosen the icing and beat until smooth and spreadable.
10. Step 10: Pour the icing over the cooled cake, letting it set for a few minutes before serving.
11. Step 11: Slice the cake with a sharp knife, garnish with extra strawberries, and enjoy!

Tips & Variations

• Use fresh, ripe strawberries for the best flavor and natural sweetness.
• If you prefer a more intense strawberry color, add red food coloring gel sparingly to avoid altering the taste.
• For a dairy-free version, substitute buttermilk and milk with your favorite plant-based alternatives.
• Freeze-dried strawberries for the icing can be found online or in specialty stores; they give a concentrated strawberry flavor without extra moisture.

Storage

Store the Bundt cake covered tightly in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. The icing may firm up slightly when chilled but softens again when brought out. Leftover cake can also be wrapped and frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh for the purée?

Yes, frozen strawberries can be used but make sure to thaw and drain excess water before blending to avoid a watery purée that might affect the cake’s texture.

How do I prevent the Bundt cake from sticking to the pan?

Generously spray the bundt pan with baking spray ensuring to reach all the crevices. Alternatively, butter the pan thoroughly and dust it with flour, tapping out any excess. This helps achieve a clean release.

Ultimate Fresh Strawberry Bundt Cake Recipe

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★★★★★

4.9 from 136 reviews

This Ultimate Fresh Strawberry Bundt Cake is a moist, flavorful dessert made with fresh strawberry purée baked into a tender cake, topped with a decadent strawberry cream cheese icing. The cake showcases real strawberries both inside and on top for a burst of fruity freshness, enhanced by vanilla and almond extracts. It’s perfect for celebrations or anytime you want a delightful strawberry treat.

• Author: Marco
• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Cake Ingredients

• 1 pound fresh strawberries, hulled and sliced in half
• 3 large eggs
• 1 1/2 cups granulated sugar
• 1 cup vegetable oil or canola oil
• 1 cup whole buttermilk
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 1 (3.4 ounce) package vanilla flavored instant pudding mix
• 1 teaspoon kosher salt
• 2 teaspoons baking powder
• 1–2 drops red food coloring gel (optional)

Strawberry Icing Ingredients

• 1 (1.2 ounces or 34 grams) package freeze-dried strawberries
• 1/4 cup butter, softened to room temperature
• 4 ounces cream cheese, softened to room temperature
• 1 1/2 cups powdered sugar
• 1 teaspoon vanilla extract
• 1/3 cup whole milk or milk of choice (to loosen the icing)

Optional Garnish

• Extra fresh strawberries

Instructions

1. Prep the strawberries: Blend the fresh strawberries into a purée. Pour the purée into a small saucepan over medium heat and cook down, stirring occasionally, until it reduces by about half and thickens to a paste-like consistency, about 15-20 minutes. Remove from heat and let cool.
2. Preheat and prepare the bundt pan: Preheat the oven to 325°F. Generously spray a 10-inch bundt pan with baking spray, ensuring to coat all the nooks and crannies for easy cake release. Alternatively, grease and flour the pan. Set aside.
3. Mix wet ingredients: In a large mixing bowl, whisk together the eggs, sugar, vegetable oil, buttermilk, vanilla extract, and almond extract until fully combined and smooth.
4. Add dry ingredients: Fold in the all-purpose flour, instant vanilla pudding mix, kosher salt, and baking powder using a rubber spatula until just combined. Then fold in the reserved strawberry purée until fully incorporated. If desired, add 1-2 drops of red food coloring gel for enhanced color and stir gently.
5. Fill the bundt pan: Pour the batter evenly into the prepared bundt pan. Tap the pan firmly on the countertop a few times to even out the batter and remove air pockets.
6. Bake the cake: Bake for 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for at least 15 minutes.
7. Cool the cake: Carefully invert the cake onto a wire rack and let it cool completely before icing.
8. Prepare strawberry powder: Pulse the freeze-dried strawberries in a blender or food processor until finely powdered. Set aside.
9. Make the strawberry icing: Using a stand mixer with a paddle attachment or a handheld mixer on medium speed, beat the softened butter and cream cheese together until smooth, about 2-3 minutes. Gradually add powdered sugar and beat until fully combined. Mix in vanilla extract and the strawberry powder. Finally, add milk slowly to loosen the icing and mix until smooth and creamy.
10. Ice the cake: Pour the strawberry icing evenly over the cooled cake and allow it to set for a few minutes.
11. Serve: Slice the cake with a sharp knife, garnish with extra fresh strawberries if desired, and serve.

Notes

• Reducing the fresh strawberry purée intensifies strawberry flavor and prevents excess moisture in the batter.
• Using instant pudding mix helps to keep the cake moist and tender.
• Freeze-dried strawberries enhance the strawberry flavor of the icing without adding extra moisture.
• Ensure the cake is completely cool before applying icing to prevent it from melting.
• Red food coloring gel is optional but enhances the vibrant pink strawberry color.

Keywords: Strawberry Bundt Cake, Strawberry Cake, Bundt Cake, Fresh Strawberry Dessert, Cream Cheese Icing, Strawberry Icing