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Strawberry Bundt Cake
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You will fall in love with this homemade bundt cake loaded with 4 cups of fresh strawberries. This Fresh Strawberry Bundt Cake recipe has an easy powdered sugar strawberry glaze on top.
Whether you’re baking for someone special or treating yourself this Valentine’s Day weekend, this strawberry bundt cake is simple to make. The strawberry glaze will melt in your mouth, adding just the right amount of sweetness. It’s a homemade dessert that looks impressive but comes together without any fuss.
Fresh Strawberry Bundt Cake Loaded With 4 Cups of Fruit
February always makes me excited for springtime, sunshine, and fresh fruit in the days ahead. Although it’s not warm and not much in-season fruit is available here in Ohio, we’re still feeling festive by incorporating fresh berries into our desserts like our raspberry blueberry cake and blackberry coffee cake.
Baked goods with fresh strawberries are so delicious! Have you tried our strawberry rolls, strawberry bread, or strawberry muffins? These treats are packed with fresh strawberries and have an irresistibly sweet flavor.
Some strawberry cakes have freeze-dried strawberries (strawberry angel food cake) or a strawberry cake mix (easy strawberry cake and strawberry cookies), but this strawberry bundt cake is flavored completely with fresh sweet berries.
No need for an electric mixer. You just need a large bowl and a rubber spatula!
Love bundt cakes? Try our pineapple upside down bundt cake, pumpkin bundt cake, sour cream coffee cake and peanut butter bundt cake.
Enjoy! – Julie
Fresh Strawberries Vs Frozen Strawberries
Both fresh and frozen strawberries have about the same nutritional value. We have always used fresh strawberries it this cake. Fresh strawberries definitely give this strawberry cake the best flavor.
But can you use frozen strawberries? Sure! I’d give it a try. I recommend defrosting the strawberries and then draining off any water. This will prevent too much moisture from being added to the strawberry bundt cake.
Fresh Strawberry Bundt Cake
You will fall in love with this homemade bundt cake loaded with 4 cups of fresh strawberries. This Fresh Strawberry Bundt Cake has an easy powdered sugar glaze on top.
Servings 15
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Ingredients
FOR THE CAKE:
- 1½ cups granulated sugar
- 1 cup 2% milk
- 1 cup vegetable oil
- 2 large eggs
- 2 teaspoons vanilla extract or almond extract
- 4 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 cups diced strawberries
- 4 tablespoons all-purpose flour
FOR THE GLAZE:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- ⅓ cup finely diced strawberries
- ½ teaspoon vanilla or almond extract
- 1-2 tablespoons heavy cream or milk
Instructions
- Preheat the oven to 350ºF. Grease and flour a 9” bundt cake pan (10-12 cup capacity) or spray with Baker's Joy cake spray.
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder, baking soda and salt. Add the flour mixture to the wet ingredients and stir until just combined.1½ cups granulated sugar, 1 cup 2% milk, 1 cup vegetable oil, 2 large eggs, 2 teaspoons vanilla extract, 4 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, ½ teaspoon salt
- In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.4 cups diced strawberries, 4 tablespoons all-purpose flour
- Pour the batter into the greased cake pan. Bake or 60 minutes or until a toothpick inserted comes out clean. Allow the cake to cool for 10 minutes on a wire rack, then turn out onto a cake plate to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Continue mixing until a glaze forms. This will take a couple of minutes and you shouldn't have to add much milk. Continue mixing until it is smooth, adding the milk or cream a tablespoon at at time until you’ve reached the consistency you’d like.2 cups powdered sugar, 2 tablespoons melted butter, ⅓ cup finely diced strawberries, 1-2 tablespoons heavy cream or milk, ½ teaspoon vanilla or almond extract
- Once the cake is cool, spread the glaze on top of the cake. Slice and serve.
Notes
We didn’t need any milk or cream to make the glaze spreadable, but it may depend on the juiciness of your strawberries. The glaze will be very thick and look like it is not mixing up, but if you keep mixing, it should create a nice creamy pink glaze as shown.
This cake will stay fresh in the refrigerator for 3-4 days. It’s best if you use it up in that timing.
The calories shown are based on the cake being cut into 15 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**
Nutrition
Calories: 451kcal | Carbohydrates: 67g | Protein: 5g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 29mg | Sodium: 179mg | Potassium: 191mg | Fiber: 2g | Sugar: 39g | Vitamin A: 124IU | Vitamin C: 24mg | Calcium: 60mg | Iron: 2mg
