Fresh Strawberry Bundt Cake

a glazed strawberry bundt cake on a table

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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 has an easy powdered sugar glaze on top.

Prep Time15

Cook Time1

Total Time1 15

Course: Dessert, Snack, tea time

Cuisine: American

Servings:

Calories: 451kcal

Author: Julie Clark

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