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Homemade Strawberry Bundt

Homemade Strawberry Bundt Cake

This Homemade Strawberry Bundt Cake is soft, moist, and bursting with fresh berry flavor in every bite. Made with real strawberry purée and topped with a sweet strawberry glaze, it’s one of those cake recipes from scratch that feels both simple and impressive. Perfect for spring gatherings, Easter celebrations, or anytime you’re craving easy strawberry desserts, this cake delivers a beautiful balance of sweetness and freshness. The tender crumb and vibrant color make it stand out among classic bundt cakes recipes. Serve it as a light dessert or sweet snack—either way, it’s guaranteed to become a favorite for strawberry lovers.
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Prep Time 25 minutes
Cook Time 50 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Fresh Strawberry Sauce
  • 1 pint fresh strawberries hulled and diced
  • ¼ cup granulated sugar
  • Juice from ½ lemon
  • Strawberry Bundt Cake Batter
  • 1 cup unsalted butter softened
  • 2 cups granulated sugar
  • 1 –2 tsp lemon zest
  • 4 large eggs
  • ¾ tsp salt
  • 2 tsp baking powder
  • 2¾ cups all-purpose flour
  • 3 Tbsp cornstarch
  • ½ cup milk
  • 4 Tbsp sour cream
  • ⅓ cup prepared strawberry sauce
  • 1 tsp vanilla extract
  • 4 Tbsp freeze-dried strawberries crushed
  • 2 –3 drops pink/red gel food coloring optional
  • Strawberry Glaze
  • 2 –3 Tbsp strawberry sauce
  • 1 –2 cups powdered sugar
  • 3 –4 tsp fresh lemon juice

Method
 

Step 1: Make the Strawberry Sauce

Combine strawberries, sugar, and lemon juice in a saucepan over medium heat. Stir occasionally until the mixture begins to bubble. Lower the heat slightly and let it simmer until thick and jam-like, about 15 minutes. Set aside to cool completely—this step is key.

    Step 2: Prep the Oven & Pan

    Preheat your oven to 350°F (175°C). Generously grease a Bundt pan, making sure to coat every curve and edge to prevent sticking.

      Step 3: Cream Butter & Sugar

      Beat the softened butter until smooth and fluffy. Add sugar and lemon zest, then mix until light and airy.

        Tip: This step builds the cake’s structure—don’t rush it.

      Step 4: Add Eggs

      Mix in eggs one at a time, beating well after each addition to keep the batter smooth.

        Step 5: Combine Dry Ingredients

        In a separate bowl, whisk together flour, cornstarch, baking powder, and salt.

          Step 6: Build the Batter

          Alternate adding dry ingredients and milk into the butter mixture. Start and finish with the dry ingredients. Mix gently—overmixing = dense cake (no thanks).

            Step 7: Add Flavor Boosters

            Fold in strawberry sauce, sour cream, vanilla, and crushed freeze-dried strawberries. Add food coloring if desired for that pretty pink hue.

              Step 8: Bake

              Pour batter evenly into the prepared pan. Bake for 45–50 minutes, or until a toothpick inserted comes out clean.

                Step 9: Cool Properly

                Let the cake rest in the pan for 10 minutes, then carefully turn it out onto a wire rack to cool completely.Important: Glazing too early = messy meltdown.

                  Step 10: Make the Glaze

                  Whisk strawberry sauce, powdered sugar, and lemon juice until smooth. Adjust consistency as needed—thicker for bold drips, thinner for a light glaze.

                    Step 11: Finish & Serve

                    Drizzle glaze over the cooled cake. Let it set before slicing. Add fresh strawberries on top if you’re feeling extra. ✨

                      Notes

                      💡 Expert Tips

                      • Always cool the strawberry sauce before adding it to the batter.
                      • Reserve extra sauce for the glaze—it ties everything together beautifully.
                      • Expect a slightly darker crust—that’s normal for Bundt cakes.
                      • Want a twist? Swap the glaze for lemon icing or cream cheese frosting.

                      ❄️ Storage Tips

                      • Store at room temperature (covered) for up to 2 days
                      • Refrigerate for up to 5 days for longer freshness
                      • Freeze slices individually for up to 2 months—just thaw and enjoy

                      ❓ FAQs

                      Can I use frozen strawberries?
                       Yes! Just cook them a bit longer when making the sauce.
                      Do I have to use food coloring?
                       Nope—it's purely for aesthetics.
                      Why add cornstarch?
                       It helps create a softer, more tender crumb.
                      Can I make this ahead?
                       Absolutely. Bake the cake a day in advance and glaze before serving.

                      🍰 Final Thoughts

                      This cake checks all the boxes: moist, flavorful, and visually stunning without being complicated. It’s the kind of dessert that makes people pause mid-bite and go, “Wait… you made this?”
                      Simple ingredients, fresh strawberry flavor, and just enough wow factor to keep it memorable. Honestly, this might become your go-to whenever strawberries are in season—and maybe even when they’re not.
                      Homemade Strawberry Bundt Cake - 3 Thumbnail