Ultimate Fresh Strawberry Bundt Cake
Calling all strawberry lovers to the yard…this ultimate fresh strawberry bundt cake is insanely delicious. Fresh strawberries turned into purée give this ultra moist bundt cake so much natural strawberry flavor! So easy to make and topped with a luscious strawberry icing- perfect for all occasions and celebrations!
Hey friends, hey! As I mentioned to you a few blog posts ago, Florida is in the thick of hurricane season. I’m talking tropical storms and flood warnings galore that they’re giving us. It has been raining for dang near 40 days and 40 nights- straight. Nah, I am not joking in the least bit. Every few days or so we get like one day of an ease up from it all but then it’s right back to it, ha! The other day I found myself out in full sunshine and enjoyed every minute of the warmth. So yeah, y’all, the sunshine state just ain’t sun-shining right now.
But listen, I’d be lying if I didn’t mention how I enjoy the rainy day vibes…on the days that we don’t have plans lol. I find myself in a state of deep inspiration the most on those days. Being in the kitchen developing and testing all kinds of cozy good eats and treats is where I’ve been lately. It has been a long time since I’ve shared a bundt cake recipe with you and this strawberry bundt cake is that new girl on the block.
The Ultimate Fresh Strawberry Bundt Cake!
Okay, I enjoy all kinds of cake tbh but a good bundt cake will always have my heart just a leetle bit more. Just like sheet cakes, bundt cakes are easy, no fuss, no layering, etc. I love how simple yet cute they can be!
Strawberry cakes are hands down one of my most favorites as well. This strawberry bundt cake is giving super all natural strawberry goodness. Unlike other strawberry cakes you may have tried before; this cake is bursting with an actual punch of fresh strawberry flavor in each and every single bite!! The cake itself is comprised of a purée from strawberries that have been cooked down. Additionally, the strawberry icing thoooo, swoon. Freeze-dried strawberries help to give the icing that gorgeous color and authentic strawberry taste to keep the theme going, ya dig. I know you will love everything about this cake!
Ingredients Needed To Make This Cake
(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)
- fresh strawberries: the main head honcho! you’ll need to blend them up into a nice purée and then add that same purée into a saucepan to cook down on the stovetop. this will leave you with a nice paste that then gets added to the batter >>> this process is what gives this strawberry cake its name.
- large eggs: gotta give our strawberry bundt cake some structure.
- granulated sugar: a cake is nothing with some suga suga.
- vegetable oil: to keep the cake moist- feel free to use canola oil as an alternate.
- whole buttermilk: adds a nice tang and gives baked goods a soft + tender texture.
- vanilla + almond extract: flavorings, use both of them, trust me!…almond extract is #bae.
- all purpose flour: standard traditional flour- if you’re looking for a substitute, white whole wheat flour would work but please know that I have not tested this recipe using any other kind of flours.
- kosher salt: to balance out all of the other flavors.
- baking powder: the leavening agent here, make sure yours is fresh!
- instant pudding mix: ooeee instant pudding mix in baked goods is one of my most favorite things to include! this adds extra moisture and a further enhanced flavor to baked treats…a secret weapon.
- for the strawberry icing: freeze-dried strawberries, butter, cream cheese, powdered sugar, vanilla extract, and milk…the icing is glorious, sweet, tangy, and just damn good…a true icing on the cake, ha!
How To Make This Strawberry Bundt Cake
(Note: please see the recipe card directly below for the complete written instructions.)
- Prepare the strawberries. Make sure they’re hulled (removing the stems) and sliced in half. Blend ’em up first to transform them into a liquid purée and then add the purée into a small saucepan over the stove so that it can cook down and reduce in size. You’ll use what’s left to add in the batter.
- Mix up the ingredients. Add the eggs, sugar, oil, buttermilk, and vanilla/almond extract into a large bowl. Then whisk up these ingredients super well to thoroughly combine.
- Add in the dry ingredients. Next, in the same bowl, add in the flour, instant pudding mix, salt, and baking powder. I like to switch my utensil to a rubber spatula to fold the dry things into the wet mixture.
- Swirl in the strawberry purée. Lastly, fold in the strawberry mixture until combined within the batter.
- Empty the batter into the bundt pan. Transfer the batter into the bundt pan and bake it up!
- Prep the strawberry icing. While the strawberry bundt cake bakes, let’s prepare the icing. To do this: pulse the freeze-dried strawberries into a fine powder in a blender or food processor and then set aside. In a stand mixer (or electric hand mixer), beat the softened butter and cream cheese together until smooth. Then add in the powdered sugar, vanilla extract, and strawberry powder. Lastly, pour in the milk to loosen up the icing. Yummm, this strawberry icing is something else, dreamy!
Other Sweet Thangs You Will Love
- Strawberry Sweet Rolls
- Challah French Toast with Strawberry Compote
- Best Ever Strawberry Crumb Cake
- Date Night Chocolate Cake
- Blueberry Almond Cake
- Lemon Sweet Rolls
- Double Chocolate Bundt Cake
- Peach Cobbler Cinnamon Rolls
Strawberry Icing…Freeze-Dried Strawberries
This strawberry bundt cake is a stunner on its own but the strawberry icing is what seals the deal on this beauty. Using fresh strawberries for the icing would yield a not so nice texture, so in comes freeze-dried berries. Real talk- they’re my favorite to use when developing icings and frostings. They give an all natural taste and are so easy to use! You should be able to find freeze-dried strawberries in your local grocery store. However, I typically grab mine in Trader Joe’s, Target, and Whole Foods, to name a few stores.
Strawberry Bundt Cake Alternatives
Do you wanna make this strawberry bundt cake but flip it and reverse it into something else? I got you!
- make a sheet cake! Grab your 9×13-inch vessel and make this cake…the baking time for a sheet cake will change to around 30-35 minutes. Also, for the icing- I recommend using less milk to loosen the icing (you’ll want a less drippier frosting), start with a few tablespoons until the desired consistency is reached.
- make round cakes! Evenly divide the cake batter into two 8 or 9 inch round cake pans (generously spray the cake pans with baking spray!). Check for cake doneness on these at around 25-30 minutes. And the same note for the frosting on this one as noted above. A layered cake beauty!
- make some cupcakes! What’s more adorable than a lil strawberry cupcake to hand out to your peeps…this strawberry bundt cake recipe should make about 12 cupcakes- with a baking time of around 20 minutes and again the same notes written above in regards to the frosting. They’ll be s’cute!
How To Store This Strawberry Cake
Storing your cake: This strawberry bundt cake will keep beautifully for about 2-3 days when stored in the fridge. Cover the cake in plastic wrap for freshness or lock in one of those cake containers if you own one. Before serving, allow the cake to sit out on the counter to come back up to room temperature.
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UNTIL NEXT TIME…LOVE AND BUTTER,
This ultimate fresh strawberry bundt cake is insanely delicious. Fresh strawberries turned into purée give this ultra moist bundt cake so much natural strawberry flavor! So easy to make and topped with a luscious strawberry frosting- perfect for all occasions and celebrations!
- 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
For the strawberry icing
- 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
- Prep the strawberries: Add the fresh strawberries into a blender and blend them into a purée. Then take that purée and pour it into a small saucepan over medium heat. Allow the purée to cook down, stirring it every so often, until it reduces in size: about 15-20 minutes (or longer if needed). Look for the purée to reduce down to about half of its original size- resembling more of a paste rather than liquid, then remove from heat and set it aside to cool down.
- Preheat the oven to 325°F and prep a 10-inch bundt pan by spraying it generously with baking spray (be sure to get in all the nooks + crannies of your bundt pan to ensure a flawless cake release!). You can also use a mixture of butter/flour to prep the bundt pan too- set aside.
- In a large mixing bowl, add in the eggs, sugar, oil, buttermilk, and vanilla/almond extract. Use a whisk to mix the wet ingredients together until fully combined.
- Add in the flour, instant pudding mix, salt, and baking powder. Use a rubber spatula to fold the dry ingredients into the wet until just combined. Next, add in the reserved strawberry purée/paste and use a rubber spatula to fold it in until well incorporated into the batter. If using, add a few drops of red food coloring gel into the batter and stir to combine- this will give some extra bright color to the strawberry cake. Then empty the batter into the prepared bundt pan.
- Tap the bundt pan against your counter to evenly distribute the batter within the pan.
- Bake the cake for 1 hour and 10 minutes- or until a toothpick inserted into the cake comes out clean. Allow the cake to cool in the pan for at least 15 minutes. Then invert the cake onto a wire rack and let cool down completely before icing.
For the strawberry icing
- Prep the freeze-dried strawberries: Add the freeze-dried strawberries into a blender or food processor and pulse into a fine powder. Then set the mixture aside.
- In the bowl of a stand mixer fitted with the paddle attachment (or using a handheld electric mixer) on medium speed, beat the butter and cream cheese together until completely smooth- about 2-3 minutes. Slowly add in the powdered sugar and continue beating together until fully incorporated. Next, add in the vanilla extract and strawberry powder, and mix to combine. Lastly, pour in the milk to loosen the icing and continue mixing to bring everything together.
- Pour the icing over the cooled cake and let set for a few minutes before serving.
- Use a sharp knife to cut the cake into slices, garnish with extra strawberries, serve and enjoy!
- Storing: cover the cake in plastic wrap and store in the fridge for 2-3 days.
- Please read the blog post in its entirety for more tips + tricks.
Keywords: strawberry, cake, bundt, sweets, desserts, baking, frosting