This Strawberry Bundt Cake is an easy yet impressive dessert for any occasion. I love using strawberry jam and fresh strawberries to make sure the sweet flavor is bold in every bite. There’s no need for special equipment for this dessert recipe, it all comes together with a couple of mixing bowls!
This Strawberry Bundt Cake just screams spring and summer! When berries come into season, it’s one of my first go-to sweet treats to make for my family. I add both fresh strawberries to the batter as well as a strawberry glaze on top so every bite is bursting with fruity flavor. My secret to making sure the cake is never dry is adding a little bit of sour cream as well as strawberry jam. The sour cream gives the right amount of moisture and the jam enhances that strawberry flavor!
If you want to have even more fun with this strawberry bundt cake, feel free to add red food coloring to make this cake more pink! I love to serve it with whipped cream or vanilla ice cream. It’s ideal for an party or gathering and only takes about 10 minutes to prep. If you love an easy cake recipe, my Coconut Cake Poke Cake and Banana Bundt Cake are two others to try.
Why You’ll Love this Recipe
- Easy for beginner bakers. If you don’t have a mixer, don’t worry! This cake is foolproof for kids and beginners to make with ease. Just stir everything to combine and bake.
- Perfect for transporting to a party. If you need to make a dessert for a upcoming potluck or gathering, I’m happy to report this bundt cake is so easy to pack and take with you.
- Fun pink color and impressive presentation. This is truly a bakery-style cake. With it’s pink icing and melt-in-your-mouth texture, there’s so much to love.
Ingredients
- Sugar: Sweetens the cake batter.
- All-Purpose Flour: Structure for the cake.
- Vanilla: Always use pure vanilla extract for the best flavor.
- Baking Soda: Leavener to give a tender bite.
- Salt: Seasons the cake perfectly.
- Sour cream: Adds moisture and richness.
- Strawberry jam: Gives nice berry flavor.
- Vegetable oil: The fat that prevents the cake from becoming dry.
- Eggs: Binds the cake batter.
- Chopped fresh strawberries: Optional, but so worth it in my opinion.
Strawberry Glaze:
- Powdered sugar: Sweetens the glaze and helps create the perfect consistency.
- Strawberry jam: Adds bright strawberry flavor.
- Milk: Thins the glaze to the best consistency.
How to Make Strawberry Bundt Cake
- Preheat oven to 350 F and grease a bundt pan.
- In a separate bowl, mix the flour together with the salt and baking soda. Set aside.
3. In a mixing bowl add the oil, eggs, sugar, sour cream, jam and mix well, then add a little at a time, the flour mixture, stirring so it is combined well.
4. Transfer the batter to a Bundt pan and bake for 40 – 45 minutes or until toothpick comes out clean.
5. Allow to cool for 5-10 minutes then turn out on to a cake plate or cooling rack.
6. Make your glaze and drizzle on the cake once cooled!
Expert Tips
- Don’t over-mix the cake batter. If you do, then the cake could come out dense and gummy in texture.
- If you are adding fresh strawberries, toss them in 1 tablespoon of flour before stirring into the batter. This will help them to suspend them in the batter rather than sink.
- You will know when the cake is done baking when an inserted toothpick comes out clean. Just moist crumbs is what you are looking for. If you see any wet batter, then the cake needs to bake longer.
- Allow the cake to cool completely before glazing. If the cake is warm, the glaze will just run down the cake and won’t set correctly.
- Cool the cake in the bundt pan for 10 minutes, then remove to cool completely. You don’t want the cake to cool completely in the pan or it will stick and be difficult to remove.
- Serve the cake with ice cream or whipped cream if you desire!
Storage
Store any leftover strawberry bundt cake in an airtight container in the fridge for up to 3 days. You can also freeze individual slices of cake for up to 2 months and let them thaw on the counter until ready to enjoy.
When it comes to making this cake in advance, it’s the perfect recipe to do so. Make the cake even a day before, then ice it right before serving or even before guests arrive.
FAQs
Make sure you add oil as well as another ingredient that adds moisture, like sour cream or applesauce, to prevent the cake from becoming dry.
Make sure you grease the pan very well with cooking spray and only let it cool for up to 10 minutes in the pan before flipping so it doesn’t stick.
If it’s too thin, just stir in more powdered sugar until it’s thicker in texture and able to hold it’s shape.
More Easy Cake Recipes
Strawberry Bundt Cake
Ingredients
Method
- Preheat oven to 350 F and grease a bundt pan.
- In a separate bowl, mix the flour together with the salt and baking soda. Set aside.
- In a mixing bowl add the oil, eggs, vanilla, sugar, sour cream, jam and mix well, then add a little at a time, the flour mixture, stirring so it is combined well.
- Transfer the batter to a Bundt pan and bake for 40 – 45 minutes or until toothpick comes out clean.
- Allow to cool for 5-10 minutes then turn out on to a cake plate or cooling rack.
- Make your glaze and drizzle on the cake once cooled!
Notes
- Don’t over-mix the cake batter. If you do, then the cake could come out dense and gummy in texture.
- If you are adding fresh strawberries, toss them in 1 tablespoon of flour before stirring into the batter. This will help them to suspend them in the batter rather than sink.
- You will know when the cake is done baking when an inserted toothpick comes out clean. Just moist crumbs is what you are looking for. If you see any wet batter, then the cake needs to bake longer.
- Allow the cake to cool completely before glazing. If the cake is warm, the glaze will just run down the cake and won’t set correctly.
- Cool the cake in the bundt pan for 10 minutes, then remove to cool completely. You don’t want the cake to cool completely in the pan or it will stick and be difficult to remove.
- Serve the cake with ice cream or whipped cream if you desire!