This Homemade Strawberry Bundt Cake (Super Fresh) is super soft and bursting with lemon flavor. It's delicious and so easy to put together. The perfect spring cake and also wonderful to enjoy for breakfast, or a coffee break.
For more of my favorite bundt cakes, try my Italian Lemon Olive Oil Bundt Cake and my Easy Apple Bundt Cake.
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Jump To
- Why we love Strawberry Bundt Cake?
- 🛒 Strawberry Bundt Cake Ingredients
- How to make strawberry Bundt cake?
- Can frozen strawberries be used in this cake?
- How to make a strawberry sauce?
- Decorating the Strawberry Bundt Cake
- What to serve with this Bundt cake with strawberries?
- Leftover and Storing
- Substitutions & Variations
- ☑️ Lora's Tips + Tricks
- ❓ FAQ'S
- More Strawberry Dessert Recipes:
- 📖 Recipe
- Homemade Strawberry Bundt Cake (Super Fresh)
I make this fresh strawberry bundt cake every single spring the moment I spot good strawberries at the market - and honestly sometimes in January too, because that is when they start showing up here in Florida. Real strawberries folded into a tender, lemon-scented batter, finished with a simple pink strawberry glaze.
It comes together in about an hour, works with fresh or frozen berries, and every time I bring it to a brunch table it is the first thing gone. The lemon and strawberry combination is my favorite part - subtle, bright, and it makes the whole cake taste more alive.
Why we love Strawberry Bundt Cake?
- Fresh or frozen strawberries both work. No need to wait for peak season - just thaw, drain, and go.
- The lemon makes it. Lemon zest and juice in the batter give every bite a brightness that makes the strawberry flavor pop.
- One bowl, one pan. No layering, no frosting, no fuss - just a gorgeous bundt and a simple glaze.
- Freezes beautifully. Bake now, freeze slices for later. Skip the glaze until you are ready to serve.
- Dairy-free friendly. Use coconut yogurt and dairy-free margarine, and it works perfectly.
With just a few basic ingredients and a sprinkle of love, this Homemade Strawberry Bundt Cake is sure to become a favorite in your baking repertoire. So grab your bundt pan and let's get baking!
🛒 Strawberry Bundt Cake Ingredients
To make this easy strawberry cake from scratch, you'll need (full printable recipe can be found below):
- Granulated sugar: Provides sweetness and contributes to the texture and structure of the cake.
- Canola oil: Adds moisture to the cake and helps keep it tender.
- Margarine: You could use margarine or butter. Contributes to the richness and texture of the cake.
- Large eggs: Act as a binder and provide structure to the cake.
- Vanilla extract: Enhances the flavor of the cake with its aromatic notes.
- Grated lemon rind: Adds a bright citrus flavor to the cake.
- Fresh lemon juice: Provides acidity and tanginess to balance the sweetness of the cake.
- All-purpose flour: Forms the base of the cake and provides structure.
- Whole-wheat pastry flour: (Optional) Adds a nutty flavor and contributes to the overall texture of the cake. If you don't have any on hand, use more all-purpose flour.
- Baking powder: Acts as a leavening agent to help the cake rise.
- Baking soda: Helps the cake rise and contributes to its tenderness.
- Sea salt: Enhances the flavor of the other ingredients and balances sweetness.
- Coconut milk yogurt (or regular yogurt): Adds moisture and richness to the cake batter.
- Almond milk (or regular milk): Provides additional moisture to the batter.
- Fresh strawberries: Infuses the cake with a fresh, fruity flavor and adds texture.
How to make strawberry Bundt cake?
This strawberry bundt cake comes together quickly and is a great centerpiece for weekend brunches and spring holidays! Here's how to make this easy strawberry cake recipe:
- Grease a 10-cup bundt pan.
- Beat together the sugar, oil, and margarine until fluffy.
- Add in the eggs, followed by the vanilla, lemon zest, and juice.
- Add the dry ingredients, yogurt, and milk to the butter mixture.
- Gently fold in the fresh strawberries.
- Turn the batter into the prepared bundt pan and bake until a toothpick inserted in the center comes out clean.
- Once cooled, drizzle a simple lemon powdered sugar glaze on top if desired.
📃 NOTE: Recipe card with detailed instructions are below! Print it out for later!
Can frozen strawberries be used in this cake?
Yes, you can use frozen strawberries in a bundt cake, but with handful of adjustments to get the best results:
- Thaw and drain: Thaw the strawberries fully and drain off any excess liquid. When you thaw frozen strawberries they will release some moisture and that could change the cake's texture.
- Chop while partially frozen: If you need to dice them, chop the strawberries while they're still partially frozen to prevent them from becoming too mushy.
- Flour Coating: Toss the thawed strawberries in a little flour before folding them into the batter. This will help keep them from sinking to the bottom and make sure they are evenly distributed.
- Baking Time: The bit of extra moisture from the frozen berries could change the baking time, so keep an eye on it. It may take a bit longer to bake.
How to make a strawberry sauce?
Here's a simple recipe to make a quick homemade strawberry sauce that will go perfectly with this cake, or even pancakes or drizzled on top of ice-cream:
Ingredients:
- 2 cups fresh or frozen strawberries, hulled and halved
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon cornstarch (optional, for thickening)
- 2 tablespoons water (optional, if using cornstarch)
Instructions:
- Prep Strawberries:
- If using fresh strawberries, rinse, hull, and halve them.
- For frozen strawberries, thaw them slightly before cooking.
- Combine Ingredients:
- In a medium saucepan, combine the strawberries, sugar, and lemon juice.
- Stir to coat the strawberries evenly with the sugar.
- Cook:
- Place the saucepan over medium heat and bring to a gentle simmer.
- Stir occasionally, cooking for about 10-15 minutes or until the strawberries have broken down and the sauce thickens slightly.
- Cool and Serve:
- Remove the sauce from the heat and let it cool slightly.
- Serve warm or chilled, depending on preference.
- Store: To store the sauce, keep it in an airtight container in the fridge for up to a week or freeze for longer storage.
Decorating the Strawberry Bundt Cake
- Cream Cheese Glaze: Mix cream cheese, powdered sugar, and milk for a rich glaze.
- Berry Coulis: Puree strawberries with sugar and drizzle on top for extra fruity flavor.
- Nutty Crunch: Add crushed nuts to the glaze for a sweet and crunchy finish.
What to serve with this Bundt cake with strawberries?
- Whipped Cream or Ice Cream:
- Freshly whipped cream or scoops of vanilla ice cream offer a cool, creamy contrast.
- Fresh Berries:
- Additional fresh strawberries or mixed berries add vibrant color and freshness.
- Lemon Curd:
- Serve a dollop of lemon curd for a tart, citrusy flavor that enhances the lemon glaze.
- Fruit Coulis:
- A drizzle of berry or mango coulis can add sweetness and visual appeal.
- Tea or Coffee:
- Pair the cake with a hot cup of tea (like Earl Grey) or freshly brewed coffee.
- Yogurt or Mascarpone:
- Serve with a spoonful of plain yogurt or mascarpone for a tangy, creamy note.
- Nuts:
- Toasted nuts like almonds or pistachios add a crunchy, nutty element.
- Herbal Garnishes:
- Garnish with fresh mint or basil leaves for a subtle, refreshing herbal touch.
Leftover and Storing
- To refrigerate: Since it has fresh fruit in it, it's best to refrigerate it the next day. It will store in an airtight container or wrapped well in plastic wrap for up to 5 days. You an store slices in a zipped lock bag.
- To freeze: Fresh strawberry cake freezes well. You can freeze it whole or freeze individual slices. If you freeze slices, you can enjoy a piece whenever you crave something a little sweet. I recommend freezing the cake without the glaze on top. Freeze for up to 2 months.
Substitutions & Variations
- Alternative Fruits:
- Blueberry Bundt Cake: Substitute the strawberries with fresh or frozen blueberries. Just as you do with the strawberries, coat them in flour to prevent sinking.
- Mixed Berry Bundt Cake: Use a combination of strawberries, blueberries, and raspberries for a multi-berry flavor.
- Different Citrus Flavors:
- Orange Bundt Cake: Replace the lemon rind and juice with orange zest and juice for a sweeter citrus profile.
- Lime Bundt Cake: Use lime zest and juice instead of lemon for a tangy twist.
- Gluten-Free:
- Substitute both types of flour with a gluten-free all-purpose flour blend. Best to use a 1-1 gluten-free blend by King Arthur's Flour or Bob's Red Mill.
- Dairy-Free:
- Use dairy-free margarine and almond yogurt. Coconut oil can replace the margarine, adding a slight coconut flavor.
- Different Flour Blends:
- Replace whole-wheat pastry flour with oat flour for a nuttier flavor.
- Use spelt flour for a hearty and unique flavor.
- Sweetener Alternatives:
- Swap granulated sugar with coconut sugar for a deeper caramel-like taste.
- Use honey or maple syrup, but reduce the liquids slightly due to their moisture.
- Flavor Additions:
- Spices: Add cinnamon or cardamom for a warming flavor.
- Extracts: Try almond or coconut extract for a distinctive taste.
☑️ Lora's Tips + Tricks
- Room temperature ingredients: For best results, make sure your ingredients are all at room temperature before making the cake batter.
- Bundt pan preparation: Grease and flour your bundt pan thoroughly or use a baking spray that contains flour. Be sure that every nook is covered to prevent sticking. I really prefer to use baking spray for my Bundt pans. The cakes always pop out every time, no problems.
- Accurate flour measurement: For consistency, spoon flour into the measuring cup and level off the top with a knife. Packing flour into the cup can lead to a denser cake.
- Coating the strawberries: Toss the diced strawberries with 2 tablespoons of flour before adding them to the batter. This prevents them from sinking to the bottom of the pan.
- Mixing technique: Alternate adding the dry and wet ingredients to the creamed mixture to avoid overmixing, which can cause a tough cake.
- Even baking: If the cake browns too quickly but is still uncooked in the middle, tent the pan with foil for the last 15-20 minutes of baking.
- Check for doneness: Insert a toothpick or skewer into the thickest part of the cake. It should come out clean or with a few moist crumbs.
- Cooling in the pan: Let the cake cool in the pan for about 15 minutes before turning it out. This helps set the shape while preventing sticking.
- Glaze consistency: Adjust the thickness of the glaze according to preference. Add more powdered sugar for thickness or lemon juice for a thinner glaze.
- Uniform glaze application: Place the bundt cake on a wire rack over parchment paper or a tray before glazing to catch any excess drizzle.
- Flavor boosters: Consider adding lemon zest or a dash of almond extract to the glaze for an extra burst of flavor.
❓ FAQ'S
To add strawberries to a cake mix, dice them and gently toss them in a bit of flour to prevent them from sinking. Then, fold the coated strawberries into the batter just before pouring it into the cake pan to make sure they're evenly distributed throughout the cake.
Bundt cakes can sometimes be dry due to overbaking. Also, you need to make sure you have enough moisture or fat in the recipe to make it super soft.
The secret to getting a Bundt cake out successfully lies in the preparation and cooling process. Start by thoroughly greasing the pan with butter, shortening, or baking spray, ensuring all crevices are coated, and then lightly dust with flour to prevent sticking. After baking, allow the cake to cool in the pan for about 10-15 minutes before gently loosening the edges with a spatula and inverting it onto a cooling rack. If it's stubborn, give the pan a few gentle taps or warm the base with a hot towel to help it release.
A Bundt cake is really special because of its distinctive ring shape created by the unique Bundt pan, which has a central tube and fluted sides. This design helps the cake to bake evenly, and sometimes creates a crispy outer crust while keeping the inside nice and soft. The decorative shape also makes the cake visually appealing, perfect for special occasions.
To prevent a Bundt cake from sticking, thoroughly grease the pan with butter or shortening, ensuring all the nooks and crannies are covered, then dust with flour or use a baking spray that contains flour.
For the best results, macerate the sliced strawberries by tossing them with a little sugar and letting them sit for about 15-30 minutes. Macerating helps with their sweetness and releases their juices, which can prevent the cake from becoming soggy. However, if you prefer a fresher taste and texture, you could use the strawberries sliced fresh as-is.
More Strawberry Dessert Recipes:
- Strawberry Sponge Cake
- Strawberry Crumble Bars
- Strawberry Crostata
- Vegan Strawberry Banana Bread
- Strawberry and Amaretti Cookie Trifle
📖 Recipe
Homemade Strawberry Bundt Cake (Super Fresh)
Equipment
Ingredients
Wet Ingredients:
- 1 ½ cups granulated sugar
- ⅓ cup canola oil
- 6 Tablespoons margarine softened, or unsalted butter
- 2 large eggs
- ½ teaspoons vanilla extract
- 2 teaspoons grated lemon rind
- 3 Tablespoons fresh lemon juice divided
Dry ingredients:
- 2 cups all-purpose flour + 2 tablespoons
- ¾ cup whole-wheat pastry flour or all-purpose
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon sea salt
Dairy:
- 1 cup unsweetened coconut milk yogurt or regular yogurt
- 2 Tablespoons almond milk (unsweetened) or regular milk
Fruit:
- 12 ounces fresh strawberries hulled and diced
Instructions
Preheat Oven & Prepare Pan:
- Preheat the oven to 350°F. Grease and flour a 10-cup bundt pan thoroughly.
Cream Wet Ingredients:
- In a large bowl, beat sugar, canola oil, and margarine on medium speed until light and fluffy. Add eggs one at a time, then mix in vanilla, lemon rind, and 2 tablespoons lemon juice.
Combine Dry Ingredients:
- In a separate bowl, whisk together flours, baking powder, baking soda, and salt.
Mix Wet & Dry Ingredients:
- In another bowl, combine yogurt and almond milk. Gradually add the dry mixture and yogurt mixture alternately to the wet mixture, starting and ending with the dry ingredients.
Incorporate Strawberries:
- Toss strawberries with 2 tablespoons of flour to prevent sinking. Gently fold them into the batter.
Bake:
- Spoon the batter evenly into the prepared bundt pan. Bake for 55 minutes or until a toothpick comes out clean. Allow the cake to cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
Make Glaze:
- Mix the remaining 1 tablespoon of lemon juice with powdered sugar to achieve your desired consistency. Drizzle the glaze over the cooled cake and serve. Enjoy!
Nutrition Disclaimer
Please keep in mind that the nutritional information presented below is an approximation and may vary depending on the exact ingredients used.
Notes
- Flour: You could use just all-purpose flour if you prefer. If you happen to have some whole-wheat pastry flour on hand, go ahead and add it in following the recipe.
- Dairy: You could make this dairy free using margarine and coconut milk yogurt. Or use real butter and an unsweetened greek yogurt.
- Berries: The strawberries could be substituted with blueberries or raspberries or a combo. It could be made in the fall with diced pieces of plums.
This cake is delicious! I planned to make it for a memorial day barbecue which got canceled but baked it anyway because my son wanted to eat cake and who am I to say no. I changed a few ingredients; I used butter instead of margarine and I used Greek yogurt vs regular, and cake flour in place of the wheat flour. The flavor is fantastic with all of the fresh strawberries and lemon and it smells absolutely divine. Unfortunately I did not disperse the strawberries evenly throughout the batter so one part of the cake sunk a bit, but nevertheless, it’s delicious.
Can the cake be made with condensed milk?
I think it would be fine. Let me know how it turned out.
This needs to happen at my house very soon!!
I love baking with strawberries this time of year. This bundt is perfect!
No, if and or bundts about it 😉 This cake was hands down delicious! Can't wait to make it again when strawberries start blooming.
Ha...I love that! Thank you, Jacquelyn!
This bundt cake looks like the perfect Sunday brunch! Deliciousness!
I love how evenly the fruit is spread throughout the cake; looks delicious!
What a great dessert especially for spring! Love strawberries.