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Strawberry Bundt Cake

This strawberry bundt cake bakes a tender, pink-tinged sponge and finishes with a glossy strawberry glaze that drips down the sides. Soft crumb, juicy diced berries, and a pourable glaze make every slice look bakery-style.
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Prep Time 20 minutes
Cook Time 50 minutes
rest 15 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Dry ingredients
  • 2.25 cup all-purpose flour
  • 2.5 tsp baking powder
  • 0.5 tsp salt
Cake batter
  • 0.5 cup butter, softened
  • 1.5 cup granulated sugar
  • 3 eggs
  • 0.5 cup fresh strawberry puree
  • 0.5 cup sour cream
  • 1 tsp vanilla extract
  • 1 cup fresh strawberries, diced
Strawberry glaze
  • 1.5 cups strawberry glaze or jelly
  • 0.25 cup water
  • 0.25 cup powdered sugar for garnish

Equipment

  • 1 sheet pan
  • 1 bundt pan

Method
 

Prep and mix the dry ingredients
  1. Preheat the oven to 350°F and grease a 12-cup Bundt pan thoroughly, then set it aside. This prevents sticking so the pink cake releases cleanly after baking.
  2. Whisk together all-purpose flour, baking powder, and salt until evenly combined. The dry mix should look uniform with no visible baking powder clumps.
Make the batter
  1. Beat the softened butter and granulated sugar until light and fluffy. You should see a noticeably paler, thicker mixture.
  2. Add the eggs one at a time, beating well after each addition. Stop once the batter looks smooth and cohesive.
  3. Alternate adding the flour mixture and the strawberry puree mixed with sour cream, beginning and ending with flour. Add in small portions so the batter stays thick and smooth.
  4. Stir in the vanilla extract and fold in the diced strawberries. Fold gently so the berries stay suspended for bright pops in the crumb.
Bake and cool
  1. Pour the batter into the prepared Bundt pan and smooth the top. Spread it evenly to help the cake bake with an even dome.
  2. Bake for 45 to 50 minutes at 350°F, until a toothpick comes out clean. The top should look set and spring back lightly when touched.
  3. Cool the cake in the pan for 15 minutes. This short rest helps the crumb firm up for easier unmolding.
  4. Invert the cake onto a wire rack to cool completely. Wait until fully cool so the glaze stays glossy rather than soaking in.
Glaze and serve
  1. Warm the strawberry glaze or jelly with water until pourable. Stir until smooth and thin enough to drizzle.
  2. Drizzle the warm glaze over the cooled cake, allowing it to run down the sides. Aim for thick ribbon-like drips for the classic Bundt look.
  3. Dust with powdered sugar before serving. Add it right before slicing for a crisp, sweet finish on the glossy glaze.

Notes

For the cleanest release, grease the Bundt pan thoroughly into every ridge and consider lightly dusting it with flour after greasing. Store leftovers covered in the fridge for up to 4 days; bring slices to room temperature for best texture. Freezing is yes—freeze slices (glaze-side down on parchment) up to 2 months, then thaw overnight in the fridge. If you want a tangier, slightly lighter crumb, swap sour cream for plain Greek yogurt in the same amount.