There’s something timeless and irresistible about a homemade strawberry cake. This Strawberry Bundt Cake with Pink Glaze combines the rich, buttery texture of a classic Bundt cake with the bright, fresh flavor of juicy strawberries. The cake is moist, tender, and packed with real fruit, while the beautiful pink glaze adds a sweet finishing touch that makes it perfect for birthdays, brunches, spring gatherings, baby showers, or simply as a delightful weekend treat.
Fresh strawberries bring natural sweetness and vibrant flavor to every slice. Combined with creamy butter, vanilla, and tangy buttermilk, this cake achieves a perfect balance between richness and freshness. The elegant Bundt shape makes it look bakery-worthy with very little effort, and the pink glaze cascading down the sides creates a stunning presentation.
Ingredients
For the Cake
2½ cups all-purpose flour
2½ teaspoons baking powder
½ teaspoon salt 🧂
1 cup unsalted butter, softened 🧈
1¾ cups granulated sugar 🍬
4 large eggs 🥚
1 tablespoon vanilla extract
1 cup buttermilk 🥛 (or 1 cup milk mixed with 1 tablespoon lemon juice)
1½ cups fresh strawberries, diced 🍓
1 tablespoon flour (for tossing strawberries)
For the Pink Glaze
1½ cups powdered sugar
2–3 tablespoons strawberry puree
1 tablespoon milk or cream
A drop of pink food coloring (optional)
½ teaspoon vanilla extract
Optional Garnishes
Fresh strawberries, sliced
Freeze-dried strawberry crumbs
White chocolate shavings
Mint leaves
Instructions
Step 1: Prepare the Oven and Pan
Preheat your oven to 350°F (175°C). Thoroughly grease a 10- to 12-cup Bundt pan with butter or nonstick baking spray. Make sure to coat every crevice of the pan to prevent sticking.
Lightly dust the pan with flour and tap out any excess. Proper preparation ensures the cake releases beautifully after baking.
Step 2: Prepare the Strawberries
Wash, dry, and dice the fresh strawberries into small pieces. Place them in a bowl and toss with 1 tablespoon of flour.
This simple step helps prevent the strawberries from sinking to the bottom of the cake during baking. The light flour coating allows them to remain evenly distributed throughout the batter.
Set aside while you prepare the cake batter.
Step 3: Mix the Dry Ingredients
In a medium mixing bowl, whisk together:
2½ cups flour
2½ teaspoons baking powder
½ teaspoon salt
Whisking ensures the leavening agents are evenly distributed and prevents pockets of baking powder from forming in the finished cake.
Set aside.
Step 4: Cream the Butter and Sugar
In a large mixing bowl, beat the softened butter and sugar together using an electric mixer.
Mix for about 3 to 5 minutes, until the mixture becomes light, fluffy, and pale in color.
This step is important because it incorporates air into the batter, helping create a soft and tender crumb.
Step 5: Add the Eggs
Add the eggs one at a time, beating well after each addition.
This gradual process helps maintain a smooth and stable batter. Scrape down the sides of the bowl as needed to ensure everything is evenly mixed.
Once all the eggs are incorporated, add the vanilla extract and mix until combined.
Step 6: Alternate Dry Ingredients and Buttermilk
Reduce the mixer speed to low.
Add the flour mixture in three additions, alternating with the buttermilk:
Add one-third of the flour mixture.
Add half of the buttermilk.
Add another third of the flour mixture.
Add the remaining buttermilk.
Finish with the final third of the flour mixture.
Mix only until combined after each addition.
Avoid overmixing, as excessive mixing can develop gluten and result in a dense cake.
Step 7: Fold in the Strawberries
Using a rubber spatula, gently fold the floured strawberries into the batter.
Work slowly and carefully to distribute them evenly without crushing the fruit.
The batter should be thick, creamy, and speckled with vibrant strawberry pieces.
Step 8: Fill the Bundt Pan
Spoon the batter evenly into the prepared Bundt pan.
Use a spatula to smooth the top.
Gently tap the pan on the countertop a few times to release any trapped air bubbles.
Step 9: Bake
Place the Bundt pan in the preheated oven.
Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached.
The top should be golden brown and spring back lightly when touched.
Every oven varies slightly, so begin checking around the 50-minute mark.
Step 10: Cool the Cake
Remove the cake from the oven and place it on a wire rack.
Allow it to cool in the pan for about 15 minutes.
Carefully invert the cake onto the cooling rack and lift off the pan.
Let the cake cool completely before glazing. Applying glaze to a warm cake may cause it to melt and run off.
Making the Pink Glaze
While the cake cools, prepare the glaze.
In a medium bowl, whisk together:
Powdered sugar
Strawberry puree
Milk or cream
Vanilla extract
Mix until smooth and glossy.
If desired, add a drop of pink food coloring for a brighter color.
Adjust the consistency:
Add more milk for a thinner glaze.
Add more powdered sugar for a thicker glaze.
The ideal glaze should be pourable but thick enough to cling to the cake.
Glazing the Cake
Place the cooled cake on a serving plate or cake stand.
Slowly drizzle the glaze over the top of the Bundt cake, allowing it to flow naturally down the sides.
The beautiful drips create an elegant bakery-style appearance.
Allow the glaze to set for 10–15 minutes before serving.
Garnishing
For an extra-special presentation, decorate with:
Fresh strawberry slices 🍓
Freeze-dried strawberry crumbs
White chocolate curls
Fresh mint leaves 🌿
These garnishes add color, texture, and a professional finishing touch.
Serving Suggestions
This Strawberry Bundt Cake is delicious served:
With afternoon tea ☕
Alongside coffee
With a scoop of vanilla ice cream 🍨
Topped with whipped cream
As a spring or summer dessert centerpiece
Its fresh strawberry flavor makes it especially refreshing on warm days.
Storage Tips
Store the cake in an airtight container at room temperature for up to 2 days.
For longer storage, refrigerate for up to 5 days.
Bring slices to room temperature before serving for the best flavor and texture.
Freezing Instructions
This cake freezes beautifully.
Wrap the unglazed cake tightly in plastic wrap and then aluminum foil.
Freeze for up to 3 months.
Thaw overnight in the refrigerator and add fresh glaze before serving.
Final Thoughts
This Strawberry Bundt Cake with Pink Glaze is the perfect combination of buttery richness, tender crumb, and fresh strawberry sweetness. Every slice is moist, flavorful, and beautifully colorful. Whether you’re celebrating a special occasion or simply craving a homemade dessert, this cake delivers impressive results with simple ingredients. The vibrant pink glaze and bursts of juicy strawberries make it as beautiful as it is delicious, ensuring it becomes a favorite recipe you’ll return to again and again. 🍓🍰💕
Strawberry Bundt Cake with Pink Glaze 🍓🍰
