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Judy John

Strawberry Bundt Cake Recipe

This strawberry Bundt cake offers a moist crumb, rich strawberry flavor, and a naturally elegant shape. Simple to prepare yet visually impressive, it delivers balanced sweetness in every slice.
Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 18 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 240
Ingredients Equipment Method Notes

Ingredients
  

Cake Batter
  • 2 cups flour
  • 1 cup sugar
  • 1/2 cup butter softened
  • 3 eggs
  • 1/2 cup milk
  • 1 cup fresh strawberries chopped
  • 1 tsp baking powder
Glaze
  • 1 cup powdered sugar
  • 2 tbsp strawberry puree
  • 1 tbsp milk

Equipment

  • Mixing Bowl
  • Electric Mixer
  • Measuring Cups
  • Spatula
  • Bundt Pan
  • Oven
  • Cooling Rack
  • Whisk

Method
 

  1. Preheat oven to 350°F and grease the Bundt pan thoroughly. This prevents sticking later.
  2. Cream butter and sugar until light and fluffy. This creates a soft, tender texture.
  3. Add eggs one at a time, then mix in milk. Keep the batter smooth and consistent.
  4. Fold in flour, baking powder, and strawberries gently. Avoid overmixing to keep it light.
  5. Pour batter into the pan and smooth evenly. Bake until golden and set in the center.
  6. Cool before turning out. Drizzle glaze evenly once fully cooled for clean presentation.

Notes

For a softer crumb, mix gently and avoid overbaking. For firmer edges, extend bake time slightly. Chill before glazing for easier handling. Add vanilla or citrus zest for variation. Store covered at room temperature or refrigerate for up to three days.