Name: Strawberry Bundt Cake with Strawberry Glaze Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 1 ½ cups fresh strawberries; 3 cups all-purpose flour; 1 tablespoon baking powder; ½ teaspoon salt; 3 oz box strawberry jello powder; ½ cup unsalted butter, softened at room temperature; ½ cup vegetable oil; 1 ½ cups granulated sugar; 4 large eggs, room temperature; ½ cup whole milk; 1 tablespoon vanilla extract; 1 ½ cups powdered sugar; 2 tablespoons strawberry puree (from the blended strawberries); 1 teaspoon strawberry jello powder; 2 tablespoons whole milk; Fresh sliced strawberries

Jump to Recipe· 4.3 from 11 reviews

I absolutely adore sharing this Strawberry Bundt Cake with Strawberry Glaze Recipe with you. It’s one of those desserts that feels like a warm hug in cake form, bursting with fresh strawberry flavor and finished with a shiny, sweet strawberry glaze. Every bite is moist and tender, with just the right balance of fruity sweetness and a hint of vanilla. I love how this cake brings the garden freshness of strawberries right into my kitchen, making it a true showstopper for any get-together or a special weekend treat.

Why You’ll Love This Strawberry Bundt Cake with Strawberry Glaze Recipe

What really excites me about this Strawberry Bundt Cake with Strawberry Glaze Recipe is the incredible flavor. The combination of fresh strawberries blended right into the batter gives it a natural, vibrant strawberry essence that is both refreshing and deeply satisfying. The addition of strawberry jello powder adds a delicate touch of concentrated flavor that enhances the cake without overpowering it. You get a moist, tender crumb that’s perfectly complemented by the smooth, strawberry glaze drizzled all over the top. Honestly, the flavor profile feels like a bright, joyful celebration in every forkful.

Aside from tasting amazing, I appreciate how straightforward and approachable this recipe is. It strikes a wonderful balance between homemade charm and ease of preparation. The ingredients are simple pantry staples with the lovely addition of fresh strawberries, so you don’t have to hunt for anything obscure. Whether I’m entertaining friends or just craving a sweet morning treat with coffee, this cake feels special without demanding too much time or effort. It’s also ideal for family dinners, spring celebrations, or anytime you want a dessert that’s sure to impress and comfort at the same time.

Ingredients You’ll Need

This image shows a flat lay of baking ingredients on a white marbled surface, arranged neatly in white bowls except one clear glass bowl with flour and one small wooden bowl with powder. At the top left, there is a square white bowl filled with bright red strawberries with green tops. Next to it, at the top center, is a small round white bowl with dark brown vanilla extract. On the top right, there is a white egg holder with four brown eggs. Below the eggs to the right, there is a small wooden bowl with white powder, possibly baking soda. In the middle, a round white bowl holds milk, and below it, a round white bowl filled with granulated white sugar. To the left of the sugar bowl, a clear glass bowl is filled with flour that has a fine texture. Below the flour, a round white bowl holds yellow oil. Below the sugar, another round white bowl contains white powdered sugar. Below the powdered sugar bowl on the right side, another round white bowl contains reddish-pink yeast granules. A small stick of light yellow butter rests beside the small wooden bowl with powder. The overall image is bright and clean with all items spaced evenly. Photo taken with an iphone --ar 4:5 --v 7

Each ingredient plays a crucial role in bringing out the lovely texture, flavor, and rich color of this Strawberry Bundt Cake with Strawberry Glaze Recipe. Using fresh strawberries and the strawberry jello powder together creates a beautiful, natural strawberry flavor, while the blend of butter and oil keeps the cake moist and tender.

Fresh strawberries (1 ½ cups): They provide the natural strawberry puree that flavors the cake and glaze wonderfully.
All-purpose flour (3 cups): The base for the cake’s structure, giving it a perfectly tender crumb.
Baking powder (1 tablespoon): Helps the cake rise to the ideal fluffy texture.
Salt (½ teaspoon): Balances flavors and enhances sweetness in the cake.
Strawberry jello powder (3 oz box): Adds an extra boost of strawberry taste and subtle color.
Unsalted butter (½ cup, softened): Adds richness and moisture to the cake.
Vegetable oil (½ cup): Keeps the cake moist and tender.
Granulated sugar (1 ½ cups): Sweetens the cake perfectly without being overpowering.
Large eggs (4, room temperature): Provide structure and richness.
Whole milk (½ cup): Adds moisture and ensures a soft crumb.
Vanilla extract (1 tablespoon): Rounds out the flavor with a warm, sweet note.
Powdered sugar (1 ½ cups): Used for the glaze, bringing sweetness and smooth texture.
Strawberry puree (2 tablespoons, reserved): Delivers fresh strawberry flavor in the glaze.
Strawberry jello powder (1 teaspoon, reserved for glaze): Intensifies the glaze’s color and fruitiness.
Whole milk (2 tablespoons for glaze): Thins the glaze to the perfect consistency for drizzling.

Directions

Step 1: Preheat your oven to 350° F and generously grease a bundt pan with nonstick baking spray. I recommend greasing thoroughly because the last thing you want is the cake sticking and breaking apart when you remove it.

Step 2: Take the fresh strawberries and blend them in a food processor until smooth to create a lovely strawberry puree. Set aside 2 tablespoons of this puree for the glaze and save 1 teaspoon of the strawberry jello powder for later glazing.

Step 3: In a medium bowl, whisk together the all-purpose flour, baking powder, salt, and the remaining strawberry jello powder until everything is evenly combined. This dry mixture will give the cake its lift and hint of strawberry color.

Step 4: In a large mixing bowl, beat the softened butter, vegetable oil, and granulated sugar together until the mixture is light and fluffy. This step is key to a tender and moist cake.

Step 5: Add the eggs one at a time to the butter mixture, beating to incorporate each before adding the next. Then stir in the vanilla extract and fresh strawberry puree until everything is well mixed.

Step 6: Gradually add the flour mixture to the wet ingredients, alternating with the whole milk. Start and end with the dry ingredients, mixing just until combined. Avoid overmixing to keep the cake light and soft.

Step 7: Pour the batter into your prepared bundt pan and spread it evenly. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: When the cake is done, carefully run a butter knife around the edges to loosen it from the pan. Let the cake cool in the pan for about 5 minutes before turning it out onto a wire rack to cool completely.

Step 9: While the cake cools, make the glaze by whisking together the powdered sugar, reserved strawberry puree, reserved teaspoon of jello powder, and the 2 tablespoons of milk until smooth. Pour the glaze generously over the cooled cake, letting it drip down the sides.

Step 10: Finish by topping the cake with fresh sliced strawberries for a pretty and fresh garnish. Now you’re ready to serve and enjoy!

Servings and Timing

This Strawberry Bundt Cake with Strawberry Glaze Recipe yields about 8 generous servings, making it perfect for a small gathering or a family dessert. The preparation time is around 15 minutes, since this recipe comes together quickly once the strawberries are pureed. Baking takes 45 to 50 minutes, so overall you’re looking at roughly 1 hour and 5 minutes total, including the cooling time to ensure the cake sets nicely before glazing. Allow at least 30 minutes of cooling after baking, then the glaze takes just a few minutes to prepare and spread.

How to Serve This Strawberry Bundt Cake with Strawberry Glaze Recipe

A slice of pink strawberry cake with one layer, soft and moist with a light pink glaze dripping down the sides. On top of the cake slice is a half strawberry with a bright red color and green leaves. A whole red strawberry with green leaves sits beside the cake slice on a white plate. A silver fork rests on the plate with a small bite of the pink cake covered in glaze. In the background, there is the rest of the round strawberry cake with the same pink glaze dripping down its sides, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

When I serve this cake, I love pairing it with a scoop of vanilla ice cream or a dollop of freshly whipped cream to add creaminess that balances the bright strawberry flavor perfectly. For a lighter option, a dusting of powdered sugar or a few fresh mint leaves also make the presentation pretty and inviting. I find that slicing the bundt cake into reasonably thick wedges lets each piece hold its beautiful glaze and garnish elegantly on the plate.

This cake shines at springtime celebrations, mothers’ day brunches, or afternoon teas. It really feels like a centerpiece dessert that invites compliments and second helpings. To complement the strawberry flavors, I often serve it alongside a chilled glass of sparkling rosé or a fruity iced tea. Non-alcoholic options like lemon-infused water or a strawberry lemonade also bring out the fruitiness wonderfully.

Serving this cake at room temperature allows the glaze to be slightly soft and luscious, but if you prefer it chilled, the flavors still come through beautifully and the texture stays moist. Either way, presentation matters to me, so I always arrange the slices on a pretty platter and scatter extra fresh strawberries to elevate the visual delight just as much as the taste.

Variations

One of my favorite things about this Strawberry Bundt Cake with Strawberry Glaze Recipe is how easily it adapts to different preferences. For instance, if you want a gluten-free version, swap in a gluten-free flour blend that measures like all-purpose flour and be sure to check your baking powder is gluten-free as well. You can also try substituting the vegetable oil and butter with coconut oil and vegan butter to make it dairy-free and vegan-friendly—just use a flax egg or other egg replacement instead of whole eggs.

If you want to mix up the flavor, I sometimes add a handful of chopped white chocolate or almonds into the batter for subtle crunch and extra sweetness. Another fun twist is to swap some of the fresh strawberries with raspberries or blueberries for a mixed berry version. For a more indulgent glaze, I drizzle melted white chocolate mixed with a little strawberry puree on top, which creates a gorgeous marbled effect.

For different cooking methods, I’ve even experimented with cupcakes instead of a bundt cake—baking the batter in lined muffin tins for about 20 minutes at the same temperature yields adorable individual cakes perfect for parties or picnics. This recipe’s versatility means you can get creative while still enjoying that signature strawberry flavor.

Storage and Reheating

Storing Leftovers

After enjoying your Strawberry Bundt Cake with Strawberry Glaze Recipe, you can store any leftovers in an airtight container at room temperature for up to 2 days. If your kitchen is warm or humid, I recommend keeping it wrapped and refrigerated to help preserve freshness and prevent the glaze from becoming sticky. Just make sure it’s covered well so the cake doesn’t dry out or absorb other flavors from the fridge.

Freezing

This cake freezes beautifully, which is great if you want to make it ahead of time or save leftovers. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe container or bag. It will keep for up to 3 months. When you’re ready to enjoy, thaw slices overnight in the fridge for the best texture and flavor.

Reheating

When reheating, I suggest warming slices gently in a microwave for about 10-15 seconds, just long enough to soften the cake without melting the glaze too much. Avoid overheating, as this can dry out the cake and ruin the texture. If you prefer, letting the cake come back to room temperature after thawing also delivers a moist and tender bite.

FAQs

Can I use frozen strawberries for this recipe?

Yes, you can use frozen strawberries if fresh ones aren’t in season. Just make sure to thaw and drain them well before pureeing, so you don’t add excess moisture to the batter that could affect the cake’s texture.

Is it possible to make this cake without strawberry jello powder?

You can omit the strawberry jello powder, but keep in mind that it adds both flavor and a subtle color boost. If you don’t have it on hand, consider adding a bit extra fresh strawberry puree or a teaspoon of strawberry extract to maintain that berry-forward taste.

How do I prevent the cake from sticking to the bundt pan?

Greasing generously with nonstick baking spray or butter and dusting with flour is key. Also, allowing the cake to cool for a few minutes in the pan before inverting helps it release cleanly without tearing.

Can I make the glaze ahead of time?

Absolutely! You can prepare the strawberry glaze up to a day ahead and store it in the refrigerator in a covered container. Just whisk again before drizzling over the cake, as it may thicken slightly when chilled.

What’s the best way to slice and serve the cake?

Use a serrated knife for clean, even slices and cut fairly thick pieces to showcase the moist crumb and luscious glaze. Serving with fresh strawberry slices on top enhances the presentation and complements the strawberry flavor beautifully.

Conclusion

I truly hope you enjoy making and tasting this Strawberry Bundt Cake with Strawberry Glaze Recipe as much as I do. It’s a dessert that delights not only in its vibrant strawberry flavor but also in how it brings people together around the table. Whether you’re celebrating a special moment or simply treating yourself, this cake feels like a sweet, joyful celebration in every bite. Give it a try and share the love!