Strawberry Bundt Cake

Strawberry Bundt Cake is the perfect fruit dessert with sweet and moist cake, lemon syrup, and easy strawberry icing.

This delicious Strawberry Cake is the perfect dessert to serve during the summer or spring season. For another perfect strawberry treat, try our Strawberry Shortcake Recipe next. 

Strawberry Bundt Cake on serving platter

Bundt cakes’ distinctive shape and empty center tube set them apart from other cakes. They also typically have a denser texture than a Classic Cake Recipe would. That’s part of the reason why we add a lemon syrup over the top of the baked cake in this recipe. As the sweet strawberry cake cools, it absorbs the liquid from the syrup for an amazing moist result. 

Along with the lemon in the syrup, the recipe also calls for a little lemon zest in the Strawberry Bundt Cake Batter. With strawberries and just a hint of lemon, you get the perfect combination of sweet and tangy fruits all mixed into a classic cake recipe. Then the entire strawberry dessert recipe is topped off with a sweet strawberry glaze.

Strawberry Bundt Cake collage

Along with serving this fruit-flavored treat during the summer, it’s also perfect for Valentine’s. Pink desserts are always a must-have for Valentine’s Day and this is a great one to go with. Add fresh strawberries and other berries as decorations around the outside and in the center of the cake to make it look perfect for the special occasion. 

BUNDT CAKE RECIPES

KEY INGREDIENTS

  • Cake batter: For the most part the cake base is made with standard cake ingredients – flour, baking powder, eggs, butter, sugar, milk, and vanilla. The addition of the strawberry powder and lemon zest gives in a delicious fruity flavor. I love using strawberry powder in baking because it’s such an easy way to distribute the strawberry flavor evenly throughout the whole cake. 
  • Lemon syrup: The lemon syrup not only adds delicious, tangy flavor to the Strawberry Bundt Cake, but it also soaks into the cake to make it extra moist. You only need 3 ingredients to make the simple syrup. The sugar adds sweetness, while the lemon juice gives it flavor, and the water adds needed liquid to the mixture.
  • Icing: We also used strawberry powder to add sweet strawberry flavor into the glaze. Other than the strawberry mix, all you need is whole milk and powdered sugar to finish the glaze. 
Strawberry Bundt Cake brushing on glaze

BAKING TIPS

  • Prep time: Preheat the oven temperature to 350 degrees. Then get out a Bundt pan and prep it with nonstick cooking spray. 
  • Cake batter: Sift the flour, baking powder, and salt into a medium bowl, and set the dry ingredients to the side. Then add the butter and sugar to your stand mixer. Set the electric mixer to medium speed to cream the butter until light and fluffy. Add one egg at a time. Make sure you incorporate each egg into the cake batter before adding the next. Then add the vanilla, freeze-dried strawberry powder, and lemon zest. Add half of the flour mixture, then half of the milk, then flour, and milk again until just combined into the wet ingredients. 
  • Baking time: Pour the batter into the prepared Bundt pan, and put it in the preheated oven. It should take 50-55 minutes to make the moist strawberry cake. To check if it’s done, stick a toothpick in the cake to see if it comes out clean. 
  • Lemon syrup: Add lemon and sugar to a small microwave-safe bowl. Microwave in 30-second increments until the sugar dissolves, stirring between each session. Flip the Bundt pan over onto a serving plate and shake lightly to carefully remove the cake from the pan. Then brush the lemon syrup over the top, and let it cool for 1 hour before you add the icing. 
  • Strawberry icing: Add the powdered sugar, milk, and strawberry powder to a large mixing bowl. Whisk the ingredients together until smooth. Spoon strawberry glaze evenly over a completely cooled Strawberry Bundt Cake. 
Strawberry Bundt Cake on serving platter

VARIATIONS

  • Strawberries: Instead of just using strawberry flavoring, you can add fresh strawberries to the Sweet Strawberry Cake. Slice the fruit. Then fold diced strawberries into the batter right before baking. You could also mix in an assortment of frozen berries like blueberries, raspberries, or cherries. 
  • Decorating: There are lots of easy ways to decorate the Strawberry Bundt Cake. Try slicing fresh strawberries, or using Chocolate-Covered Strawberries to lay over the top. For an elegant look sprinkle on some sanding sugar or a dusting of powdered sugar. You could also mix pink food coloring into the recipe for a brighter color. 
  • Lemon glaze: If you’d rather have a different kind of fruity glaze, you can use lemon glaze to replace the strawberry. Simply mix a tablespoon or so of lemon juice into the milk and powdered sugar. Then add additional lemon juice according to taste. 
  • Mini strawberry Bundt cakes: Instead of making a big cake, you can use miniature Bundt pans to make mini strawberry Bundt cakes. They’re an adorable treat that everyone is sure to love. 
Strawberry Bundt Cake slice on serving plate

MORE STRAWBERRY DESSERTS

HOW TO STORE

  • Serve: You can keep the Strawberry Bundt Cake at room temperature for up to 2 days. Just make sure to cover it in plastic or put it in an airtight container to keep it fresh. 
  • Store: If you’d rather store it in the fridge, it’ll stay good for up to 1 week. 
  • Freeze: To freeze the cake carefully wrap it in plastic wrap followed by aluminum foil, or put the pieces in an airtight container. Then it will stay good frozen for up to 6 months. 

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Strawberry Bundt Cake

Strawberry Bundt Cake is the perfect fruit dessert with sweet and moist cake, lemon syrup, and easy strawberry icing. 
Yield 16 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 2 hours
Course Dessert
Cuisine American
Author Sabrina Snyder

Ingredients
 

Strawberry Bundt Cake:

  • 3 cups flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter , softened
  • 2 cups sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup freeze-dried strawberry powder
  • 1 teaspoon lemon zest
  • 1 cup whole milk

Lemon Syrup:

  • 1/2 cup sugar
  • 1 tablespoon lemon juice
  • 3 tablespoons water

Strawberrry Icing:

  • 2 cups powdered sugar
  • 3 tablespoons whole milk
  • 2 tablespoons freeze-dried strawberry powder

Instructions

Strawberry Bundt Cake:

  • Preheat oven to 350 degrees.
  • Sift the flour, baking soda and salt and set aside.
  • In a large stand mixer add the butter and sugar and cream well until fluffy, about 2 minutes.
  • Add the eggs one at a time, incorporating fully before adding the next egg.
  • Add in the vanilla extract, freeze dried strawberry powder, and lemon zest and mix well.
  • Add in the flour mixture and the milk in alternating order, about half of each at a time, until the mixture is just combined.
  • Spray a 10" Bundt pan well with baking spray.
  • Add the batter evenly and bake for 50-55 minutes until a toothpick comes out clean.

Lemon Syrup:

  • Add the sugar and lemon to a small microwave-safe bowl.
  • Microwave for 30 seconds, stir, and microwave for another 30 seconds until sugar is dissolved.
  • Place a plate upside down on the Bundt pan and carefully flip over to remove the cake from the pan.
  • Brush the lemon syrup over the Bundt cake and let it cool for 1 hour.

Strawberry Icing:

  • Add the powdered sugar, milk, and strawberry powder to a large bowl and whisk together well until smooth.
  • Pour over cooled cake.

Nutrition

Calories: 428kcal | Carbohydrates: 74g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 97mg | Potassium: 241mg | Fiber: 2g | Sugar: 53g | Vitamin A: 435IU | Vitamin C: 113mg | Calcium: 57mg | Iron: 3mg
Keyword: Strawberry Bundt Cake
Strawberry Bundt Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the upcoming cookbook: Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients which is being published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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Comments

  1. Can’t wait to try this as we love cake and strawberries. Enjoy many of your desserts and sides along with many main dishes. I will be making your red velvet cake for Fathers’ Day. Hubby loves your red velvet and swears he can tell a difference without the vinegar. Blessings to you and yours.