Introduction
This Strawberry Bundt Cake with Vanilla Glaze is a beautiful, tender dessert bursting with fresh strawberry flavor and finished with a smooth, creamy vanilla glaze.
The cake has a soft, buttery crumb thanks to the combination of butter and sour cream, while fresh strawberry puree gives it a naturally fruity flavor and delicate pink color.
A simple white vanilla glaze is drizzled over the cooled Bundt cake, creating an elegant finish that makes this dessert perfect for birthdays, afternoon tea, family gatherings, brunches, and special celebrations.
If you love homemade fruit desserts, this easy strawberry cake is a wonderful recipe to keep in your baking collection.
Recipe Overview
| Metric | Detail |
| Prep Time | 25 minutes |
| Cook Time | 1 hour 15 minutes |
| Total Time | About 1 hour 40 minutes |
| Servings | 12–16 slices |
| Course | Dessert |
| Cuisine | American Inspired |
| Difficulty | Easy to Moderate |
Why You’ll Love This Recipe
This strawberry Bundt cake combines a rich buttery crumb with the bright flavor of fresh strawberries.
The sour cream keeps the cake moist and tender without making it heavy.
Fresh strawberry puree is incorporated directly into the batter, giving every slice a delicious fruity flavor.
The smooth vanilla glaze adds just the right amount of sweetness and creates a beautiful bakery-style presentation.
It is also an excellent make-ahead dessert because the cake stays moist for several days when stored properly.
Ingredients
For the Strawberry Cake
| Ingredient | Quantity | Preparation |
| All-Purpose Flour | 3 cups | Spoon and level |
| Baking Powder | 1 tsp | |
| Baking Soda | 1 tsp | |
| Salt | 1 tsp | |
| Unsalted Butter | 12 oz (1 1/2 cups) | Softened |
| Granulated Sugar | 1 3/4 cups | |
| Large Eggs | 5 | Room temperature |
| Sour Cream | 3/4 cup | Room temperature |
| Vanilla Extract | 1 tsp | Pure vanilla preferred |
| Strawberry Extract | 1 tsp | Optional |
| Fresh Strawberry Puree | 1 cup | From about 2–2 1/2 cups strawberries |
| Pink or Red Food Coloring | 2–3 drops | Optional |
For the Vanilla Glaze
| Ingredient | Quantity | Preparation |
| Powdered Sugar | 1 1/2 cups | Sifted if lumpy |
| Heavy Cream or Milk | 2–3 tbsp | Adjust consistency |
| Pure Vanilla Extract | 1 tsp | |
| Fresh Lemon Juice | 1 tsp | Optional |
Step-by-Step Instructions
Prepare the Strawberry Puree
Wash and hull approximately 2 to 2 1/2 cups of fresh strawberries.
Blend the strawberries until completely smooth.
Measure out 1 cup of puree for the cake.
For a more concentrated strawberry flavor, transfer the puree to a small saucepan and cook it over medium-low heat for approximately 10 to 15 minutes, stirring frequently, until it has reduced slightly.
Allow the puree to cool completely before adding it to the cake batter.
Prepare the Oven and Bundt Pan
Preheat your oven to 325°F (165°C).
Generously grease a 10- to 12-cup Bundt pan with baking spray containing flour.
Make sure you coat the decorative grooves and center tube thoroughly, as Bundt cakes can stick easily.
Combine the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Set the mixture aside.
Cream the Butter and Sugar
Place the softened butter and granulated sugar in the bowl of a stand mixer fitted with the paddle attachment.
Beat on medium-high speed for approximately 5 to 7 minutes.
The mixture should become pale, light, and fluffy.
This step is important because properly creamed butter helps create a lighter cake texture.
Add the Eggs
Add the eggs one at a time, beating well after each addition.
Scrape down the sides and bottom of the bowl as needed.
Make sure each egg is incorporated before adding the next.
Add the Flavorings
Mix in the vanilla extract and, if using, the strawberry extract.
Mix briefly until evenly incorporated.
Combine the Wet and Dry Ingredients
With the mixer on low speed, gradually add the dry ingredients while alternating them with the sour cream.
Begin and end with the dry ingredients.
Mix only until the ingredients are combined.
Avoid overmixing, as this can make the finished cake dense.
Add the Strawberry Puree
Gently fold the cooled strawberry puree into the batter using a spatula.
If you want a brighter pink cake, add 2 to 3 drops of pink or red food coloring.
Fold gently until the batter is evenly colored and smooth.
Do not overmix.
Bake the Cake
Pour the batter evenly into the prepared Bundt pan.
Smooth the surface with a spatula.
Tap the pan gently against the counter once or twice to remove any large air pockets.
Bake for 65 to 75 minutes.
Begin checking around the 65-minute mark.
Insert a wooden skewer or cake tester into the thickest part of the cake.
It should come out clean or with only a few moist crumbs attached.
Cool the Cake
Remove the Bundt pan from the oven and place it on a cooling rack.
Allow the cake to cool in the pan for approximately 15 minutes.
Carefully invert the cake onto the rack.
Let it cool completely before adding the glaze.
Allowing the cake to cool completely is important because warm cake can cause the glaze to melt and run off too quickly.
Prepare the Vanilla Glaze
Add the powdered sugar to a small bowl.
Whisk in 2 tablespoons of heavy cream or milk, vanilla extract, and lemon juice if using.
Continue whisking until smooth.
If the glaze is too thick, add another teaspoon of milk or cream at a time until you reach a thick but pourable consistency.
If it becomes too thin, add a little more powdered sugar.
Glaze and Serve
Place the completely cooled Bundt cake on a serving plate.
Drizzle the vanilla glaze generously over the top, allowing it to naturally flow down the sides and into the grooves of the cake.
Allow the glaze to set for approximately 10 to 15 minutes before slicing.
Garnish with fresh strawberries if desired.
Slice and serve.
Best Tips
Use room-temperature butter, eggs, and sour cream. This helps the ingredients combine smoothly and creates a more uniform batter.
Grease the Bundt pan extremely well, paying special attention to the center tube and decorative details.
A baking spray containing flour is particularly useful for Bundt cakes.
Do not add hot strawberry puree to the batter. Let it cool completely first.
Avoid overmixing after adding the flour because excessive mixing can create a dense crumb.
Allow the cake to cool for approximately 15 minutes before turning it out of the pan.
Always glaze the cake after it has cooled completely for the cleanest presentation.
Best Ingredient Options
Fresh strawberries provide the best natural flavor and aroma.
If strawberries are out of season, frozen strawberries can also be used. Thaw them completely and drain excess liquid before blending.
Sour cream creates a rich, moist crumb, while buttermilk provides a slightly lighter texture with a pleasant tang.
For a stronger strawberry flavor, the optional strawberry extract can be included.
Pure vanilla extract gives the glaze a warm, fragrant flavor.
Fresh lemon juice is optional but adds a subtle brightness that balances the sweetness of the glaze.
Recipe Variations
Strawberry Lemon Bundt Cake
Add 1 tablespoon of finely grated lemon zest to the batter and keep the fresh lemon juice in the glaze.
The combination of strawberry and lemon creates a bright, refreshing flavor.
Strawberry Cream Cake
Serve each slice with a spoonful of lightly sweetened whipped cream and fresh strawberries.
Chocolate Strawberry Bundt Cake
Add approximately 1/2 cup of mini chocolate chips to the batter for a delicious chocolate-and-strawberry combination.
Strawberry Glaze
Replace part of the milk in the glaze with 1 to 2 tablespoons of strawberry puree for a naturally pink strawberry glaze.
Fresh Berry Topping
Decorate the finished cake with fresh strawberries and a handful of blueberries or raspberries for an elegant summer presentation.
What to Serve With
Serve this strawberry Bundt cake with freshly whipped cream and sliced strawberries.
A scoop of vanilla ice cream makes an especially delicious dessert pairing.
For brunch or afternoon tea, serve thin slices alongside coffee, tea, or a refreshing glass of iced tea.
For a special celebration, decorate the serving platter with fresh strawberries and a light dusting of powdered sugar.
Make-Ahead Instructions
This cake is excellent for making ahead.
You can bake the Bundt cake 1 day before serving and keep it tightly covered at room temperature once completely cooled.
The vanilla glaze can be prepared separately and stored in an airtight container in the refrigerator.
Bring the glaze to room temperature and whisk it again before drizzling over the cake.
For the freshest presentation, glaze the cake shortly before serving.
Storage
Store the completely cooled and glazed cake in an airtight cake container at room temperature for up to 2 days.
If your kitchen is particularly warm, refrigerate the cake because of the fresh dairy ingredients.
Refrigerated cake can be kept for approximately 4 to 5 days.
Allow refrigerated slices to sit at room temperature for a short time before serving for the best texture.
Reheating
This cake does not require reheating.
If you prefer a slightly warm slice, place an individual serving in the microwave for approximately 8 to 10 seconds.
Avoid overheating because excessive heat can cause the glaze to melt and the cake to become dry.
Freezing
The unglazed cake freezes very well.
Wrap the completely cooled cake tightly in plastic wrap, followed by a layer of aluminum foil or a freezer-safe container.
Freeze for up to 2 to 3 months.
Thaw overnight in the refrigerator or several hours at room temperature.
Prepare the vanilla glaze fresh and drizzle it over the completely thawed cake before serving.
Common Mistakes to Avoid
Not Greasing the Bundt Pan Properly
Bundt pans have many grooves where cake batter can stick.
Coat the entire interior thoroughly with baking spray containing flour.
Using Cold Ingredients
Cold butter and eggs can prevent the batter from becoming smooth and properly emulsified.
Use room-temperature ingredients whenever possible.
Adding Hot Strawberry Puree
Hot puree can affect the texture of the batter and may cause the butter mixture to soften excessively.
Always allow the puree to cool before incorporating it.
Overmixing the Batter
Once the flour has been added, mix only until combined.
Overmixing can develop too much gluten and result in a dense cake.
Removing the Cake Too Quickly
Allow the cake to rest in the Bundt pan for approximately 15 minutes before turning it out.
Removing it immediately can cause it to break, while leaving it in the pan for too long can also make it more difficult to release.
Glazing a Warm Cake
A warm cake will cause the glaze to melt excessively.
Wait until the cake is completely cool before decorating.
Nutrition Estimate
Nutrition values are approximate and may vary depending on the ingredients, brands, serving size, and amount of glaze used.
| Nutrient | Estimated Amount per Serving |
| Calories | 520 kcal |
| Total Fat | 27 g |
| Saturated Fat | 16 g |
| Cholesterol | 125 mg |
| Sodium | 390 mg |
| Total Carbohydrates | 65 g |
| Dietary Fiber | 2 g |
| Sugars | 42 g |
| Protein | 6 g |
Frequently Asked Questions
Can I use frozen strawberries?
Yes. Thaw the strawberries completely and drain excess liquid before blending them.
For a stronger strawberry flavor, you can reduce the puree slightly before using it.
Can I use buttermilk instead of sour cream?
Yes. Buttermilk can replace the sour cream in an equal amount.
The cake may have a slightly lighter texture and a more noticeable tang.
Do I need strawberry extract?
No. Strawberry extract is completely optional.
Fresh strawberry puree provides the primary strawberry flavor. The extract simply intensifies it.
Why did my Bundt cake stick to the pan?
The most common causes are insufficient greasing, allowing the cake to cool for too long in the pan, or using a pan with difficult decorative grooves.
Generously coat the entire pan before adding the batter.
Can I make the cake without food coloring?
Absolutely.
The food coloring is purely optional and is only used to create a brighter pink appearance.
Without it, the cake will have a more naturally subtle strawberry color.
How do I make the glaze thicker?
Add additional powdered sugar, one tablespoon at a time, until the glaze reaches your desired consistency.
For a thinner glaze, add milk or cream a teaspoon at a time.
Final Thoughts
This Strawberry Bundt Cake with Vanilla Glaze is a beautiful homemade dessert that combines fresh strawberry flavor with a rich, tender buttery crumb.
The creamy sour cream keeps every slice wonderfully moist, while the smooth vanilla glaze adds a sweet and elegant finishing touch.
Whether you’re preparing it for a family gathering, birthday celebration, brunch, afternoon tea, or simply a weekend baking project, this strawberry Bundt cake is guaranteed to make the dessert table more special.
Serve each slice with fresh strawberries and a little whipped cream for the ultimate fruity dessert experience. 🍓🍰