Oh, bundt cakes. They promise such beauty with their elegant fluted shapes, but if you’ve ever experienced the heartbreaking moment when you flip one out of the pan only to have half of it stay stubbornly stuck inside, you know the agony! It’s happened to me more times than I care to admit, turning a potentially stunning dessert into a crumbly mess. But I’m here today to share a secret – a simple, foolproof method for making a glorious Strawberry Bundt Cake that releases cleanly every single time.

Imagine sinking your teeth into a moist, tender crumb bursting with the sweet pockets of fresh strawberries, all coated in a delicate, sweet glaze. This isn’t just a cake; it’s a celebration of fresh berry flavor, made even better because you know it will turn out of the pan looking exactly as it should. Forget your past bundt cake fails; with this recipe and technique, you’ll be baking with confidence and delight!

Why You’ll Love This Strawberry Bundt Cake

Beyond the promise of a perfect release (which, let’s be honest, is reason enough!), this strawberry bundt cake is simply delicious. It’s got that classic, comforting pound cake-like texture thanks to creaming butter and sugar, but it’s lifted by the tang of buttermilk and the vibrant pops of fresh strawberries.

Here are a few more reasons this recipe will become a favorite:

Foolproof Release: The pan preparation method is a game-changer. No more sticking!
Incredible Flavor: Fresh strawberries and a hint of vanilla create a bright, summery taste.
Moist & Tender: Buttermilk is the secret to a wonderfully soft crumb.
Beautiful Presentation: A bundt cake is inherently elegant, perfect for potlucks, holidays, or just a treat.
Simple Glaze: A quick whisked glaze adds just the right amount of sweetness and moisture.

Whether you’re new to bundt cakes or a seasoned baker haunted by sticking incidents, this recipe is designed for success and pure enjoyment.

Gathering Your Ingredients for This Strawberry Bundt Cake

Creating a wonderfully moist and flavorful strawberry bundt cake starts with selecting the right components and ensuring they are ready to work together in perfect harmony. Think of these ingredients as the building blocks for your stress-free baking adventure. For the best results, aim for quality and pay attention to temperatures where noted.

Save For Later!

All-Purpose Flour: You’ll need 3 cups. Standard all-purpose flour provides the necessary structure for the cake. While you could experiment with cake flour for a finer crumb, all-purpose works beautifully here and is readily available.
Leavening Agents (Baking Powder & Baking Soda): 1 teaspoon of baking powder and 1/2 teaspoon of baking soda are crucial. Baking powder gives the cake lift, while baking soda reacts with the acidic buttermilk to create extra tenderness and rise.
Salt: Just 1/2 teaspoon is needed to balance the sweetness and enhance the overall flavor profile. Don’t skip this!
Unsalted Butter: 1 cup (two sticks), softened to room temperature. Softened butter creams properly with sugar, incorporating air and creating a light texture. Make sure it’s truly softened, not melted! Using unsalted butter allows you to control the salt level in the recipe.
Granulated Sugar: 2 cups. This provides sweetness and also helps to tenderize the cake by interfering with gluten development. Creaming it thoroughly with butter is key for structure and texture.
Large Eggs: 4 large eggs, also at room temperature. Room temperature eggs emulsify better with the butter and sugar, leading to a smoother batter and a more evenly baked cake. If you forget to take them out in advance, place them in a bowl of warm water for 10-15 minutes.
Buttermilk: 1 cup, at room temperature. Buttermilk’s acidity is vital for reacting with the baking soda, providing lift and tenderness. It also contributes to the cake’s moistness and adds a slight tang that pairs wonderfully with the strawberries. Like the eggs, ensure it’s at room temperature for optimal results. If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to a cup of milk and letting it sit for 5-10 minutes until it curdles slightly.
Vanilla Extract: 1 teaspoon. Pure vanilla extract adds a layer of warm flavor that complements the strawberries beautifully.
Fresh Strawberries: You’ll need 1 1/2 cups, diced. Choose ripe, sweet strawberries. Dice them into pieces that are roughly pea-sized – not too large that they sink, and not too small that they get lost in the batter. Gently dicing prevents them from getting mushy.

And for that delightful finishing touch, you’ll need just a few items for the simple glaze:

Powdered Sugar (Confectioners’ Sugar): 2 cups. This fine sugar dissolves easily to create a smooth, pourable glaze.
Liquid (Milk or Lemon Juice): 3-4 tablespoons. Milk will give you a classic sweet glaze, while lemon juice will add a lovely bright, slightly tangy contrast to the sweet cake and berries. Choose whichever you prefer!
Red or Pink Food Coloring (Optional): A drop or two can give your glaze a pretty pink tint, enhancing the strawberry theme visually.

Having all your ingredients measured out and at the correct temperature before you start mixing will make the baking process smooth and enjoyable.

Crafting Your Strawberry Bundt Cake: Step-by-Step

Ready to banish those bundt cake baking fears forever? The magic starts with careful preparation, and I’m going to walk you through each step, highlighting the crucial points so you end up with a show-stopping strawberry bundt cake every time.

Get Ready to Bake: Begin by preheating your oven. Set it to 350 degrees F (175 degrees C). This ensures the oven is at the correct temperature when the cake goes in, allowing for even baking and proper rise. Position an oven rack in the center of the oven.
Prepare the Bundt Pan (The Game Changer!): This step is the KEY to a perfect release, so pay close attention! Take a 12-cup bundt pan. Using either softened butter and a pastry brush or a paper towel, or a baking-specific non-stick spray (look for ones that contain flour), generously coat the entire interior surface of the pan. Get into every single nook, cranny, curve, and detail. Don’t miss any spots! Once greased, add a few tablespoons of all-purpose flour to the pan. Holding the pan over a sink or trash can, rotate and tap it vigorously. The goal is to get the flour to stick to every bit of the greased surface, creating a thin, even layer. Once fully coated, invert the pan and tap out any excess flour. You should see a perfectly coated, flour-dusted interior. This double layer acts as a barrier, preventing the cake batter from gripping the pan’s surface.
Combine Dry Ingredients: In a medium-sized bowl, whisk together the 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Whisking helps to evenly distribute the leavening agents and salt throughout the flour, preventing pockets of leavener and ensuring a consistent texture in the finished cake. Set this bowl aside.
Cream Butter and Sugar: In a large mixing bowl (stand mixer fitted with the paddle attachment or using a hand mixer), beat the 1 cup of softened unsalted butter and 2 cups of granulated sugar together. Start on low speed to combine, then increase the speed to medium-high. Cream the mixture until it’s light, fluffy, and pale yellow in color. This process incorporates air into the batter, which contributes significantly to the cake’s texture and rise. This should take 3-5 minutes. Scrape down the sides of the bowl as needed.
Add Eggs Gradually: With the mixer still running on medium speed, add the 4 large room temperature eggs one at a time. Beat well after each addition, mixing until the egg is fully incorporated before adding the next. Adding them gradually helps the mixture emulsify properly, preventing the batter from separating. Once all eggs are added, stir in the 1 teaspoon of vanilla extract.
Prepare the Buttermilk: Pour the 1 cup of room temperature buttermilk into a small bowl or measuring cup. Give it a quick whisk if it has separated slightly.
Alternate Wet and Dry Ingredients: Now it’s time to bring the dry and wet ingredients together. This is done gradually to build the cake’s structure without overdeveloping the gluten. With the mixer on low speed, begin by adding about one-third of the dry ingredients to the butter mixture. Mix just until streaks of flour disappear. Then, add half of the buttermilk and mix until just combined. Repeat this process, adding another third of the dry ingredients, then the remaining buttermilk, and finally the last third of the dry ingredients. Always start and end with the dry ingredients. Mix only until everything is just combined – you might still see a few small lumps of flour, and that’s okay! Overmixing at this stage can lead to a tough cake.
Fold in the Strawberries: Gently fold in the 1 1/2 cups of diced fresh strawberries using a rubber spatula. Be careful not to mash the berries or stir too vigorously. You want the berries distributed throughout the batter without crushing them or deflating the air you’ve incorporated. A gentle hand is key here.
Fill the Pan: Pour the prepared batter evenly into your meticulously prepared bundt pan. Use a spatula to smooth the top surface of the batter. Giving the pan a gentle tap on the counter can help settle the batter and release any large air bubbles.
Bake Until Golden: Place the pan in the preheated oven. Bake for 55-65 minutes. The exact time will vary depending on your oven. You’ll know the cake is done when a wooden skewer or toothpick inserted into the deepest part of the cake comes out clean, with no wet batter attached (a few moist crumbs are fine). The top of the cake should be golden brown and spring back slightly when gently pressed.
Crucial Cooling Step 1 (In the Pan): Once baked, remove the cake from the oven and place the pan on a wire rack. Let the cake cool in the pan for exactly 10 minutes. This short cooling period allows the cake to firm up slightly within the pan’s structure, making it less fragile when you invert it. Don’t skip this step, but also don’t let it cool too long in the pan, or it might start to stick as the butter solidifies too much.
Crucial Cooling Step 2 (Out of the Pan): After the 10 minutes are up, it’s showtime! Place the wire rack over the bundt pan. Carefully but confidently, invert the pan and rack together. The pan should now be upside down on the rack. Gently lift the bundt pan straight up and away from the cake. With the proper preparation in step 2, your beautiful bundt cake should slide out perfectly! Let the cake cool completely on the wire rack before you even think about adding the glaze. Attempting to glaze a warm cake will result in a melted, messy glaze.
Whip Up the Glaze: While the cake is cooling (patience is a virtue here!), prepare the simple glaze. In a small bowl, whisk together the 2 cups of powdered sugar and 3 tablespoons of milk or lemon juice. Start with 3 tablespoons and whisk until smooth. If the glaze is too thick to pour easily, add more liquid a teaspoon at a time, whisking after each addition, until you reach your desired pourable consistency. If you like, add a drop or two of red or pink food coloring for a lovely hue. Be careful not to add too much liquid or the glaze will be too thin.
Glaze the Cooled Cake: Once the cake is completely cool to the touch (this is important!), drizzle the prepared glaze over the top. Let it cascade down the sides and through the flutes of the bundt pan. Use a spoon to guide it if needed, or simply pour and let gravity do the work for a more rustic look.
Allow Glaze to Set: Let the glazed cake sit undisturbed for about 15-20 minutes to allow the glaze to set and firm up slightly before you slice into it.

Voila! You’ve done it. A stunning, moist, and flavorful Strawberry Bundt Cake, released perfectly from its pan. Ready to impress!

Tips for Perfect Strawberry Bundt Cake Every Time

While the core recipe and the pan-prepping secret are your best friends, a few extra tips can elevate your strawberry bundt cake from great to absolutely spectacular. These little pointers address common baking nuances and help ensure consistent success.

Room Temperature is Non-Negotiable: Seriously, make sure your butter, eggs, and buttermilk are at room temperature. This allows them to cream together correctly, creating a stable emulsion that holds air and results in a finer, more tender crumb. Cold ingredients won’t blend smoothly, leading to a denser cake.
Master the Pan Prep: Revisit step 2 often! The generous greasing and flouring (or using baking spray with flour) is the hero of this recipe. Don’t rush it, and make sure every single surface, especially the intricate designs, is thoroughly coated. I find using softened butter and a brush allows me to really get into those details.
Don’t Overmix the Batter: Once you start adding the dry and wet ingredients, mix only until just combined. Overmixing develops the gluten in the flour too much, resulting in a tough, dry cake texture instead of that desirable moist crumb. A few small lumps are perfectly fine.
Strawberry Prep Matters: Make sure your strawberries are ripe and sweet for the best flavor. Dice them into consistent, small pieces (about 1/4 to 1/2 inch). This prevents them from being too heavy and sinking to the bottom during baking, and ensures an even distribution of berry goodness throughout the cake. You can also toss the diced strawberries with a tablespoon or two of the dry flour mixture before folding them in; this can help prevent them from sinking.
Cooling Time is Sacred: Sticking to the 10-minute cooling time in the pan (step 10) is critical. Too short, and the cake might tear. Too long, and the cake might stick as the butter hardens. Set a timer!
Cool Completely Before Glazing: Patience is required after the cake is out of the pan (step 11). The cake must be completely cool before you add the glaze. If it’s even slightly warm, the glaze will melt and soak into the cake rather than setting nicely on the surface.
Experiment with Glaze Flavors: While a simple milk or lemon juice glaze is delicious, feel free to get creative. Consider adding a tiny splash of almond extract for a different flavor dimension, or even melting some white chocolate and whisking in a bit of milk for a creamy white chocolate drizzle.
Storage: Store the cooled and glazed cake in an airtight container at room temperature for 2-3 days. If keeping it longer, store it in the refrigerator for up to 5 days. Bring it back to room temperature before serving for the best texture and flavor.

Following these tips alongside the recipe instructions will empower you to bake a stunning and delicious strawberry bundt cake with confidence.

Recipe Variations

This strawberry bundt cake recipe is fantastic as is, but it also provides a great base for experimentation. Here are a few ideas to switch things up (without adding any alcohol or pork!):

Add Citrus Zest: Enhance the brightness by adding 1-2 teaspoons of fresh lemon or orange zest to the batter along with the wet ingredients. This pairs beautifully with strawberries. Just like this Lemon Bliss Loaf, citrus adds a wonderful brightness.
Mix the Berries: Swap out half of the strawberries for other berries like raspberries or blueberries for a mixed berry bundt cake. If you love berries, you might also enjoy our Enchanted Berry Cheesecake.
Cream Cheese Glaze: For a richer topping, whisk together softened cream cheese, powdered sugar, a little milk, and vanilla extract for a tangy cream cheese glaze.
Add Chocolate Chips: Strawberry and chocolate are a classic pairing! Fold in 1/2 cup of mini chocolate chips (white, milk, or dark) along with the strawberries for a little chocolatey goodness.
Nutty Crunch: If you like nuts, you could try folding in 1/2 cup of chopped pecans or walnuts with the strawberries for added texture and flavor.

What to Serve With Your Strawberry Bundt Cake

This strawberry bundt cake is certainly delicious enough to be enjoyed all on its own, perhaps with just a cup of tea or coffee. However, adding a simple accompaniment can elevate it to a truly special dessert experience.

Consider serving a slice with a dollop of freshly whipped cream. The light, airy sweetness of whipped cream is a perfect match for the tender cake and fresh berries. A scoop of vanilla bean ice cream is another classic pairing, offering a cool, creamy contrast to the cake’s texture and warmth (if serving slightly warm). For a summer treat, a side of extra fresh berries enhances the fruity theme.

If you’re serving it for a special occasion, think about a simple Strawberry Mousse or Strawberry Crunch Parfait alongside the cake for a delightful dessert spread.

Your Strawberry Bundt Cake Questions Answered (FAQ)

It’s natural to have questions when trying a new recipe, especially one promising a non-stick outcome! Here are some common queries about making this strawberry bundt cake.

What is the secret to preventing a bundt cake from sticking?

The absolute best secret is the double-layer pan preparation method described in step 2. Generously greasing the entire interior surface of the pan (either with softened butter or baking spray containing flour) and then coating that grease evenly with flour creates a barrier that prevents the cake batter from adhering to the metal. Getting into all the details of the pan is critical!

Can I use frozen strawberries instead of fresh?

While fresh strawberries are recommended for the best texture and flavor, you can use frozen ones in a pinch. Thaw them completely and drain off as much liquid as possible before dicing and adding them to the batter. Excess moisture can make the cake dense or cause the berries to sink. Be aware that frozen strawberries might release more juice during baking than fresh ones.

I don’t have buttermilk, what can I substitute?

No problem! You can easily make your own buttermilk substitute. Pour 1 cup of milk (dairy or non-dairy) into a measuring cup. Stir in 1 tablespoon of white vinegar or lemon juice. Let it sit for 5-10 minutes until it looks slightly curdled and thickened. Stir it again before adding it to the batter. This acidified milk will react with the baking soda just like traditional buttermilk.

How do I know when my bundt cake is done baking?

The best way is to use the skewer or toothpick test. Insert a long wooden skewer or a toothpick into the thickest part of the cake (avoiding where you think a large strawberry might be). If it comes out clean or with only a few moist crumbs attached, the cake is done. If there is wet batter clinging to it, continue baking for a few more minutes and test again. The top should also look golden brown and spring back when gently touched.

Why did my bundt cake still stick?

The most common reasons for sticking, even with good pan prep, are: 1) Not coating every part of the pan evenly, especially intricate designs; 2) Not using enough grease or flour; 3) Not letting the cake cool in the pan for the crucial 10 minutes (step 10); 4) Letting the cake cool in the pan for too long; or 5) Not greasing and flouring immediately before adding the batter (sometimes if it sits too long, the grease can pool). Review the pan prep steps carefully next time!

Can I add more strawberries?

Adding significantly more than 1 1/2 cups of strawberries can add too much moisture to the batter, potentially causing the cake to be heavy, sink in the middle, or stick more easily. It’s best to stick to the amount specified for optimal results.

How should I store the leftovers?

Once the glaze is set, store leftover strawberry bundt cake in an airtight container. It will keep well at room temperature for 2-3 days. For longer storage, refrigerate for up to 5 days. The flavor and texture are best when brought back to room temperature before serving.

Can I freeze this bundt cake?

Yes, bundt cakes freeze well! For best results, freeze the cake before glazing. Once the cake is completely cooled after baking and being removed from the pan, wrap it tightly in plastic wrap, then wrap again in aluminum foil or place in a freezer-safe bag. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator, then bring to room temperature before glazing and serving.

Enjoy Your Homemade Strawberry Bundt Cake!

There’s nothing quite like the simple pleasure of a slice of moist, flavorful cake, especially when it’s homemade and filled with the goodness of fresh strawberries. With this recipe, you’ve not only learned how to make a delicious strawberry bundt cake, but you’ve also conquered the dreaded sticking problem! The sense of accomplishment when that cake releases perfectly is truly sweet.

This cake is ideal for everything from a casual weekend dessert to a special occasion centerpiece. The vibrant color and fresh flavor make it a perfect springtime or summertime bake, but it’s honestly delightful any time of year.

Give this recipe a try, and prepare to be amazed by the perfect results. Don’t forget to let me know how it turns out in the comments below! Happy Baking!