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A Strawberry Bundt Cake That Feels Like a Hug—And Tastes Even Better
Some desserts are delicious, and then some are pure magic. This strawberry bundt cake falls into the latter category. It’s the kind of cake that brings people to the kitchen before it’s even out of the oven, thanks to its sweet, comforting aroma. Whether you need a show-stopping dessert for a family gathering, a quick and easy treat for a busy weeknight, or just a little self-care in the form of a slice (or two), this cake has got your back.
It’s packed with rich strawberry flavor, made extra moist with sour cream, and topped with a luscious strawberry frosting that’s basically heaven in spreadable form. And the best part? It comes together with minimal effort—because we know you don’t have hours to spend in the kitchen.
Why You’ll Love This Strawberry Bundt Cake
- Minimal effort, maximum reward – Thanks to a little cake mix magic, this recipe is ridiculously simple.
- Moist and flavorful – No dry cake here! The sour cream keeps it soft, and the pudding mix adds an extra dose of richness.
- The frosting? Out of this world – Made with freeze-dried strawberries, it’s packed with real strawberry flavor without being too sweet.
What You’ll Need
For the Strawberry Bundt Cake:
- 1 box of strawberry cake mix
- 3 oz. box of instant vanilla pudding mix
- 4 large eggs
- 1 cup sour cream (reduced-fat works too!)
- 1/3 cup vegetable or canola oil
For the Strawberry Frosting:
- 1 oz. freeze-dried strawberries (not dried—freeze-dried is key!)
- 1 cup softened butter
- 4 cups powdered sugar
- 3–5 tbsp. heavy cream
- 2 tsp. vanilla extract
- A pinch of salt
Equipment You’ll Need
- Bundt pan
- Mixing bowls
- Whisk
- Hand or stand mixer
- Measuring cups and spoons
- Spatula
- Sifter (optional, but helps with smooth frosting)
- Wire rack (for cooling)
How to Make Strawberry Bundt Cake
Step 1: Prepare Your Oven and Bundt Pan
Start by preheating your oven to 350°F (175°C). You want an even temperature before your cake goes in. Next, thoroughly grease your Bundt pan with non-stick spray, butter, or shortening, and dust it lightly with flour. This prevents sticking and ensures your cake comes out clean and beautiful.
Step 2: Mix the Cake Batter
In a large mixing bowl, combine the strawberry cake mix and vanilla pudding mix. These two ingredients help create a moist, flavorful cake with a soft texture. Crack in the four large eggs, add one cup of sour cream, and pour in 1/3 cup of vegetable oil.
Using a hand mixer on low speed, blend the ingredients for 30 seconds just to combine. Then, increase to medium speed and mix for two minutes until smooth. If you’re mixing by hand, use a sturdy whisk and a little extra elbow grease!
Step 3: Pour and Bake
Carefully pour the batter into your prepared Bundt pan, smoothing the top with a spatula. Give the pan a few gentle taps on the counter to remove any air bubbles—this helps the cake bake evenly. let it golden for 40 mins or between 40 and 45 minutes. You’ll know it’s done when a toothpick inserted into the center comes out clean or with a few moist crumbs.
Step 4: Cooling Down
Patience is key! Let the cake cool in the pan for 10 minutes before turning it onto a wire rack. Flip it over carefully and let it cool completely before frosting—this step is crucial! If the cake is warm, the frosting will melt and slide right off.
Step 5: Make the Strawberry Frosting
While your strawberry bundt cake cools, prepare the frosting. In a food processor or blender, pulse the freeze-dried strawberries into a fine powder. If you don’t have a processor, place them in a zip-top bag and crush them with a rolling pin.
In a large mixing bowl, beat one cup of softened butter until creamy. Gradually add four cups of powdered sugar, followed by the strawberry powder, two teaspoons of vanilla extract, and a pinch of salt.
Pour in three to five tablespoons of heavy cream, one tablespoon at a time, until the frosting reaches a smooth, spreadable consistency.
Step 6: Frost and Garnish
Spread the frosting evenly over the cooled strawberry bundt cake. For a show-stopping finish, melt white chocolate and drizzle it over the top. If you like a bit of zing, zest a little lemon over the frosting—it adds a fresh, citrusy contrast to the sweet strawberries.
Cooking Tips For The Perfect Strawberry Bundt Cake:
Want to make the perfect Strawberry Bundt Cake every time? These essential tips will help you avoid common mistakes, enhance flavor, and ensure a beautifully moist cake. Whether you’re a beginner or a pro, these tricks will take your baking to the next level!
| Tip | Explanation |
|---|---|
| Grease Your Bundt Pan Properly | A well-greased pan prevents sticking. Use melted butter or non-stick spray, making sure to get into all the crevices. A light dusting of flour helps, too! |
| Use Room Temperature Ingredients | Cold eggs and sour cream can affect the cake’s texture. Let them sit out for 30 minutes before mixing for a smooth, even batter. |
| Don’t Overmix the Batter | Mixing too much develops gluten, making the strawberry bundt cake dense instead of fluffy. Stir just until everything is combined. |
| Tap the Pan Before Baking | Lightly tapping the filled Bundt pan on the counter helps remove air pockets, ensuring a more even crumb. |
| Check for Doneness Correctly | Insert a toothpick into the thickest part of the cake—if it comes out clean, it’s done. Avoid opening the oven too often, as this can cause sinking. |
| Cool the Cake Properly | Let the strawberry bundt cake sit in the pan for 10 minutes before turning it out onto a wire rack. This helps it set and prevents breakage. |
| Crush Freeze-Dried Strawberries for Frosting | Instead of fresh strawberries, which add moisture and can make the frosting runny, use freeze-dried strawberries for a more intense, stable flavor. |
| Adjust Frosting Consistency | If the frosting is too thick, add a little more heavy cream. If it’s too thin, add more powdered sugar. Mix until you reach the perfect spreadable texture. |
| Decorate Creatively | Top with fresh strawberries, a dusting of powdered sugar, or even a drizzle of melted white chocolate for a bakery-style finish. |
| Make It Ahead of Time | The strawberry bundt cake tastes even better the next day as flavors develop. Store in an airtight container at room temperature for up to two days or refrigerate for longer freshness. |
| No food processor? | No problem! Just crush the freeze-dried strawberries in a zip-top bag with a rolling pin. |
| Bundt pans can be tricky. | Make sure you grease and flour every nook and cranny to prevent sticking you may need to see the importance of greasing and flouring cake pans. |
| Too thick or too thin frosting? | If the consistency appears denser than desired, gently incorporate a small amount of heavy cream while stirring continuously until it reaches a smoother and silkier texture. If it’s too thin, add more powdered sugar. |
| Want an extra burst of strawberry flavor? | Toss some finely chopped fresh strawberries into the batter before baking. |
A Little Story Behind This Cake
The first time I made this strawberry bundt cake, it was for a last-minute family brunch. My kids, naturally, were skeptical of anything that wasn’t chocolate. But after one bite? Let’s just say there were no leftovers. Now, it’s become a go-to for celebrations and those days when we just need a little extra sweetness.
There’s something truly special about a homemade strawberry bundt cake—from the moment the batter comes together to the sweet aroma that fills the kitchen as it bakes. It’s the kind of dessert that feels like a celebration, whether you’re making it for a birthday, a weekend treat, or just because you deserve a slice of something delicious.
Once you drizzle that luscious strawberry frosting over the top, every bite becomes a perfect blend of fluffy cake and rich, berry-infused sweetness. It’s a dessert that impresses without the stress—easy enough for a weeknight indulgence but elegant enough to steal the show at any gathering. And let’s be honest, there’s something incredibly satisfying about cutting into that beautifully shaped Bundt, revealing its soft, moist crumb inside.
Whether you’re sharing it with family or sneaking a forkful straight from the plate (no judgment here), this strawberry bundt cake is bound to become a favorite. So go ahead, pour a cup of coffee, grab a slice, and savor the simple joy of homemade baking—one sweet, strawberry-filled bite at a time. 🍓
FAQs About Strawberry Bundt Cake
Can I use fresh strawberries instead of freeze-dried ones for the frosting?
Fresh strawberries have too much moisture, which can make the frosting runny. For the best texture and concentrated flavor, stick with freeze-dried strawberries. If you only have fresh ones, try blending and straining them, then reducing the puree on the stove before adding it to the frosting.
Can I make this strawberry bundt cake recipe without sour cream?
Yes! You can swap sour cream for Greek yogurt or buttermilk. Both will keep the cake moist while adding a slight tang that enhances the strawberry flavor.
How do I store leftovers?
Keep your strawberry bundt cake covered at room temperature for up to two days, or refrigerate it for up to five days. If you want to freeze it, wrap individual slices in plastic wrap and store them in an airtight container for up to three months.
Can I use a different cake mix flavor?
Absolutely! If you’re feeling adventurous, try vanilla or white cake mix and add strawberry extract or a handful of freeze-dried strawberries for a fun twist.
Why did my bundt cake stick to the pan?
Bundt pans can be tricky! Make sure you thoroughly grease every nook and cranny, then dust it with flour. Let the cake cool for about 10 minutes before flipping it out. If it still sticks, gently tap the pan or run a butter knife around the edges.
