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Irresistibly Moist Perfect Strawberry Bundt Cake You'll Love

This Irresistibly Moist Strawberry Bundt Cake is a delightful summer treat filled with juicy strawberries.
Prep Time20 minutes
Cook Time50 minutes
Cooling Time10 minutes
Total Time1 hour 20 minutes
Course: Dessert
Cuisine: American
Keyword: baking, Bundt Cake, Easy Cake, Moist Cake, Strawberry Cake, summer dessert
Servings: 8 slices
Calories: 300kcal

Equipment

  • bundt pan
  • Mixing bowls
  • Whisk
  • measuring cups
  • Measuring Spoons
  • Electric mixer

Ingredients

For the Batter

  • 2 cups Fresh Strawberries Ripe strawberries for sweetness
  • 2 cups All-Purpose Flour Sifted for airy texture
  • 1.5 cups Granulated Sugar Balances tartness of strawberries
  • 2 teaspoons Baking Powder For fluffiness
  • 1 cup Unsalted Butter Room temperature for easy creaming
  • 3 large Eggs Bind ingredients and provide stability
  • 2 teaspoons Vanilla Extract Pure vanilla for flavor
  • 1 cup Milk Whole or almond milk

Optional Toppings

  • 1 cup Powdered Sugar For dusting
  • 0.5 cup Glaze Simple glaze of powdered sugar and milk

Instructions

How to Make Irresistibly Moist Strawberry Bundt Cake

  • Preheat your oven to 350°F (175°C) and grease your bundt pan.
  • Mash half of the fresh strawberries until chunky but saucy.
  • Cream the softened unsalted butter and granulated sugar for 3-5 minutes until light and fluffy.
  • Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
  • Whisk together the flour, baking powder, and salt in another bowl, then alternate adding it with the milk to the butter mixture.
  • Gently fold in the mashed strawberries and remaining chunked strawberries into the batter.
  • Pour the batter into the prepared bundt pan and bake for 45-50 minutes.
  • Allow the cake to cool in the pan for about 10 minutes before transferring to a wire rack.

Notes

This cake pairs beautifully with vanilla ice cream or whipped cream. For storage, keep in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Freeze slices for up to 3 months.