With plenty of juicy strawberries and vanilla, this simple strawberry Bundt cake is a delicious summer dessert. Enjoy with ice cream or whipped cream for one satisfying treat!
If you’re looking for a delicious summer dessert, then you’ve come to the right place!
One of my favourite things about this time of year is the beautiful, fresh produce, including summer berries (hello baked blueberry donuts and blueberry cake)!
There’s absolutely nothing fancy going on here with this strawberry Bundt cake. The ingredients are rather simple, but it tastes so good!
And it makes your kitchen smell amazing as it bakes!
Vanilla and strawberries shine in this super moist, almost pound cake-like dessert.
Serve with some ice-cream or whipped cream and you’re set!
Why We Love This Strawberry Bundt Cake Recipe
- This cake is loaded with juicy, sweet strawberries.
- It takes minutes to prep. The hardest part is waiting for it to bake and cool.
- Leftovers? This cake freezes well.
- With all those strawberries, it tastes like summer in dessert form!
Tips and Variations
- Measure your flour by spooning into the measuring cup and levelling off with a butter knife. Don’t scoop the measuring cup into your flour. You’ll likely end up with more flour than necessary.
- Ensure your cake pan is well greased and floured so your cake easily releases from the pan once baked. These are some great tips on how to grease a Bundt pan.
- Because the shape of my cake pan allowed, I place some thinly sliced strawberries at the bottom of the pan before pouring in the batter so it created some pretty strawberries when inverted. Totally optional!
- Strawberries go so well with lemon zest or orange zest. You can add some into the batter if you want another element of flavour. The zest of one or two lemons or oranges should be good.
What To Serve With This Cake
Any of these would be delicious served with this strawberry cake:
- Vanilla or strawberry ice cream
- Whipped cream
- Fresh strawberries
- Mint
- Chocolate sauce
Storing
Store cooled strawberry cake in a resealable food storage bag or airtight container in the refrigerator and enjoy within 3 days.
Alternatively, you can freeze the cake (it freezes beautifully). To freeze, first let the cake completely cool. Next, wrap it in plastic food wrap, then wrap in aluminum foil (or just two layers of plastic food wrap). Place the wrapped cake into a freezer-safe container and freeze for up to 3 months. Don’t forget to label the container with the recipe name and date it was made so you know for later.
When ready to enjoy, remove the cake from the container (but still leave wrapped) and let it thaw in the refrigerator overnight.
Tip: Before wrapping and freezing, cut the strawberry cake into smaller chunks. That way, you can just pull out a portion to enjoy and still have the remainder frozen until you’re ready to use it.
If you make this strawberry cake, be sure to leave a comment below!
Strawberry Bundt Cake (With Fresh Strawberries)
Ingredients
To Grease Cake Pan
- 3 to 4 tablespoons melted and cooled butter
- 3 to 4 tablespoons all-purpose flour
Strawberry Cake
- 2.5 cups all-purpose flour, spooned into cup and leveled off with a butter knife (plus 3 tablespoons of flour to dust strawberries)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 (8-ounce) package cream cheese, softened (a 250-gram package)
- 1 cup unsalted butter, softened
- 1.5 cups granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- ⅓ cup vanilla almond milk, or regular milk
- 2 cups diced strawberries, green tops removed/discarded, and strawberries rinsed, patted dry and diced
Serving Suggestions and Garnishes (optional)
- Icing sugar or powdered sugar, to dust over top (to taste)
- Ice cream
- Whipped cream
- Sliced strawberries
Instructions
Grease Cake Pan
- Use a pastry brush and generously grease a 10-inch Bundt pan (10-inch fluted cake pan) with melted and cooled butter. Dust with flour (cover pan with plastic food wrap, shake to coat, remove and discard the plastic food wrap and discard excess flour). Set aside.
Strawberry Cake
- Preheat your oven to 325 degrees Fahrenheit.
- Meanwhile, in a bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
- To the bowl of stand mixer fitted with a paddle attachment (or in a mixing bowl using a hand mixer), add cream cheese, butter, sugar and vanilla extract. Blend on medium-high speed until smooth, combined and fluffy, about 3 minutes (stop as necessary to scrape the sides of the bowl with a rubber spatula).
- Reduce speed and add eggs, one at a time, blending until just combined. Don't overmix.
- Blend in reserved flour mixture, alternating with milk until just combined. Don't overmix. Just mix until there are no streaks of flour remaining.
- In another bowl, toss diced strawberries with 3 tablespoons of flour to coat and gently fold the strawberries into the batter with a spatula.
- Scoop cake batter into the prepared pan. Smooth top with a spoon. Tap the pan a few times on a hard surface.
- Bake for approximately 55 to 60 minutes or until a wooden skewer or cake tester inserted in the centre of the cake comes out clean. Because ovens vary (as well as cake pans), check on at the 50-minute mark to see how it's doing.
- Once baked, let the cake cool in the pan for 15 to 20 minutes. Then carefully invert the cake onto a cooling rack and allow it to cool completely.
- Dust the cake with icing sugar, if desired. Slice and serve with ice cream or whipped cream and strawberries (optional, but yummy).Note: Leftovers? Store cooled cake in a resealable food storage bag or airtight container in the refrigerator and enjoy within 3 days. Alternatively, you can wrap the cooled cake in plastic food wrap and aluminum foil (or two layers of plastic food wrap) and place in a freezer-safe container and freeze for up to 3 months. When ready to enjoy, remove the cake from the container (but leave the wrapping intact) and thaw in the refrigerator overnight.
Notes
- Measure your flour by spooning into the measuring cup and levelling off with a butter knife. Don’t scoop the measuring cup into your flour. You’ll likely end up with more flour than necessary.
- Ensure your cake pan is well greased and floured so your cake easily releases from the pan once baked.
- Because the shape of my cake pan allowed, I place some thinly sliced strawberries at the bottom of the pan before pouring in the batter so it created some pretty strawberries when inverted. Totally optional!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
© Girl Heart Food Inc. Photographs and content are copyright protected.
Tried this recipe?
If you do make this recipe, thank you!! It would mean so much if you could leave a comment below. Love to know how you enjoyed it, and it helps other readers too!
Lindz VanderAa says
Delish! Needed 65 minutes in my oven but came out perfectly!
Dawn | Girl Heart Food says
Thank you so much!! Glad you enjoyed the recipe!!
Shashi says
Oh my heavens! I’m in dangerous territory! I only gave a glass of water with me right now as I peruse this decadently delicious Bundt! Wow! Am mesmerized and drooling over here! Wow! Thank you for this fantastic recipe Dawn!
Dawn - Girl Heart Food says
Lol!! Thank you so much, Shashi! Wish I could hand ya a piece!
Jennifer @ Seasons and Suppers says
We are days away from fresh, local strawberries here, so I will be baking this one up, for sure 🙂 Looks perfect!
Dawn - Girl Heart Food says
That’s awesome! Thanks Jennifer! Hope you enjoy!
Marissa says
What a beautiful way to enjoy spring’s most popular fruit! You can just look at the texture of this cake and know that it tastes amazing!!
Dawn - Girl Heart Food says
Thank you so much, Marissa!
Kathy @ Beyond the Chicken Coop says
I agree! I love the abundance of fresh fruits available during the summer! This bundt cake looks amazing and I love that you don’t need to frost and decorate it. A dollop of whip cream and you’re good to go!
Dawn - Girl Heart Food says
You got that right! Thanks Kathy! Yay for summer berries!
Sharon Michaud says
I just baked this cake. I used a 9in. bundt pan and I had enough batter to make a small loaf cake ( I covered the bottom with sliced berries). It looks lovely, can’t wait to bite into it.
Dawn | Girl Heart Food says
That’s wonderful, Sharon!! Thanks very much, I hope you love it!! 🙂
Mary Ann | The Beach House Kitchen says
This cake has my name written all over it Dawn. You know how much I love bundt cakes and summer strawberries are my fave. Serve with some fresh whipped cream and I’m in heaven!
Dawn - Girl Heart Food says
Yay! Thanks Mary Ann!
David @ Spiced says
What an awesome idea, Dawn! I saw this one on Facebook this morning while I was sitting on the porch with my morning cup of coffee. I immediately wanted a slice! The strawberries have been so good lately, and this is an awesome way to use fresh summer berries. I suspect I’ll need to make a slice of this to cure the craving I’ve got now! Pinned!
Dawn - Girl Heart Food says
Wish I could share, David!! Thank you so much.
Katherine | Love In My Oven says
How lovely is this strawberry cake, Dawn!? It’s fresh, light and full of flavor! I’ve been snapping up so many strawberries these days. I can’t get enough!
Dawn - Girl Heart Food says
Aww – thanks Katherine!! I love ’em too!
Valentina says
One of my favorite things about summer are recipes like this one with fresh berries. I so look forward to strawberry season, and this is such a yummy way of celebrating them. So pretty, too! 🙂 ~Valentina
P.S. I like the tweaks you’ve made to your site. 🙂
Dawn - Girl Heart Food says
Yay! Mine too! Thank you so much for the kind words, Valentina. XO
Alex says
I love all of the beautiful fresh strawberries in this impressive cake, Dawn! It looks wonderful and I just know it will taste amazing!
Dawn - Girl Heart Food says
Thank you very much, Alex! We love it!
Kelsie | the itsy-bitsy kitchen says
This is beautiful! I loooove strawberries (and any berry really) so I can’t wait to try it! Have a great week ahead, Dawn!
Dawn - Girl Heart Food says
Thanks Kelsie! I do too! Hope you’re week is going great!