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!
Hi friends!
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 this Strawberry Bundt Cake is Great!
- Loaded with juicy, sweet strawberries
- Takes minutes to prep; the hardest part is waiting for it to bake and cool
- Freezes well
- Tastes like summer in dessert form!
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Can I Freeze It?
Absolutely!
Wrap the cooled cake in food plastic wrap, then wrap in aluminum foil (or just two layers of food plastic wrap). Place into a freezer-safe container. Don’t forget to label with the recipe name and date it was made.
When ready to enjoy, remove the cake from the container (but still leave wrapped) and let thaw at room temperature.
The cake can be frozen for up to 3 months.
Tip: Before freezing, cut into chunks. That way, you can just pull out a chunk to enjoy and still have the remainder frozen until ready to use.
More Tips & 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.
Hope you love this strawberry cake as much as we do!
Did you make this strawberry vanilla cake? That’s awesome! Please leave a comment below. Love to hear how you enjoyed the recipe.
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Strawberry Bundt Cake
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 levelled off (plus 3 tablespoons of flour to dust strawberries)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 ounces cream cheese , softened (light or regular. About a 250 gram package)
- 1 cup unsalted butter , softened
- 1.5 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups diced strawberries (stalk removed/discarded, and strawberries rinsed, patted dry and diced)
- ⅓ cup vanilla almond milk (or regular milk)
Serving Suggestions and Garnishes (optional)
- Icing sugar or powdered sugar (to dust over top, to taste)
- Ice cream
- Whipped cream
- Sliced strawberries
Instructions
- Preheat your oven to 325 degrees Fahrenheit.
- Meanwhile, use a pastry brush and generously grease a 10-inch Bundt pan (non-stick fluted cake pan) with melted and cooled butter. Dust with flour (cover pan with food plastic wrap, shake to coat, remove and discard the food plastic wrap and discard excess flour). Set aside.
- In a bowl, whisk together the flour (see point '1' in 'Notes' below about measuring 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, stopping to scrape the sides of the bowl, as necessary, 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 a 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 inserted in the centre of the bread 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 cake cool 20 to 30 minutes in the pan. Then, carefully release cake from pan, allowing it to cool completely on a cooling rack.
- Dust with icing sugar, if desired. Slice and serve with ice cream or whipped cream and strawberries (optional, but yummy).Note: Wrap cooled leftover cake in plastic food wrap and store in an airtight container in the refrigerator for up to 3 days. Alternatively, you can wrap the 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. Thaw (wrapped) cake at room temperature when ready to enjoy.
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!
Nutrition estimate (if provided) is based on 1 Serving.
Nutrition information (if provided) is provided as a courtesy and should be considered an estimate only. Ingredients can vary and Girl Heart Food makes no guarantees to the accuracy of this information. It should not be considered a substitute for a professional nutritionist’s advice.
A note on times provided: appliances vary, any prep and/or cook times provided are guidelines only.
