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!
There’s absolutely nothing fancy going on here with this strawberry bundt cake…and the ingredients are rather simple, but it tastes oh 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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How Should I Store This Cake?
Store at room temperature wrapped in plastic wrap or parchment paper (or store in a covered container) for up to 3 days.
Can I Freeze It?
Absolutely! Wrap cooled leftovers in plastic wrap or parchment paper and store in a freezer bag or container for up to 3 months.
More Tips + Variations
Measure your flour by spooning into the measuring cup and leveling 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 bundt pan is well greased/floured so your cake easily releases from the pan once baked. The Kitchn has some great tips on how to grease a bundt pan.
Because the shape of my bundt 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!
Until next time, take care and chit chat again soon,
Make this strawberry vanilla cake? That’s awesome! Love it if you left a comment below. Many thanks!
Strawberry Bundt Cake
To Grease Bundt Pan
- 3 to 4 tablespoons melted and cooled butter
- 3 to 4 tablespoons all purpose flour
Strawberry Bundt Cake
- 2.5 cups all purpose flour (plus 3 tablespoons of flour to dust strawberries)
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 250 gram package cream cheese , softened (light or regular)
- 1 cup unsalted butter , softened
- 1.5 cup sugar
- 2 teaspoons vanilla extract
- 4 large eggs
- 2 cups diced strawberries (stalk removed/discarded, rinsed, patted dry and diced)
- 1/3 cup vanilla almond milk (or regular milk)
Serving Suggestions and Garnishes
- icing sugar (to dust over top, to taste)
- whipped cream
- Use a pastry brush and generously grease bundt pan with melted and cooled butter. Dust with flour (cover pan with plastic, shake to coat, remove/discard plastic and discard excess flour). Lay to one side. Preheat your oven to 325 degrees Fahrenheit at this point too.
- In a bowl combine flour (see point '1' in 'Notes' below about measuring flour) with baking powder, baking soda and salt. Stir to combine and lay to one side.
- In a stand mixer on medium speed (or in a mixing bowl using a hand mixer), combine cream cheese, butter, sugar and vanila extract. Blend until smooth and combined, about 3 minutes, stopping to scrape sides of bowl as necessary.
- Add eggs, one at a time, 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 visible streaks of flour.
- Toss diced strawberries with 3 tablespoons of flour to coat and gently fold into the batter with a spatula.
- Scoop cake batter into prepared pan. Smooth top with a spoon. Tap pan a couple of times on a hard surface.
- Bake for approximately 55 to 60 minutes or until wooden skewer comes out clean of batter when inserted. Because ovens vary (as well as bundt pans), check on at the 50 minute mark to see how it's doing.
- Once baked, let cake cool 20 to 30 minutes in pan. Then, carefully release cake from pan, allowing it to cool completely on a wire rack.
- Dust with icing sugar, if desired, and serve with ice-cream or whipped cream.
- Measure your flour by spooning into the measuring cup and leveling 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 bundt pan is well greased/floured so your cake easily releases from the pan once baked. The Kitchn has some great tips how to grease a bundt pan.
- Because the shape of my bundt 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.