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!

Strawberry cake on a plate dusted with icing sugar and fresh strawberries in the centre.

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!

Fresh strawberries in a brown wooden carton.

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!

A cake in a Bundt pan on top of a cooling rack after being baked.

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.

Strawberry cake with fresh strawberries in the centre, sitting on a plate.

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

Portion of strawberry cake, ice cream and strawberries on a plate with a fork.

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.

Portion of strawberry cake on a plate with mint, strawberries and a fork.

If you make this strawberry cake, be sure to leave a comment below!

Strawberry Bundt Cake (With Fresh Strawberries)

Dawn | Girl Heart Food

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!

5 from 1 vote

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Prep Time 10

Cook Time 1

Cooling Time 2

Total Time 3 10

Course Dessert

Servings 1 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 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.

Keyword bundt cake, strawberry cake, summer dessert

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!

Why We Love This Strawberry Bundt Cake Recipe

Tips and Variations

What To Serve With This Cake

Storing

Strawberry Bundt Cake (With Fresh Strawberries)

Ingredients

To Grease Cake Pan

Strawberry Cake

Serving Suggestions and Garnishes (optional)

Instructions

Grease Cake Pan

Strawberry Cake

Notes

Tried this recipe?

Reader Interactions

Comments

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