You will fall in love with this homemade bundt cake loaded with 4 cups of fresh strawberries. This Fresh Strawberry Bundt Cake has an easy powdered sugar glaze on top.
If you didn’t know already, we also run the website Tastes of Lizzy T. One of our most popular spring recipes is Strawberry Bread with strawberry glaze. People love it!
Fresh Strawberry Bundt Cake
When the famous strawberry bread started going viral on Pinterest in the spring of 2019, I had everyone asking, “Can I double this recipe and bake it as a cake?”. That idea was brilliant, so we decided to test it ourselves!
We doubled that bread dough and added a little baking soda to give the cake a little more rise. This is our result. We hope you love it!
Fresh Strawberries Vs Frozen Strawberries
Both fresh and frozen strawberries have about the same nutritional value. Frozen strawberries are flash frozen at their peak of ripeness. So often frozen fruits and vegetables have more nutrients than store-bought fresh fruit because grocery store fruits tend to sit for longer.
We have always used fresh strawberries it this cake. Fresh strawberries definitely give it the best flavor.
But can you use frozen strawberries? Sure! I’d give it a try. I recommend defrosting the strawberries and then draining off any water. This will prevent too much moisture from being added to the cake.
How to Make Homemade Strawberry Cake
This recipe is very simple. Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl.
Then add the dry ingredients to the wet ingredients and mix JUST until combined. Do not overmix the batter!
Toss the strawberries in a little bit of flour before adding them to the batter. This will help the strawberries not sink to the bottom of the cake.
This cake takes about an hour to bake. Watch it closely. A toothpick inserted in the center should come out clean.
The strawberry glaze is a mixture of powdered sugar, flavored extract and fresh strawberries. If you’re using farm fresh strawberries and they are really juicy, you may not need to add any milk or cream to thin the glaze out.
If you find your sugar hard to mix and not “softening” into a glaze, add milk or cream a tablespoon at at time until the glaze is the consistency you’d like.
How to Get a Cake Out of a Bundt Pan
We’ve found the easiest way to remove cakes from pans is by using cake release. You can find our recipe here. It’s a miracle worker and cakes come out cleanly with it every time.
If you don’t want to take the time to mix this up, be sure to grease your bundt cake pan with shortening, then dust it with flour. Grease generally, but dust lightly, tapping out any extra flour that may collect in the pan.
Allow the cake to cool for just 10 minutes in the pan, then turn it out onto a wire rack to cool completely.
Does cake with fruit need to be refrigerated?
Yes. Cake with fruit keeps fresh the longest if you refrigerate it. We recommend using a bundt cake carrier to seal the cake, then refrigerate after the cake is completely cool.
How long will a cake stay fresh in the refrigerator?
This cake will stay fresh in the refrigerator for 3-4 days. It’s best if you use it up in that timing.
Other Strawberry Cake Recipes
Strawberry Bundt Cake
For the Cake:
For the Glaze:
- 2 cups powdered sugar
- 2 tablespoons melted butter
- 1/3 cup finely diced strawberries
- 1/2 teaspoon vanilla extract or almond extract
- 1-2 tablespoons heavy cream or milk**
- Preheat the oven to 350 degrees. Grease and flour a 9” bundt cake pan (10-12 cup capacity).
- In a medium bowl, stir together the sugar, milk, oil, egg and vanilla. In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined.
- In a small bowl, toss together the strawberries and the 4 tablespoons of flour to coat the strawberries. Fold the floured strawberries gently into the batter.
- Pour the batter into the greased cake pan.
- Bake at 350 degrees for 60 minutes or until a toothpick inserted comes out clean.
- Allow the cake to cool for 10 minutes, then turn out onto a cake plate to cool completely.
- To make the glaze, combine the powdered sugar, melted butter, diced strawberries and extract in a small bowl. Mix until it is smooth, adding the milk or cream a tablespoon at at time until you’ve reached the consistency you’d like.
- Once the cake is cool, spread the glaze on top of the cake. Slice and serve.