Strawberry Bundt Cake That Stays Moist for Days

This strawberry bundt cake folds fresh, sweet berries right into a buttery vanilla batter, then drapes the whole thing in a glossy pink glaze. The buttermilk keeps the crumb tender, so every slice is soft and balanced, not too sweet and never dry.

It’s the kind of cake that looks like a special occasion but feels like a simple weekend bake. You get bright pops of real strawberry in every bite, topped with a pure strawberry glaze that sets into a pretty, crackly finish.

What Makes This Strawberry Bundt Cake So Good

The cake itself is a straightforward butter-based batter that bakes up with a fine, even crumb. Fresh strawberries give it a bright, fruity burst no extract can match, and tossing them in a little flour keeps them suspended instead of sinking to the bottom.

The glaze is pure strawberry: puréed fresh berries mixed with powdered sugar until thick enough to drape over the ridges. It sets shiny and slightly crackly, adding a fresh pop of berry flavor right on top.

I keep coming back to this one because it delivers an honest, soft, strawberry-forward cake that looks far fancier than the effort it takes.

Ingredients

• 2 ½ cups all-purpose flour: spoon and level when measuring, not scooping, so the cake stays light.
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened: let it sit at room temperature for about an hour until pliable but still cool.
• 1 ¾ cups granulated sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 cup buttermilk, at room temperature
• 1 ½ cups chopped fresh strawberries (from about 12 oz): plus 1 tbsp flour for tossing.
• For the glaze: ⅓ cup puréed fresh strawberries (from about 4 oz), 2 cups powdered sugar, a pinch of salt.

Variations / Substitutions

• Raspberry twist: swap half the strawberries for ripe raspberries; they add a tangy edge that balances the sweet glaze.
• Frozen strawberries: use them straight from the freezer without thawing, and toss in flour as directed. They may add a couple extra minutes of bake time.
• Dairy-free: replace butter with a good plant-based stick butter, and use oat milk plus 1 tbsp white vinegar in place of buttermilk.
• Almond accent: use 1 tsp vanilla plus ½ tsp almond extract for a slightly nutty, bakery-style flavor.

For a no-glaze, simpler version, try my Classic Vanilla Bundt Cake instead.

How to Make Strawberry Bundt Cake

Step 1: Toss the Strawberries and Mix the Dry Ingredients

Preheat the oven to 350°F (175°C) and grease a 10- to 12-cup bundt pan thoroughly with butter or a flour-based baking spray, reaching into every crevice. In a medium bowl, whisk together the 2½ cups flour, baking powder, baking soda, and salt. In a separate small bowl, toss the chopped strawberries with 1 tablespoon flour until evenly coated.

The flour should cling in a light, even dusting. That thin coating helps the berries stay suspended throughout the cake instead of plummeting to the bottom as they bake.

Step 2: Cream the Butter and Sugar

Beat the softened butter and granulated sugar in a large bowl with a mixer on medium-high speed for about 3 minutes, stopping once or twice to scrape down the sides. You want a mixture that is pale, fluffy, and almost doubled in volume.

It will go from grainy and yellow to the texture of thick frosting. That airy base is what gives the cake a fine, tender crumb later.

Step 3: Add the Eggs and Vanilla

Beat in the eggs one at a time, letting each incorporate completely before adding the next. Then beat in the 2 teaspoons vanilla extract. The batter may look a little curdled right now, and that’s completely normal.

That slight curdling comes from the eggs and butter briefly separating. The dry ingredients and buttermilk in the next step will pull it back into a smooth, cohesive batter.

Step 4: Alternate Dry Ingredients and Buttermilk

Turn the mixer to low and add one-third of the flour mixture, stirring just until combined. Follow with half of the buttermilk. Repeat with another third of the flour, the remaining buttermilk, and finish with the last of the flour. Mix only until no dry streaks remain, and take care not to overwork it.

The batter will be thick, slightly fluffy, and uniform. Overmixing now can develop gluten and make the cake tough, so stop the moment it looks even.

Step 5: Fold in the Strawberries and Bake

Use a flexible spatula to gently fold the floured strawberries into the batter until they are distributed. Scrape the batter into the prepared bundt pan and smooth the top. Bake on a center rack until a toothpick inserted halfway between the center tube and outer edge comes out clean, 50 to 60 minutes. Cool the cake in the pan on a rack for 15 minutes, then invert it onto the rack to cool completely.

The cake will be deep golden, pulling away just a little from the sides. A crack or two on the surface is typical for bundt cakes and will disappear under the glaze.

Step 6: Glaze and Serve

While the cake cools, blend 4 ounces of fresh strawberries into a smooth purée. Strain it through a fine-mesh sieve if you want a completely smooth glaze, though a little texture is fine too. Whisk the purée with 2 cups powdered sugar and a pinch of salt until you have a thick but pourable glaze. Drizzle it over the cooled cake, letting it run down the ridges. Let the glaze set for 15 minutes before slicing, or serve it right away with a little puddle on the plate.

The glaze firms up slightly as it sits, giving you a glossy, pink finish that doesn’t drip everywhere but tastes like pure strawberry candy.

A Few Baking Tips

• Room-temperature everything: bringing the eggs, buttermilk, and butter to room temp helps the batter blend smoothly for an even rise and tender texture.
• Dry the berries first: after washing and chopping the strawberries, pat them very dry. Extra moisture can weigh down the batter and make pockets around the fruit.
• Glaze at the right moment: the cake must be fully cool before you add the glaze. Even a little warmth will melt it into a thin, translucent coat instead of a thick opaque one.
• Decorative touch: reserve a few thin strawberry slices to scatter on top of the wet glaze for a fresh look.

Bake times adjust depending on the exact size of your pan:

Keeping the Cake Fresh

• Refrigerate: store the glazed cake covered at room temperature for up to 3 days. For longer storage, place it in an airtight container in the fridge for up to 5 days. Let it sit at room temp for 20 minutes before serving to take the chill off.

Frequently Asked Questions

Can I make this in a loaf pan instead?

Yes, a 9×5-inch loaf pan works well. Divide the batter between two loaf pans to avoid overfilling, and start checking for doneness at 40 minutes.

Why did my strawberries sink even with flour?

Tossing in flour helps, but using too many berries or pieces that are too large can still cause sinking. Stick to 1½ cups and chop them into small, even bits. Gently folding rather than stirring also keeps the batter airy enough to support the fruit.

Can I make mini bundt cakes with this recipe?

You can. Fill each mini bundt cavity about two-thirds full and bake at 350°F (175°C) for 25 to 30 minutes, or until a toothpick comes out clean. The recipe makes about 10 to 12 mini cakes.

How do I keep the glaze from being too runny?

Start with 1½ cups powdered sugar and the fresh purée, then add more sugar a spoonful at a time until the consistency feels thick but still pourable. Straining the purée also removes excess liquid that can thin the glaze.

Strawberry Bundt Cake Recipe

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Calories: 390

Ingredients Method Notes

Ingredients

  

• 2 ½ cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 3 large eggs, at room temperature
• 2 tsp vanilla extract
• 1 cup buttermilk, at room temperature
• 1 ½ cups chopped fresh strawberries (about 12 oz), plus 1 tbsp flour for tossing
• ⅓ cup puréed fresh strawberries (about 4 oz)
• 2 cups powdered sugar
• A pinch of salt

Method

 

1. Preheat the oven to 350°F (175°C) and grease a 10- to 12-cup bundt pan. Whisk flour, baking powder, baking soda, and salt in a bowl. Toss the chopped strawberries with 1 tbsp flour in a separate small bowl.
2. Beat the butter and sugar on medium-high until light and fluffy, about 3 minutes.
3. Beat in eggs one at a time, then the vanilla. The mixture may look slightly curdled.
4. On low speed, mix in the flour mixture in three additions alternating with buttermilk in two additions, starting and ending with flour. Mix just until no dry streaks remain.
5. Gently fold in the floured strawberries. Scrape batter into the pan and bake 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
6. Purée 4 oz strawberries, whisk with powdered sugar and a pinch of salt until thick and pourable. Drizzle over the cooled cake and let set for 15 minutes before slicing.

Notes

The cake keeps moist for days at room temperature. If using frozen strawberries, add them straight from the freezer without thawing for best texture, and expect a few extra minutes of bake time.