Homemade Strawberry Bundt Cake: A Moist, Strawberry-Forward Cake With a Simple Strawberry Glaze

Essential Concepts

• Use fresh strawberries for a thicker puree and steadier baking results than thawed, watery fruit. (Cooked by Julie)
• A strawberry-flavored gelatin powder can strengthen strawberry aroma and color, but formulas vary by product. (Cooked by Julie)
• Grease every groove of the pan thoroughly and release the cake while it is still warm, not hot. (Cooked by Julie)
• Stop mixing as soon as the flour disappears to avoid a tight, dry crumb. (Cooked by Julie)
• Bake until a tester shows moist crumbs (not wet batter), then cool fully before glazing for clean drips. (Cooked by Julie)

Background or Introduction

A homemade strawberry Bundt cake should taste like strawberries, slice cleanly, and stay moist for more than a few hours. The challenge is that strawberries are mostly water, and water can thin batter, slow setting, and mute flavor once baked. A Bundt pan adds its own pressure points: deep ridges increase surface area, so sticking and overbaking are both common.

This article walks through a practical approach: build strawberry flavor with a concentrated puree, support the crumb with the right mixing method, and manage release with careful pan preparation and timing. You will also get a complete recipe in U.S. and metric measures, along with troubleshooting that explains what went wrong and how to correct it next time.

What Is a Strawberry Bundt Cake, and What Should It Taste Like?

A strawberry Bundt cake is a butter-style cake baked in a ring-shaped, fluted pan. It should taste clearly of strawberries, with a tender crumb and a gentle richness. The goal is not a dense quick bread. It is a true cake, meaning it relies on creaming (beating fat with sugar) and chemical leavening (baking powder) for lift.

Strawberry flavor in baked goods can read “faint” if it comes only from fresh fruit. Heat dulls many of the aromatic compounds that make strawberries smell like strawberries. That is why many strawberry cakes use a second flavor source, such as freeze-dried strawberry powder or a strawberry-flavored gelatin powder. Those additions can make the strawberry note more stable and noticeable after baking.

What Makes This Homemade Strawberry Bundt Cake Stay Moist?

Moisture in cake is not just “more liquid.” It is the combined effect of fat, sugar, starch gelatinization, and how much water remains bound inside the crumb once the cake cools.

Butter, oil, and why the combination matters

Butter brings flavor and helps build structure when creamed with sugar, because creaming traps air that later expands in the oven. Oil stays liquid at room temperature, so it can make the crumb feel softer on day two and day three. Using some of each often gives a cake that tastes rich but does not stale as quickly as an all-butter cake.

Sugar as a moisture manager

Sugar is hygroscopic, meaning it attracts and holds water. In practical terms, sugar helps slow staling. But too much sugar can weaken structure and make the crumb collapse or feel sticky. The amounts in the recipe are designed to balance sweetness, moisture retention, and a stable rise in a Bundt pan.

Strawberries add water, not just flavor

Fresh strawberries contribute water and acidity. The water can loosen batter, and the acidity can affect leavening and browning. Pureeing the fruit helps distribute it evenly, but it also releases more juice. This is why the recipe keeps additional milk modest and uses enough flour and baking powder to support the added moisture.

Which Strawberries Work Best, and Why Fresh Often Bakes More Predictably?

Fresh strawberries usually bake more predictably than frozen strawberries that have been thawed. Frozen fruit tends to leak more liquid because freezing ruptures cell walls. That extra liquid can thin batter and shift baking time, sometimes leaving a gummy band near the bottom of the cake.

Ripeness matters more than size

Choose strawberries that smell fragrant and look evenly red. Pale berries can bake into a cake that tastes only lightly fruity. Overripe berries can be very sweet but also very wet. Either can work, but the wetter the berries, the more important it is to measure puree rather than assume a fixed yield.

How to make strawberry puree that does not sabotage the batter

Puree the strawberries until smooth. If the puree looks extremely thin and foamy, let it sit for a few minutes so bubbles rise and pop. Do not cook the puree unless you are intentionally concentrating it, because cooking changes flavor and can make the puree taste more like jam than fresh fruit.

If your berries are unusually juicy, you can reduce the puree slightly by simmering it until thicker, then cooling completely before using. Be honest about the variable: simmering changes flavor intensity and sweetness perception, and the final thickness depends on how long you reduce it.

Do I Have to Use Strawberry-Flavored Gelatin Powder?

No. It is optional, but it is a straightforward way to boost strawberry aroma and color without adding more water.

Strawberry-flavored gelatin powder is usually a mix that includes sugar, flavoring, coloring, and gelatin. The exact ingredients and intensity vary by product, so results can vary. If you use it, treat it as a flavor-and-color ingredient, not a structural one.

If you prefer to avoid gelatin-based mixes

You can replace the strawberry gelatin powder with freeze-dried strawberry powder (finely ground). This option tends to taste more like real strawberries, but availability and potency vary.

A practical substitution approach:

• Replace the strawberry gelatin powder with 35 to 45 grams freeze-dried strawberry powder.
• Increase granulated sugar by 40 to 60 grams if your freeze-dried powder is unsweetened.
• Expect color to be more muted, depending on the fruit and the powder.

This is intentionally flexible. Freeze-dried powders differ widely, and cake batter cannot be “tasted to adjust” for a final baked flavor with precision.

How Do I Keep a Bundt Cake From Sticking?

A Bundt cake releases cleanly when fat reaches every crevice and the cake is unmolded at the right time.

The most reliable approach to greasing

Use a nonstick baking spray that contains flour, or use softened butter plus flour. Either method can work, but sprays are often more consistent for deeply fluted pans because they reach corners that a brush can miss.

If you use butter and flour:

1. Coat the entire pan with softened butter, including the center tube and every ridge.
2. Add a spoonful of flour and rotate to coat.
3. Tap out excess flour.

If you use baking spray:

• Spray generously from multiple angles, then visually check for dry spots.

Pan condition matters. Older nonstick coatings can release less reliably, even with careful greasing. And some decorative pans have sharper angles that are more prone to sticking.

When to unmold

Let the cake cool in the pan briefly, then invert while it is warm. Too hot and the cake can tear. Too cool and sugars can set and cling to the pan. A common sweet spot is about 10 to 15 minutes of cooling, but this depends on pan thickness and room temperature.

Before inverting, run a thin, flexible tool along the outer edge and around the center tube. Avoid digging into the crumb. The goal is to separate the cake from the pan wall without gouging.

Homemade Strawberry Bundt Cake Recipe (U.S. and Metric)

This recipe is written for a standard Bundt pan that holds about 10 to 12 cups (2.4 to 2.8 liters). If your pan is smaller, do not fill it more than about two-thirds full.

Equipment

• 10 to 12-cup (2.4 to 2.8-liter) Bundt pan
• Stand mixer or hand mixer
• Food processor or blender for the strawberries
• Mixing bowls, whisk, spatula
• Digital scale (helpful, not required)

Ingredients

Measurements are listed as U.S. first, then metric.

Strawberry Puree

• Fresh strawberries, hulled: 1 1/2 cups (about 250 g)

Dry Ingredients

• All-purpose flour: 3 cups (360 g)
• Baking powder: 1 tablespoon (12 g)
• Fine salt: 1/2 teaspoon (3 g)
• Strawberry-flavored gelatin powder (optional but recommended for stronger strawberry note): 3 ounces (85 g)

Wet Ingredients

• Unsalted butter, softened: 1/2 cup (113 g)
• Neutral oil (such as vegetable or canola): 1/2 cup (120 ml)
• Granulated sugar: 1 1/2 cups (300 g)
• Large eggs, room temperature: 4 (about 200 g without shells)
• Vanilla extract: 1 tablespoon (15 ml)
• Whole milk, room temperature: 1/2 cup (120 ml)

Strawberry Glaze

• Powdered sugar: 1 1/2 cups (180 g)
• Reserved strawberry puree: 2 tablespoons (30 ml)
• Strawberry-flavored gelatin powder: 1 teaspoon (about 3 g), optional but helpful for color
• Whole milk: 1 to 2 tablespoons (15 to 30 ml), as needed
• Pinch of salt (optional)

Method

1) Heat the oven and prepare the pan

Set the oven to 350°F (177°C). Grease the Bundt pan thoroughly, reaching every groove. If your kitchen is warm, put the greased pan in the refrigerator while you mix the batter. A slightly chilled, greased pan can help the coating stay in place.

2) Make the strawberry puree

Puree the hulled strawberries until smooth. Measure out 2 tablespoons (30 ml) of puree for the glaze and set it aside. If your puree is extremely thin, let it stand for a few minutes so bubbles dissipate. Bubbles can create tunnels in the baked cake.

3) Mix the dry ingredients

In a bowl, whisk the flour, baking powder, salt, and strawberry gelatin powder (if using) until evenly combined. Whisking distributes the leavening, which helps the cake rise evenly.

4) Cream the fats and sugar

In a large bowl, beat the butter, oil, and granulated sugar until the mixture looks lighter and slightly fluffy. This usually takes 2 to 4 minutes, depending on mixer power and butter temperature. This step builds air into the batter, which supports lift.

5) Add eggs, vanilla, and strawberry puree

Add the eggs one at a time, mixing until incorporated after each addition. Add the vanilla. Then mix in the strawberry puree (minus the reserved 2 tablespoons).

If the mixture looks slightly curdled at this stage, it is usually not a problem. Temperature differences and the acidity of fruit can cause a temporary appearance change. The batter typically smooths out once the dry ingredients are added.

6) Add dry ingredients and milk, alternating

Add the dry ingredients in three additions, alternating with the milk in two additions. Mix on low speed and stop as soon as the last streaks of flour disappear. Overmixing develops gluten, which can make the crumb tight and dry.

Scrape the bowl well, especially the bottom, where flour often hides.

7) Bake

Spoon the batter into the prepared pan and smooth the top. Tap the pan lightly on the counter once or twice to settle the batter into the grooves.

Bake for 45 to 55 minutes. Times vary by pan material, oven calibration, and how wet your strawberries were. The cake is done when a thin tester inserted into the thickest part comes out with moist crumbs, not wet batter. If you use an instant-read thermometer, the center of a butter-style cake is commonly done around 200 to 205°F (93 to 96°C), but treat temperature as supportive, not absolute.

8) Cool and unmold

Cool the cake in the pan for 10 to 15 minutes. Run a thin tool around the outer edge and the center tube. Invert onto a rack or plate. If the cake hesitates, lift the pan slightly and let gravity work. Do not yank.

Let the cake cool completely before glazing. Warm cake will thin the glaze and can make it soak in unevenly.

9) Make the glaze and finish

Whisk the powdered sugar, reserved strawberry puree, and gelatin powder (if using). Add milk 1 teaspoon at a time until the glaze is thick but pourable. A thicker glaze drips slowly and looks cleaner on a Bundt cake. A thinner glaze runs quickly and can pool at the base.

Glaze the cooled cake. Let the glaze set before slicing, especially if your kitchen is warm.

What Are the Most Common Mistakes With Strawberry Bundt Cake?

Most problems trace back to moisture management, mixing, or pan release.

“My cake stuck to the pan.”

This usually means one of three things: incomplete greasing, a pan with very sharp grooves, or waiting too long to unmold. Fix the process before changing the recipe.

Practical corrections:

• Use a flour-containing baking spray, or butter and flour thoroughly.
• Inspect the pan after greasing. If any metal is visible, grease again.
• Unmold while warm, not fully cooled.
• Avoid letting the cake sit in a hot pan on a hot surface, which can cause steam to soften the crust and increase sticking.

“The cake is dry.”

Dryness usually comes from overbaking, overmixing, or flour over-measurement.

Practical corrections:

• Pull the cake when a tester shows moist crumbs.
• Mix only until the flour disappears.
• If you scoop flour by volume, fluff it, spoon it into the cup, and level it. Or weigh it.

“The cake is gummy at the bottom.”

A gummy band can come from underbaking, too much fruit liquid, or an oven that runs cool.

Practical corrections:

• Bake longer, checking every 5 minutes near the end.
• Measure puree and note how thin it is. Very watery puree can shift the bake.
• Let the cake cool fully before judging texture. Some cakes seem gummy while warm, then set as they cool.

“The strawberry flavor is faint.”

Strawberries are delicate in baked goods. If the flavor is faint, the fruit may have been bland, or the cake relied only on fresh puree.

Practical corrections:

• Use more aromatic berries when possible.
• Add a stable strawberry flavor source (gelatin powder or freeze-dried strawberry powder).
• Add a pinch of salt to the batter and glaze. Salt does not make cake salty, but it can sharpen fruit perception.

How Should I Store Strawberry Bundt Cake Safely?

Storage depends on temperature, humidity, and what you add on top.

Room temperature

If the cake is plain or only lightly glazed, it can often be kept covered at room temperature for up to 2 days in a cool kitchen. If your kitchen is warm (above about 70°F / 21°C), or if the glaze contains dairy and the cake will sit out for hours at a time, refrigerating after the first day is the conservative choice.

Refrigeration

Refrigerate in an airtight container for up to 4 days. Cold cake can feel firmer. Let slices sit at room temperature for 20 to 30 minutes before serving for a softer texture.

Freezing

Freeze unglazed cake for the best texture. Wrap tightly and freeze for up to 2 to 3 months. Thaw wrapped at room temperature to reduce condensation. Glaze after thawing.

Can I Adjust the Recipe for Different Pans or Ovens?

Yes, but changes should be deliberate.

If your Bundt pan is smaller

Do not fill more than about two-thirds full. Bake any extra batter in a small loaf pan or muffins. Baking time will change with the shape and depth of batter.

If your oven runs hot or cool

Oven temperature is a major variable. If you suspect your oven is inaccurate, an oven thermometer can clarify the real temperature. In the meantime:

• If cakes brown too fast, lower the oven temperature by 25°F (about 15°C) and bake longer.
• If cakes consistently underbake in the center, confirm temperature and extend bake time.

If you live at higher altitude

Higher altitude can change rise and evaporation. Cakes may rise faster and set differently. Adjustments vary widely by elevation, humidity, and oven behavior, so any single rule can be wrong. The most reliable approach is to watch doneness cues closely and expect to fine-tune bake time.

Frequently Asked Questions

Can I use frozen strawberries instead of fresh?

You can, but results are less predictable. Thawed strawberries release more liquid, which can thin batter and lengthen baking time. If you use frozen berries, thaw completely, drain well, and puree, then measure the puree and expect to adjust baking time.

Do I need a stand mixer?

No. A hand mixer works. What matters is creaming the butter, oil, and sugar until lighter, then mixing gently after the flour is added.

Why does the batter look curdled after adding eggs and puree?

Fruit acidity and temperature differences can make the mixture look slightly broken. It usually smooths out once the dry ingredients are incorporated. If it looks severely separated, your butter may have been too cold or the eggs too cold.

What is the best way to tell when the cake is done?

A tester should come out with moist crumbs, not wet batter. The cake should also spring back lightly when touched. Baking time varies by pan and fruit moisture, so rely on cues more than the clock.

Can I make the glaze without milk?

Yes. You can thin the glaze with more strawberry puree, but that can make it looser and more likely to run. You can also use water, which is neutral but can dilute strawberry flavor slightly.

Can I make this cake ahead?

Yes. For the cleanest finish, bake the cake a day ahead, cool completely, wrap airtight, and glaze shortly before serving. Refrigerate if your kitchen is warm or if the cake will be held for more than a day.

Why did my cake sink?

Sinking is usually underbaking, too much liquid, or overbeating after adding flour. Make sure the cake is fully baked, measure ingredients carefully, and stop mixing as soon as flour disappears.

How many servings does a strawberry Bundt cake make?

Most 10 to 12-cup Bundt cakes yield about 10 to 12 slices, depending on how thick you cut them. If you slice thinner, you will get more servings, but the cake can crumble if slices are extremely thin.

Can I skip the strawberry gelatin powder and still get good color?

Yes, but the color will often be more muted and can shift toward a light pink-tan after baking, depending on the berries. Freeze-dried strawberry powder can help, and so can a glaze that carries strawberry color on the surface.

Other Bundt Cake Articles

• Crack Cake Recipe: Moist Bundt Cake With Butter Wine Glaze