This easy Strawberry Bundt Cake starts with a doctored cake mix and uses three kinds of strawberries to make a cake that is moist, fluffy, and exploding with strawberry flavor.
Elegant, Easy Strawberry Bundt Cake
I’m on a personal mission to have a bundt cake recipe for every season and occasion.
Fall is already covered with this Spiced Pear Bundt Cake. Late summer is a lock with Peach Bundt Cake, and the best Chocolate Bundt Cake and Banana Caramel Cake are my all-year round, never fail, never any leftovers cakes of choice.
Now, we’re focusing on spring with this lovely Strawberry Bundt Cake. In my opinion, bundt cakes have the highest reward for the smallest amount of effort, and that suits me just fine.
This bundt cake has all the same fresh strawberry flavor as our beloved Strawberry Cake with Cream Cheese Frosting, but without any layering or fussy decorating.
Here’s Why You’ll Love It
- It’s. So. Easy.– This cake starts with a cake mix, which makes it exceptionally easy. And trust me, by the time we’re done doctoring it, this cake will taste like it came from a bakery.
- It is BURSTING with strawberry flavor.– This cake gets its sweet, tangy strawberry flavor from three different sources- fresh strawberries, strawberry jello, and dried strawberries blended into a powder.
- It feeds a crowd and travels well.- This is the cake to take to Easter dinner or serve alongside your favorite cookout recipes or bring to summer potlucks and family reunions.
- White cake mix– Use whatever your favorite brand is, but make sure it does not have pudding added to it.
- Strawberry Jello- This adds SO much delicious strawberry flavor while still keeping the cake moist and never gummy. The cake will look different depending on if you use Jello with artificial colors or not. The cake pictured here used Aldi brand jello, which has no artificial colors, while our strawberry cupcake recipe used Jello brand. If you want the cake to be pink, you’ll need to use a jello with artificial colors or add a little food coloring yourself.
- Flour, baking powder, and sugar– We add just a little bit more of each to make this boxed cake mix the best.
- Vegetable, canola, or coconut oil
- Strawberries– You’ll need 1/2 cup each of pureed and diced fresh strawberries.
- Powdered sugar, butter, milk, and dried strawberries for the glaze- Dried strawberries are the key to making the ridiculously delicious sweet and tangy glaze. Look for the kind that are dry and crisp, not gummy.
How to Make Strawberry Bundt Cake
- Prep. Preheat the oven to 350 degrees. Grease a large bundt pan generously with Baker’s Joy or butter and flour.
- Mix dry ingredients. In the bowl of an electric mixer, whisk together cake mix, jello, flour, baking powder, and sugar.
- Add wet ingredients. Add the vegetable oil and beat on medium speed until well combined.Add the eggs, one at a time, beating well after each addition and scraping the bowl as needed.Add the strawberries, and beat a final time, scraping the bottom and sides of the bowl, until batter is well combined.
- Bake. Bake 40-50 minutes or until top is golden brown and toothpick inserted in center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then place a large plate on the top of the bundt pan and flip it over onto the plate. Cool completely.
Easy Strawberry Glaze for Bundt Cake
To make the strawberry glaze, you’ll first need to blend the dried strawberries in a blender or food processor until they make a fine powder.
From there, you only have to whisk together the powdered sugar, strawberry powder, melted butter, and milk! Add just enough milk to make the glaze thick but pourable.
The glaze recipe included here will make more than you need to glaze the cake. Feel free to halve the recipe, or save it to serve as extra on the side (trust me, no one is mad about extra glaze), or use it as a dip for fresh fruit or pretzels. It’s so delicious!
Make Ahead and Storage Instructions
This strawberry bundt cake can be made up to 2 days in advance. Leftovers should be stored at room temperature, covered with plastic wrap. The bundt cake should stay moist for at least five days.
If you’d like, unglazed bundt cake can be frozen (either whole or in slices), double wrapped in plastic wrap and aluminum foil or a freezer safe bag. Freeze for up to 3 months. Thaw at room temperature before glazing and serving.
Bundt Cake FAQs
What is the best thing to use to grease a bundt pan?
I have found the very best way to grease a bundt pan is to use Baker’s Joy cooking spray, which includes flour. The spray gets into all of the nooks and crannies of the pan much easier than butter or Crisco.
Since switching to Baker’s Joy, I haven’t had any trouble with bundt cakes sticking.
If you do not have Baker’s Joy, try melted shortening followed by a dusting of flour.
How do you keep a bundt cake from sticking?
We covered the first key (properly greasing the pan) above, but the second key is to allow your bundt cake to cool in the pan for at least 10-15 minutes before flipping it out.
How do you flip a bundt cake?
Place a wire cooling rack or large plate on the top of the bundt pan. Place the palm of one hand flat against the plate, while your other hand slides under the bottom of the bundt pan. Flip the pan over and gently pull it up off of the cake, shimmying slightly side to side if necessary.
What size bundt pan do you need for strawberry bundt cake?
Can I make a bundt cake recipe in a different kind of pan?
More Strawberry Dessert Recipes to Try
- Strawberry Cream Cheese Pretzel Salad
- Strawberry Rhubarb Fool
- Strawberry Chocolate Chip Pancakes
- Grilled Angel Food Cake with Strawberry Rhubarb Compote
- Strawberry Banana Split Cake
- 1 box white cake mix (no pudding added)
- 1 3 oz. package strawberry Jello
- 1 scant Tablespoon flour
- Pinch baking powder
- 1 Tablespoon granulated sugar
- 3/4 cup vegetable oil
- 4 eggs
- ½ cup pureed strawberries
- ½ cup diced fresh strawberries
For the glaze:
- 1 cup powdered sugar
- .5 ounce (1/2 a package) dried strawberries
- 2 Tablespoons melted butter
- 2-4 Tablespoons milk
- Preheat the oven to 350 degrees. Grease a large bundt pan generously with Baker’s Joy.
- In the bowl of an electric mixer, whisk together cake mix, jello, flour, baking powder, and sugar.
- Add the vegetable oil and beat on medium speed until well combined.
- Add the eggs, one at a time, beating well after each addition and scraping the bowl as needed.
- Add the strawberries, and beat a final time, scraping the bottom and sides of the bowl, until batter is well combined.
- Bake 40-50 minutes or until top is golden brown and toothpick inserted in center comes out clean. Allow the cake to cool in the pan for 10-15 minutes, then place a large plate on the top of the bundt pan and flip it over onto the plate. Cool completely.
- To make the glaze, place the dried strawberries in a blender or food processor and pulse until it's a fine powder. In a bowl, whisk together the powdered sugar, strawberry powder, melted butter, and milk, adding enough milk to make it thick, but pourable.
- Drizzle glaze over the cooled cake. Leftover glaze can be served on the side or used as a dip for fresh fruit or pretzels.