Homemade Strawberry Bundt Cake from Scratch with Fresh Strawberry Glaze

Let’s Bake Some Sunshine: Your New Favorite Strawberry Bundt Cake

Hey there, friend! Jackson from Food Meld here. You know that feeling when you catch the first whiff of spring in the air? The sun’s a little warmer, the days are a little longer, and suddenly, all you can think about is something bright, sweet, and bursting with fresh flavor. For me, that craving always points to one thing: a gorgeous, show-stopping strawberry dessert. But not just any dessert—I’m talking about a cake that’s so moist it practically hugs your fork, so packed with real berry flavor it tastes like a sun-ripened strawberry field, and so stunningly simple it makes you look like a pastry rockstar with barely any effort. That, my friend, is exactly what we’re making today: my Homemade Strawberry Bundt Cake from Scratch.

Forget those sad, artificial-tasting cakes that rely on neon-pink jello. We’re doing this the real deal way, with a fresh strawberry puree we make ourselves. It’s the secret weapon that gives this cake its beautiful pink hue and an unforgettable, natural sweetness. And then? We’re drizzling it with a glossy, fresh strawberry glaze that soaks in just a little, creating the most incredible melt-in-your-mouth texture. This isn’t just a cake; it’s a centerpiece. It’s the hero of your Easter brunch, the star of your weekend coffee table, the answer to “what’s for dessert?” that makes everyone’s eyes light up. So, tie on your apron, grab your favorite mixing bowl, and let’s cook something awesome together. We’re about to create a flavor memory that’s as fun to make as it is to eat.

A Strawberry-Stained Memory

This cake takes me straight back to my grandma’s porch in late May. She had these wild strawberry patches at the edge of her garden—tiny, fragrant jewels that were infinitely more flavorful than anything from a store. My job, as her official “sous-chef” (a title I took very seriously at age seven), was to hunt for the reddest, ripest ones. I’d come back with a bowlful and hands stained pink, and she’d smile and say, “Perfect. Now for the magic.” Her version was a simple sheet cake, but the smell of those strawberries simmering into a puree, mingling with the scent of vanilla and butter in a hot oven, is etched into my senses forever. This Bundt cake is my grown-up, “what if we tried this?” tribute to her. It’s that same soul-warming, fruit-forward joy, but with a little extra elegance and a whole lot of my own “kitchen playtime” energy baked right in. Every bite is a little taste of that sunshine and her love.

Gathering Your Flavor Makers

Here’s where the fun begins! Using fresh, good-quality ingredients is the key to unlocking that unforgettable flavor. Don’t worry, I’ve got notes and swaps for you too. Let’s break it down.

For the Strawberry Bundt Cake:

• 2 ½ cups all-purpose flour: The trusty foundation. Spoon and level it into your measuring cup to avoid a dense cake. For a slightly lighter crumb, you can swap ½ cup with cake flour.
• 2 ½ tsp baking powder: Our lift agent! Make sure it’s fresh for maximum rise. Give the can a sniff—it should smell sharp and chemical, not like nothing.
• ½ tsp salt: The flavor enhancer. It balances the sweetness and makes the strawberry pop. Trust me on this.
• ½ cup unsalted butter, softened: This means leave it out for an hour! It should yield gently to a finger press. This creaming step is non-negotiable for that perfect, tender texture.
• 1 ¾ cups granulated sugar: Sweetness and structure. We’re using a bit more than usual because fresh fruit puree adds moisture.
• 4 large eggs, room temp: They incorporate better when not cold. Just pop them in a bowl of warm water for 5 minutes if you forgot to take them out.
• ½ cup sour cream or full-fat Greek yogurt: My secret weapon for insane moisture and a slight tang. I usually go with sour cream, but Greek yogurt works beautifully if it’s what you have.
• ½ cup fresh strawberry puree: The STAR. See my chef’s note below on how to make it perfect. This is where the magic lives.
• 1 tsp vanilla extract: The supporting actor that makes the strawberry flavor taste even more like itself.

For the Strawberry Glaze:

• 1 cup powdered sugar, sifted: Sifting is worth the extra second for a silky-smooth, lump-free glaze.
• 2–3 tbsp fresh strawberry puree: We’ll use the rest of our puree from the cake batch. Start with 2 tbsp and add more as needed.
• 1 tsp lemon juice: A tiny bit of acid brightens everything up and keeps the glaze from being cloyingly sweet.

Let’s Build This Beauty: Step-by-Step

Okay, team. Here’s the game plan. Read through once, then let’s get messy. Remember, baking is about joy, not perfection!

1. Prep Like a Pro: First, preheat your oven to 350°F (175°C). Now, let’s talk about the Bundt pan. This is crucial! Use a pastry brush or paper towel to grease every single nook and cranny with softened butter or baking spray. Then, dust it lightly with flour, tapping out the excess. Do this now so it’s ready for our beautiful batter later. Chef’s Hack: If your pan is intricate, a paste of 1 tbsp melted butter + 1 tbsp flour brushed on works miracles.
2. Make the Strawberry Puree: Hull and chop about 1 ½ cups of fresh strawberries. Toss them in a small saucepan over medium heat. They’ll start to release their juices. Cook, mashing with a fork, for 5-7 minutes until soft and saucy. Let it cool slightly, then blitz in a blender or food processor until smooth. You need ½ cup for the cake. The rest is for your glaze! Let it cool completely before using.
3. Whisk the Dry Team: In a medium bowl, whisk together your flour, baking powder, and salt. This isn’t just mixing—it’s aerating and ensuring our leaveners are evenly distributed. No one wants a baking powder pocket in their slice! Set this aside.
4. Creaming is Key: In your stand mixer or with a hand mixer, beat the softened butter and sugar on medium-high speed for a solid 3-4 minutes. You want it pale, fluffy, and almost creamy-looking. This step incorporates air, which is essential for the cake’s texture. Scrape down the bowl halfway through.
5. Egg-cellent Addition: With the mixer on medium, add your eggs one at a time. Let each egg fully incorporate before adding the next. This prevents the batter from breaking. It should look smooth and luxurious.
6. Bring in the Flavor & Moisture: Reduce the mixer speed to low. Add in the sour cream (or yogurt), your ½ cup of cooled strawberry puree, and the vanilla. Mix just until combined—it might look a little curdled, but that’s okay!
7. The Final Meld: With the mixer on the lowest setting, gradually add your dry ingredients. Mix only until the flour disappears. The second you don’t see any more dry streaks, STOP. Overmixing is the enemy of a tender Bundt! Use a spatula to give it one final, gentle fold from the bottom up.
8. Pan & Bake: Pour the gorgeous pink batter into your prepared pan. Smooth the top gently. Tap the pan on the counter a couple times to release any big air bubbles. Slide it into the center of your preheated oven and bake for 45-50 minutes. The cake is done when a long toothpick or skewer inserted near the center comes out with just a few moist crumbs attached.
9. The Great Flip (Don’t Sweat It!): Let the cake cool in the pan on a wire rack for 15 minutes. Not a minute less! This lets it set. Then, place the rack over the pan, take a deep breath, and confidently flip it over. Give the pan a little shake and it should release. If it sticks, gently run a thin knife around the central tube and edges. Let it cool completely before glazing.
10. Glaze Glory: Whisk your sifted powdered sugar, 2 tbsp of the remaining puree, and lemon juice together. Want it thicker? Add more sugar. Thinner? Add more puree, drop by drop. Drizzle it artfully over the completely cool cake. I like to let some drip down the sides naturally—it’s part of the charm!

Serving Up the Smiles

Presentation is part of the fun! Place your glazed cake on a beautiful cake stand or serving plate. For a simple, elegant touch, garnish with a few fresh, whole strawberries around the base, or a sprinkle of freeze-dried strawberry powder on top for an extra burst of color and flavor. This cake is rich, so slice it into 12 generous pieces. It’s perfect with a hot cup of coffee in the afternoon or as the grand finale to a weekend dinner. And here’s a pro-tip: the flavor gets even better and more moist the next day. If you can resist, cover it and let it sit overnight before serving—it’s a game-changer.

Make It Your Own: Fun Twists & Swaps

Got an idea? Let’s run with it! Here are a few ways to play with this recipe:

• Lemon-Berry Buddy: Add the zest of one lemon to the batter along with the vanilla. For the glaze, use lemon juice and a tablespoon of the strawberry puree for a gorgeous pink lemonade vibe.
• “Cheesecake” Swirl: Before baking, dollop 8 oz of softened cream cheese mixed with ¼ cup sugar and 1 egg onto the batter in the pan. Use a knife to swirl it gently for a marbled, tangy surprise in every bite.
• Balsamic & Black Pepper: Sounds wild, right? But trust me. Add 1 tbsp of good balsamic vinegar to your strawberry puree as it cooks, and a few cracks of black pepper to the dry ingredients. It creates an incredible, sophisticated depth of flavor.
• Dairy-Free/Different Berry: Use a plant-based butter and yogurt. The strawberry puree is naturally vegan! You can also swap the strawberry puree for raspberry, blackberry, or even mango puree for a totally different tropical twist.
• Almond Amore: Replace the vanilla extract with ½ tsp of almond extract. Add ½ cup of finely chopped toasted almonds to the batter for a lovely crunch.

Jackson’s Kitchen Notes

This recipe has seen some fun experiments in the Food Meld test kitchen (aka my sometimes-messy, always-fun home kitchen). I once tried roasting the strawberries for the puree first—intense flavor, but it darkened the cake color. The stovetop method is the sweet spot. Also, a funny story: I was so excited filming this the first time that I did the “great flip” after only 5 minutes of cooling… let’s just say we had a Bundt-cake-puzzle situation. 15 minutes is your friend! Over time, I’ve found that using full-fat ingredients truly makes the difference in texture. This cake is a love letter to real ingredients and simple techniques done with care. Don’t stress, have fun, and taste that puree before you add it—you should be excited to eat it straight from the spoon!

Your Questions, Answered

Q: Can I use frozen strawberries?
A: Absolutely! Thaw them completely and drain the excess liquid really well before making your puree. You might need to simmer them a bit longer to reduce and concentrate the flavor.

Q: My glaze is too runny/thick!
A> No panic! Glazes are easily fixed. Too runny? Whisk in more sifted powdered sugar, a tablespoon at a time. Too thick? Add more puree or a tiny splash of milk or lemon juice, drop by drop, until it’s a pourable consistency.

Q: The cake stuck to my pan! Help!
A> It happens to the best of us. First, let it cool a bit more—sometimes it just needs more time to contract. If pieces stick, carefully pry them out with a thin silicone spatula and “patch” them onto the cake. The glorious glaze is a fantastic cake-bandit and will hide most sins!

Q: How do I store this cake?
A> Once the glaze is set, cover it loosely with a cake dome or invert a large bowl over it. It will keep beautifully at room temperature for 2-3 days. You can also refrigerate it for up to 5 days—just let slices come to room temp for the best flavor and texture.

A Quick Nutritional Note

Hey, we’re all about balance here at Food Meld! While this is definitely a celebratory treat, I believe in transparency. This information is an estimate per slice (based on 12 slices). Using real fruit puree means you’re getting the natural sugars and nutrients from strawberries. Swapping to Greek yogurt can add a bit of protein. Remember, homemade desserts like this allow you to control the quality of ingredients—no unpronounceable additives or preservatives. Enjoy a slice mindfully, savor every bite of that real strawberry flavor, and share the rest with people you love. That’s what good food is all about!

Approx. per slice: Calories: 320 | Fat: 12g | Carbs: 52g | Protein: 5g

You Did It! Let’s Eat.

Look at you, you brilliant baker! You just created a masterpiece from scratch. This isn’t just a cake sitting on your counter—it’s a testament to the magic that happens when you mix a few simple ingredients with a dash of creativity and a whole lot of heart. I hope this Strawberry Bundt Cake becomes a part of your own story, the thing you make when you want to celebrate the simple joy of a season, a Sunday, or just the people around your table. Thanks for letting me be a part of your kitchen adventure. Now, cut a big slice, pour yourself something to drink, and enjoy the delicious fruits of your labor. You’ve earned it. Until next time, keep melting those flavors together!

Jackson 🍓