Homemade Strawberry Bundt Cake with Cream Cheese Glaze

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A Sweet Taste of Summer in Every Slice

Strawberry Bundt Cake with Cream Cheese Glaze

There’s something undeniably enchanting about a beautifully glazed bundt cake sitting proudly on a cake stand. This Strawberry Bundt Cake with Cream Cheese Glaze brings together the sweet lusciousness of fresh strawberries and the tangy richness of cream cheese in a dessert that’s as visually stunning as it is delicious. The vibrant pink hue comes naturally from real strawberries, making this a perfect centerpiece for spring gatherings, summer celebrations, or whenever you need a touch of sunshine on your table.

Dating back to the 1950s when the distinctive ring-shaped bundt pan gained popularity in America, bundt cakes have become beloved classics in home baking. This strawberry version puts a fresh, fruity twist on tradition—perfect for strawberry season when the berries are at their peak sweetness. The cream cheese glaze cascading down the ridges of the cake creates an irresistible presentation that promises pure indulgence with every bite.

Whether you’re an experienced baker or trying your hand at a bundt cake for the first time, this recipe strikes the perfect balance between impressive presentation and approachable technique. Let’s bring this show-stopping strawberry delight to life in your kitchen!

Ingredients

For the Strawberry Cake:

  • 2½ cups fresh strawberries, hulled (375g/13oz)
  • 3 cups all-purpose flour (375g/13oz)
  • 2½ teaspoons baking powder (12g/0.4oz)
  • ½ teaspoon baking soda (2.5g/0.08oz)
  • 1 teaspoon salt (6g/0.2oz)
  • 1 cup unsalted butter, softened (227g/8oz)
  • 2 cups granulated sugar (400g/14oz)
  • 4 large eggs, room temperature
  • 1 tablespoon vanilla extract (15ml)
  • ¼ cup buttermilk, room temperature (60ml)
  • Pink or red food coloring (optional, for deeper color)

For the Cream Cheese Glaze:

  • 4 oz cream cheese, softened (113g)
  • 2 cups powdered sugar (240g/8.5oz)
  • 3-4 tablespoons milk or heavy cream (45-60ml)
  • 1 teaspoon vanilla extract (5ml)
  • Pinch of salt

Instructions

Preparing the Bundt Pan and Oven

  1. Preheat your oven to 325°F (165°C). Position rack in the center of the oven.
  2. Thoroughly grease a 10-12 cup bundt pan with butter or shortening, ensuring you reach all the crevices. Dust with flour and tap out excess.

Making the Strawberry Cake Batter

  1. Purée the fresh strawberries in a blender or food processor until smooth. Measure out 1½ cups (355ml) of purée and set aside.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large mixing bowl, beat the softened butter until creamy, about 1 minute.
  4. Add the granulated sugar and beat on medium-high speed until light and fluffy, about 4-5 minutes.
  5. Add eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
  6. Beat in the vanilla extract and strawberry purée until well combined. The mixture may look curdled, but that’s normal.
  7. Reduce mixer speed to low and gradually add the flour mixture, alternating with buttermilk, beginning and ending with the flour mixture (3 parts flour, 2 parts buttermilk).
  8. If using food coloring, add a few drops to enhance the pink color and mix until just incorporated.

Baking the Cake

  1. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
  2. Tap the pan gently on the counter a few times to release any air bubbles.
  3. Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
  4. Allow the cake to cool in the pan for 20 minutes before inverting onto a wire rack to cool completely.

Preparing the Cream Cheese Glaze

  1. In a medium bowl, beat the softened cream cheese until smooth and creamy.
  2. Gradually add the powdered sugar, mixing well after each addition.
  3. Add 3 tablespoons of milk or cream, vanilla extract, and a pinch of salt. Mix until smooth.
  4. Add more milk/cream, 1 teaspoon at a time, until you reach your desired pouring consistency.

Glazing and Serving

  1. Place the cooled cake on a serving plate.
  2. Pour or spoon the glaze evenly over the top of the cake, allowing it to drip naturally down the sides.
  3. Let the glaze set for about 20 minutes before slicing and serving.

Nutritional Information

Per Serving (based on 12 slices):

  • Calories: 485
  • Fat: 22g
  • Saturated Fat: 13g
  • Cholesterol: 115mg
  • Sodium: 275mg
  • Carbohydrates: 68g
  • Fiber: 1g
  • Sugar: 47g
  • Protein: 6g

Prep Time: 30 minutes Cook Time: 60 minutes Cooling Time: 2 hours Total Time: 3 hours 30 minutes Yield: 12 servings

Cooking Tips and Tricks

Perfect Bundt Pan Release

The most challenging part of making a bundt cake can be getting it out of the pan intact. For foolproof results, create a paste with equal parts vegetable shortening, vegetable oil, and flour. Use a pastry brush to apply this mixture to every nook and cranny of your bundt pan. This homemade “cake release” works better than spray oils for intricate bundt designs.

Strawberry Selection

For the best flavor, use ripe, fragrant strawberries that are deep red throughout. If fresh strawberries aren’t in season, frozen strawberries (thawed completely) can work well too. Just be sure to drain exces