Strawberry Bundt Cake

My Strawberry Bundt Cake recipe is a spruced-up, overhauled cake mix — moist and soft, but also tender and rich. Pair this quick and simple cake mix starter recipe with a homemade Strawberry Frosting that’s full of fresh, robust, jammy strawberry flavor!

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It’s a serious misnomer to say that my Grandma’s Pistachio Bread is a bread. It’s really cake. Sweet enough to be cake/dessert, but a little sturdier and tighter crumb than a soft, fluffy cake, so it’s best suited to a coffee cake or bundt cake title, in my opinion!

But calling it “bread” allows us to justify having actual cake for breakfast. Yay! 

Anyway, because it is cake-like, it has inspired a great many cake recipes, specifically bundts. You can view a lot of my bundt recipes in this ode to the bundt: 25 Easy Bundt Cake recipes.

Among the very best and most popular are this Lemon Blueberry Bundt Cake, this Coconut Pistachio Bundt Cake, and this German Chocolate Bundt Cake. All of which are great picks for a springtime dessert!

As is today’s Strawberry Bundt Cake recipe. The bundt cake itself is a cheat because I love me a short-cut recipe. Yes, it’s a doctored-up cake mix. Extra oil and a box of pudding mix really assist with the makeover of standard box cake mix.

Also, I thought it needed a jolt of color, but I clearly went overboard, and ended up with a fluorescent cake. Whoops!

Combine this Strawberry Bundt Cake with Strawberry Frosting, and that’s where the magic really happens!

The best way to achieve a strong and authentic-flavored Strawberry Frosting is with freeze-dried strawberries. This is one of my favorite recipe discoveries from the last few years. Potently-flavored, fruity frosting is best accomplished with freeze-dried fruit.

It creates fruity flavor that isn’t diluted or watered down — it’s concentrated, intense, and not at all fake or artificial.

That Strawberry Frosting is positively bursting with robust, bona-fide strawberry flavor.

For a very, very strawberry recipe, try this Strawberry Bundt Cake recipe, and let me know what you think!

What else can you smother in Strawberry Frosting? While some of these have other flavors incorporated, you could easily substitute or leave out ingredients to overhaul these with strawberry.

• Zucchini Bars
• Peanut Butter Thumbprints 
• Chocolate Thumbprints
• Amish Sugar Cookies
• Lemon Cupcakes
• Lemon Bundt Cake
• Lemon Bread
• Pistachio Bread

Strawberry Bundt Cake

Sarah

My Strawberry Bundt Cake recipe is a spruced-up, overhauled cake mix -- moist and soft, but also tender and rich. Pair this quick and simple cake mix starter recipe with a homemade Strawberry Frosting that's full of fresh, robust, jammy strawberry flavor!

4.92 from 12 votes

Print Recipe Pin Recipe

Prep Time 1 hr

Cook Time 45 mins

Total Time 1 hr 45 mins

Course Dessert

Servings 8

Ingredients

  

For Strawberry Bundt Cake:

• 1 box strawberry cake mix
• 4 large eggs
• 1 cup sour cream reduced-fine is fine
• 1/3 cup vegetable or canola oil
• 3 oz. box instant vanilla pudding mix

For Strawberry Frosting:

• 1 oz. freeze-dried strawberries NOT dried strawberries, must be freeze-dried!
• 1 cup butter softened
• 4 cups powdered sugar
• 3 - 5 tbsp. heavy cream
• 2 tsp. vanilla extract
• pinch of salt

Instructions

 

For Strawberry Bundt Cake:

• In a large bowl, stir together cake mix, eggs, sour cream, oil, and pudding mix. Mixture will be thick.
• Spread mixture evenly into a lightly-greased bundt pan.
• Bake at 350 degrees for about 45 minutes, or until edges are golden, and a toothpick inserted near the center comes out clean.
• Cool for 15-20 minutes, run a knife around the edges to loosen, and invert onto a serving platter to cool completely. Do not cool the cake in the pan completely -- it will stick!

For Strawberry Frosting:

• Place freeze-dried strawberries in a food processor or blender, and process until they resemble fine crumbs and powder. A few small chunks are fine. Set aside.
• In a large mixing bowl, beat butter until creamy and smooth.
• Add powdered sugar, 3 tbsp. heavy cream, vanilla extract, pinch of salt, and strawberry dust.
• Beat until thick and fluffy, at least 2 minutes on medium speed.
• Add additional 1 - 2 tbsp. heavy cream, as needed, to achieve desired consistency. It should be thick, fluffy, and hold shape so that it can be pipable, if needed.
• Spread onto cooled cake.

Notes

Cake notes:

 

Frosting notes:

• If you don't have a food processor or blender handy, or just don't feel like dragging them out of their cupboards, I sometimes pulverize items by placing in a gallon Ziploc bag, and crushing them with a rolling pin by rolling and tapping. This method works well for turning the freeze-dried strawberries into fine crumbs.
• Are there substitutions for heavy cream in the frosting? Yes, you can use any % milk, half-and-half, evaporated milk, or even water in a bind. I greatly prefer heavy cream because it produces a much fluffier frosting. I have played with this a lot, and it gives more lift and fluffiness than any other alternative, but you can substitute if necessary.
• Where can you find freeze-dried strawberries and other freeze-dried fruits? I have easily found them at Publix, Target, and Walmart, at the least. In my experience, they are readily available and accessible in most grocery stores. I've even found freeze-dried fruits at CVS. Not to be mistaken with dried fruit! You want FREEZE-dried fruit, NOT dried fruit.

Keyword strawberry bundt, strawberry bundt cake, strawberry cake, strawberry frosting

If you’d like to make a fresh strawberry, from-scratch cake, try this recipe from Life, Love & Sugar.