There’s something so special about a bundt cake. It always looks a little more elegant than an everyday cake, even when the ingredients are simple and the steps are easy. This Strawberry Bundt Cake is one of those recipes that feels just right for spring — soft, buttery, rich with vanilla, and filled with sweet chopped strawberries in every slice.
I love making this kind of cake when I want something pretty enough for a holiday table, but easy enough that it doesn’t feel like a project. It works beautifully for Easter, Mother’s Day, spring brunches, or honestly just a quiet weekend when you want something homemade sitting on the counter.
The sour cream gives the cake a rich, tender crumb, while the strawberries bring little bursts of sweetness that make every bite taste fresh and bright. And because it’s baked in a bundt pan, it already looks impressive before you even think about adding anything extra.
Flavor & Texture Highlights
This cake is soft, buttery, and moist with a rich vanilla base that lets the strawberries shine. The crumb is tender and dense in the best way, like a true homemade bundt cake should be. The edges bake up beautifully golden, while the inside stays soft and rich with juicy pieces of fruit tucked throughout.
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Why You’ll Love This Strawberry Bundt Cake
- Easy but beautiful — bundt cakes always look extra special.
- Soft and buttery texture with rich vanilla flavor.
- Fresh strawberries in every bite.
- Perfect for spring and holiday gatherings.
- Simple ingredients and no complicated decorating required.
What You’ll Need to Make This Recipe
This cake comes together with classic baking ingredients, which is one reason I love it so much. You probably already have most of what you need.
Butter
Butter gives this bundt cake its rich flavor and tender texture. Since this recipe uses salted butter, it already has a nice balanced flavor built in.
Sugar
Sugar sweetens the cake and also helps create that lovely soft crumb when creamed with the butter.
Eggs
Eggs help bind everything together and give the cake structure while still keeping it rich.
Sour Cream
This is one of the key ingredients in this recipe. Sour cream adds moisture and richness, making the cake soft and tender instead of dry.
Vanilla Extract
Vanilla adds warmth and depth to the cake, making the strawberry flavor feel even brighter.
Flour and Baking Powder
These give the cake its body and lift. The result is a sturdy bundt cake with a soft interior.
Fresh Strawberries
Chopped strawberries bring natural sweetness, color, and little juicy bites throughout the cake.
The exact measurements are listed in the recipe card below.
How to Make Strawberry Bundt Cake Step by Step
Step 1: Prepare the pan and oven
Grease a 10-inch bundt pan well, making sure to get into all the curves and edges. Preheat your oven to 325°F.
Step 2: Mix the dry ingredients
In a medium bowl, whisk together the flour and baking powder. Set the bowl aside while you work on the wet ingredients.
Step 3: Cream the butter and sugar
In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. This step helps create that soft, rich texture. Don’t forget to scrape down the sides of the bowl.
Step 4: Add eggs and vanilla
Beat in the eggs and vanilla until everything is fully combined and smooth.
Step 5: Mix in the sour cream
Add the sour cream and mix well. This is what gives the cake that extra moist, tender crumb.
Step 6: Add the dry ingredients
Slowly add the flour mixture and mix until just combined. Try not to overmix once the flour goes in.
Step 7: Fold in the strawberries
Gently fold the chopped strawberries into the batter so they are evenly distributed without crushing them too much.
Step 8: Fill the bundt pan
Spoon the batter into the prepared bundt pan and spread it evenly.
Step 9: Bake
Bake for about 1 hour 30 minutes, or until the edges are golden brown and a tester inserted into the cake comes out clean.
Step 10: Cool and release
Let the cake cool in the pan on a wire rack for 20 minutes. Run a butter knife gently around the edges to loosen it, then carefully invert it onto a serving plate or cake stand. Let it cool completely before slicing.
Expert Tips
- Grease the bundt pan really well so the cake releases cleanly.
- Use softened butter so it creams properly with the sugar.
- Pat the strawberries dry if they seem very juicy, so they don’t add too much extra moisture.
- Do not overmix after adding the flour, or the cake may turn dense.
- Let the cake cool before slicing so the texture sets properly.
How to Store It
Store the cake covered at room temperature for up to 2 days, or in the refrigerator for up to 5 days. If chilled, let slices come closer to room temperature before serving for the best texture.
You can also freeze the cake in slices. Wrap each slice well and freeze for up to 2 months.
What to Serve With
- A dusting of powdered sugar
- Fresh whipped cream
- Extra sliced strawberries on the side
- A cup of coffee or tea
- A scoop of vanilla ice cream for dessert
Frequently Asked Questions
Can I use frozen strawberries?
Fresh strawberries work best in this recipe. Frozen strawberries can release too much moisture and may affect the texture of the cake.
Why is my bundt cake sticking to the pan?
Bundt pans need to be greased very well, especially in all the detailed edges. Letting the cake cool for 20 minutes before turning it out also helps.
Can I add a glaze?
Yes, absolutely. A simple vanilla glaze or cream cheese glaze would taste wonderful on this cake.
Can I make this cake a day ahead?
Yes. In fact, bundt cakes are often even better the next day once the flavors settle.
Do I have to use sour cream?
Sour cream helps create the moist, rich texture of this cake. Full-fat plain Greek yogurt could work as a substitute if needed.
Strawberry Bundt Cake
Prep Time: 20 minutes | Cook Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes
Servings: 12 slices
Ingredients
- 1 1/2 cups salted butter, softened
- 2 cups sugar
- 4 eggs
- 1/2 cup sour cream
- 1 tablespoon vanilla extract
- 3 cups unbleached all-purpose flour
- 1 1/2 teaspoons baking powder
- 2 cups strawberries, chopped
Instructions
- Prepare the pan: Grease a 10-inch bundt pan very well so the cake releases easily later.
- Preheat the oven: Heat your oven to 325°F.
- Mix the dry ingredients: In a medium bowl, whisk together the flour and baking powder. Set aside.
- Cream butter and sugar: In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Scrape down the sides of the bowl as needed.
- Add eggs and vanilla: Beat in the eggs and vanilla until fully combined and smooth.
- Add sour cream: Mix in the sour cream until the batter looks creamy and well blended.
- Add dry ingredients: Slowly add the flour mixture and mix until thoroughly combined, but do not overmix.
- Fold in strawberries: Gently fold the chopped strawberries into the batter so they’re evenly distributed.
- Fill the pan: Spread the batter evenly into the prepared bundt pan.
- Bake: Bake for about 90 minutes, or until the edges are golden brown and a tester inserted into the cake comes out clean.
- Cool in the pan: Let the cake cool in the pan on a wire rack for 20 minutes.
- Release the cake: Run a butter knife around the edges to loosen it, then invert the pan onto a serving plate or platter.
- Cool completely: Let the cake cool fully before slicing and serving.
Final Thoughts
This Strawberry Bundt Cake is the kind of bake that feels both simple and special. It’s easy enough for an everyday treat, but pretty enough for a holiday table. If you love soft vanilla cake and fresh strawberries together, this is one of those recipes worth coming back to every spring.