There’s something about a Bundt cake that always feels a little extra special—like it fits perfectly at the center of any celebration. This Strawberry Bundt Cake with Vanilla Glaze is exactly that kind of dessert. Bursting with sweet strawberry flavor and draped in a silky vanilla glaze, it’s the kind of cake that feels like summer in every bite. Whether you’re making it for a brunch, a birthday, or simply because strawberries are calling your name at the market, this recipe delivers a tender, moist crumb and just the right amount of sweetness.
I love how the fresh strawberries bake into little pockets of juicy flavor, giving each slice a pop of fruity goodness. And the vanilla glaze? It’s the perfect finishing touch—simple, sweet, and just thick enough to cling to those gorgeous Bundt ridges. This is one of those recipes that looks elegant on the outside but is surprisingly easy to make. If you’re a fan of strawberries, this cake is about to become a new favorite in your baking rotation!
Ingredients
- 2 1/2 Cups- Flour
- 3- Eggs
- 2 Teaspoon- Baking Powder
- 1 Cup- Buttermilk
- 1 Teaspoon- Salt
- 1/4 Cup- Vegetable Oil
- 1/4 Cup- Sour Cream
- 2 Teaspoon- Vanilla Extract
- 1/2 Cup- Softened Butter
- 2 Cups- White Sugar
Strawberry Puree
- 1 Pound- Strawberries (Diced)
- 1/4 Cup- sugar
- 2 Teaspoons- Vanilla Extract
- 1/4 Teaspoons- Almond Extract
- 1/2 Teaspoons- Salt
Vanilla Glaze
- 2 1/2 Cups- Powdered Sugar
- 3 Tablespoons- Milk or Heavy Cream
- 1/2 Teaspoons- Salt
What You’ll Need
- 2 Mixing Bowls
- 16 Cup Tube Pan
- Sifter
- Cooling Rack
Recipe
- First, prepare the strawberry puree. In a small saucepan simmer strawberries, vanilla extract, almond extract, and salt. Continue to simmer on low heat until the mixture reduces to 3/4 cup, this should take about 15-30 minutes. Set aside and allow the puree to cool.
- Preheat oven to 350F (177C) then coat tube pan with cooking spray and set aside.
- Now for the cake batter. Use a mixer to cream butter and sugar until light and fluffy (this should take about 2 minutes). Pour in vegetable oil then add eggs one at a time mixing after each egg is added to the batter.
- Fold in vanilla extract and sour cream then sift in flour, baking powder, and salt. Fold in dry ingredients and strawberry puree while alternating buttermilk.
- Evenly fill the tube pan with batter then place in the oven to bake for 40-45 minutes.
- Allow the bundt cake to cool in the pan for 10 minutes then flip onto a cooling rack to finish cooling.
- Prepare the glaze while cake cools. Sift powdered sugar and salt into a large mixing bowl then stir in vanilla extract and milk. Add more milk for a thinner glaze and powdered sugar if glaze is too runny.
- Once the bundt cake has completely cooled top with glaze. The glaze will harden as it sets so make it right before you intend on using it.
- Slice and enjoy!
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