Strawberry Bundt Cake

Craving something sweet, fruity, and perfect for any occasion? Let me introduce you to one of my favorite dessert recipes — Strawberry Bundt Cake.

This cake is bursting with bright strawberry flavor, incredibly moist, and topped with a dreamy vanilla glaze that takes it over the top.

Whether you’re baking for a spring brunch, a birthday party, or just to satisfy your sweet tooth, this easy Bundt cake will not disappoint.

Using a few pantry staples and a box of strawberry cake mix, this semi-homemade treat gets a serious flavor upgrade from freeze-dried strawberries and instant vanilla pudding mix. These ingredients not only intensify the flavor but also help create a light, tender crumb that’s sure to impress.

So if you’re ready to bake something beautiful and berry-packed, let’s dive right in!

Ingredients List

For the Cake

• 1 (15.25 oz) box strawberry cake mix
• 1 (3.4 oz) box instant vanilla pudding mix
• 1 cup freeze-dried strawberries, crushed into fine crumbs (about ⅓ cup when crushed)
• 1 cup milk
• ½ cup vegetable oil
• 4 large eggs, at room temperature

For the Glaze

• 1¼ cups confectioners’ sugar
• 2–3 tablespoons milk or heavy cream
• 1 teaspoon vanilla extract

Required Kitchen Tools

To make this strawberry Bundt cake, I always recommend having the following kitchen tools on hand. They’ll make the process smoother and help ensure perfect results every time:

1. Electric Mixer (Hand or Stand) – For blending your batter quickly and evenly.
2. Bundt Cake Pan – This is essential! Use a standard 10–12 cup Bundt pan.
3. Mixing Bowls – A couple of large bowls will come in handy for mixing batter and glaze.
4. Wire Cooling Rack – Helps the cake cool evenly and prevents soggy bottoms.
5. Sifter or Fine Mesh Strainer – To crush and sift the freeze-dried strawberries evenly.
6. Measuring Cups and Spoons – Precision matters in baking, especially for that glaze.
7. Spatula – Great for scraping every last bit of batter from the bowl into the pan.

Mixing and Baking the Cake

Creating this strawberry Bundt cake is super simple — and with just a few steps, you’ll have a show-stopping dessert cooling on your counter. Here’s exactly how I make it:

Step 1: Prep the Pan and Preheat the Oven

Before anything else, I preheat my oven to 350°F (175°C). Then, I prepare the Bundt pan by greasing it well with butter and dusting it with flour, or using a nonstick baking spray that contains flour. Don’t skip this step — Bundt pans can be tricky, and proper greasing ensures the cake releases cleanly.

Step 2: Crush the Freeze-Dried Strawberries

Next, I place the freeze-dried strawberries in a zip-top bag and use a rolling pin to crush them into fine crumbs. You can also pulse them in a food processor if you prefer. This adds intense strawberry flavor and beautiful specks of red throughout the batter.

Step 3: Make the Batter

In a large mixing bowl, I combine the strawberry cake mix, vanilla pudding mix, crushed freeze-dried strawberries, milk, vegetable oil, and eggs. Using an electric mixer on medium-high speed, I beat everything together for about 2 minutes, or until the batter is smooth and well incorporated. It should be slightly thick, rich, and beautifully pink.

Step 4: Pour and Tap

I pour the batter into the prepared Bundt pan, smoothing out the top with a spatula. Then, I gently tap the pan on the counter once or twice — this helps eliminate any large air bubbles that could create gaps in the finished cake.

Step 5: Bake

Bake the cake in the center of the oven for 40 to 45 minutes, or until a toothpick inserted into the thickest part comes out clean. Your kitchen will start to smell like strawberries and vanilla — absolutely irresistible!

Step 6: Cool the Cake

Once baked, I let the cake cool in the pan for 10 minutes before inverting it onto a wire rack. Cooling in the pan allows the structure to firm up slightly so it holds its shape. After that, I let it cool completely on the rack before moving on to the glaze.

Making and Applying the Glaze

The final touch that brings this cake to life is the silky vanilla glaze. It adds just the right amount of sweetness and gives the cake that beautiful, bakery-style finish. Here’s how I whip it up and get it just right.

Step 1: Mix the Glaze

In a small mixing bowl, I whisk together:

• 1¼ cups confectioners’ sugar
• 2 tablespoons milk (or heavy cream for a richer texture)
• 1 teaspoon vanilla extract

Step 2: Glaze the Cake

Once the cake is completely cool (this part’s important — a warm cake will melt the glaze), I place it on a wire rack set over parchment paper to catch drips. Then, I slowly drizzle the glaze over the top, letting it run naturally down the curves of the Bundt shape.

If you want to get fancy, you can use a spoon to control the direction of the drizzle or do a second layer for extra coverage. The glaze sets in about 15–20 minutes, forming a delicate, sweet shell that cracks ever so slightly when you slice into it.

Optional Decoration Ideas

Want to dress it up even more? Here are a few of my favorite finishing touches:

• Extra crushed freeze-dried strawberries sprinkled on top for added color and flavor.
• Fresh strawberry halves arranged around the base for a fresh pop.
• White chocolate drizzle for a little contrast and richness.

This glaze is simple, but it really elevates the whole cake. And the best part? It comes together in under 5 minutes!

Serving, Storage, and Final Notes

How to Serve Strawberry Bundt Cake

Once the glaze has set, it’s time to slice and enjoy! This Strawberry Bundt Cake is perfect served as-is, but I often pair it with a few fresh strawberries or a dollop of whipped cream when I’m feeling fancy. It’s ideal for:

• Spring and summer gatherings
• Mother’s Day or Easter brunch
• Afternoon tea or coffee breaks
• Birthdays and potlucks

It’s sweet, moist, and bursting with strawberry flavor — and because of the pudding and oil in the batter, it stays soft and tender for days.

Storage Instructions

Storing the Cake

If you have leftovers (which is rare in my house!), store the cooled, glazed cake in an airtight container at room temperature for up to 3 days. I recommend placing parchment or wax paper between slices to prevent sticking.

If your kitchen is especially warm or humid, it’s better to keep the cake in the refrigerator, where it will stay fresh for up to 5 days. Just let it come to room temperature before serving — the flavor and texture are best when not cold.

Can You Freeze It?

Yes! This cake freezes beautifully — either whole or in slices.

1. Wrap the cake (or slices) tightly in plastic wrap, then in aluminum foil, or place in a freezer-safe container.
2. Freeze for up to 2 months.
3. When ready to enjoy, thaw at room temperature for several hours or overnight in the fridge. If you’ve frozen it with the glaze on, note that the glaze may look slightly less shiny but will still taste delicious.

Conclusion

This Strawberry Bundt Cake is one of those recipes that looks impressive, tastes incredible, and couldn’t be easier to make. The addition of freeze-dried strawberries makes a huge difference in flavor and texture — giving you that real, punchy strawberry taste without the risk of soggy cake.

Whether you’re a seasoned baker or just getting started, this recipe is almost foolproof and always a hit. And best of all? It comes together in under an hour with minimal cleanup.

So go ahead — preheat that oven, crush those strawberries, and treat yourself to a slice (or two). You deserve it!