Hi👋 I’m MARILYN, a 34-year-old from the United Kingdom. Cooking is my passion, and I love sharing delicious, easy-to-follow recipes. Join me on marilynrecipes.com to explore a world of culinary delights, from comforting classics to innovative creations. Let’s make cooking fun and enjoyable for everyone! Cooking is about more than just food it’s about sharing stories and making memories.
One of my fondest memories in the kitchen is baking this Strawberry Bundt Pound Cake on a bright spring morning. The sweet aroma of fresh strawberries mingled with rich, buttery cake, filling my home with warmth and happiness. Every time I bake this cake, I think of cozy weekends, laughter with family, and the simple joy of sharing a slice with loved ones. This Strawberry Bundt Pound Cake has become a staple in my home it’s soft, moist, and beautifully fragrant with strawberry and vanilla, perfect for any occasion.
I remember the first time I tried to make a bundt cake I was nervous about getting the shape and texture just right. But as the batter swirled in the pan and the strawberries peeked out, I felt a little spark of magic. Baking this cake is more than just mixing ingredients; it’s about slowing down, enjoying the process, and creating something that brings smiles around the table. Whether you’re a seasoned baker or trying a bundt cake for the first time, this recipe is approachable, forgiving, and absolutely delicious.
Why I Love Making This Recipe
I love making this Strawberry Bundt Pound Cake because it’s simple yet elegant, and it brings people together. The cake is tender and moist, and the strawberries give it a fresh, fruity brightness that’s irresistible. Bundt cakes feel special the ring shape makes them perfect for gifting, parties, or simply enjoying with afternoon tea. Every time I slice into it, I feel proud of the warm, fragrant treat I’ve created and the joy it brings to my family.
This cake is also wonderfully versatile. You can serve it as a dessert, a breakfast treat, or a sweet addition to a brunch table. I sometimes drizzle a light glaze over the top, or dust it with powdered sugar for a classic look. The recipe never fails to deliver a soft, flavorful crumb that pairs perfectly with coffee or tea.
Ingredients & Little Kitchen Secrets
Here’s what you’ll need:
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 cup sour cream or Greek yogurt
- 1 1/2 cups fresh strawberries, diced
- 2 tbsp all-purpose flour (for tossing strawberries)
Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice
- 1/2 tsp vanilla extract
Little Kitchen Secrets:
- Toss diced strawberries in 2 tablespoons of flour before folding into the batter to prevent sinking.
- Make sure butter and eggs are at room temperature for a smooth, airy batter.
- Grease the bundt pan thoroughly and lightly dust with flour to prevent sticking.
- Let the cake cool slightly before inverting to keep the shape perfect.
How I Make It, Step by Step
- Preheat your oven to 175°C (350°F). Grease and flour a 10-inch bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, cream the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla and almond extract.
- Alternately fold in the dry ingredients and sour cream until just combined.
- Gently fold in the floured strawberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Optional: Mix powdered sugar with milk or lemon juice to make a glaze, and drizzle over the cooled cake.
How I Serve It at Home
I love serving this Strawberry Bundt Pound Cake at family brunches or as an afternoon treat. It pairs wonderfully with a cup of tea or freshly brewed coffee. Sometimes, I slice it and serve with fresh berries on the side or a dollop of whipped cream for an extra indulgent touch. The visual appeal of the bundt shape makes it perfect for presenting on a cake stand, and the aroma fills the kitchen with warmth and comfort.
Storage, Reheating & Make-Ahead Tips
This cake keeps well at room temperature for up to 3 days in an airtight container. You can also wrap it tightly and freeze it for up to 2 months. To serve, allow the cake to thaw completely at room temperature or warm individual slices slightly in the microwave for 15–20 seconds. I often bake it the night before a gathering the flavors deepen overnight, making it even more delightful the next day.
100-Word Short Version
This Strawberry Bundt Pound Cake is tender, moist, and bursting with fresh strawberry flavor. Its buttery crumb and subtle vanilla notes make it a perfect treat for brunch, dessert, or afternoon tea. Toss strawberries in a little flour before folding into the batter to prevent sinking. Bake in a greased bundt pan until golden and fragrant, then cool and drizzle with a light glaze for extra sweetness. Every slice brings joy, warmth, and the comforting feeling of home-baked goodness. This cake is simple to make, elegant to serve, and loved by everyone who tries it.
Recipe Card Section
⏱️ Time
- Prep: 20 mins
- Cook: 55–65 mins
- Total: 1 hr 25 mins
🛒 Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 cup sour cream
- 1 1/2 cups diced strawberries
- 2 tbsp flour (for strawberries)
Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice
- 1/2 tsp vanilla extract
👩🍳 Instructions
- Preheat oven to 175°C (350°F), grease and flour bundt pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar. Add eggs one at a time.
- Mix in vanilla and almond extract.
- Fold in dry ingredients alternated with sour cream.
- Gently fold in floured strawberries.
- Pour batter into pan and smooth top.
- Bake 55–65 mins until toothpick comes out clean.
- Cool 15 mins, then invert onto wire rack.
- Optional: Drizzle glaze over cooled cake.
📝 Notes
- Toss strawberries in flour to prevent sinking.
- Ensure butter and eggs are room temperature.
- Cake can be frozen for up to 2 months.
🍽️ Nutrition
- Calories: 350 kcal
- Sugar: 25 g
- Fat: 17 g
- Saturated Fat: 10 g
- Carbs: 42 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 80 mg
- Sodium: 130 mg
Strawberry Bundt Pound Cake
- Prep Time: 20 mins
- Cook Time: 55-65 mins
- Total Time: 1 hr 25 mins
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: British
- Diet: Vegetarian
Description
This Strawberry Bundt Pound Cake is moist, tender, and bursting with fresh strawberry flavor. Perfect for brunch, dessert, or afternoon tea, it features a buttery crumb and a subtle vanilla aroma. Tossed strawberries ensure every bite is packed with fruity goodness. Optional glaze adds a sweet, glossy finish. Baking this cake fills your kitchen with warmth and comfort, making it an ideal treat to share with family and friends.
Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional)
- 1 cup sour cream
- 1 1/2 cups diced strawberries
- 2 tbsp flour (for strawberries)
- Glaze (optional):
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 175°C (350°F), grease and flour bundt pan.
- Whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar. Add eggs one at a time.
- Mix in vanilla and almond extract.
- Fold in dry ingredients alternated with sour cream.
- Gently fold in floured strawberries.
- Pour batter into pan and smooth top.
- Bake 55–65 mins until toothpick comes out clean.
- Cool 15 mins, then invert onto wire rack.
- Optional: Drizzle glaze over cooled cake.
Notes
Toss strawberries in flour to prevent sinking. Ensure butter and eggs are room temperature. Cake can be frozen for up to 2 months.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 130mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
Conclusion
Baking this Strawberry Bundt Pound Cake fills my home with warmth, sweetness, and the joy of fresh strawberries. It’s a simple, comforting recipe that feels special and brings loved ones together around the table. Every slice reminds me of cozy mornings, laughter, and the magic of homemade treats. I hope you enjoy baking it as much as I do and that it becomes a cherished part of your family memories.