07/11/2026
Here's a recipe for a moist Strawberry Bundt Cake with a glossy glaze, closely matching the image you shared.
This version uses fresh or frozen strawberries for the cake and a simple strawberry-lemon glaze that drips beautifully while staying glossy. It keeps the shape, strawberries, and glaze intact as requested.
Ingredients (for a 10-12 cup Bundt pan, serves 12-16)
For the Strawberry Sauce/Puree (used in cake + glaze):
- 1 pint (about 2 cups) fresh strawberries, hulled and chopped (or frozen, thawed)
- ¼ cup sugar (adjust to taste)
- 1 tbsp lemon juice
For the Cake:
- 2½ cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup (2 sticks) unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup sour cream or Greek yogurt (for moisture)
- ¾–1 cup strawberry sauce/puree (from above; reserve the rest for glaze)
- Optional: ½–1 cup chopped fresh strawberries folded in for visible pieces
For the Glossy Strawberry Glaze:
- 2–3 tbsp reserved strawberry sauce/puree
- 1½–2 cups powdered sugar (adjust for thickness)
- 2–4 tsp lemon juice or milk (for pourable consistency)
- Pinch of salt (optional, enhances flavor)
Instructions
1. *Make the Strawberry Sauce**:
In a saucepan, combine chopped strawberries, sugar, and lemon juice. Cook over medium heat for 5–10 minutes until strawberries break down. Blend until smooth (or leave slightly chunky). Cool completely. This creates the pink color and strawberry bits in the cake.
2. **Preheat & Prep**:
Preheat oven to 350°F (175°C). Generously grease and flour a Bundt pan (or use baking spray with flour).
3. **Mix the Cake Batter**:
- Whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until light and fluffy (3–5 minutes).
- Add eggs one at a time, beating well after each. Mix in vanilla.
- Alternate adding dry ingredients, sour cream, and strawberry sauce, starting and ending with dry. Mix just until combined. Fold in chopped strawberries if using.
- Pour into prepared pan and smooth the top.
4. **Bake**:
Bake 50–65 minutes, until a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely.
5. **Make the Glaze**:
Whisk strawberry sauce with powdered sugar and lemon juice until smooth and glossy. It should be thick but pourable—if too thick, add more sauce or juice; if too thin, add more sugar. Drizzle over the cooled cake, letting it drip down the sides naturally for that glossy look in the image.
6. **Serve**:
Let glaze set for 20–30 minutes. Top with fresh strawberries if desired. Store covered at room temperature for 1–2 days or refrigerate up to 5 days.
# # # Tips for the Exact Look
- The red specks come from the strawberry puree and any chopped berries folded in—don't overmix to keep visible pieces.
- For extra gloss, the thin powdered sugar + puree glaze works best (it sets shiny, not matte).
- If you prefer a cream cheese version for more tang/stability, swap the glaze for one with softened cream cheese, butter, strawberry extract/puree, and powdered sugar.
**Box Mix Shortcut** (if you want faster): Use a strawberry cake mix + pudding mix + sour cream/eggs/oil, then top with the same glaze.
This should give you that beautiful, dripping, glossy strawberry Bundt cake! Let me know if you need adjustments (e.g., gluten-free, no sour cream, or more details). Enjoy baking! 🍓
