Strawberry Bundt Cake is a pretty and satisfying dessert with a tender, moist crumb and bright strawberry flavor. It’s ideal for birthdays, family gatherings, Mother’s Day, or a relaxed weekend treat.
🌟 Why You’ll Love this Recipe
- Perfect for special occasions. This homemade bundt cake makes an elegant dessert for spring and summer gatherings.
- Real strawberry flavor. Fresh strawberries give the cake a naturally sweet, fruity taste and a lovely light pink color.
- Simple to prepare. The recipe comes together quickly with straightforward steps—great for bakers of all skill levels.
🥘 Ingredients and Substitutions
- Maple syrup — used here as the sweetener; honey works as an easy substitute.
- Yogurt — Greek or Skyr (unsweetened) keeps the cake moist. Avoid very runny European-style yogurts.
- Strawberries — fresh diced strawberries are folded into the batter; crushed freeze-dried strawberries can be used in the frosting for intensity.
- Coconut cream — a chilled can provides the whipped frosting base. Use full-fat coconut cream for best results.
See the recipe card below for full ingredient quantities.
🔪 Instructions
- Preheat the oven to 350°F (175°C). Grease a bundt pan well with cooking spray or butter.
- Whisk together the dry ingredients in a medium bowl: flour, baking powder, and salt.
- In a large bowl or stand mixer, beat the maple syrup, yogurt, eggs, vanilla, melted and cooled coconut oil, and room-temperature milk for 1–2 minutes until combined.
- Gradually add the dry mixture to the wet ingredients and mix on medium speed until just combined. Avoid overmixing.
- Fold in the diced strawberries gently so they distribute evenly without breaking down the batter.
- Pour the batter into the prepared bundt pan and bake 45–55 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan on a wire rack for 10 minutes, then invert onto a plate to cool completely before frosting.
- For the frosting, scoop the thick white cream from a chilled can of coconut cream into a chilled bowl. Beat until fluffy, about 30 seconds to 1 minute. Beat in maple syrup or honey, then fold in crushed freeze-dried or finely diced fresh strawberries.
- Spread the frosting over the cooled cake, slice, and serve.
👩🏻🍳 Baking Tips
- Bring ingredients to room temperature. For a smooth batter and even texture, use room-temperature yogurt, eggs, and milk. Let melted coconut oil cool before adding.
- Make coconut whipped cream. Chill the mixing bowl for 10–15 minutes, scoop the solid coconut cream from a chilled can, then whip until light and fluffy.
- Even strawberry pieces. Chop strawberries into uniform small pieces so they distribute evenly through the cake.
- Don’t overmix. Overworking the batter can produce a dense, tough cake—mix only until ingredients are combined.
- Storage. Store the cake in an airtight container at room temperature up to 2 days, or refrigerate up to 4 days.
Recipe Card
Strawberry Bundt Cake
A moist bundt cake made with fresh strawberries, sweetened with maple syrup, and topped with a light coconut-strawberry frosting.
Yields: 12 slices
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hr
Ingredients
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup maple syrup
- ⅔ cup Greek or Skyr yogurt (unsweetened), at room temperature
- 3 eggs, at room temperature
- 2 teaspoons vanilla
- ¾ cup coconut oil, melted and cooled
- ½ cup milk, at room temperature
- 1 cup diced strawberries
Frosting
- 1 cup crushed freeze-dried strawberries or finely diced fresh strawberries
- 2 tablespoons honey or maple syrup
- 1 can chilled coconut cream (use the thick white cream)
Instructions (Summary)
- Preheat oven to 350°F. Grease a bundt pan.
- Mix dry ingredients. In another bowl, mix maple syrup, yogurt, eggs, vanilla, coconut oil, and milk.
- Combine wet and dry ingredients until just mixed. Fold in strawberries.
- Bake 45–55 minutes. Cool 10 minutes in pan, then invert and cool completely.
- Whip chilled coconut cream until fluffy. Sweeten with maple syrup or honey and fold in crushed or chopped strawberries.
- Frost cooled cake and serve.
Sarah’s Tips
- Room temperature ingredients: Use ingredients around 65–70°F for a smooth batter and even texture.
- Chill the bowl: Chill the mixing bowl before whipping the coconut cream to help it whip up light and stable.
- Even strawberry sizes: Cut berries into similar-sized pieces to prevent sinking and ensure consistent texture.
- Storage: Airtight at room temperature for up to 2 days, or refrigerated up to 4 days.
Did you make this recipe? Leave a rating and a comment — I’d love to hear how it turned out!