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Strawberry Bundt Cake with Cream Cheese Glaze-8

Strawberry Bundt Cake with Cream Cheese Glaze

Course: Dessert
Cuisine: American
Keyword: strawberry bundt cake
Prep Time: 30 minutes
Cook Time: 50 minutes
Total Time: 1 hour 20 minutes
Servings: 14 slices
Calories: 503kcal
Author: Kara @I Scream for Buttercream
This strawberry bundt cake is a scratch cake made with real strawberries. It's moist, with a light strawberry taste, then covered with a delicious strawberry cream cheese glaze. 
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Ingredients

For the Cake:

  • 3 cups cake flour
  • 2 cups sugar
  • 3 tsp. baking powder
  • 1 tsp. salt
  • 1 cup strawberry yogurt (about two small containers of yogurt)
  • 3 teaspoon strawberry extract (I used Beanilla strawberry extract. If using another brand, or if using strawberry flavoring, you may need to reduce this amount.)
  • 1 teaspoon vanilla extract
  • ¼ teaspoon almond emulsion (or extract - optional)
  • 1 ¼ cup strawberry puree (reserve 2 tablespoon for the glaze. I used thawed, frozen sliced strawberries - let about 2 ½-3 cups of sliced frozen strawberries defrost and drain overnight in the fridge.)
  • 3 large eggs
  • ¾ cup unsalted butter (1 ½ sticks - room temperature)
  • 1 drop of red or pink food coloring (optional)

For the Glaze:

  • ½ cup unsalted butter (1 stick - room temp)
  • 1 8 oz. pkg. cream cheese (softened)
  • 1 teaspoon strawberry extract
  • 2 tablespoon strawberry puree
  • 3 cups confectioners sugar
  • 4 tablespoon milk

Instructions

For the Cake:

  • Preheat the oven to 325 degrees.
  • Grease and flour a 10-12" bundt pan very well.
  • To a large mixing bowl, add the flour, sugar, baking powder and salt. Mix well.
  • In another bowl, combine strawberry yogurt, strawberry extract, vanilla extract, almond extract, eggs and pureed strawberries (minus the 2 tablespoon for the glaze). Mix well with a whisk and set aside.
  • Make sure your butter is slightly cooler than room temperature. Turn your mixer on low and add in the butter (in chunks) slowly to your dry ingredients.
  • Mix on low to medium until all the flour is coated with the butter and the mixture is crumbly (kind of like sand).
  • Pour in half of the liquid mixture. Mix on low to medium until just combined. (About 20 seconds.)
  • Pour in the rest of the liquid mixture and mix again until just combined.
  • Add in a tiny amount of red or pink food coloring if desired, scrape down the sides of the bowl and mix again, just until combined.
  • Be careful not to overmix the batter. Mixing it for several minutes is too long. Once all the ingredients are incorporated well, stop mixing.
  • If the food coloring isn't mixed in well enough, mix it by hand the rest of the way with a rubber spatula.
  • Pour into the prepared bundt pan and bake at 325 degrees for approximately 50-55 minutes.
  • Set on a wire rack to cool for about 20 minutes, then turn the cake out onto the rack and let cool out of the pan completely before adding glaze.

For the Glaze:

  • Add the butter and cream cheese to a mixing bowl and mix on medium speed until well mixed and creamy.
  • Add in the extract, one tablespoon of strawberry puree and two cups of the confectioner's sugar. Mix on medium until well mixed.
  • Add in the last cup of confectioner's sugar and another tablespoon of strawberry puree and mix well.
  • Add in about three tablespoons of milk and mix well. Scrape down the sides of the bowl and mix again.
  • Check your consistency. Since this is a glaze, it should be thinner than buttercream, but not so thin that it completely runs off the top of the cake.
  • If it's too thin, add another cup of confectioner's sugar to thicken it up. If it's too thick, add in a tablespoon of milk, mix and check again. (I used about four tablespoons of milk total.)
  • Spoon the glaze over the cooled cake. You can also add the glaze to a squeeze bottle for easier application.

Notes

This cake will need to be kept in the refrigerator, if you use the cream cheese glaze.
If you're baking this in two, 8" round cake pans, there may be a bit more batter than you need, so be careful when filling your pans. You will need to watch your baking time as well because it will likely take less time to bake this cake in two, 8" pans. Start checking around 40 minutes or so.
If you want buttercream to cover it instead of a glaze, check out my Cream Cheese Buttercream recipe and add in the reserved 2 tablespoon strawberry puree, plus a teaspoon of the strawberry extract to get strawberry cream cheese buttercream.
Nutritional information for this cake is an estimate.
Make sure to check out the FAQs for this cake in the blog post.
*This recipe card may contain affiliate links. As an Amazon Associate, I earn from qualifying purchases.

Nutrition

Calories: 503kcal | Carbohydrates: 79g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 90mg | Sodium: 170mg | Potassium: 224mg | Fiber: 1g | Sugar: 58g | Vitamin A: 585IU | Vitamin C: 13.4mg | Calcium: 89mg | Iron: 0.7mg