Strawberry Bundt Cake with a Strawberry Glaze

Fall for a taste of summer with this delicious strawberry bundt cake, using fresh California strawberries. Recipe by Maddie Bozanis.

Strawberry Bundt Cake with a Strawberry Glaze

Strawberry Bundt Cake with a Strawberry Glaze

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes
Yield: 1 12" Bundt Cake

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  • Hand/Stand Mixer


  • Cooking spray
  • 2 cups coconut sugar
  • 8 Tbsp unsalted butter
  • 4 eggs
  • 1 tsp vanilla extract
  • 3 c whole wheat flour
  • 1 Tbsp cornstarch
  • 2 tsp baking powder
  • 1 1/2 tsp kosher salt
  • 1 c almond milk unsweetened
  • ½ lemon juiced
  • 1 c powder sugar
  • Strawberry juice optional


  • Preheat oven to 350 degrees. Grease a 12’ bundt pan with cooking spray.
  • In a large bowl using a hand mixer (or in the bowl of a stand mixer), beat together butter and sugar until light and fluffy.
  • Next add in the eggs one at a time, beating well after each addition. Add the vanilla extract and lightly mix until combined.
  • In another bowl, whisk together the flour, cornstarch, baking powder and salt. Add half of the dry ingredients to the wet ingredients, and gently mix it until just combined.
  • Slowly add the milk and mix until fully incorporated. Then add the remaining dry ingredients until everything is combined.
  • Pour batter into the greased bundt pan and smooth the top with a rubber spatula. Add fresh strawberries to the batter and gently fold in until fully incorporated.
  • Bake until a toothpick inserted into the middle of the cake comes out clean, about 55 minutes. Let cool in the pan for 10-20 minutes and then invert onto a cooling rack to finish cooling.

For the glaze:

  • Whisk together powdered sugar, lemon juice, cornstarch and optional fresh strawberry juice (gives it that pink color). Drizzle over the cake and serve.

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