This moist strawberry bundt cake is an oil-based cake with a strawberry filling in the batter. Those pockets of filling is what makes this cake so unique that everyone will want the recipe from you.
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Has strawberry season already started where you are? Well, we've been enjoying strawberries here for over a month. By now, you know how my family loves strawberries. Be it simple chocolate covered strawberry to the exotic three-layer strawberry cake. My kids will enjoy strawberries in all forms. And while I love eating fresh strawberries, as a baker my first thought is what can I make with them.
About this cake
I love bundt cakes because you can take a simple cake and give it a whole new look. The shape of the pan lends the cake this beautiful shape and makes it more desirable.
The batter here is an oil-based cake batter, which means it's a moist yet light and airy cake. I have used a strawberry filling made with fresh strawberries but you can use frozen just as well. The strawberry filling used here is my very popular recipe that's often used in layer cakes.
Layering the strawberry filling in between the batter leaves little pockets that didn't completely mix with the batter. It's like finding little drops of heaven in every slice. It really is delicious
Ingredients and substitutes
- Strawberries - I'm using fresh strawberries for this cake because strawberries are now in season. During the rest of the year I use frozen strawberries - just pulse them in the food processor until smooth.
- All-purpose flour - all-purpose flour works just fine in this recipe. You can also use cake flour but, you will need two tablespoons more in this recipe.
- Eggs - Use fresh large eggs. Large eggs are about 60 grams each.
- Strawberry extract - This is, of course, optional. And if you don't have it on hand use good old vanilla extract. The strawberry extract does enhance the flavor of strawberry
- Pink food color - Again optional. You can skip it, and yet the strawberry puree does not really give the cake a natural pink color. The batter when baked turns to a light beige color, but not pink.
- Oil - This recipe works well with oil. And yet, if you prefer a butter-based strawberry cake, you can use my fresh strawberry cake recipe. It's a layer cake but can be used exactly the same way with strawberry filling in a bundt pan.
Step by step instructions
Make strawberry filling
- Watch a video of me making the strawberry filling here. Add all the filling ingredients in a heavy-bottom saucepan.
- Heat on medium-low until sugar melts and the strawberries release their juices. Cook until the mixture looks translucent or glossy, not opaque.
Tip - cornstarch helps thicken the mixture but it is very important that the mixture becomes glossy, translucent, not opaque for the cornstarch to cook. - Cool completely before using. Divide as requested for the batter and filling
Batter
- Preheat the oven at 170 C / 340 F.
- Spray and flour a 6 cup bundt pan. You can also make 2 x 6-inch round cakes with this batter.
- Dry ingredients - Combine flour, baking powder, baking soda, and salt - set aside.
Tip - sifting the flour will give a light and airy cake - In the bowl of a stand mixer with the whisk attachment - whip eggs for a minute. Then gradually add the sugar until light and fluffy.
Tip - Adding the sugar gradually will prevent the eggs from breaking down which gives a light and fluffy mixture.
- Next, gradually add the oil followed by ⅓ of the strawberry filling.
Tip - Add the oil gradually but not so slow or you will lose all the volume in the egg mixture. - Then, add the sour cream and a few drops of pink food color gel. Followed by the vanilla and strawberry extract. Combine well.
- Finally, add the flour mixer - and combine well.
Tip - you want to continue to use the whisk attachment to prevent lumps but do not overmix the batter.
Assemble and bake
- Pour ⅓ of the cake batter into the prepared bundt pan - spread it over the sides and middle of the pan ( see video).
- Then, add 4 tablespoon of the strawberry filling keeping it within the batter away from the edges.
Tip - we try to avoid the edges so the cake does not stick to the pan later. Putting the filling in a piping bag would be helpful.
- Repeat with more cake batter and filling. Finally, top with cake batter on top.
- Bake in the oven for about 50 to 60 minutes or until a skewer inserted in the center comes clean. Cool on a wire rack for at least 10 minutes before inverting.
- To invert, place a plate on the pan and flip it. Cool completely then dust with powdered sugar (optional).
- Enjoy!
Frequently asked questions
The cake will stay fresh for up to three days at cool room temperature, longer if kept in the fridge. It can be frozen for a month or more.
Freeze it on a tray for an hour or two then wrap well in plastic wrap, followed by the parchment paper and then aluminum foil. Thaw wrapped in the fridge for 24 hours so the condensation will stay on the papers, not the cake.
No, this recipe works best with oil. And yet, I do have a butter-based strawberry cake that is very popular too. It is also frosted with my every popular Swiss meringue buttercream.
Strawberries are so versatile and can be used in many desserts. I have shared many desserts with you on this blog. See here for my 30 plus popular strawberry recipes.
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Printable Recipe
Strawberry Bundt Cake
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Video
Ingredients
Make One 6 cup Bundt Pan Cake or 2 x 6-inch round cakes
Strawberry Filling
- 1 lb (450 g) Strawberries washed and hulled
- ¼ cup (50 g) Sugar
- ¼ cup (60 ml) Water
- 1 tablespoon Cornstarch
For the batter
- 2 large (2 large) Eggs
- ½ cup (100 g) Sugar white
- ¼ cup (60 ml) Cooking oil
- 1 ½ cup (190 g) All-purpose flour
- ¾ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¼ cup (60 ml) Sour cream
- 1 cup (240 ml) Strawberry filling (divided - recipe below)
- 2 teaspoon Vanilla extract
- ¼ teaspoon Strawberry extract
- ½ teaspoon Salt
- 3 drops Food color gel (optional)
Instructions
Make strawberry filling
- Watch a video of me making the strawberry filling here. Add all the filling ingredients in a heavy-bottom saucepan.
- Heat on medium-low until sugar melts and the strawberries release their juices. Cook until the mixture looks translucent or glossy, not opaque. Tip - cornstarch helps thicken the mixture but it is very important that the mixture becomes glossy, translucent, not opaque for the cornstarch to cook.
- Cool completely before using. Divide as requested for the batter and filling
Batter
- Preheat the oven at 170 C / 340 F.
- Spray and flour a 6 cup bundt pan. You can also make 2 x 6-inch round cakes with this batter.
- Dry ingredients - Combine flour, baking powder, baking soda, and salt - set aside.Tip - sifting the flour will give a light and airy cake
- In the bowl of a stand mixer with the whisk attachment - whip eggs for a minute. Then gradually add the sugar until light and fluffy.Tip - Adding the sugar gradually will prevent the eggs from breaking down which gives a light and fluffy mixture.
- Next, gradually add the oil followed by ⅓ of the strawberry filling.Tip - Add the oil gradually but not so slow or you will lose all the volume in the egg mixture.
- Then, add the sour cream and a few drops of pink food color gel. Followed by the vanilla and strawberry extract. Combine well.
- Finally, add the flour mixer - and combine well.Tip - you want to continue to use the whisk attachment to prevent lumps but do not overmix the batter.
Assemble and bake
- Pour ⅓ of the cake batter into the prepared bundt pan - spread it over the sides and middle of the pan ( see video)
- Then, add 4 tablespoon of the strawberry filling keeping it within the batter away from the edges.Tip - we try to avoid the edges so the cake does not stick to the pan later. Putting the filling in a piping bag would be helpful.
- Repeat with more cake batter and filling. Finally, top with cake batter on top.
- Bake in the oven for about 50 to 60 minutes or until a skewer inserted in the center comes clean. Cool on a wire rack for at least 10 minutes before inverting.
- To invert, place a plate on the pan and flip it. Cool completely then dust with powdered sugar (optional)
- Enjoy!
Nutrition Information
The nutrition information and metric conversion are calculated automatically. I cannot guarantee its accuracy. If this data is important to you please verify with your trusted nutrition calculator. Thank you
Regina
What is the name of the pan you used (if, like NORDICWARE, it has a name)? And the manufacturer? Thanks for your time!
Veena Azmanov
Yes, Regina. This is a Nordic Lotus Bundt Pan
Josienne
Baked this cake on Saturday morning for Sunday. But was very disappointed that when I cut it the strawberry filling inside disappeared and there was just a big hole all around the cake. The cake absorbed the strawberry filling. I did use arrowroot instead of cornstarch as a thickening agent but i don't think this was the cause of filling disappearance! Did anyone else encounter this problem?
Veena Azmanov
Josienne. The recipe does not say it has a jam filling in the center. Nor can you see it in the pictures.
It is normal that the strawberry jam will be absorbed with the cake batter. After all, it is an ingredient so as the batter cooks it will the jam.
Having said that the texture is soft, moist and strawberry jam-like. You do have the taste of jam in the cake with some blobs of a jam if you use a chunky jam.
If you want the strawberry jam to remain as a filling you have to add it later as a filling.
Sorry, you were disappointed. Thanks for coming back to write this feedback.
I'm sure some may find it useful.
Sharon
Thanks for your comment! I had wanted to try this out because i had misread or misjudged the recipe (maybe I had a vision of a luscious jammy centre in my head!). I appreciate when people give feedback, to help others like me. Thanks! 🙂
Angela Greven
Beautiful bundt cake!! Looks completely delicious and easy to whip up too, thanks so much for sharing! 🙂
Veena Azmanov
Thank you, Angela
Maritza
What an elegant looking cake. It looks almost too pretty to eat, but I'm sure it's yummy too!
Veena Azmanov
Thank you Maritza