This marbled strawberry vanilla cake topped with a strawberry glaze might just be my new favorite. I love the beauty and simplicity of a good bundt cake—its eye-catching shape and moist, dense texture make it a standout on any dessert table. This cake combines the brightness of fresh strawberry flavor with the timeless appeal of classic vanilla, giving you the best of both worlds in every slice.
Marbled Perfection
This bundt cake features a beautiful marbled blend of vanilla and strawberry—but the best part is, you only need to make one batter. After preparing the base batter, simply divide it in half. One half is flavored with a reduced strawberry glaze, infusing it with bright berry flavor and natural color. Then, using a cookie scoop, alternate scoops of the vanilla and strawberry batters in the pan. As the cake bakes, the two flavors swirl together to create a stunning marbled effect and a delicious balance of fruit and vanilla in every bite.
Fresh Strawberries
Fresh, high-quality strawberries are key to this recipe. They should be ripe, fragrant, and full of flavor to ensure the cake has a vibrant, robust strawberry taste. If your berries are dull or underwhelming, the strawberry flavor may get lost in the final cake. I’ve tested both fresh and frozen strawberries, and as long as they’re flavorful, either will work well. In fact, overripe berries are ideal here. Start by puréeing the strawberries, straining out the seeds, and then reducing the purée to concentrate the flavor for the batter.
For the glaze, fresh strawberries are mashed and mixed with powdered sugar to create a sweet, fruity topping. You can purée the berries for a smoother, more uniform glaze, but I prefer the look and taste of the roughly mashed strawberries—they add a bit of texture and a more natural, homemade feel to the cake.
How to Make a Strawberry Vanilla Cake
Blend the strawberries until smooth, then strain to remove the seeds. Simmer the purée over low heat, stirring occasionally, until it thickens and reduces in volume.
Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla, beating well until the mixture is smooth and fully combined.
Add the dry ingredients to the mixer and mix on low speed until just combined. Avoid overmixing to keep the cake tender.
Set aside about half of the batter in a separate bowl. Gently fold the strawberry puree into the remaining batter until fully incorporated and evenly colored.
Using a cookie scoop or large spoon, alternate scoops of the vanilla and strawberry batters into a well-greased bundt cake pan, layering for a marbled effect.
Bake the cake at 350°F for 50–60 minutes, or until a cake tester inserted into the center comes out clean.
Mash the strawberries with a fork until juicy but slightly chunky. Stir in confectioners’ sugar until a thick glaze forms.
Spoon the glaze over the cooled cake, letting it drip down the sides. Slice and enjoy!
Strawberry Vanilla Bundt Cake
Equipment
- Stand Mixer or Hand Mixer
- Blender
Ingredients
Cake
- 2 cups ripe strawberries
- 2 cups granulated sugar
- 16 tablespoons unsalted butter softened
- 3 eggs
- 1 egg yolk
- 2 teaspoons vanilla
- 3 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup whole milk
Strawberry Icing
- 3-4 strawberries
- 1/4-1/2 cup confectioners sugar
Instructions
Strawberry Vanilla Cake
- Preheat Oven: Grease a 10-12 cup Bundt cake pan. Preheat the over to 350℉.
- Strawberry Puree: In a blender, puree the strawberries. Strain through a fine mesh strainer to remove any seeds.
- Reduce Strawberries: Place strawberries in small pot and reduce over meduim low heat. Simmer the purée over low heat, stirring occasionally, until it thickens and reduces in volume. There should be about 1/2 cup of puree. Chill until ready to use.
- Cream Butter and Sugar: Using a hand or stand mixer, cream together the butter and sugar until light and fluffy.
- Add eggs and vanilla: Add eggs, egg yolk, and vanilla, beating well until the mixture is smooth and fully combined.
- Add Salt and Baking Powder: Sprinkle baking power and salt over the batter and mix well.
- Stir in Flour: Add the flour one cup at a time, mix on low until just absorbed.
- Pour in milk: Add the milk and mix well. The batter will be thick.
- Make Strawberry batter: Place half the batter in a bowl and set aside. Add in cooled strawberry puree and mix well.
- Marble the Batter: Using a large cookie scoop or a 1/2 cup measuring cup, scoop the two batters into the prepared pan alternating the flavors.
- Bake: Bake the cake at 350 for 50-60 minutes or a cake taster when inserted comes out clean. Cool the cake in the pan for 10 minutes and then remove the cake from the pan onto a cooling rack.
Strawberry Icing
- Mash Strawberries: In a small bowl, mash the strawberries with a fork until juicy with small chunks.
- Add Sugar: Starting with just 1/4 cup of confectioners sugar, stir the sugar into the mashed strawberries until smooth and thick. Adding additional sugar if needed. The amount of sugar will depend on the juiciness of the strawberries.
- Ice the cake: Using a fork or slotted spoon, drizzles the glaze over the cake.
