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This fresh strawberry bundt cake recipe is a perfect combination of sweet and tangy flavors. Made with Greek yogurt and white chocolate instant pudding, this cake is incredibly moist and fluffy. The addition of fresh strawberries gives the cake a bright and fruity taste that perfectly complements the sweetness of the white chocolate. Topped with a creamy white chocolate buttercream frosting, this cake is a decadent treat that’s sure to impress your guests. It’s perfect for any occasion or celebration and is guaranteed to be a crowd-pleaser!

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Below you will find tips, tricks and helpful hints for making this recipe including step by step instructions with pictures. If you would like to go directly to the recipe, scroll down to the recipe card or tap “Jump to Recipe” at the top of the page.

Why You’ll Love This Bundt Cake

If you’re a fan of sweet and fruity desserts, you’ll love this recipe for and easy strawberry bundt cake with white chocolate frosting. The soft and moist texture of the cake, combined with the tangy sweetness of fresh strawberry flavor and the creamy richness of white chocolate, creates an unforgettable taste experience that’s sure to please your taste buds.

Not only is this cake delicious, but it’s also a fun and easy recipe to make at home. With simple ingredients and basic baking techniques, you can whip up this impressive dessert in no time!

Whether you’re looking for a perfect dessert to share with loved ones or a show-stopping dessert for a party, this strawberry bundt cake with white chocolate frosting is the perfect choice. If you’re looking for other bundt cake recipes, try this cinnamon apple bundt cake!

How to Remove a Cake from a Bundt Pan

One of the most important steps when making a bundt cake is getting it out of the pan. To remove your strawberry bundt cake easily and without breaking it, start by spraying the inside of the pan with baking spray or greasing it liberally with butter and coat the entire pan with flour before adding the cake batter.

Once the cake is baked, allow it to cool for at least 10 minutes before inverting it onto a large plate or wire rack. To help the cake release, tap the edges of the pan gently with a spoon. 

Strawberry Bundt Cake Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

Softened Butter: For this cake, use either salted or unsalted butter. I like to use salted butter because the addition of salt enhances the sweetness and flavor of the strawberry cake.

Sugar: Granulated sugar is used to sweeten the cake.

Eggs: Eggs help to bind all of the ingredients together and add moisture to the cake. Use large eggs.

White Chocolate Instant Pudding: White chocolate instant pudding mix provides a creamy, rich flavor that pairs perfectly with fresh strawberries and results in an extremely moist cake. You will need 1/2 of a small box or about 4 tablespoons of the dry pudding mix. This mix can be found in the baking aisle of your local grocery store.

Flour: All-purpose flour is used in this recipe. For the best results, sift the flour before measuring to ensure even distribution in the batter. 

Baking Soda and Salt: Baking soda helps the cake rise and salt enhances its flavor.

Greek Yogurt or Sour Cream: Greek yogurt or sour cream adds moisture and tanginess to the cake. I prefer using Greek yogurt but sour cream will work as well.

Strawberries: Fresh strawberries are used in this recipe. They add a sweet and tangy flavor to the cake that pairs perfectly with the white chocolate frosting. 

Fresh Strawberry Bundt Cake Step By Step Instructions

[1] In a medium bowl, whisk 2 1/4 cups of flour, pudding mix, baking soda, and salt together. Set aside.

[2] Beat the softened butter and sugar in the bowl of a stand mixer or in a large bowl with an electric mixer until light and fluffy.

[3] Add the eggs, one at a time, mixing in between.

[4] Alternate adding the flour mixture and the Greek yogurt to the butter mixture, mixing and scraping the sides of the bowl in between each addition.

[5] Place the chopped strawberries in a bowl and sprinkle with the remaining 1/4 cup of flour and stir to coat the strawberries with the flour. This will keep the strawberries from sinking to the bottom of the pan. Gently stir the strawberries into the cake batter.

[6] Grease and flour a bundt pan and pour the batter into the prepared bundt pan. Gently fold the strawberries into the cake batter.

[7] Bake at 325 degrees for 60-70 minutes or until a toothpick inserted comes out clean.

[8] Allow the cake to cool for 10-15 minutes, then invert it onto a cooling rack. Allow the cake to completely cool before frosting.

White Chocolate Buttercream Ingredients

*Ingredient amounts are located in the recipe card at the end of this post.

Butter: Softened butter is the foundation for this white chocolate buttercream frosting. Feel free to use salted or unsalted butter.

Cream Cheese: Cream cheese adds extra creaminess and tanginess to the frosting.

White Chocolate Instant Pudding: You will use the remainder of the white chocolate instant pudding that was used in the cake.

Powdered Sugar: Powdered sugar, also called confectioners’ sugar, sweetens the frosting and makes it smooth.

Heavy Cream: Heavy cream helps thin out the frosting so it’s easier to spread. Half and half or milk may be substituted.

How to Make White Chocolate Frosting

[1] Beat the softened butter and softened cream cheese in a stand mixer or with an electric mixer until light and fluffy. 

[2] Mix in the vanilla extract, white chocolate instant pudding, and one cup of powdered sugar. Continue to add the powdered sugar, one cup at a time.

[3] Add 1-2 tablespoons of heavy cream and mix until your frosting reaches the desired consistency.

[4] Scoop the frosting into a large piping bag with a large round tip and pipe lines of frosting over the top of the strawberry bundt cake.

Helpful Kitchen Tools

• Sand Mixer or Electric Hand Mixer
• Mixing Bowls
• Measuring Cups
• Whisk
• Bundt Cake Pan
• Cooling Rack
• Piping Bag
• Round Piping Tip
• Cake Serving Plate

How to Store Leftovers

Any leftovers of this strawberry bundt cake should be stored in an airtight container and kept in the refrigerator for up to 3 days. 

The cake may also be frozen, wrapped in plastic wrap, for up to 3 months. To thaw, place the cake on the counter until it reaches room temperature.

Baking Tips & Tricks

• To ensure even baking, check the cake with a toothpick about 60 minutes after it’s in the oven. If the toothpick comes out clean, your cake is done baking.
• If the top of the cake is getting too dark before it’s finished cooking, cover it loosely with aluminum foil. 
• For an extra touch of sweetness, sprinkle some powdered sugar over the top of the cake before serving.

Frequently Asked Questions

Final Thoughts:

This strawberry bundt cake is a delicious and impressive dessert for any occasion. With its moist texture and sweet white chocolate buttercream frosting, it’s sure to be a hit! Whether you’re serving this delicious cake at a party or just as an after-dinner treat, you won’t regret making this yummy dessert.

More Cake Recipes to Try:

• Triple Chocolate Bundt Cake
• Eggnog Bundt Cake

Strawberry Bundt Cake Video:

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