This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please see my disclosure policy for more information.
Looking for the perfect bundt cake? Try this Strawberry Swirl Bundt Cake – a moist vanilla cake with a strawberry swirl inside, topped with fresh berries and beautiful buttercream flowers!
We haven’t had much of a winter this year, but even so, I’ve been eager for spring to come. I am READY for warmer weather and sunshine and bright flowers everywhere. Now, I’m not saying I’m a witch (…and I’m not saying I’m not…), but in an effort to conjure spring early, I’ve been making lots of happy, cheerful spring desserts. Don’t miss these beautiful Hydrangea Mini Cakes or easy Chocolate Flower Cupcakes.
To mis-quote Chandler Bing, “Could this Strawberry Swirl Bundt Cake BE any more springy??” It’s a moist vanilla cake with a swirl of strawberry cake in the middle, topped with a lemon glaze and a garden of fresh berries and buttercream blooms on top. It’s almost too pretty to eat (almost!) and makes me smile every time I look at it.
A good glaze texture is so important for bundt cakes, and so hard to nail! I usually like my glaze to be fairly opaque, as opposed to thin and barely-there, so I aim for a pancake batter consistency when I make it. This might make the glaze too thick for some people, but I have literally never uttered the phrase “too much glaze” in my life, so I am definitely not one of those people.
I started by piping buttercream vines along the top of the cake, then put cut strawberries in even intervals along the top, and added some frosting loops to the back of the strawberries to mimic the stems–I think this helps them look more integrated into the other buttercream decorations.
Next, I pulled out my favorite Russian piping tips, and added an assortment of different colors and shapes of flowers all over the top:
You can make the flowers as full or as sparse as you like. I’ve literally never met a cake I didn’t want to douse in buttercream, so I went for a very full, lush look…but you don’t have to take things as far as I did! In fact, once I covered most of the surface with the Russian piping tips, I went back with a few small star tips, and added some colorful stars in between. Finally, I filled in any last gaps with green leaves here and there.
The cake has a traditional pound cake texture, with a tight crumb and a lovely subtle vanilla flavor with a slight sour cream tang. The strawberry swirl in the middle comes from mixing strawberry puree and chopped strawberries into a portion of the batter. I love this realistic strawberry flavor, but be aware that if you don’t add pink food coloring, it’s sort of a muted mauve color. I don’t mind food coloring (obviously) so a bit of pink gel coloring helped make my strawberry layer a more traditional pink.
I hope this cake brings a smile to your face, too, and I wish you all sunny skies and colorful flowers in the very near future. If you want to see how this cake is made and decorated, check out the video below!
Strawberry Rhubarb Shortcake
Trendy Cream Tarts
Don’t miss our collection of the 10 Best Valentine’s Day Cakes – see the whole web story here!
Strawberry Swirl Bundt Cake
For the Bundt Cake:
- 14 oz granulated sugar, (2 cups)
- 8 oz unsalted butter, (2 sticks), at room temperature
- ¾ tsp baking powder
- ¾ tsp salt
- 5 large eggs, at room temperature
- 11.25 oz all-purpose flour, (2 1/2 cups)
- 1 TBSP vanilla extract
- 8 oz sour cream, (1 cup)
- 4 oz strawberry puree, (½ cup), approximately 8 large strawberries blended into puree
- 3 oz fresh strawberries, (2/3 cup), chopped
- soft pink gel food coloring, optional
For the Decorations:
- 6 oz powdered sugar, (1 1/2 cups)
- ¼ cup milk
- ½ tsp lemon extract, or other flavoring extract
- 2-3 cups buttercream frosting, tinted assorted colors
- 3 fresh strawberries
- #2 piping tip
- Russian piping tips
- Piping bags
To Make the Bundt Cake:
- Preheat the oven to 375 F. Spray a 10-15 cup bundt pan with nonstick baking spray—I like the Bakers variety with flour mixed in.
- Combine the sugar, butter, baking powder, and salt in the bowl of a large stand mixer fitted with a paddle attachment. Mix on medium-high speed for about 5 minutes, until very light and creamy.
- Turn the mixer to medium-low and add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.
- With the mixer running on low, add about a third of the flour. After the streaks have disappeared, add half the sour cream. Continue to alternate the wet and dry ingredients until they are all added to the batter, stopping when just a few streaks of flour remain. Stir the cake batter with a spatula, scraping the bottom and sides of the bowl well.
- Separate out about a third of the batter, and add the strawberry puree, chopped strawberries, and pink food coloring (if using) to the batter. Stir gently just to incorporate.
- Add half of the plain batter to the bundt pan, then add the strawberry batter on top, and finish with the rest of the plain batter. Twirl a knife or skewer through the batter to swirl the flavors together.
- Bake the bundt cake at 375 F for 55-60 minutes, until a toothpick inserted into the center comes out clean. Let the cake cool for 15 minutes, then place a wire rack on top and invert the cake. Carefully remove the cake pan and let it cool completely before decorating.
- Whisk together the powdered sugar, milk, and lemon extract until smooth and shiny. The glaze should be fairly thick, so that it looks opaque on the cake, but thin enough so that it drips down and doesn’t just sit in a clump on top. I like to aim for the thickness of a pancake batter to start. If it seems too thick, add a bit of milk, and if it seems to thin, whisk in a little more powdered sugar.
- Spoon the glaze on top of the cake, and use the spoon to nudge it down between the ridges of the bundt cake. Let the glaze set for at least an hour before finishing the decorations.
- Fit a piping bag with a #2 tip and fill it with green frosting. Pipe a swirl of vines over the top of the cake.
- Pull the stems off the strawberries, and cut them in half. Press the half strawberries, cut side down, in even intervals around the top of the cake. Use the green buttercream to draw frosting stems on each strawberry.
- To make multi-colored flowers, lay out a piece of plastic wrap about 12 inches long. Spread a rectangle of frosting on the center of the plastic wrap. Take a second color of frosting and spread it on top of the first. If desired, add a third or even a fourth color on top. Roll the frosting over itself to make a cylinder. Grasp the ends of the plastic wrap in each hand, and twirl it quickly so the frosting is burrito-shaped and the ends of the plastic are tightly twisted.
- Fit a large piping bag with one of your Russian piping tips. Snip off one of the plastic wrap “tails” and insert the frosting cylinder into the piping bag, snipped-side down. Hold the piping bag perpendicular to the top of the cake, about ½-inch from the top. Squeeze with steady pressure until the frosting comes out and forms a flower shape. Stop squeezing, then lift the tip so that the frosting tapers off into flower petals.
- Add flowers of various colors and shapes all around the top of the cake—you can make it as sparse or as full as you want. Finish by swapping the tip on the green piping bag for a leaf tip, and add green leaves in between the berries and flowers.
Our recipes are developed using weight measurements, and we highly recommend using a kitchen scale for baking whenever possible. However, if you prefer to use cups, volume measurements are provided as well. PLEASE NOTE: the adage “8 oz = 1 cup” is NOT true when speaking about weight, so don’t be concerned if the measurements don’t fit this formula.Click here to learn more about baking measurements and conversion.
THE BEST VALENTINE’S DAY CAKES
Check out our collection of the 27 best Valentine’s Day cake ideas — click here to get all the recipes!
The cake looks gorgeous. I love strawberry and bundt cake.
Thanks, Uma, me too!
That is one of the prettiest cakes I’ve ever seen. I love all the pretty colors. Perfect for Spring or even Summer!
Thank you, Allison! Honestly I’d eat this cake any time of year, haha. 🙂
Oh My Goodness!!! I’m literally in looove with your site and this cake looks AMAZING!!! You decorated it so well and that gives this bundt cake such a happy-summerish look (we are craving summers now, enough of winters). will have to try it and if it comes out anywhere this pretty, i’ll send you a pic 🙂
Molly, you are so sweet! Thank you for the kind words. I’m right there with you about the weather–fingers crossed spring comes soon. And yes, please send me a picture of the cake, I would love that!!
Yes, indeed. It did bring a smile to my face. That cake is a work of art! (and I’m sure it’s delicious as well)
Thank you, Pam! 😀 Edible art is my very favorite kind.
This cake looks SO pretty and very delicious!! Loving all of your floral details!
Thank you so much, Jessica! Buttercream flowers make everything better. 🙂
Do you have tips on how to use the Russian piping tips?
Hi Marie, great question! I think the buttercream texture is the most important factor in having success with Russian piping tips. If it’s too soft, the flowers will come out as blobs, and if it’s too firm, you’ll have difficulty disengaging the flowers from the piping tip. My favorite recipe to use for Russian piping tips is my Easiest Swiss Meringue Buttercream:
Let me know if you have any specific questions I can help with!
This is not only delicious looking it is the prettiest cake I’ve seen. I have to use those tips I bought on a whim. Now I know why I got them.
Thank you, Linda! I looooove Russian Piping Tips, and am always looking for excuses to pull them out and use them. 🙂 Let me know how they work out for you!
Hello, is the sour cream at room temperature? Can’t wait to try this recipe for Strawberry swirl bundt cake.
Hi Diane, yes! Room temperature is perfect. Please let us know how it turns out!
I love everything that you do! You are so talented. Please keep bringing us more wonderful recipes, and I will keep on trying to make them. Thank You! Debbie in North Little Rock Arkansas
Debbie, I so appreciate the kind words. Thank you for reading and commenting! And definitely reach out and let me know what types of recipes you’d like to see in the future.
I too am so ready for the warmer weather and spring time, this cake has to be one of the most beautiful cakes I have ever seen in my life! this is truly stunning
Thank you so much, Albert! Bring on spring! 🙂
This cake is breathtakingly beautiful!!! Love, love, love!!
Thank you so much, Nancy, I really appreciate it!
I would love to order one for Easter please! I wish…Pinned!
Haha, thanks Susan!
This is such a pretty cake and perfect for spring!
Thank you so much, Bethany!
Love this cake! I’m in the process of making it right now. Once finished, how should I store it?
Thanks, Lucia! I’d love to hear how it turned out for you! I would wrap the undecorated cake in plastic wrap and keep it at room temp for a few days, or in the freezer for up to a few weeks. Once decorated, it doesn’t hold up as well because the glaze will get soft and sticky over time, especially when stored in the moisture of the refrigerator.
Such a beautiful cake, I can’t stop looking at it. This will for sure be on my Easter dinner table.
Thank you so much, Myra! Let me know how it goes, and feel free to shoot me an email if you have any questions. 🙂
Hi, Elizabeth. First of all, congrats to you and your family on the expectation of your newest addition! So excited for you and best wishes for plenty of rest and a smooth delivery. Made this cake yesterday and it was beautiful (even with my raggedy piping) and delicious- my picky fiancé had two pieces and complained that I didn’t slice them big enough. I will definitely be investing in the Russian tips cause that would have saved me a lot of time. Thank you for the time and energy you put into bringing us these wonderful recipes.
Thank you so much, Myra! That means so much to me. 🙂 And I’m so glad that the cake turned out well for you. Russian piping tips are SUPER fun to play with, definitely worth the investment of a few dollars! I love that you’re trying the recipes and so appreciate the feedback.
I am interested in this recipe, can I copy it on my blog?
I made this cake! Lovely taste! I used white and yellow for the flowers to make them look like strawberryflowers, the cake looked great. Thanks for this recipe.
Am I able to use a hand mixer instead?
A hand mixer should work just fine!
This cake was amazing and the only strawberry cake recipe I could find that didn’t use jello! I followed the recipe exactly and it turned out perfect. Thank you so much!
This looks beautiful, can I freeze this cake before decorating?
Is strawberry purée bought or by food processor? If making purée is it only strawberries or other ingredients?
I’m also wondering about the strawberry purée, do you have a recipe for it. I don’t want to make it too thin or thick.
Going to make this cake for Easter.
Hi Pat, you can try my strawberry sauce recipe to use for the “puree”, (found here: https://www.sugarhero.com/strawberry-sauce/). Come back and let us know how it turns out!
I adore your creative… thank you for sharing it. So gonna try baking and deco it.
Thank you, Nurul, I so appreciate it! Please let me know how the cake goes for you! 😀
It is such a beautiful cake. I would like to make it soon. You said you can bake the cake in advance and keep it a room temperature or freeze it. A what time I can decorate it if i want to have for dinner? And should I store it in the fridge? TIA
Hey Patricia, because the buttercream will get hard in the fridge I suggest to eat it at room temperature. My suggestion would be if you have time to decorate it just a couple hours in advance and then store it in a cake dome at room temperature if you have one. I wouldn’t recommend decorating it in the morning or anything because then the glaze will start to get sticky and seep through. I hope that helps! I would love to hear how it goes!
Best tip I’ve seen for using the Russian pipping tips! I’ll be sure to use the cling film when adding icing layers/ adding colours. I have tried to do it by lining the bag (swiping the sides with colours) but it makes an awful mess and didn’t look very good.
Fingers crossed I can make my Easter cake look as lovely as yours.
This cake is absolutely beautiful, I just bought the frosting tips. Can’t wait to try the cake.