This Homemade Eggless Strawberry Bundt Cake recipe is nothing like chopping up strawberries and folding them into the cake batter; that is no more than eating vanilla cake with chunks of strawberries. I have a recipe like that, too. Check my Easy Eggless Strawberry Cake recipe, if that is your preference. This fresh strawberry bundt cake is made from FRESH strawberry reduction! The secret is adding the reduced fresh strawberry puree to the batter. This puree will add lots of strawberry flavor to your cake without adding extra moisture and a lovely pink color! It’s exactly what you’re looking for in a strawberry cake. My family adores this cake…it’s strawberry heaven!
Eggless Strawberry Cake Recipe Highlights
Made from scratch.No artificial strawberry flavor, just pure strawberries.Easy to make with simple ingredients.Soft, light, and packed with real strawberry flavor.It’s out-of-this-world delicious.
Homemade Fresh Strawberry Glaze
This Sugar Fresh Strawberry Glaze is so darned good! Made with confectioners’ sugar, lemon juice, and strawberry puree. Use it to glaze cake, cupcakes, donuts, or muffins…yum! I honestly could eat it with a spoon!
Flour: Standard all-purpose flour works best here, skip the cake flour, bread flour and wheat flour. Baking powder & Baking soda: Make sure they’re not expired or too old.Salt: I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half. Strawberry puree: This is the key ingredient to make this strawberry cake. I reccomend making the strawberry puree in advance and letting cool. Learn how to make Strawberry Puree at home. Oil: Vegetable or canola oilButtermilk: You don’t have buttermilk? No problem!! Check out my recipe of Easy Homemade Buttermilk Substitute [Video].Vanilla: For optimal flavor, reach for pure vanilla instead of imitation. Even better, try homemade vanilla extract!Butter: I prefer to use unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called in the recipe.Sugar: Regular white granulated sugar o caster sugar.Pink soft gel paste food color: This is totally optional. It will enchant the cake color. If you want, you can add 1-2 small drops of pink or red food coloring for a lovely pink shade to the baked cake. I add 1 small drop of pink gel food coloring.
1 – Mix dry ingredients: whisk together flour, baking powder, baking soda, and salt. 2 – Mix the wet ingredients: stir together strawberry puree, oil, buttermilk, and vanilla extract. 3 – Beat butter and sugar until creamy. 4 – Add dry ingredients alternating with wet ingredients. Do not over-mix, and a few lumps are okay. Over-mixing will lead to a tough, dense textured crumb. Optional: Add a few drops of Soft Gel Paste Food Color, if desired: this will enchant the cake color. If you want, you can add 1-2 small drops of pink or red food coloring for a lovely pink shade to the baked cake. I add 1 small drop of pink gel food coloring. 5 – Bake. Pour the cake mixture into the prepared pan. Bake for 40 – 50 minutes (for a bundt cake pan, if you are using another type of pan, see notes for baking times). 6 – Make the strawberry glaze. Glaze the cake and serve!
Preheat the oven for at least 15 minutes before starting the recipe, giving it plenty of time to reach the ideal temperature. Don’t overmix the batter. Instead, mix just until the ingredients are evenly distributed throughout. Bake the batter as soon as it is ready. Don’t open the oven door until your baked good has set. Leave the oven closed until the minimum time is stated in the recipe. Every oven is different, so baking times always have to be taken with a grain of salt. Oven thermostats can be wildly off, affecting baking time, so keep an eye on yours.
Gluten-Free: Substitute all-purpose flour for 1-to-1 Gluten-Free flour. This is my favorite brand. Dairy-Free: Use your favorite plant-based milk, dairy-free, or vegan butter. Make sure to use an unflavored, unsweetened variety of non-dairy milk. Soy and oat milk have the best consistency and very neutral flavors. To make your own dairy-free buttermilk at home, check my Easy Homemade Buttermilk Substitute [Video] post. My favorite dairy-free butter brands for baking are:
Miyoko’s Creamery Organic Vegan Butter. Earth Balance Vegan Buttery Sticks
Storing & Freezing Instructions
Store
Cover leftover cake tightly and store at room temperature for up to 3 days and/or in the refrigerator for up to 5 days.
Freeze
To freeze this cake follow these simple steps:
Let the cake cool completely.Wrap it up in 2 layers of plastic wrap, then with foil to avoid freezer burn.Place inside a large freezer Ziploc bag and freeze for up to 2 months.
Ready to eat it? Thaw overnight in the refrigerator and bring to room temperature before slicing and serving.
Make-Ahead
Yes. Covered with plastic wrap, it keeps well at room temperature for up to 2 days. Add the icing just before serving.
More Egg-Free Cake Recipes You’ll Love!
The Best Eggless Chocolate Cake EverEggless Vanilla Cake RecipeEggless Red Velvet CakeEasy Eggless Vanilla Pound CakeEggless Lemon CakeEasy Eggless Strawberry CakeBest Eggless CheesecakeEggless Carrot CakeMore…
You’ve asked, and I’ve answered! Read on for a handful of answers to the most frequently asked questions about eggless baking. Originally posted in June 2020, the post content was edited to add more helpful information, with no change to the recipe in April 2022.
