Mini Strawberry Bundt Cakes

Perfectly portioned and bursting with sweet, fruity flavor, these mini strawberry Bundt cakes are the ultimate indulgence. They are sure to be a hit with everyone.

Got a sweet tooth? If so, also try cherry lime caipirinhas, summer berry jam, dulce de leche ice cream or sweet tea raspberry popsicles.

Why You’ll Love It

They’re so cute: I love making single-serve desserts and these mini Bundt cakes are seriously adorable.
Easy to whip up: There’s nothing difficult about this recipe, even if you’re a novice in the kitchen when it comes to baking.
A nutritious option: Not all desserts offer nutrients but strawberries are healthy, which is another great reason to make a batch of these!

Strawberry Bundt Cake Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Sugar: You need granulated white sugar for the cake batter and icing sugar for the glaze.
Fresh strawberries: To add a pop of color and wonderful strawberry flavor to the cakes.
Sour cream: To keep the Bundt cakes moist and give them a tasty tang.
Vanilla extract: Vanilla partners with strawberries beautifully.
All-purpose flour: For the batter.
Eggs: To bind the batter and also keep the cakes moist.
Strawberry extract: For a bold strawberry taste in both the batter and the glaze.
Jello: Adds more strawberry flavor.
Milk: To add moisture to the batter and also thin the glaze.

How to Make Mini Strawberry Cakes

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Whip up the batter: The first thing to do is beat the sugar with the butter. The easiest way to do this is with a stand mixer. Eggs, milk, sour cream, vanilla, and strawberry flavoring also go into this mixture and then you can add flour, baking powder and food coloring.
Bake the mini Bundt cakes: Transfer the mixture into 6 greased mini Bundt pans and bake until done.
Make the glaze: Whisk the glaze ingredients together in a bowl until combined. Remember not to pour the glaze over the cake until it’s completely cool though. Give the glaze at least 5 minutes to set before adding fresh strawberries on top and serving.

Substitutions and Variations

Milk: You can use Half & Half or water instead of the milk in the glaze. The milk is just for moisture and consistency anyway.
Sour cream: You can use plain yogurt in place of sour cream in the batter.
Vanilla extract: Feel free to substitute another flavor extract. Something like orange extract would be really good in these.
Gluten-free: Use gluten-free flour in place of the all-purpose flour.
Food coloring: Use pink or red food coloring to color the cakes, adjusting the amount used for a more subtle or bolder shade.

Serving Suggestions

Appetizers: Begin your meal with Cajun shrimp deviled eggs.
Main dishes: Enjoy chicken florentine or Swiss steak with smashed potato salad next.
Desserts: Finish your meal with these mini strawberry Bundt cakes and perhaps strawberry lemonade or (for a special occasion!) some strawberry jello shots.

How to Store Strawberry Mini Cakes

Store: Keep leftovers in an airtight container at room temperature and eat within 3 to 4 days.
Freeze: You can freeze these in an airtight container for up to 3 months.
Thaw: Defrost them in the refrigerator overnight.