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If you’re looking for a pretty strawberry dessert that’s easy to make, these mini strawberry Bundt cakes are just the thing. Strawberry gelatin and strawberry extract give the scratch-made cakes plenty of berry flavor and their pretty pink color, while sour cream keeps them soft and moist. Finish them with a simple strawberry glaze and fresh berries for an adorable dessert that’s perfect for brunches, showers, Mother’s Day and spring celebrations.
Why You’ll Love It
Mini strawberry Bundt cakes are almost too cute to eat! They’re soft, moist and full of strawberry flavor, with a sweet glaze and fresh berries on top. Make them for a party, brunch or shower, or just because everything is more fun in mini form.
So pretty: These little pink cakes look impressive without requiring any fancy decorating skills.
Full of strawberry flavor: Strawberry gelatin and extract give the cakes plenty of sweet berry flavor in every bite.
Soft and tender: Sour cream is the secret to keeping these mini cakes wonderfully moist.
Made for celebrating: They’re perfect for Mother’s Day, Easter, birthdays, showers, brunches, or any spring or summer get-together.
Fun to decorate: Dress them up with fresh strawberries, sprinkles or edible flowers to make them your own.
Got a sweet tooth? If so, also try cherry lime caipirinhas, summer berry jam, dulce de leche ice cream, and sweet tea raspberry popsicles.
Strawberry Bundt Cake Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Sour cream: The secret to a soft, moist and tender cake. Full-fat sour cream will give you the richest results.
Strawberry gelatin: Adds plenty of strawberry flavor while giving the cakes their pretty pink color. You’ll need one 3-ounce box.
Strawberry extract: Boosts the berry flavor in both the cakes and the glaze.
Food coloring: This is optional, but a few drops of pink or red food coloring will give the cakes a brighter, more vibrant color.
Icing sugar: Creates the sweet, smooth strawberry glaze that gets drizzled over the cooled cakes.
Fresh strawberries: The perfect finishing touch for these mini cakes. Add them just before serving so they stay fresh and pretty.
How to Make Mini Strawberry Cakes
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Make the batter: Cream the butter and sugar, then beat in the eggs, milk, sour cream and extracts.
Combine the dry ingredients: Whisk the flour, baking powder and salt together, then add them and the strawberry gelatin to the wet ingredients. Mix just until combined.
Add the color: Stir in a few drops of pink or red food coloring, if using.
Bake: Divide the batter among the prepared mini Bundt cavities and bake until a toothpick inserted into the cakes comes out clean or with a few moist crumbs.
Cool: Let the cakes cool in the pan for about 15 minutes before carefully turning them out onto a cooling rack.
Make the glaze: Whisk the icing sugar, milk and strawberry extract until smooth.
Decorate: Once the cakes are completely cool, drizzle with glaze, let it set for about 5 minutes and top each cake with a fresh strawberry.
Substitutions and Variations
Glaze liquid: Replace the milk in the glaze with Half & Half or water, adding just enough to reach a pourable consistency.
Sour cream: You can use plain yogurt in place of sour cream in the batter.
Different extracts: Try adding a small amount of almond or orange extract for a different flavor, keeping the strawberry extract as the main flavoring.
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 Bundt Cakes
Store: Keep the unglazed cakes in an airtight container at room temperature for up to 2 days. For the best appearance and texture, glaze them the day you plan to serve them.
Freeze: Let the cakes cool completely, then wrap them individually in plastic wrap followed by foil and place them in a freezer-safe bag or container. Freeze for up to 3 months.
Thaw: Thaw the cakes overnight in the refrigerator, then bring them to room temperature before glazing and serving.
Make ahead: You can bake the cakes up to 2 days before serving. Wait until the day you’re serving them to add the glaze and fresh strawberries.
Top Tips
Use the right pan: I use a mini Bundt pan with six 1-cup cavities for these cakes. If yours are smaller, you’ll get more cakes and they’ll bake faster, so keep an eye on them.
Don’t overfill them: Leave a little room at the top of each cavity for the cakes to rise. It’s tempting to squeeze in extra batter, but you’ll get much prettier little Bundt cakes if you don’t.
Grease all those little grooves: Be generous when greasing and flouring the pan, especially around the center and in all the detailed edges. There’s nothing worse than making a beautiful Bundt cake and leaving half of it stuck in the pan!
Give them time before flipping: Let the cakes cool in the pan for about 15 minutes before turning them out. They’re more likely to release cleanly and hold their shape.
Wait to glaze: Make sure the cakes are completely cool before adding the glaze or it will melt right off. I also like to add the fresh strawberries close to serving time so they look their best.
Make them party-ready: Fresh strawberries are my favorite topping, but sprinkles or edible flowers are an easy way to dress these up for showers, birthdays or Mother’s Day.
Mini Strawberry Bundt Cake FAQs
The mini Bundt pan used for this recipe has six cavities that hold about 1 cup each. If your pan has smaller cavities, such as ⅓-cup mini Bundt molds, you’ll get more cakes and they will bake faster, so begin checking them well before the 30-minute mark.
Yes. The same batter can be baked in one standard Bundt pan. Bake at 350°F for about 55 minutes, or until a toothpick inserted into the cake comes out clean or with a few moist crumbs.
My favorite way to decorate these little cakes is with strawberry glaze and a fresh strawberry on top. You can also add sprinkles, edible flowers, white chocolate curls or a dusting of icing sugar. For a party or shower, match the sprinkles or flowers to your color scheme for an easy but impressive dessert.
Mini Strawberry Bundt Cakes Recipe
Mini Strawberry Bundt Cakes
Equipment
- Bundt Pan 6-Cavity Mini Bundt Pan or Standard Bundt Pan
- Stand Mixer with Paddle Attachments
Ingredients
For the Cakes
- 1 ¾ Cups granulated sugar
- 1 Cup unsalted butter, at room temperature
- 4 eggs
- ½ Cup milk
- ⅓ Cup sour cream
- 1 Teaspoon strawberry extract
- 1 Teaspoon vanilla extract
- 2 ½ Cups all-purpose flour
- 2 Teaspoons baking powder
- ¾ Teaspoon salt
- 1 Box jello, 3-Ounce, strawberry
- food coloring, red or pink
For the Glaze
- 1 Cup icing sugar
- 2 Teaspoons milk
- 1 Teaspoon strawberry extract
- 12 strawberries, fresh, for garnish
Instructions
- Preheat the oven to 350°F. Thoroughly grease and flour a standard Bundt pan or a 6-cavity mini Bundt pan and set aside.
Make the Bundt Cakes
- In the bowl of a stand mixer fitted with a paddle attachment, beat the sugar and butter together on medium high speed for 2 minutes. Add in the eggs and continue beating. Next, add in the milk, sour cream, strawberry extract and vanilla extract.
- In a medium sized bowl, whisk together the flour, baking powder and salt. Add the flour mixture and jello into the wet mixture and stir just until combined. Drop in a few drops of food coloring and mix until all of the batter is colored.
- Pour batter into the prepared bundt pan and place into the oven to bake. If you are baking in a regular bundt pan, bake for 55 minutes or until a toothpick inserted comes out clean. If you are baking mini bundt cakes, bake for 30 minutes or until a toothpick inserted comes out clean or with moist crumbs.
- Remove from the oven and place the pan on a cooling rack. Let the cakes cool in the pan for about 15 minutes before carefully turning them out onto the rack to cool completely.
Make the Glaze
- While the cake is cooling, make the glaze by whisking all of the ingredients together in a small bowl.
Add the Glaze
- Remove cake from bundt pan and place onto a plate or cake stand.
- Once cakes are cooled completely to room temperature, pour glaze over top and let set for 5 minutes before topping with fresh strawberries and serving.
Notes
Don’t overfill them: Leave a little room at the top of each cavity for the cakes to rise. It’s tempting to squeeze in extra batter, but you’ll get much prettier little Bundt cakes if you don’t.
Grease all those little grooves: Be generous when greasing and flouring the pan, especially around the center and in all the detailed edges. There’s nothing worse than making a beautiful Bundt cake and leaving half of it stuck in the pan!
Give them time before flipping: Let the cakes cool in the pan for about 15 minutes before turning them out. They’re more likely to release cleanly and hold their shape.
Wait to glaze: Make sure the cakes are completely cool before adding the glaze or it will melt right off. I also like to add the fresh strawberries close to serving time so they look their best.
Make them party-ready: Fresh strawberries are my favorite topping, but sprinkles or edible flowers are an easy way to dress these up for showers, birthdays or Mother’s Day.
Nutrition
Mini strawberry bundt cakes are a charming and flavorful dessert that’s easy to make and fun to serve. The combination of strawberry extract, gelatin and fresh berries gives them bold flavor and beautiful color, while the glaze adds sweetness and a touch of shine. Perfect for spring gatherings, baby showers or just treating yourself, these little cakes are guaranteed to impress. You’ll love how simple they are to bake and how quickly they disappear from the dessert table.
Other Recipes to Try
Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
Is a serving just 1/2 a mini Bundt cake? Instructions are 6 minis or one full cake but serves 12
Good question. The mixture makes about 6 cups in total. If you bake it in a standard Bundt pan you can slice it into 6 to 12 pieces. If you bake it in mini bundt pans, you’ll get 6 individual servings. The nutritional values are based on 12 thin (ish) slices. But, if you’re like me, you’ll slice the big one into six 🙂
I loved how moist these turned out—definitely not dry at all.
That’s one of my fave things about these.
Hi .. can I exchange the strawberry extract to an emulsion one?
Sure; as it’s water-based instead of alcohol-based like the extract, it should work just the same. You might need to adjust the amount slightly.
The strawberry flavor was so light and fresh. Perfect for any celebration, I’ll definitely make these again!
My mini Bundt pans are more the size of a cupcake pa (as in 12 to a pan). Do you know approx. how many bundts of that size your recipe might yield?
I am not sure. My pans (https://amzn.to/4iUo9EK) are 1 cup servings. It sounds like you have this pan (https://amzn.to/3DzXGMB) which is 1/3 cup servings so it would make 3 times more. Remember to monitor the cooking time for a smaller bundt as it is likely to bake faster.
These came out great! Just be careful not to overfill your mini bundt pan.
Great tip! Glad you like them!
Hi, can these be made in advance and then frozen without the glaze?
Hi Ashlynne, yes you can freeze them. Make sure the cakes are completely cool and then wrap them in a layer of plastic wrap and then a layer of foil (wrapping them individually so they don’t stick together). I’d also pop them all into a Ziploc freezer bag to ensure no air can get in there. They will keep for about 2 or 3 months. Once thawed (in the refrigerator overnight is best) glaze and eat them within a couple of days. Good luck and enjoy!
I love this and can’t wait to make them for my daughters baby shower!!! How many days ahead of time can I make these and still be moist?
Thank you
Dianne
Hello Dianne, I would advise making these a maximum of 2 days ahead but do NOT glaze them until the day you’re serving them. Enjoy!
Thank you so much✨ 💖
Made these for my daughters 18th birthday. They are delicious! And added to the pink theme of the party! So fun!!
I just made these (minis) for my in-laws and they are delicious! Thanks for the recipe
So good to hear!
Is the butter salted or unsalted?
I use unsalted. I will update the recipe to note this.
These are too cute to even eat! My daughter would love these.