This post may contain affiliate links, please see the privacy policy for details.

These mini strawberry Bundt cakes are so cute! Imagine a light and sweet strawberry cake made with jello. Not only do these single-serve sweet treats look pretty, but they taste really amazing. Prepare them for dessert for Mother’s Day, Easter or a baby shower perhaps. They’re ideal for any special occasion, really. Impress everyone by making strawberry cake from scratch with this easy strawberry dessert recipe.

Mini Strawberry Bundt Cakes on a cake platter.

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.

Mini Bundt cake with pink icing and a delightful strawberry filling, displayed on a floral plate, with more mini cakes blurred in the background.

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!

Enjoy a delightful afternoon treat with our Mini Strawberry Bundt Cakes. These easy strawberry dessert creations, adorned with pink icing and fresh strawberries, are served on charming floral plates alongside a soothing cup of tea.

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.

Strawberry cake from scratch: Baking ingredients on a countertop include flour, sugar, butter, eggs, vanilla, milk, yogurt, strawberry gelatin, and flavorings.

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.

Strawberry bundt cake with icing and fresh strawberries on top, perched on a white plate and cake stand—a delightful twist on an easy strawberry dessert recipe.

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.

Mini Bundt cakes with white glaze and fresh strawberries atop a decorative white stand, reminiscent of a strawberry cake made from scratch.

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.

Mini bundt cakes with glaze and fresh strawberries grace a white cake stand on a marble countertop, embodying an easy strawberry dessert recipe crafted from scratch.

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.

Mini strawberry bundt cake with pink icing and a fresh strawberry on top, resting on a floral plate. More cakes in the background add to the charm, highlighting these delightful treats made from scratch.

Top Tips

Bundt pan: You can either use 6 mini pans or one regular size one.
Let them rest after baking: When you first take the mini strawberry Bundt cakes out of the oven, let them rest. Give them at least fifteen minutes to cool down before attempting to remove them from the pans. This applies whether you’re making individual ones or one large cake.
Unmolding them: Just kind of jiggle the pan a little and turn the cake out on to a plate. It should slide out, thanks to gravity! Also, if you use metal pans grease them well before use.. If you use a silicon pan, a light mist of non-stick spray should be sufficient.
Get the glaze the right consistency: If it seems to be too thin, just mix in some extra sugar. If it’s not thin enough, add a little more milk, or whichever liquid you’re using.

Mini Strawberry Bundt Cakes with white glaze, topped with fresh strawberries, rest elegantly on a decorative white plate.

Mini Strawberry Bundt Cake FAQs

What is a Bundt cake?

A Bundt cake isn’t a type of cake. Rather it’s named after the shape of the container it’s baked in. A Bundt pan has fluted sides and a ‘chimney’ in the center, to give these cakes their distinctive shape.

How can I decorate these?

These mini strawberry cakes can be decorated however you wish. If you are making mini strawberry Bundt cakes, you might like to add a fresh strawberry to the center of each one. If you are making one large one instead, perhaps as dessert for Mother’s Day, Easter or a shower, you have other options. Perhaps strawberry slices around the top would be good, or you might prefer just to add the glaze. The best part about this strawberry cake made with jello (well apart from eating it!) is the decorating. I love decorating cakes and cookies, whether that is with frosting, a glaze or even getting creative with little candies and so on.

What’s the origin of Bundt cake?

Well, Bundt cakes are believed to derive from Gugelhupf, which is a European brioche type of cake. If you have a Bundt cake pan you can make all kinds of cakes in this shape and then drizzle frosting on top. Bundt cakes are fun to make, especially cute mini strawberry Bundt cakes!

Mini Bundt cakes with a pink glaze and fresh strawberries elegantly perched on a white cake stand offer an easy strawberry dessert recipe that delights the senses.

Mini Bundt Strawberry Flavored Cakes Recipe

5 from 23 votes

Mini Strawberry Bundt Cakes

Mini strawberry Bundt cakes with jello are a light, moist and fantastically fruity dessert. The recipe is easy and the cakes are delicious.
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12

Ingredients 

For the Cakes:

For the Glaze:

  • 1 Cup icing sugar
  • 2 Teaspoon milk
  • 1 Teaspoon strawberry extract
  • 12 strawberries, fresh, for garnish

Instructions 

  • Preheat the oven to 350 degrees F. Grease and flour a regular Bundt pan or a 6 mini Bundt cake 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 flavoring 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 onto a cooling rack to cool.  

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

Bundt pan: You can either use 6 mini pans or one regular size one.
Let them rest after baking: When you first take the mini strawberry Bundt cakes out of the oven, let them rest. Give them at least fifteen minutes to cool down before attempting to remove them from the pans. This applies whether you’re making individual ones or one large cake.
Unmolding them: Just kind of jiggle the pan a little and turn the cake out on to a plate. It should slide out, thanks to gravity! Also, if you use metal pans grease them well before use.. If you use a silicon pan, a light mist of non-stick spray should be sufficient.
Get the glaze the right consistency: If it seems to be too thin, just mix in some extra sugar. If it’s not thin enough, add a little more milk, or whichever liquid you’re using.

Nutrition

Calories: 328kcal | Carbohydrates: 67g | Protein: 6g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 292mg | Potassium: 101mg | Fiber: 1g | Sugar: 47g | Vitamin A: 170IU | Vitamin C: 1mg | Calcium: 104mg | Iron: 2mg
Like this recipe? Rate and comment below!

Satisfy your sweet tooth with these adorable mini strawberry Bundt cakes. They are perfect for a romantic date night dessert or a special treat for yourself. You can either try out this mini strawberry cake recipe or if you make a full size Bundt instead. It is wonderful either way. This easy strawberry dessert recipe is perfect for strawberry season and who doesn’t love a strawberry cake made from scratch?

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.

 

You Might Also Like

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




5 from 23 votes (17 ratings without comment)

18 Comments

    1. 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.

  1. 5 stars
    The strawberry flavor was so light and fresh. Perfect for any celebration, I’ll definitely make these again!

  2. 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?

    1. 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!

  3. 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

    1. 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!

  4. 5 stars
    Made these for my daughters 18th birthday. They are delicious! And added to the pink theme of the party! So fun!!