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 look pretty, but they taste really amazing. This would be a nice dessert for Mother’s Day, Easter or a shower. They’re perfect for any special occasion, really. Impress everyone by making strawberry cake from scratch with this easy strawberry dessert recipe.
Perfectly portioned and bursting with sweet, fruity flavor, these small Bundt cakes are the ultimate indulgence. They are adorable and sure to be a hit with everyone.
Got a sweet tooth? Also try cherry lime caipirinhas, summer berry jam, dulce de leche ice cream or sweet tea raspberry popsicles.
There is nothing difficult about making a strawberry cake from scratch. If you’re new to this kind of baking, this easy strawberry dessert one is a great one to choose and mini bundt cake recipes are so cute! The recipe is straightforward and you’ll love how easy these cute little cakes are to prepare.
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.
Bundt cakes have been getting ever more popular and you can buy these at lots of bakeries. In fact there are some bakeries that only sell different kinds of Bundt cakes!
So where are they from? 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!
How to Make These Mini Strawberry Cakes
You can choose to make strawberry mini Bundt cakes or one large one. So either use six mini pans or one regular size one. 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 flavouring also go into this mixture.
The flour, baking powder and salt are then combined along with some food colouring. That’s the cake batter all done and now you just have to pour it into the Bundt pan (or mini pans) and bake it (or them!) in the oven.
How to Make the Glaze
One of the best things about this easy strawberry dessert recipe is the glaze. If you’re making it for a birthday or as dessert for Mother’s Day, Easter or a shower, you will want to get the glaze just right.
The glaze for this strawberry cake made with jello is simple. It’s a basic combination of powdered sugar, milk and strawberry flavouring. Simply whisk everything 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 five minutes to set before serving.
Strawberry Bundt Cake Recipe Tips!
So now that you know how to make strawberry mini cakes, you’ll want some tips and tricks! If you’re new to making Bundt cakes, or making any kind of cakes, it’s best to stick closely to the recipe. I like to play around with recipes and change the ingredients sometimes but this one is great as it stands.
There are a few substitutions you could try, however, such as using Half & Half or water instead of the milk in the glaze. The milk is just for moisture and consistency anyway. 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. You can also use plain yogurt rather than sour cream in the batter if you want.
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.
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.
How to Decorate Mini Strawberry Bundt Cakes
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.
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.
Mini Strawberry Bundt Cakes Recipe
Mini Strawberry Bundt Cakes
Ingredients
Cake
- 1 3/4 Cup granulated sugar
- 1 Cup unsalted butter , Room temp
- 4 Eggs
- 1/2 Cup Milk
- 1/3 Cup sour cream
- 1 Tsp. strawberry flavouring, extract
- 1 Tsp. vanilla extract
- 2 1/2 Cup all purpose flour
- 2 Tsp. baking powder
- 3/4 Tsp. salt
- 1 Box jello, 3 Oz. box, strawberry
- food colouring , Pink
Glaze
- 1 Cup icing sugar
- 2 Tsp. milk
- 1 Tsp strawberry flavouring, extract
Instructions
- Preheat the oven to 350 F. Grease and flour a regular bundt pan or a 6 mini bundt cake pan and set aside.
- 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.
- While the cake is cooling, make the glaze by whisking all of the ingredients together in a small bowl.
- 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 serving.
Notes
Nutrition
Satisfy your sweet tooth with these adorable mini strawberry bundt cakes! Perfect for a romantic date night dessert or a special treat for yourself.
Let me know if you 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.
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.