This Homemade Eggless Strawberry Bundt Cake is soft, light, and packed with real strawberry flavor! Made from scratch, with no artificial strawberry flavor, just pure strawberries. Easy to make with simple ingredients. The recipe includes step-by-step photos and lots of tips.
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.
Ingredients Notes & Substitutions
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
- 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 oil
- Buttermilk: 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.
Step By Step Recipe Photo Tutorial
Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).
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!
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!
Eggless Cake Success Tips
Measure the ingredients correctly. I highly recommend using a kitchen scale.
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.
Frequently Asked Questions
Yes, you can use reduced blueberry puree instead of strawberry.
This recipe calls for butter and oil. Butter is necessary in order to cream with the sugar. So best to stick with the amount of butter called here!
Yes, you can cover this cake with fondant.
Pure cane sugar should work just fine in this recipe. The granules are larger than granulated sugar, so it’s possible there could be some grittiness. Also, it will darken the color of the cake.
Yes, see recipe notes for details.
Adapt This Recipe for Other Food Allergies
This recipe is egg-free, but you can certainly adapt it to other food allergies.
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:
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 Ever
- Eggless Vanilla Cake Recipe
- Eggless Red Velvet Cake
- Easy Eggless Vanilla Pound Cake
- Eggless Lemon Cake
- Easy Eggless Strawberry Cake
- Best Eggless Cheesecake
- Eggless Carrot Cake
- More…
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Homemade Eggless Strawberry Bundt Cake
Equipment
Ingredients
- 3 cups (420 g) all-purpose flour
- 3 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- ½ cup strawberry puree (about 130 g)
- ¼ cup (60 ml) vegetable or canola oil
- 1 cup (240 ml) buttermilk
- 1 teaspoon pure vanilla extract
- ¾ cup (12 tablespoons / 170 g) unsalted butter, softened
- 1 ¾ cup (350 g) granulated sugar
- 3 – 4 drops red soft gel paste food color (optional)
Fresh Strawberry Glaze:
- 2 cups ( 240 g) confectioners’ sugar
- 2 tablespoons strawberry puree
- 2– 3 tablespoons tablespoons lemon juice
Important
Don’t forget to check out the step-by-step photos above in the post—they’ll guide you through the process and make everything super clear!
Instructions
Make the Strawberry Puree (follow the instruction in this recipe)
Make the Batter:
- Preheat the oven to 350º F (180º C). Using a baking spray, generously grease the cake pan. I used a Bundt pan 12-cup capacity.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, stir together strawberry puree, oil, buttermilk, and vanilla extract. Set aside.
- In a large bowl, beat butter and sugar until creamy with an electric mixer on medium-high speed for about 3 – 4 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed.
- Reduce speed to low and add half of the flour mixture. Scrape down the mixing bowl with a spatula and turn the batter over several times to ensure all of the ingredients are well incorporated. Add the buttermilk mixture; continue beating to incorporate. Add the remaining flour; beat just until combined. If using, add the food coloring and mix until incorporated. The batter is thick. Do not over-mix. Over-mixing will lead to a tough, dense textured crumb.
- Pour the cake mixture into the prepared pan. Bake for 40 – 50 minutes (for a bundt pan, if you are using another type of pan see note for baking times), or until a skewer comes out clean when poked in the center. NOTE: Baking times vary, so keep an eye on yours. The cake is done when a toothpick inserted in the center comes out clean.
- Once done, remove from the oven and allow to cool for 15 minutes inside the pan. Then, invert the cake onto a wire rack or serving dish. Allow cooling completely before icing and serving.
Make the Glaze:
- Whisk the confectioners’ sugar, strawberry puree, and lemon juice together. It will be very thick. Whisk in 1 or more tablespoons of milk, depending on how thick you’d like the glaze. Drizzle over the cake.
- Measure the ingredients correctly. I highly recommend using a kitchen scale.
- Preheat the oven at least 15 minutes before getting started to give it plenty of time to reach the ideal recipe temperature.
- Don’t overmix the batter. Instead, mix just until you’ve evenly distributed the ingredients throughout the batter.
- 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 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.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Eggless Baking Frequently Asked Questions
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.
Hi Oriana, I made the cake in two 8inch pans but the center collapsed. Would you know why that happened?
Hello Li! I am sorry to hear that. That could happens due to several reasons. The volume capacity of a 8-inch cake pan is around 6 cups and the bundt pan is 10-12 cups. In short, Bundt cake pans are usually larger and deeper than regular round cake pans. The amount of batter and the baking time are adapted to this size and shape. Using a bundt cake recipe in smaller pans might have led to overfilling, causing the cake to rise too much and then collapse in the center. Next time, I recommend using a bundt pan or adjusting by filling the cake pans no more than 2/3 full. If there’s excess batter, you can make cupcakes with it or use another smaller cake pan. Hope that helps!
Your recipe instructions are missing when/how to add the food coloring.
Hello Christine! I apologize for that. I checked the recipe and updated it. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I made this cake! Firstly it was delicious and the texture was wonderful and moist (yummy).
Now here’s the not so good part: I took out my cake (it was in a bundt pan) after 40 minutes because the top was starting to burn. However, after it cooled, only half of the cake came out. I gather the bottom half did not fully bake? How can I leave the cake in for longer so that it doesn’t burn on the top and most importantly, it comes out of the pan in one piece? Do I cover the top when baking? Should I put the pan in the lower part of the oven as opposed to the middle (which is where placed it)?
Thanks.
Hello Bita! I am glad you like the taste and texture of this cake. 1 – Make sure to generously grease the Bundt pan (in every crevice) so the cake does not stick. 2 – Every oven is different, so if after the suggested baking time the cake is not done, I would suggest loosely covering it with foil and continuing to bake until done. Also, I would recommend using an oven thermometer to make sure your oven is working properly. 3- Once done, remove from the oven and allow to cool for 15 minutes inside the pan. Then, invert the cake onto a wire rack or serving dish. I hope this helps!
What can I substitute with buttermilk?
Hello Mani! You can learn how to make buttermilk substitute here.
Hello! Would this work if I double the recipe and then make it into a layer cake?
Thanks! Looks great!
Actually I see the layer cake directions now — any tips for icing a layer cake. Would you still use the glaze?
Hello Lisa! If you are going to make a layer cake maybe buttercream would be great. Check out my Strawberry Frosting. Hope that helps!
Hola. For the buttermilk. Do I need to take 240ml Milk and 1 tbsp of White Vinegar or Apple Cider Vinegar?
Hello Srishti! You can use either you have handy. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hello. Can I use this recipe to make strawberry cupcakes? If so, how long would they cook? Thanks.
Hello Melissa! Yes, you can. I would recommend baking for 18 to 22 minutes or until a toothpick inserted in the center comes out clean. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
Hey Oriana….
Awesome recipe… Since I don’t get strawberries in this time of the year, I tried the recipe with fresh cherries…. It was super delicious, moist and great texture… I was experimenting so, I made a smaller sized cake… My family is so blown away… Thanks to your yummy recipes especially eggless baking ones…. shared pics on Instagram. Hope you get to see it sometime..
Hello Sudha! Cherries sounds like a great substitution. I am so happy everyone enjoyed it. Thanks so much for trying my recipe and for taking the time to come back and let me know! I will look for your photos on Instagram =)
Delicious cake! Made it for my daughter who is allergic to eggs and my kids loved it. I will use less frosting next time. Thanks for a great recipe!
Hello Ana! I’m glad you and your family enjoyed it! Thanks so much for trying my recipe and for taking the time to come back and let me know.