Homemade Eggless Strawberry Bundt Cake

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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.

Eggless Strawberry Cake Recipe

This Homemade Eggless Strawberry Bundt Cake recipe is nothing like chopping up strawberries and folding into the cake batter, that is no more than eating vanilla cake with chunks of strawberries. I have a recipe like that too if that is your preference.

Made from scratch, with no artificial strawberry flavor, just pure strawberries.

Yes, it’s possible and it’s out-of-this-world delicious!

The secret is adding 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 with cake…it’s strawberry heaven!

EGGLESS STRAWBERRY BUNDT CAKE INGREDIENTS:

To make this egg-free strawberry cake you’ll need:

• All-purpose flour
• Baking powder
• Baking soda
• Salt
• Strawberry puree
• Vegetable or canola oil
• Buttermilk
• Pure vanilla extract
• Unsalted butter, melted
• Granulated sugar
• Pink soft gel paste food color (optional)

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

HOW TO MAKE EGGLESS STRAWBERRY BUNDT CAKE:

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.
5. Add a few drops of Soft Gel Paste Food Color, if desire: 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.
6. 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 note for baking times).
7. Make the strawberry glaze.
8. Glaze the cake and serve!

Please check the recipe card at the bottom of the post for exact quantities and instructions (scroll down).

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!

HOW TO STORE HOMEMADE eggless STRAWBERRY BUNDT CAKE

Cover leftover cake tightly and store at room temperature for up to 3 days and/or in the refrigerator for up to 5 days.

CAN YOU FREEZE eggless strawberry cake?

Yes, you can! Just 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.

CAN I MAKE THIS AHEAD OF TIME?

Yes. Covered with plastic wrap, it keeps well at room temperature for up to 2 days. Add the icing just before serving. 

LOOKING FOR MORE EGGLESS CAKE RECIPES? 

• 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…

Homemade Eggless Strawberry Bundt Cake

Oriana Romero

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.

4.63 from 8 votes

Print Recipe Pin Recipe

Prep Time 15 mins

Cook Time 45 mins

Total Time 1 hr

Servings 12 slices

Ingredients

  

1x2x3x

• 3 cups (420 gr) all-purpose flour
• 3 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• ½ cup strawberry puree (about 130 gr)
• ¼ cup (60 ml) vegetable or canola oil
• 1 cup (240 ml) buttermilk
• 1 teaspoon pure vanilla extract
• ¾ cup (12 tablespoons / 170 gr) unsalted butter
• 1 ¾ cup (350 gr) granulated sugar
• 4-5 drops soft gel paste food color

Fresh Strawberry Glaze:

• 2 cups confectioners’ sugar
• 2 tablespoons strawberry puree
• 2– 3 tablespoons tablespoons lemon juice

Instructions

 

Make the Strawberry Puree (follow the instruction in this recipe)

Make the Batter:

• Preheat oven to 350˚ F. Using a baking spray, generously grease the cake pan. I use 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. 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. The batter is thick. Do not over-mix and a few lumps are okay. 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 10 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 cake.

Oriana’s Notes

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.

 

MAKE AHEAD: You can make the entire cake ahead of time. Covered with plastic wrap, it keeps well at room temperature for up to 2 days. Add the icing just before serving.

 

FREEZE: Baked cake can be frozen up to 2 months. Allow to thaw overnight in the refrigerator and bring to room temperature (if desired) before icing and serving. 

 

LAYER CAKE: divide the batter between 2 greased 8 or 9-inch cake pans and bake at 350°F (177°C) for 28-30 minutes or until a toothpick inserted in the center comes out clean.

 

SHEET CAKE (9×13 PAN): bake at 350°F (177°C) for 45-50 minutes or until a toothpick inserted in the center comes out clean.

 

LOOKING FOR MORE EGGLESS CAKE RECIPES? 

• 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…

 

Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, and variations. 

 

★ Did you make this recipe? Don’t forget to give it a star rating below!

 

Please note that nutritional information is a rough estimate and it can vary depending on the products used.

 

Nutrition

Calories: 486kcalCarbohydrates: 81gProtein: 4gFat: 17gSaturated Fat: 11gFiber: 1gSugar: 56g

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Course Dessert

Cuisine American

Calories 486

Keyword cake easy eggfree Eggless strawberry

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