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sliced Eggless Homemade Strawberry Bundt Cake with fresh strawberry glaze

Homemade Eggless Strawberry Bundt Cake

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.
Course Dessert
Cuisine American
Keyword cake, easy, eggfree, Eggless, strawberry
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12 slices
Calories 486kcal


  • 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:


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.


    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.
    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.


    Calories: 486kcal | Carbohydrates: 81g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Fiber: 1g | Sugar: 56g