Easy Fresh Strawberry Crunch Cake Recipe (Bundt)

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Treat yourself to my easy strawberry crunch cake this summer! A buttery strawberry bundt cake made with fresh juicy strawberries, with a crunchy sugar coating, topped with a simple glaze and sprinkled with an irresistible strawberry crunch crumble?

I’ve based this recipe after a long-time family favorite, between a Louisiana crunch cake, a dense, butter pound cake with a crunchy sugar crust and this Old Fashioned butter pound cake. Beautiful, easy AND tasty!

If you are a strawberry lover, you will love our recipe for healthy strawberry bread; a better than normal strawberry shortcake (try our chocolate shortcake too!) and this refreshing strawberry refresher. 

I enjoy giving precise details in my recipe posts to lead my readers through any questions. If you’re just here for the printable recipe, feel free to click “Jump to Recipe” right under the title of this post, and you’ll head straight there!

Many recipes for strawberry bundt cakes use fresh strawberry puree, strawberry extract, jello, strawberry jam, or strawberry cake mix. Instead we’re using fresh strawberries for the best flavor! About 2 cups of them in fact! Resulting in an all natural strawberry batter!

Simple Ingredients for Strawberry Bundt Cake Recipe

Ingredients, directions and nutritional information in the printable recipe card at the end of the post.

• Flour | Unbleached all-purpose flour and we will sift it simulating cake flour without the fancy ingredients.
• Baking powder | Make sure your baking powder is fresh for the maximum rise. 
• Sugar | You’ll need granulated sugar for the cake batter and a little more for coating the pan. I used all natural cane sugar.
• Butter | Use real salted or unsalted butter (add ¼ teaspoon extra salt) softened to room temperature. I love using European butter, it’s higher in butterfat
• Eggs | Make sure your large eggs are room temperature, if you forgot, submerge them in a bowl of warm (not hot) water for 5-10 minutes. 
• Sour cream and Buttermilk | Add sour cream or Greek yogurt, if preferred. Make your own buttermilk by adding one tablespoon of lemon juice or white vinegar to a 1-cup liquid measuring cup. Then, add whole milk to the 1 cup mark. Stir and allow the mixture to sit for 10 minutes before using.
• Vanilla | Vanilla extract is essential in almost all baked goods.
• Strawberries | Use fresh diced strawberries for bursts of fruity sweetness, I chop them pretty small. I do not recommend using frozen strawberries as they become mushy, releasing too much moisture.
• ​Lemon zest | To highlight the strawberry flavor and brighten the taste of the cake, add some fresh lemon zest, if desired.
• Strawberry crunch crumble | This is optional, but takes this recipe over the top!
• Glaze | Glaze the cake with vanilla buttercream glaze; melted butter, powdered sugar, heavy cream – YUM!

Make the Strawberry Crunch Crumble (optional)

If you’re making the strawberry crunch, make it first, then set it aside. May be made several days or weeks in advance.

Add the freeze-dried strawberries to a food processor and pulse until they become a powder. 

Then, add the cookies and pulse in the bowl of a food processor* until you have a medium-fine crumb. Pour the mixture into a medium bowl.

Stir in the melted butter, combining the ingredients, place in an even layer into a baking sheet, bake if desired, but not necessary.

*See the original post for how to make it without a food processor. 

How to Make Strawberry Crunch Pound Cake

Step 1 | Prepare the Pan and Preheat

First, preheat the oven to 350° F (175° C), then butter and lightly dust with flour a 10-12 cup bundt cake pan. If you’re using a non-stick pan, spray the inside with spray oil or baker’s spray (my favorite) for the best results.

Before adding the batter to the pan, sprinkle ¼ cup sugar into bottom of the pan, rotating to coat up to 3-4 inches on the sides. Don’t throw out extra sugar – it will melt into the crunch cake. 

Step 2 | Whisk together Dry Ingredients

Next, Add the dry ingredients, flour, salt, and baking powder to a large fine mesh sieve or sifter over a large mixing bowl. Sift the ingredients, and remove one tablespoon to dust the strawberries. 

Step 3 | Cream Wet Ingredients

In the bowl of a stand mixer (or a hand mixer) fitted with a paddle attachment, beat butter on medium-high speed until the butter is light and fluffy, about 5 minutes. Then, add the sugar and continue beating until the mixture is light and creamy once more. This should take another 2-4 minutes. 

Now, add the eggs, one at a time, mixing for 30 seconds after each addition. Next, add vanilla extract and mix in until just combined. This is also when you should add the lemon zest if using.

Mix in sour cream for about 30 seconds and scrape down the sides of the bowl if necessary.

Step 4 | Finish the Strawberry Bundt Cake Recipe

With the electric mixer on low, begin adding the flour mixture ¼ cup at a time, alternating with a bit of buttermilk until both are incorporated.

Again, scrape the sides of the mixing bowl, and toss the fresh chopped strawberries with the reserved tablespoon of flour, folding them gently into the batter. This will help them stay in place in the batter and absorb some of their moisture. 

Pour half of the batter into the prepared pan, smooth and if using, sprinkle 1 cup of strawberry crunch topping and cover with remaining batter, smooth in pan. Give the pan a couple of taps on a hard surface before transferring it to the oven, then bake it for 45-60 minutes. 

Insert a wooden skewer into the center of the bundt cake – If it comes out clean or with a few moist crumbs, it’s done. But, if it’s still wet, bake it for an additional 5-10 minutes.

Allow the cake cool on a wire rack for 10 minutes. Place a cooling rack over the top of the bundt cake and carefully flip it upside down onto the cooling rack, removing the bundt pan to cool completely. 

Cool the strawberry bundt cake completely before glazing. 

My Favorite Bundt Pan

• The Original Bundt design.
• Premium silicone nonstick is free of PFAS and PTFE for healthy baking.
• Made from cast aluminum
• Oven safe to 400 degrees

Check it Out ->

Simple Buttercream Glaze

In a large mixing bowl or bowl of a stand mixer, add all the glaze ingredients and beat them on low until they are combined. Next, increase the speed to medium-high and beat until the glaze is smooth and light.

At this point, it’s a light, airy buttercream, which is perfect to ice a cake or quick bread. 

For pourable glaze, place the buttercream glaze into a microwave-safe bowl and heat for 20-30 seconds, stirring until desired pourable consistency, a little longer for thinner glaze.

If you’d like, replace one tablespoon of cream with lemon juice and the zest of one lemon for a lemony glaze.

Lastly, if you’re using strawberry crunch crumble topping, quickly press it into the top of the cake and sprinkle with a little reserved strawberry powder.

Variations & Substitutions

• Layered Strawberry Crunch: Spread half of the strawberry cake batter into a prepared bundt pan, then sprinkle ½ of the strawberry crunch crumble over the batter, covering with the remaining batter.
• Other Berries: Use your favorite fresh berries, just remmeber to toss them in a little bit of the flour mixture before folding into the batter. 
• Strawberry Glaze: Make strawberry glaze by adding ¼ cup of freeze-dried strawberry powder to the glaze when whipping.
• Lemon Glaze: Make a lemon glaze by replacing 1-2 tablespoons of cream with fresh squeezed lemon juice and the zest of one lemon. 
• Replace the Buttercream glaze with our favorite cream cheese frosting, just copy the one on this Chocolate Chocolate Chip Nothing Bundt cakes recipe or serve it naked with a side of whipped cream.

Gluten-Free Strawberry Bundt Cake

​I’ve had great success using ½ King Arthur Measure for Measure Gluten Free Flour and ½ Almond flour or Oat flour in the past, make as described. Watch your baking time because overbaked gluten-free cakes are yucky. 

Tips for High-Altitude Strawberry Bundt Cake Recipe

• Increase flour 2-4 tablespoons (the higher amount if above 7000 feet)
• Decrease baking powder to ¾ teaspoon
• Decrease sugar to 1 ¼ cups
• Above 7,000 feet, add additional 1-2 tablespoons of buttermilk
• Bake at 375°F (190° C) and start checking for doneness at the 45-minute mark. If the cake is browning too quickly, lay a sheet of aluminum foil over the top of the cake pan. 

Storage Tips

Countertop – Your tasty crunch cake lasts up to 3-5 days at room temperature inside a tightly sealed container or covered well with plastic wrap.

Refrigerate – Store the leftover cake in an airtight container and refrigerate it for about a week.

How to Freeze Strawberry Bundt Cake 

First, flash freeze the cake for 1 hour, then wrap the cake in freezer wrap, and again in aluminum foil or a large airtight freezer baggie. If preferred, freeze the cake in smaller portions so it’s easier to thaw the dessert at room temperature when you’re ready to serve it again. It will last about three months in the freezer.

Ways to serve Strawberry Bundt Cake

1. Make some homemade cool whip, the best of strawberries and cream!
2. Lemon Ice Cream {Lemon Gelato}, strawberry and lemon, yes please!
3. Vanilla Bean Ice Cream, always a classic!

Best Cocktails and Mocktails for Strawberry Crunch Cake

On a hot summer day, pair this sweet strawberry crunch cake with the perfect cocktail or mocktail, like this Homemade Strawberry Refresher. Add more berry flavors with this Blueberry Gin Cocktail – DELISH!

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Fresh Strawberry Gin Cocktail

Let's make a beautiful Strawberry Gin Cocktail! This gorgeous pink gin and tonic uses a fresh strawberry syrup blended with your favorite gin and tonic for a fresh, bright, pink signature cocktail for spring and summertime. Great for Mother's Day, Bridal and Baby Showers, Easter or any summer cocktail hour.

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How to Make a Homemade Strawberry Refresher

The Strawberry Refresher is a light non-alcoholic drink made with summer fresh strawberry syrup, lime juice and your favorite mixer. Perfect for a warm spring or summer day, refreshing and delicious.

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More Delicious Bundt Cake Recipes

Below are a few of our readers favorite bundt cake recipes, you will love them too! Be sure to also try these popular bundt cakes; Pear Bundt Cake, Blueberry Pancake Bundt Cake Recipe, Cinnamon Swirl Bundt Cake.

Best White Chocolate Raspberry Bundt Cake {Copycat}

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Our Favorite Strawberry Recipes

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• Pink Lemonade Vodka Cocktail

I hope you loved this Strawberry Crunch Pound Cake it’s really the perfect dessert for special occasions — if you did, would you share your creation on Instagram, Facebook, and Pinterest? And be sure to comment below!

Like this recipe?
Don’t forget to give it a ⭐️⭐️⭐️⭐️⭐️ star rating and comment below the recipe!

Easy Fresh Strawberry Crunch Cake Recipe (Bundt)

Author: Kathleen Pope

5 from 10 votes

Easy strawberry crunch cake is a must make this summer! A buttery strawberry bundt cake, a pound cake made with fresh strawberries, topped with an easy vanilla glaze and strawberry crunch crumble.

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Prep Time 20 minutes mins

Cook Time 50 minutes mins

Course Sweets

Cuisine American

Servings 12 -12 servings

Calories 611 kcal

Equipment

• ▢
  Nordic Ware Platinum Collection Anniversary Bundt Pan
• ▢
  Bak-Klene Bakers Spray my favorite baking spray/release

Ingredients

 

US CustomaryMetric

 

1x2x3x

Strawberry Crunch Cake

• ▢ 3 cups unbleached all-purpose flour, sifted (add 2-4 tablespoons high altitude)
• ▢ 1 teaspoon kosher salt
• ▢ 1 teaspoon baking powder, reduce to ¾ teaspoon high altitude
• ▢ 1 ½ cups granulated sugar, white or cane sugar; reduce to 1 ¼ cups high altitude
• ▢ 1 cup butter, (2 sticks), softened to room temperature
• ▢ 4 large eggs, room temperature
• ▢ ¼ cup sour cream, sub with Greek yogurt
• ▢ 1 cup buttermilk, room temp if time (make your own, add 1 tablespoon of lemon juice or white vinegar to a 1 cup liquid measuring cup, then add milk to the 1 cup mark, stir and allow to sit for 10 minutes)
• ▢ 2 teaspoons vanilla extract
• ▢ 1-2 cups strawberries, chopped and dusted in 1-2 tablespoons flour mixture just before mixing
• ▢ ¼ cup granulated sugar, for coating the pan
• ▢ zest from one lemon, optional

Strawberry Crunch (optional)

• ▢ 20-24 Golden Oreos, or replace with shortbread cookies or Nilla wafers
• ▢ 1 cup freeze-dried strawberries
• ▢ 1/4 cup butter, melted, cooled slightly (½ stick)

Pourable Vanilla Buttercream Glaze

• ▢ 6 tablespoons butter, melted (salted or unsalted may be used, if using unsalted add a pinch of salt)
• ▢ 3 cups powdered sugar
• ▢ 2 teaspoons vanilla extract
• ▢ 3-4 tablespoons heavy cream, half and half, whole milk may be substituted

Instructions

 

• In bowl of food processor add freeze-dried strawberries and whir until they are a powder. Add cookies and pulse until medium-fine crumbs. Dump into medium bowl, add melted butter, stir to coat and combine. Spread on parchment lined baking sheet. Or if more crispy topping desired, bake 350° F (175° C) for 5-10 minutes until just golden, cool completely.
• Preheat oven to 350° F (175° C) and butter and flour dust a 10-12 cup bundt pan. Or if using a non-stick pan, spray with spray oil or bakers spray for best results. Just before adding batter to pan, add ¼ cup sugar to the bottom pan, rotating to coat the bottom of the pan, and up 3-4 inches on the sides. Don’t throw out extra sugar, it will melt into the crunch cake.
• Add flour, salt and baking powder to a large fine mesh sieve or sifter sitting over a large mixing bowl and sift. Remove 1-2 tablespoons to dust the strawberries.
• In the bowl of a stand mixer (or hand mixer) fitted with a paddle attachment, on medium-high speed add softened butter and cream until light and fluffy, about 5 minutes. Add sugar and continue beating until light and fluffy, another 2-4 minutes (longer if using all natural cane sugar).
• Add eggs, one at a time, mixing for 30 seconds after each addition. Add vanilla extract and mix in until just combined. If adding lemon zest, add now.
• Mix in sour cream, mixing for 30 seconds. If needed scrape down sides of bowl.
• With mixer on low, begin adding the flour mixture ¼ cup a time, alternating with a little buttermilk until both are incorporated. DO NOT OVERMIX as it will expand the glutens and make the cake tough.
• Scrape sides of mixing bowl, tossing the strawberries in the reserved tablespoon of flour, fold them gently into the batter.

  (be sure you sprinkled your sugar coating on the bottom/sides of the pan)

  Pour 1/2 the batter into the prepared pan, sprinkle with strawberry crunch topping, then top with remaining batter, smoothing with spatula. Give the pan a couple taps on a hard surface before transferring to the oven. Bake in preheated oven for 45-60 minutes. Alternatively, bake without adding a layer of strawberry crumble topping, pour batter into prepared pan, bake as directed.
• Insert a wooden skewer into the center of the bundt cake, if it comes out clean or with a few moist crumbs it’s done, if it’s still wet, bake another 5-10 minutes.
• Allow cake to cool on cooling rack for 10 minutes, then placing a cooling rack over the top of the bundt cake, carefully flip upside down onto cooling rack. Remove the bundt pan to cool completely.

  Important to flip the cake at 10 minutes, the sugar will act like glue if cooled too long. If your cake gets stuck, use a butterknife to gently go around the edges. If still stuck, place in 350° F oven for 5 minutes and immediately flip the cake onto cooling rack. Cool completely before frosting.
• Make vanilla buttercream glaze. Add butter, powdered sugar, vanilla, to mixer, on low speed until just combined, then add cream to desired consistency. Increase speed to medium-high, whipping until light and creamy, 4-5 minutes.

  Place glaze in microwave safe bowl, microwave for 20-30 seconds until desired pourable consistency. Longer for thinner glaze, less time for thicker glaze. Glaze will harden quickly, if using, press strawberry crunch crumble into the top of the glaze quickly.

✱ Kathleen’s Tips

Please see the original post for all the details, questions, tips and more.

Tips for High-Altitude Strawberry Bundt Cake Recipe

• • Increase flour 2-4 tablespoons (the higher amount if above 7000 feet)
  • Decrease baking powder to ¾ teaspoon
  • Decrease sugar to 1 ¼ cups
  • Above 7,000 feet, add additional 1-2 tablespoons of buttermilk
  • Bake at 375°F (190° C) and start checking for doneness at the 45-minute mark. If the cake is browning too quickly, lay a sheet of aluminum foil over the top of the cake pan. 

Variations:

• Spread half the strawberry cake batter into prepared bundt pan, then sprinkle ½ of the strawberry crunch crumble over the batter, covering with the remaining batter, smooth to even, bake. 
• For thick glaze, make the whole batch – thin glaze, make half a batch.
• Make strawberry glaze by adding ¼ cup freeze-dried strawberry powder to glaze.
• Gluten-Free – I’ve had great success using ½ King Arthur Measure for Measure Gluten Free Flour and ½ Almond flour or Oat flour in the past, make as described. Watch your baking time because overbaked gluten-free cakes are yucky.
• Make a lemon glaze by replacing 1-2 tablespoons of cream with fresh squeezed lemon juice and the zest of one lemon.
• *Oven Temps all ovens heat at slightly different temperatures, many ovens are +/- 25 degrees or more. For best results, using an oven thermometer to ensure your oven temp is accurate.

Nutrition

Serving: 1 serving Calories: 611 kcal Carbohydrates: 90 g Protein: 6 g Fat: 26 g Saturated Fat: 16 g Polyunsaturated Fat: 1 g Monounsaturated Fat: 7 g Trans Fat: 1 g Cholesterol: 127 mg Sodium: 445 mg Potassium: 121 mg Fiber: 1 g Sugar: 65 g Vitamin A: 858 IU Vitamin C: 7 mg Calcium: 73 mg Iron: 2 mg

Nutrition Disclaimer

The Fresh Cooky is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.

Tried this recipe?Let us know how it was!

About Kathleen Pope

Recipe Innovator | Food Photographer | Food Writer

Hi, I’m Kathleen Pope. Here at The Fresh Cooky you will find easy, mostly from-scratch, trusted recipes for all occasions. From speedy dinners to tasty desserts, with easy step-by-step instructions. I am here to help teach you how to make mouthwatering recipes without spending hours in the kitchen. Read more about Kathleen here.