Mini Strawberry Bundt Cake

This month I am hosting #BundtBakers with the theme of Summer Fruits. I asked participants to share a recipe for a Bundt cake using summer fruits. Summer fruits can include anything that are prevalent in the summer months. For my location that includes berries, melons, grapes, plums, cherries, apricots, and nectarines. I selected strawberries to star in my Mini Strawberry Bundt Cake.

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Image property of Disney

I was inspired by Disneyland Jolly Holiday springtime seasonal Bundt cake. These are mini bundlettes made with a special pan. The version in the park has vanilla cake but I decided to add even more strawberry flavor by incorporating chopped strawberries into the cake batter. Their version has pink chocolate curls on top but to keep things simple I opted for pink pearl sprinkles. These little cakes are filled with fresh strawberry filling; the taste is fresh and refreshing, absolutely delicious. I could not resist these. Thank goodness it makes a small batch so there was not too much cake left around the house to tempt me.

Summer Fruits Bundt Cake

Mini Strawberry Bundt Cake Recipe

Mini Strawberry Bundt Cake

Mini Strawberry Bundt Cake

Yield: 6 cakes
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes

Inspired by Disneyland's Jolly Holiday menu. These are mini Strawberry Bundt Cakes. Our version includes strawberries in the vanilla cake. Each cake is filled with a thick strawberry filling. In addition there is a sweet glaze and a whole glazed strawberry on top.


Vanilla Strawberry Bundt Cake

  • 1/4 cup butter, softened
  • 1/2 cups granulated sugar
  • 1 egg
  • 1/2 tsp. vanilla
  • 1 tbsp. milk
  • 1 cups cake flour
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1/4 cup plain yogurt
  • 1/4 cup buttermilk
  • 1 cup fresh strawberries, chopped

Strawberry Filling

  • 1/4 cup sugar
  • 3/4 tbsp. cornstarch
  • 1 cup fresh strawberries, chopped
  • 2 tbsp. water
  • 1/2 tbsp. lemon juice

Glaze and Strawberry Topping

  • ½ tbsp. milk
  • ½ cup powdered sugar
  • Pink pearl sprinkles
  • 6 whole strawberries
  • 2 tbsp. red currant jelly


Vanilla Strawberry Bundt Cake

  1. Preheat oven to 350 degrees. Grease and flour pan.
  2. In a large bowl, blend butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add eggs, vanilla, and milk. Add remaining ingredients and blend on low speed for one minute, scrapping bowl often. Beat on medium speed for 2 minutes, until well blended. Divide batter evenly among cavities.
  3. Bake for 20 to 25 minutes, until toothpick inserted comes out clean. Cool 10 minutes in pan. Invert onto cooling rack and cool for 15 minutes. While cakes are cooling, prepare strawberry filling, glaze and berries.

Strawberry Filling

  1. Mix sugar, cornstarch, strawberries, crushed, water and lemon juice in a saucepan. Cook until thickened. Chill.

Glaze & Strawberry Topping

  1. Combine milk and powdered sugar and mix together. Drizzle over cooled cakeletes. Sprinkle with pink pearls.
  2. Melt red currant jelly in microwave for 20 seconds. Dip berries and put into fridge to set up.
  3. Before serving cakes, add one strawberry on top of each.
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 53mgSodium: 306mgCarbohydrates: 63gFiber: 2gSugar: 41gProtein: 5g

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Mini Strawberry Bundt Cake
Mini Strawberry Bundt Cake

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2 thoughts on “Mini Strawberry Bundt Cake”

  1. Sandra Garth

    Bundtlets win my heart every time. The sprinkles look like tiny jewels and make the minis very fancy.

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