Introduction

Mini Strawberry Bundt Cakes are a delightful and elegant dessert that combines the sweetness of ripe strawberries with a moist, tender cake. These individual-sized bundt cakes are perfect for sharing at gatherings or enjoying as a personal treat. The rich, buttery cake is infused with fresh strawberry flavor, creating a melt-in-your-mouth experience in every bite. Topped with a light strawberry glaze and fresh berries, these mini cakes are a beautiful and irresistible addition to any occasion, from afternoon tea to birthday celebrations.

I remember the first time I made these for a family gathering, and they were an instant hit. The soft, fragrant cakes paired with the sweet glaze and fresh berries were the perfect finishing touch. What I love most about these mini bundt cakes is how they bring a touch of elegance to any event while still being easy to make. Whether you’re serving them at a special occasion or simply enjoying one as a sweet treat with a cup of tea, these mini cakes are sure to make a lasting impression.

Perfect for:

Afternoon tea parties
Birthdays
Summer picnics
Strawberry lovers
Dessert tables

Why You’ll Love This Recipe

Here’s why Mini Strawberry Bundt Cakes will become your new favorite dessert:

Fresh Strawberry Flavor: The cakes are made with fresh strawberries, giving them a vibrant, natural flavor.
Individual Servings: These mini bundt cakes are perfect for portion control and serving at gatherings.
Moist and Tender: The use of sour cream in the batter makes the cakes incredibly moist and tender.
Beautiful Presentation: The mini bundt shape is elegant and adds a touch of charm to any dessert table.
Perfect for Summer: The light, fruity flavor of strawberries makes these cakes ideal for warm-weather occasions.

Preparation and Cooking Time

Total Time: 1 hour 20 minutes
Preparation Time: 25 minutes
Cooking Time: 25 minutes
Cooling Time: 30 minutes
Servings: 6 mini bundt cakes
Calories per serving: Approximately 350-400 calories
Key Nutrients: Protein: 4g, Carbs: 45g, Fat: 18g

Ingredients

Gather these ingredients to make your Mini Strawberry Bundt Cakes:

For the Cakes:

1 ½ cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
½ cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
½ cup sour cream
½ cup fresh strawberries, pureed
¼ cup milk

For the Strawberry Glaze:

½ cup powdered sugar
1 tablespoon fresh strawberry puree
1-2 teaspoons milk (adjust for desired consistency)

For Garnish:

Fresh strawberries, sliced
Fresh mint leaves (optional)

Ingredient Highlights

Fresh Strawberries: They provide a natural sweetness and vibrant flavor, making these cakes truly special.
Sour Cream: Adds moisture and helps create a tender crumb in the cake.
Butter: Contributes to the richness and flavor of the cake.
Powdered Sugar: Used in the glaze to create a smooth, sweet topping that complements the strawberries.

Step-by-Step Instructions

Here’s how to make Mini Strawberry Bundt Cakes:

Prepare the Cakes:

Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour six mini bundt cake pans or use a non-stick bundt pan.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: In a large bowl, beat the softened butter and granulated sugar together with an electric mixer until light and fluffy, about 3-4 minutes.
Add Eggs and Vanilla: Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
Add Wet Ingredients: Mix in the sour cream and strawberry puree, combining until smooth.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, alternating with the milk. Mix just until incorporated.
Fill the Pans: Divide the batter evenly among the mini bundt cake pans, filling each about ¾ full.
Bake the Cakes: Bake for 20-25 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.

Prepare the Strawberry Glaze:

Make the Glaze: In a small bowl, whisk together the powdered sugar, strawberry puree, and milk. Adjust the milk to get a smooth, pourable consistency.
Glaze the Cakes: Once the cakes are completely cooled, drizzle the glaze over each mini bundt cake, letting it drip down the sides.

Serve and Garnish:

Garnish: Garnish each cake with fresh strawberry slices and a sprig of mint for a beautiful presentation.
Serve: Serve the mini bundt cakes chilled or at room temperature. Enjoy!

How to Serve

Mini Strawberry Bundt Cakes are perfect for any occasion, and there are several ways to enjoy them:

As a Light Dessert: Serve after a meal with a scoop of vanilla ice cream or a dollop of whipped cream.
For Afternoon Tea: These mini bundt cakes make an elegant addition to a tea party.
With a Cup of Tea or Coffee: Pair them with a hot cup of tea or coffee for a delightful snack.
At Summer Picnics: Their portability and individual servings make them perfect for outdoor gatherings.
For Special Occasions: These cakes are great for birthdays, baby showers, or as a charming gift for loved ones.

Additional Tips

Here are some tips to make your Mini Strawberry Bundt Cakes even better:

Use Fresh Strawberries: Fresh, ripe strawberries will give the best flavor and texture. You can also use frozen strawberries, but be sure to thaw and drain them before pureeing.
Room Temperature Ingredients: Make sure your butter, eggs, and sour cream are at room temperature for a smooth batter.
Don’t Overmix the Batter: Mix the wet and dry ingredients just until combined to avoid dense cakes.
Let the Cakes Cool Completely: Allow the cakes to cool completely before glazing to ensure the glaze doesn’t melt off.

Recipe Variations

Here are 5 variations to try with Mini Strawberry Bundt Cakes:

Chocolate Strawberry Bundt Cakes: Add a few tablespoons of cocoa powder to the batter for a chocolate-strawberry twist.
Lemon Strawberry Bundt Cakes: Add lemon zest to the batter for a zesty contrast to the sweetness of the strawberries.
Strawberry Almond Bundt Cakes: Add a teaspoon of almond extract to the batter for a nutty, aromatic flavor.
Vegan Strawberry Bundt Cakes: Use plant-based butter, flax eggs, and dairy-free sour cream to make this recipe vegan-friendly.
Strawberry Coconut Bundt Cakes: Add shredded coconut to the batter for a tropical flavor combination.

Freezing and Storage

Freezing: Mini bundt cakes freeze well. Wrap each cake in plastic wrap and store them in an airtight container in the freezer for up to 2 months. Thaw at room temperature before serving.
Storage: Store leftover cakes in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days.

Special Equipment

Here are a few items that will make preparing Mini Strawberry Bundt Cakes easier:

Mini Bundt Cake Pans: These pans help you create the perfect mini bundt shape, but you can also use a standard bundt pan if you prefer.
Electric Mixer: Makes creaming the butter and sugar and mixing the batter easy and quick.
Wire Rack: A wire rack is essential for cooling the cakes evenly.
Zester: Use a zester if you add lemon zest to the batter for a bright, citrusy touch.

FAQ Section

Can I use frozen strawberries?
Yes, just be sure to thaw and drain the strawberries before pureeing them.
Can I make the glaze ahead of time?
Yes, the glaze can be made a few hours ahead and stored in the fridge. Just stir well before using.
Can I make these in a regular bundt pan?
Yes, you can use a standard bundt pan. The baking time may vary, so check the cakes with a toothpick after 30-35 minutes.
Can I add frosting instead of glaze?
Absolutely! You can top these cakes with buttercream frosting or whipped cream for an extra indulgence.
Can I make these ahead of time?
Yes, you can bake the cakes a day ahead and glaze them just before serving.

Mini Strawberry Bundt Cakes