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Fresh Strawberry and Sour Cream Bundt Cake

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When strawberry season rolls around, you have to make a strawberry and sour cream Bundt cake. The sour cream makes for a deliciously moist cake studded with yummy fresh strawberries.

slice of strawberry and cream bundt cake with scoop of strawberry sherbet

A soft and delicious Bundt cake with chunks of fresh strawberries is a perfect dessert. The sour cream makes the texture of the cake superb.

It’s sweet, but not too sweet and the fresh berries are as good as you’d imagine.  It is a perfect way to celebrate an abundant berry harvest!

I originally shared this recipe back in 2017. I had baked it in a heart shaped pan for Valentine’s day.

Our little strawberry patch is putting out a ton of berries lately.  We eat plenty right off the plant, but we needed to do more to use them.

So Little Dude and I got busy. We made a video for a simple 4 ingredient strawberry sherbet.

fresh strawberry bundt cake on cooling rack.

We still had plenty of fresh berries left, so we wanted to bake something to go with it. This recipe instantly popped into my mind.

This time I used a glaze made from fresh berries instead of a creamy vanilla one. Both are really good so I’ll include directions for both.

This cake was every bit as impressive this time around.  The crumb is so soft, it is perfect for eating on its own.

The sour cream and lemon juice add great balance to the flavor on top of contributing to the fabulous texture.

Plus the batter comes together really easily.  It is ready for the oven in no time at all.

bite of strawberry bundt cake on fork.

Original post from February 2017:

I have been wracking my brain trying to decide what to make for Valentine’s Day this year.  I wanted something sweet and fun, but not too complicated.

I have a heart Bundt pan, so it seemed like the perfect way to infuse a little love into the situation.  Of course a cake never hurt anything either.

strawberries and sour cream bundt baked in heart shaped pan on white serving platter

I was really tempted to do something chocolaty and rich and luscious.  But we just did the Devil’s Food Cake and I was feeling a little more in the mood for bright and fresh.

I was scouring the grocery store for ideas when the pretty red strawberries caught my eye.  After a winter of expensive and tasteless strawberries, it is nice when good fresh tasty berries start to hit the shelf again.

The time is now!

They aren’t at their cheapest in my area yet, that won’t come for a couple of months.  But they are full of flavor and much more affordable than even a few weeks ago.

It turns out a simple sour cream Bundt cake with chopped strawberries is a perfect balance of flavor.  The cake had a delicate crumb and a nice look.

It had a nice buttery flavor and the sweetness was cut by the sour cream and a bit of lemon juice.  Everything about it exceeded my expectations.

It would be a fun way to treat your loved ones on Valentines day, but it also strikes me as a perfect Easter cake or spring birthday cake.

slice of vanilla bundt cake with fresh strawberries baked inside on plate.

All it took was stirring together a few quick ingredients, folding in some chopped strawberries and baking it to golden perfection.  You are just sure to love it!

If you’d like to see how easy it is to make,  watch the full video on YouTube.  We’ve been trying to add more fun content there every week!

For more great strawberry recipes, check out my strawberry orange sorbet or strawberry yogurt crumb bars. Both are fresh and flavorful options.

Or try making a lemon blueberry bundt cake for another rich and flavorful berry filled cake.

What are your favorite strawberry treats? Our plants are still going crazy!

Love this recipe? Give it a ⭐⭐⭐⭐⭐ review in the recipe card below!

slice of strawberry and cream bundt cake with scoop of strawberry sherbet

Fresh Strawberries and Sour Cream Bundt Cake

A soft and delicious bundt cake with chunks of fresh strawberries is a perfect dessert. The sour cream makes the texture of the cake superb. It's sweet, but not too sweet and the fresh berries are as good as you'd imagine. It is a perfect way to celebrate an abundant berry harvest!
4.57 from 37 ratings
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Course Dessert
Cuisine American
Servings 12 Servings
Calories 393 kcal



  • 1 cup butter softened
  • 2 cups granulated sugar
  • 3 large eggs at room temperature
  • cups all purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup sour cream
  • 2 Tablespoon lemon juice
  • 2 cups chopped strawberries

Optional Vanilla Glaze

Optional Strawberry Glaze

  • cup pureed strawberries
  • 1 teaspoon lemon juice
  • ½ cup powdered sugar


Strawberry Bundt Cake

  • Preheat your oven to 375°F.
  • Cream together butter and sugar until light and fluffy.
    1 cup butter, 2 cups granulated sugar
  • Beat in eggs, one at a time until completely incorporated.
    3 large eggs
  • In a small bowl, stir together flour, baking soda and salt.
    2½ cups all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt
  • Mix lemon juice and sour cream in butter mixture.
    1 cup sour cream, 2 Tablespoon lemon juice
  • Stir in flour mixture until just combined.
  • Fold in chopped strawberries.
    2 cups chopped strawberries
  • Prepare a large bundt pan in your favorite way (I use the spray with the flour in it, but do what you like best.)
  • Spread batter into the pan. Place in the oven and reduce heat to 325°F. Bake for one hour, or until the cake tests done.
  • Allow cake too cool in the pan for 10 minutes and then turn out onto a wire rack or your serving platter. Allow to cool completely.

Optional Vanilla Glaze

  • Stir together sugar, vanilla and cream. Adjust consistency with a bit more cream or powdered sugar until you get a nice thick consistency, but thin enough to drizzle. Drizzle over cake.
    1 cup powdered sugar, ½ teaspoon vanilla extract, 3 Tablespoons cream

Optional Strawberry Glaze

  • Stir together pureed strawberries, powdered sugar and lemon juice. Adjust the consistency with powdered sugar or lemon juice as desired.  Drizzle over cake. 
    ⅓ cup pureed strawberries, 1 teaspoon lemon juice, 1/2 cup powdered sugar



Serving: 1ServingCalories: 393kcalCarbohydrates: 58gProtein: 4gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 5gTrans Fat: 1gCholesterol: 78mgSodium: 217mgFiber: 1gSugar: 42g
Tried this recipe?Mention @carleecooks or tag #cookingwcarlee!

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Recipe Rating


Saturday 4th of November 2023

Second time making this cake. Hubs is a big strawberry cake fan so I'm always on the hunt for good recipes. This does not disappoint. So moist. Perfect amount of sweet and just a hint of tang. The cream glaze? Oh. My. Goodness! Could eat it like ice cream! Thank you for this recipe.


Sunday 5th of November 2023

That makes me so happy! I am so glad you liked it enough to make it again.

Mandi Bombard

Friday 31st of March 2023

I made this cake today and it is sooo moist and delicious! The only thing I did differently was to add a teaspoon of vanilla extract and a teaspoon of strawberry extract. I think without that, the cake would have been a bit bland. Otherwise, I followed the recipe and love this cake! I can’t stop eating it!!


Monday 29th of August 2022

The first time I made the cake only half came out of the pan, it came apart in the middle. The second time I made it I used a less elaborate bundt pan and it fell apart somewhat less. I keep making it because my sister really likes it. I am making it for the third time but I will put it in a flat cake pan.


Tuesday 30th of August 2022

That is so frustrating when it doesn't come out. I haven't done it in a super elaborate pan with lots of ridges. I have made it several times in my heart pan and a classic shaped bundt pan without trouble. I usually use the spray with the flour in it, but I know everyone has their own favorite way to prep a bundt pan. I am glad you like the cake enough to keep making it anyway!

sandra schwartz

Thursday 30th of June 2022

I made your cake today and I think it's delicious. I am going to send you a picture directly.

Thank you for this lovely recipe!!


PS: I made this cake in the Cuisinart but before I added the berries, I tossed it into a bowl and then folded the berries in. Also I needed a time of about 1 hour and 15 minutes.


Friday 1st of July 2022

I am so glad you liked it. I'd love to see the picture!


Monday 28th of June 2021

I've made this twice now, with a couple adaptations but very true to the original recipe. The first time, I did it as muffins so they could be an easy grab and go breakfast, and also used Bob's 1 to 1 GF flour. The second time I did the same adjustments but also subbed blueberries for the strawberries. Both times I baked based off smell/color since the muffins took less time, I'll have to actually watch the clock next time to get a better idea. It's a great recipe to have with coffee or with vanilla ice cream!