Fresh Strawberry Buttermilk Bundt Cake with Strawberry Glaze

I’m going to say it, even though it’s the most hated word in the world…But this cake is the most MOIST cake I have ever made! I swear, it’s incredibly delectable! With the addition of fresh strawberry, it’s the perfect birthday cake/bring to girls night/take to a neighbor/take it to that school bake sale to prove to ‘Karen’ you are more than just a hot mess express.


Ingredients: (For the Cake)

1 box Duncan Hines Yellow Cake Mix

2/3 cup sour cream

2/3 cup buttermilk

2 eggs

1 tablespoon vanilla

1 pint strawberries plus 2 TB. water, blended until pureed and smooth

1/3 cup melted butter or vegetable oil

Directions: (For the cake)

  1. In a large bowl, add the cake mix, sour cream, buttermilk, eggs, vanilla, 1/3 cup strawberry puree, and butter/oil.

  2. Using hand mixers, mix together until combined. Don’t over mix by mixing for longer than 1 minute.

  3. Spray a bundt cake generously, pour the batter in. Take 2 TB. strawberry puree and pour around the top of the batter. Use a knife to swirl it into the cake batter.

  4. Bake at 350 for 30-35 minutes, or until cake bounces back when you lightly press the top. OR when a toothpick comes out clean when inserted. Once the cake has cooled, flip it on a cake stand. After frosted, cover tightly with plastic wrap to keep in moisture.

Ingredients: (For the Glaze)

2 TB. melted butter

1/4 cup strawberry puree

1 TB. vanilla

2 cups powdered sugar

Directions: (For the Glaze)

  1. Add all ingredients into a bowl. Whisk together until smooth. Pour over the cooled cake. I didn’t use all of the glaze, but use as much as desired. Sprinkle with a few sprinkles or fresh strawberries.