Imagine the perfect little burst of strawberry sweetness nestled into a charming shape, embodying spring’s freshest flavors; that’s exactly what this Mini Strawberry Bundt Cakes Recipe delivers. These delightful treats are wonderfully moist and beautifully pink, combining the luscious taste of strawberry extract and jello with just the right hint of vanilla. Perfect for sharing at gatherings or brightening up a weekday afternoon, these cakes invite you to savor strawberry lovers’ happiness in every tender bite.

Ingredients You’ll Need

The image shows various baking ingredients neatly arranged on a white marbled surface. There are two sticks of yellow butter placed on the top left, and a white bowl filled with light beige flour positioned on the top right. Below the butter, a small wooden bowl contains white salt and baking powder. Near the center, a white bowl holds four raw yellow eggs with clear whites. To the right of the eggs is a clear glass bowl stacked with white granulated sugar. Near the bottom are three small white bowls with a dark brown liquid, a light brown liquid, and white milk. Next to the milk bowl, a white bowl contains thick white cream or yogurt. At the bottom left, a red box of Jello is visible, and beside it is a small glass bottle of red food color. The arrangement is simple and clean, with each ingredient clearly visible and separated. photo taken with an iphone --ar 4:5 --v 7

Each ingredient in this Mini Strawberry Bundt Cakes Recipe plays a vital role in creating the ideal balance of flavor, texture, and color. From the richness of butter to the fruity pop from strawberry jello, the components are simple yet essential for crafting these charming cakes.

Granulated sugar: Sweetens the cake and helps achieve a tender crumb texture.
Unsalted butter (at room temperature): Adds richness and moisture, giving the cakes their soft body.
Eggs: Provide structure and help bind all ingredients smoothly.
Milk: Contributes to moistness and helps combine the batter evenly.
Sour cream: Adds a subtle tang and ensures a tender, delicate crumb.
Strawberry extract: Elevates the strawberry flavor to vibrant new levels.
Vanilla extract: Balances and deepens the overall flavor profile.
All-purpose flour: Forms the cake’s body and gives it structure.
Baking powder: Leavens the batter for a light and airy texture.
Salt: Enhances sweetness and rounds out flavor notes.
Strawberry jello (3-ounce box): Infuses color and a concentrated strawberry punch.
Food coloring (red or pink): Intensifies the cake’s charming rosy hue.
Icing sugar: Creates a smooth, sweet glaze for finishing.
Milk (for glaze): Thins the icing to a perfect drizzle consistency.
Strawberry extract (for glaze): Brings a fresh strawberry aroma to the glaze.
Fresh strawberries: For garnish, adding natural beauty and fruity freshness on top.

How to Make Mini Strawberry Bundt Cakes Recipe

Step 1: Prepare Your Pans

Start by preheating your oven to 350 degrees Fahrenheit. Grease your bundt pans—whether you’re using a standard size or the adorable mini bundt cake pans—and dust them lightly with flour to prevent sticking. This simple prep step ensures your cakes maintain their lovely shape when popped out.

Step 2: Cream Butter and Sugar

In a stand mixer fitted with a paddle attachment, beat together the sugar and room temperature butter on medium-high speed for about 2 minutes. This creaming process is crucial—it incorporates air to give your cakes a light texture and melts evenly during baking for that perfect crumb.

Step 3: Add Eggs and Flavorings

Next, add the eggs one at a time while continuing to beat the batter, allowing each to fully incorporate. Then pour in the milk, sour cream, strawberry extract, and vanilla extract. These ingredients blend moisture and intense flavor, setting the stage for a moist and aromatic cake.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking powder, and salt. This blend ensures even distribution of leavening agents and seasoning, which helps your cakes rise evenly and taste perfectly balanced.

Step 5: Mix Dry and Wet Ingredients with Jello and Color

Gently fold the flour mixture and the strawberry jello powder into the wet batter just until combined—overmixing can lead to a dense cake, so keep it light. Add a few drops of red or pink food coloring to deepen that inviting strawberry color, stirring just enough to evenly tint your batter.

Step 6: Bake to Perfection

Spread your luscious batter evenly into the prepared pans. Bake mini bundt cakes for approximately 30 minutes, or a full-sized bundt for around 55 minutes. Use a toothpick inserted in the center to check doneness—it should come out clean or with a few moist crumbs clinging on. This step is the moment where all your hard work turns into a kitchen filled with an irresistible strawberry scent.

Step 7: Cool Completely

Allow your cakes to rest on a wire rack until completely cool. Cooling prevents the glaze from melting prematurely and allows the flavors to settle into each tender crumb.

Step 8: Whisk a Simple Strawberry Glaze

While the cakes cool, whisk together icing sugar, milk, and strawberry extract in a small bowl until smooth and pourable. This sweet crown on your mini cakes adds a glossy, lightly flavored finish that compliments the strawberry base beautifully.

Step 9: Glaze and Garnish

Carefully remove your cooled cakes from the pans and place them on your serving plate. Drizzle the glaze generously over the top, letting it drip down the sides naturally. Finally, crown each mini bundt with a fresh strawberry for a delightful finishing touch.

How to Serve Mini Strawberry Bundt Cakes Recipe

The image shows a top-down view of a baking setup on a white marbled surface. There is a floured dark metal bundt cake pan with six flower-shaped molds in the upper right part of the image. Below it is a metal mixing bowl filled with smooth, thick, bright red batter. The batter has a swirled texture and fills most of the bowl. The floured pan and the batter bowl are placed close to each other, indicating preparation for baking. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh strawberries on top add a burst of vibrant color and natural sweetness that contrasts perfectly with the smooth glaze. Consider also a light dusting of powdered sugar for an elegant, snow-kissed look or some edible flowers to impress your guests with an extra pop of beauty.

Side Dishes

These mini strawberry delights pair amazingly well with a dollop of whipped cream or a scoop of vanilla ice cream for a luscious dessert experience. For a brunch gathering, serve alongside fresh fruit salad or a refreshing mint-infused lemonade to complement the strawberry notes.

Creative Ways to Present

Present these little beauties staggered on a tiered cake stand for a stunning centerpiece. You can also wrap individual cakes in parchment with a ribbon for charming party favors or place them in cute cupcake boxes for gifting. Their size and vibrant color make them fantastic for festive occasions.

Make Ahead and Storage

Storing Leftovers

Store any leftover mini strawberry bundt cakes in an airtight container at room temperature for up to two days to keep their delicate texture and fresh flavor. If your kitchen is warm, refrigeration is fine but allow them to come to room temperature before serving.

Freezing

To freeze, wrap cakes tightly in plastic wrap and then in foil or an airtight container. These can be frozen for up to three months without losing their lovely taste or texture. Thaw in the refrigerator overnight or at room temperature for a couple of hours before glazing and decorating.

Reheating

If serving warm is preferred, gently warm the cakes in a microwave for about 10 to 15 seconds or in a low-temperature oven (around 300 degrees Fahrenheit) for 5 to 10 minutes. Be careful not to overheat or dry them out—soft, moist bites are what you want!

FAQs

Can I use fresh strawberries in the batter?

While this recipe relies on strawberry jello and extract for intense flavor and color, fresh strawberries could be chopped finely and folded into the batter for added texture, but keep in mind it may affect the cake’s softness and color slightly.

What if I don’t have strawberry extract?

You can substitute strawberry extract with a small amount of strawberry jam or puree for flavor, but this may change the baking time and moisture level. Try vanilla or almond extract as alternative flavor enhancers if you want a different twist.

Can this recipe be made gluten-free?

Absolutely! Replace the all-purpose flour with a gluten-free flour blend designed for baking. You might need to adjust the amount slightly and ensure your baking powder is gluten-free for the best results.

How do I know when my mini bundt cakes are done?

Use a toothpick inserted into the center; it should come out clean or with a few moist crumbs. Avoid opening the oven door too frequently to keep the cakes rising evenly and avoid collapse.

Can I make the glaze ahead of time?

Yes, you can whisk the glaze a day ahead and store it in the refrigerator. Stir it gently before drizzling, and if it thickens too much, add a teaspoon of milk to restore its pourable consistency.

Final Thoughts

There is something truly magical about mini cakes, and this Mini Strawberry Bundt Cakes Recipe is a wonderful example of how simple ingredients come together to create delightful moments. Whether for an afternoon treat or a festive celebration, these cakes will bring joy and smiles with their charming shape and delicious strawberry flavor. Trust me, once you try them, they’ll become one of your go-to favorites!