Mini Strawberry Bundt Cakes : Easy Strawberry Shortcake Aesthetic Dessert Recipe

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If you have been searching for a dessert that looks as beautiful as it tastes, these Mini Strawberry Bundt Cakes are exactly what you need. Inspired by the beloved strawberry shortcake aesthetic, each little cake is soft, moist, and packed with real strawberry flavor from strawberry extract and strawberry Jello. Finished with a sweet strawberry glaze and topped with fresh strawberries, they are as stunning as they are delicious. Whether you are hosting a spring brunch, a birthday party, or simply treating yourself to something special, this recipe delivers every time.

Why You Will Love This Recipe

• Uses simple pantry ingredients with big, bold strawberry flavor
• Works in both a regular bundt pan and a 6-cavity mini bundt pan
• Gorgeous vintage strawberry shortcake aesthetic that photographs beautifully
• Easy strawberry glaze that takes only minutes to make
• Perfect for parties, gifting, or everyday indulgence

Equipment You Will Need

Having the right tools makes baking these mini bundt cakes a breeze. Below is a list of the kitchen equipment used in this recipe, all available through our Amazon affiliate links.

• Electric mixer – for creaming butter and sugar to perfection
• Mixing bowls / pots – for combining wet and dry ingredients
• Mixing bowls – for whisking the glaze
• Measuring cups and spoons set – for accurate ingredient portions
• Oven – for baking the cakes at 350°F
• Kitchen utensils – spatulas, whisks, and more
• Cutting board – for slicing fresh strawberries
• Chef’s knives – for trimming and slicing garnish strawberries
• Kitchen weight scale – for precise measurements

Ingredients

For the Cakes

For the Glaze

Step-by-Step Instructions

Step 1: Prepare Your Pan and Oven

Preheat your oven to 350°F. Grease and flour your mini bundt pan or regular bundt pan and set it aside. If you are using a silicone pan, a light mist of non-stick spray is all you need. For metal pans, make sure to grease them thoroughly to ensure easy unmolding later.

Step 2: Cream Butter and Sugar

In the bowl of your electric stand mixer fitted with the paddle attachment, beat the granulated sugar and softened unsalted butter together on medium-high speed for about 2 minutes, until the mixture is light and fluffy. This step is key to getting a tender, airy cake texture.

Step 3: Add Wet Ingredients

Add in the eggs one at a time, beating after each addition. Then add in the milk, sour cream, strawberry extract, and vanilla extract. Continue mixing until the batter is smooth and well combined. Using a measuring cups and spoons set ensures you get the proportions just right.

Step 4: Mix Dry Ingredients

In a separate mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Add the dry flour mixture and the strawberry Jello packet directly into the wet batter. Stir just until combined do not overmix, or the cakes may turn out dense.

Step 5: Color the Batter

Drop a few drops of red or pink food coloring into the batter and fold it in until the color is even and vibrant. This gives the cakes that beautiful strawberry shortcake aesthetic look that makes them so visually appealing.

Step 6: Bake the Cakes

Pour the batter evenly into the prepared bundt pan using your kitchen utensils. Place the pan into the preheated oven. Bake mini bundt cakes for 30 minutes, or until a toothpick inserted in the center comes out clean or with moist crumbs. For a regular full-size bundt pan, bake for 55 minutes.

Step 7: Cool the Cakes

Remove the cakes from the oven and transfer them to a cooling rack. Allow them to cool for at least 15 minutes before attempting to unmold. To unmold, gently jiggle the pan and turn it over onto a plate gravity does most of the work.

Step 8: Make the Strawberry Glaze

While the cakes are cooling, prepare your glaze. In a small mixing bowl, whisk together the icing sugar, milk, and strawberry extract until smooth. If the glaze is too thin, add a little more icing sugar. If it is too thick, add a few more drops of milk until you reach the perfect drizzle consistency.

Step 9: Glaze and Garnish

Once the cakes have cooled completely to room temperature, pour the strawberry glaze generously over each one. Let the glaze set for about 5 minutes. Then top each cake with a fresh strawberry. Use a cutting board and chef’s knife to slice the strawberries attractively before placing them on top.

Tips for Perfect Mini Strawberry Bundt Cakes

• Room temperature ingredients matter: Make sure your butter, eggs, and milk are at room temperature before you start. This ensures the batter blends smoothly and bakes evenly.
• Do not skip the Jello: The strawberry Jello not only boosts the flavor but also gives the cakes a lovely pink color and keeps them moist.
• Grease the pan well: Mini bundt pans have intricate shapes that can cause cakes to stick. Use butter and flour for metal pans, or non-stick spray for silicone molds.
• Let them cool before unmolding: Rushing the cooling process can cause the cakes to break. Give them at least 15 minutes of rest time in the pan.
• Customize the glaze: You can swap the milk for fresh strawberry juice or a teaspoon of lemon juice for a brighter glaze flavor.
• Use a kitchen scale: A kitchen weight scale helps you measure ingredients precisely for consistent results every time.

Serving Suggestions

These mini strawberry bundt cakes are wonderful on their own, but you can also serve them alongside a scoop of vanilla ice cream or a dollop of whipped cream for a full strawberry shortcake experience. They make a stunning dessert for baby showers, Mother’s Day, Valentine’s Day, or any spring gathering.

Storage Instructions

• Room temperature: Store glazed cakes in an airtight container at room temperature for up to 2 days.
• Refrigerator: Keep in the fridge for up to 5 days. Bring to room temperature before serving for best texture.
• Freezer: Freeze unglazed cakes wrapped tightly in plastic wrap for up to 2 months. Add the glaze and fresh strawberries after thawing.

Frequently Asked Questions

Can I make Mini Strawberry Bundt Cakes without a bundt pan?

Yes. You can bake this batter in a standard muffin tin or a 9×13-inch baking pan. Adjust the baking time accordingly muffin-sized cakes will take approximately 18-22 minutes at 350°F.

Can I use fresh strawberries in the batter instead of Jello?

While fresh strawberries add great flavor, they add moisture that can alter the batter’s texture. For the most reliable results with this recipe, stick to the strawberry Jello and strawberry extract as written.

Why did my bundt cake stick to the pan?

This usually happens when the pan is not greased thoroughly enough. For metal pans, grease every ridge with softened butter and then dust with flour. For non-stick or silicone pans, a generous coat of cooking spray should suffice.

Can I make these Mini Strawberry Bundt Cakes ahead of time?

Absolutely. You can bake the cakes a day ahead and store them unglazed at room temperature. Add the glaze and fresh strawberry garnish just before serving for the freshest presentation.

What is the best way to get an even pink color in Mini Strawberry Bundt Cakes?

Start with just a few drops of food coloring and fold gradually. The strawberry Jello already gives the batter a slight tint, so you may only need a small amount of coloring to achieve a vibrant, even hue.

Can I double this Mini Strawberry Bundt Cakes recipe?

Yes, this recipe scales easily. Simply double all the ingredients and bake in batches. A kitchen weight scale is especially helpful when scaling recipes for accuracy.

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Mini Strawberry Bundt Cakes : Easy Strawberry Shortcake Aesthetic Dessert Recipe

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These Mini Strawberry Bundt Cakes are soft, moist, and packed with strawberry flavor from strawberry extract and strawberry Jello. Finished with a sweet strawberry glaze and topped with fresh strawberries, they are perfect for any occasion.

• Author: Alex
• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Total Time: 50 minutes
• Yield: 6 mini bundt cakes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

1 3/4 cups granulated sugar

1 cup unsalted butter, room temperature

4 eggs

1/2 cup milk

1/3 cup sour cream

1 teaspoon strawberry extract

1 teaspoon vanilla extract

2 1/2 cups all-purpose flour

2 teaspoons baking powder

3/4 teaspoon salt

1 box (3 oz) strawberry Jello

Red or pink food coloring

1 cup icing sugar (for glaze)

2 teaspoons milk (for glaze)

1 teaspoon strawberry extract (for glaze)

12 fresh strawberries (for garnish)

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Instructions

1. Preheat the oven to 350°F. Grease and flour a mini bundt pan or regular bundt pan and set aside.

2. In the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar and butter on medium-high speed for 2 minutes until light and fluffy.

3. Add in the eggs and continue beating. Add the milk, sour cream, strawberry extract, and vanilla extract and mix until combined.

4. In a separate bowl, whisk together the flour, baking powder, and salt. Add the flour mixture and strawberry Jello to the wet mixture and stir just until combined.

5. Drop a few drops of food coloring into the batter and mix until evenly colored.

6. Pour the batter into the prepared bundt pan. Bake mini bundt cakes for 30 minutes, or a regular bundt for 55 minutes, until a toothpick inserted comes out clean.

7. Remove from the oven and cool on a rack for at least 15 minutes before unmolding.

8. While cakes cool, whisk together icing sugar, milk, and strawberry extract to make the glaze.

9. Once cakes are completely cooled, pour the glaze over each cake and let set for 5 minutes.

10. Top with fresh strawberries and serve.

Notes

Bundt pan: You can use 6 mini pans or one regular size bundt pan.

Let cakes rest at least 15 minutes before unmolding to prevent breaking.

To unmold, gently jiggle the pan and turn out onto a plate.

For a thinner glaze, add more milk. For a thicker glaze, add more icing sugar.

Store at room temperature for up to 2 days, or refrigerate for up to 5 days.