Our Strawberry White Chocolate Bundt Cake is not just a treat for the eyes but also a feast for the taste buds. Imagine the sweetness of white chocolate perfectly complemented by the freshness of strawberries, all wrapped up in a moist, fluffy cake. Doesn’t that sound like a piece of heaven? Whether you’re a seasoned baker or trying your hand at baking for the first time, this recipe is surprisingly easy and sure to impress!

Strawberry White Chocolate Bundt Cake Ingredients
How to Make Strawberry White Chocolate Bundt Cake
Storage and Reheating Instructions
Helpful Tips & Substitutions
Try Some of our Other Favorite Cake Recipes

Strawberry White Chocolate Bundt Cake Ingredients

White Cake Mix
Eggs
Water
Vegetable Oil
Instant Vanilla Pudding Mix
White Chocolate Chips
Fresh Strawberries
All Purpose Flour
Powdered Sugar
Vanilla Extract
Strawberry Preserves
Milk

*Scroll to Printable Recipe Card below for detailed amounts!

How to Make Strawberry White Chocolate Bundt Cake

Prep Time: 20 minutes
Bake Time: 40 minutes
Total Time: 60 minutes
Serving Size: 12 servings

Generously grease and flour a bundt pan. (I always use Baker’s Joy, my cakes release flawlessly every time!)
Preheat the oven to 350° F.
Mix the white cake as directed on the box. To those basic ingredients, add 1 box of instant vanilla pudding, an extra ¼ cup of oil, and 1 cup of white chocolate chips. Mix together until just combined, do not over mix.
Place the chopped strawberries in a bowl and sprinkle with 1/4 cup of flour, stir to coat the strawberries with the flour. This will keep the strawberries from sinking to the bottom of the batter while baking.
Add the strawberries to the cake batter and gently fold in.
Pour the cake batter into the prepared bundt pan.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes. Then invert the pan, removing the cake, and allow the cake to cool on a cake rack.
While the cake is cooling, make the strawberry buttercream frosting.
The first step is to make a strawberry puree. Use a hand-held immersion blender to blend the strawberries until smooth. Set this aside.
In a large bowl whisk together powdered sugar, vanilla extract, strawberry preserves, milk and diced strawberries until combined and the icing is thick but pourable. Feel free to add more milk or powdered sugar depending on your desired consistency.
When the cake is completely cooled, pour the icing on evenly and serve.

Storage and Reheating Instructions

How to Store Strawberry White Chocolate Bundt Cake:

To keep the cake fresh, store it in an airtight container at room temperature for up to three days. In warmer climates, you might prefer to refrigerate it, but remember to bring it back to room temperature before serving for the best flavor.

How to Reheat Strawberry White Chocolate Bundt Cake:

Reheating isn’t necessary but if you want a warm slice of cake a quick 10-15 seconds in the microwave will do the trick. However, be cautious not to overheat as it can dry out the cake and melt the chocolate chips.

Helpful Tips & Substitutions

Can This Be Frozen?

Yes, this cake freezes beautifully! To freeze, wrap the completely cooled cake (without frosting) in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 3 months. When you’re ready to enjoy it, thaw the cake overnight in the refrigerator and then at room temperature. Apply the frosting just before serving to maintain the perfect texture and freshness.

Can This Be Made Ahead of Time?

You can prepare the cake a day in advance, which can be a real time-saver for special occasions. Simply bake the cake, let it cool, and store it in an airtight container. The frosting, however, is best made and applied just before serving to maintain its fresh and vibrant flavor.

Substitutions & Variations

For a gluten-free version, use a gluten-free cake mix and ensure that your vanilla pudding mix is gluten-free as well.
If you’re not a fan of white chocolate, milk or dark chocolate chips can be a delicious alternative.
For a dairy-free version, substitute the milk in the frosting with a dairy-free alternative like almond or soy milk, and use dairy-free chocolate chips.
You can also experiment with different berries, such as raspberries or blueberries, to create your unique twist on this delightful recipe.

Helpful Cooking Notes

Always grease and flour your Bundt pan thoroughly to ensure easy release.
When mixing the batter, be careful not to overmix as it can lead to a dense cake.
Coating your strawberries in flour before folding them into the batter is crucial; it prevents them from sinking to the bottom.
Let the cake cool in the pan for about 10-15 minutes before inverting; this helps the cake maintain its shape and makes it easier to remove from the pan.

Try Some of our Other Favorite Cake Recipes

Strawberry White Chocolate Bundt Cake

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Print Recipe Pin Recipe

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 454 kcal

Indulge in the delightful blend of flavors with our Strawberry White Chocolate Bundt Cake. This tasty recipe is perfect for any occasion.

INGREDIENTS

Cake:

1 box White Cake Mix, I use Duncan Hines Perfectly Moist
3 Large Eggs
1 cup Water
⅓ cup Vegetable Oil
1 Instant Vanilla pudding Mix, just the powder from the box, not prepared
¼ cup Vegetable Oil, additional to the oil called for on the box recipe
1 cup White Chocolate Chips
1 cup Fresh Strawberries, coarsely chopped
¼ cup of All Purpose Flour

Frosting:

2 cups Powdered Sugar, possibly more if needed
½ teaspoon Vanilla Extract
2 tablespoons Strawberry Preserves
2-3 tablespoons Milk
⅓ cup Fresh Strawberries, diced
Garnish with fresh strawberries

INSTRUCTIONS

Generously grease and flour a bundt pan. (I always use Baker’s Joy, my cakes release flawlessly every time!)
Preheat the oven to 350° F.
Mix the white cake as directed on the box. To those basic ingredients, add 1 box of instant vanilla pudding, an extra ¼ cup of oil, and 1 cup of white chocolate chips. Mix together until just combined, do not over mix.
Place the chopped strawberries in a bowl and sprinkle with 1/4 cup of flour, stir to coat the strawberries with the flour. This will keep the strawberries from sinking to the bottom of the batter while baking.
Add the strawberries to the cake batter and gently fold in.
Pour the cake batter into the prepared bundt pan.
Bake for 35-40 minutes, or until a toothpick inserted comes out clean.
Allow the cake to cool in the pan for 10 to 15 minutes. Then invert the pan, removing the cake, and allow the cake to cool on a cake rack.
While the cake is cooling, make the strawberry buttercream frosting.
The first step is to make a strawberry puree. Use a hand-held immersion blender to blend the strawberries until smooth. Set this aside.
In a large bowl whisk together powdered sugar, vanilla extract, strawberry preserves, milk and diced strawberries until combined and the icing is thick but pourable. Feel free to add more milk or powdered sugar depending on your desired consistency.
When the cake is completely cooled, pour the icing on evenly and serve.

NOTES

Storage and Reheating Instructions

How to Store Strawberry White Chocolate Bundt Cake:

How to Reheat Strawberry White Chocolate Bundt Cake: