These mini strawberry bundt cakes are my way of welcoming spring into the year. Colorful, light, fluffy & fresh and of course, sweet. All the things that make me think of spring. I know spring doesn’t start for another week but you get what I’m saying.
These cakes are perfect for a brunch or tea party. Maybe a possibility for Easter Sunday…
They’re customizable too, which I love. You can skip the strawberry glaze and do something a little more subtle like a light vanilla glaze or maybe even lemon glaze, I think that would compliment the strawberry flavor well. I chose to go with a bright pink strawberry glaze because I wanted the brightness! I wanted these cakes to be pretty in pink 😊
Mini Strawberry Bundt Cakes
Mini Strawberry Bundt Cake
- Yield: 12
For the Cake:
- 16.25 ounce yellow cake mix (15.25 ounce will work too)
- 1 cup milk
- 1/2 cup oil
- 3 large eggs
- 1/2 cup sour cream
- 2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 1 and 1/4 cup finely diced strawberries
For the glaze:
- 1 cup powdered sugar
- 2 to 3 tablespoons milk (or half & half)
- 1 to 2 teaspoons strawberry emulsion
- 1/2 teaspoon of salt (to cut the sweetness)
Preheat oven to 350 degrees. Generously spray a mini bundt cake pan with non stick cooking spray, set aside.
In a large bowl combine cake mix and pudding mix. Give the dry ingredients a quick whisk to mix them together. Add in the milk, oil and eggs. Beat the ingredients together using a handheld mixer on medium speed, just until combined. Scrape down the sides of the bowl as necessary. Add in the sour cream, and both vanilla and almond extract. Mix until combined. Fold the diced strawberries into the batter.
Spoon batter into the mini bundt cake pan. Bake for 16 to 18 minutes. Cakes are down when a toothpick inserted in the center comes out clean. Allow the cakes to cool for 15 to 20 minutes before removing them from the pan. Once cooled invert the cakes onto a wire rack to cool completely.
Make the glaze:
Combine powdered sugar, milk, emulsion and salt into a bowl and whisk ingredients together. If you prefer a thicker consistency, add a little more powdered sugar, about a tablespoon at a time. If you like a think consistency, add a little more milk, about a tablespoon at a time. Drizzle glaze over cakes and add sprinkles or any other garnish you prefer. Cakes are ready to serve.
If serving these for a party or get together make the cakes ahead of time! Simply bake the cakes the night before and once they’re completely cooled place them on a baking sheet and cover with plastic wrap. Make the glaze the next day right before serving.