I’m excited to share this cake with you today. Moving to a new place has opened up so many fresh possibilities — more light, more space, and a burst of creative energy that’s been even better than a sugar rush.
I’m a little late to embrace strawberries this year, but these moist, buttery mini bundt cakes packed with fresh fruit are the perfect catch-up. Tiny fluffy cakes studded with juicy strawberries and finished with more fruit on top make for a lovely spring treat — one I hope you’ll enjoy as much as I do.
On the blog I usually use two basic butter cake recipes: a denser Swedish visiting cake and a lighter plum cake that uses baking powder. For these mini bundts I chose the lighter version, halved the recipe, and baked two small cakes filled with diced strawberries. Be careful not to overload the batter with fruit — too much can make the cakes fragile and tricky to unmold. That’s why I also made a quick cinnamon-tanged strawberry compote to spoon over the finished cakes — a rushed idea that worked perfectly.
The compote spooned over the bundts is delightfully messy and balances the sweet, buttery cake with slightly tart, jammy strawberries. I prefer the compote a touch under-sweetened so the fruit’s brightness comes through, but you can adjust the sugar to your taste — it’s cake, after all.
These were my first cakes in a new 4.5-inch bundt pan I received at Christmas, and it was a joy to try it out. If you’re baking with a single small pan and doing multiple batches, rinse and re-grease the pan between bakes — otherwise later cakes can stick. You can also use one larger 6–8-inch bundt pan or convert the batter to an 8-inch round, a 9×5 loaf, a 6-inch square cake, or 4–6 muffins. The batter is flexible and easy to work with.
Mini Strawberry Bundts with Strawberry Compote
Pin Recipe
Ingredients
- For the cake
- 1/2 cup flour
- 1/2 tsp baking powder
- Pinch of salt if using unsalted butter
- 1/3 cup castor sugar
- 1/4 cup butter 55 gms
- 1 egg
- 1/2 tsp vanilla extract
- 1/2 cup diced strawberries
- For the compote
- 3/4 cup diced strawberries
- 2 tsps caster sugar
- 1/2 tsp cinnamon powder
- 2 tbsps water
- 1 tsp cornflour dissolved in a splash of water
Instructions
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Preheat the oven to 175°C and generously grease your bundt pan. See the notes above for alternative pan options.
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Sift the flour, baking powder and salt (if using). Set aside.
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Beat the butter and sugar until pale and fluffy, by hand or with an electric mixer.
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Add the egg and vanilla extract and beat until combined.
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Fold in the flour mixture until just combined, then gently fold in the diced strawberries, taking care not to overmix. The batter will be thick.
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If using two small bundt pans, divide the batter between them. If using one pan, bake in batches and keep the remaining batter at room temperature. Do not fill the pan more than three-quarters full.
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Bake for 30–35 minutes, until golden and a toothpick inserted in the center comes out clean. Baking time will vary with pan size and how many cakes are in the oven.
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Let the bundts cool for a few minutes, then loosen the edges with a sharp knife. Invert the pan onto a plate and gently shake to release the cakes. If you’re reusing the pan, wash and re-grease it to prevent sticking.
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To make the compote, combine the strawberries, sugar, cinnamon and water in a saucepan over low heat. Stir until the fruit breaks down and the mixture simmers. Stir in the dissolved cornflour and cook until the compote thickens and comes to a boil, about 5–7 minutes. It will thicken further as it cools.
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Serve the bundt cakes warm with generous spoonfuls of the compote on top. Enjoy!