Cakes, Food, Recipes

Mini Strawberry Bundt Cakes

It’s Mother’s Day this weekend and I wanted to whip up something pretty as a picture, and of course delicious, to celebrate all the wonderful Mums in our lives!

Mini Strawberry Bundt Cakes for Mothers Day

I know it’s a bit of a cliche, but when I think Mother’s Day I am inspired by anything feminine, pink and floral – and this recipe ticks all those boxes.


I recently came into possession of a mini bundt pan, and decided these ornamentally shapes cakes would be perfect for the occasion.


I am unashamedly girly sometimes, so pink was the natural theme for the day and therefore I decided to flavour and colour these cakes with fresh strawberries. This recipe produces a light and fluffy cake that’s not too sweet, and it’s one of my go-to desserts right now.


With a final drizzle of cream cheese icing and a flower on top, these beautiful little desserts are the perfect way to celebrate the special person in your life.


If strawberries are not in season where you live, frozen strawberries work just as well (although make sure you defrost them first).


While the strawberries do a great job of tinting the cake batter pink, if you want to amp up the colour a bit more then feel free to add in a few drops of pink food colouring. The rose-hued cakes contrast beautifully against the white cream cheese icing.


Strawberry Mini Bundt Cakes

4.43 from 7 votes
Print Pin Rate
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 12
Author: Swah


Fresh Strawberry Bundt Cakes

  • 115 g/1 stick butter
  • 300 g/1⅓ cups caster sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 285 g/2¼ cups plain flour
  • Pinch of salt
  • tsp baking powder
  • ¾ cup pureed strawberries fresh or frozen

Cream Cheese Icing

  • 200 g cream cheese at room temperature
  • 1 cup icing sugar
  • 2-3 tbsp milk

To Decorate

  • Edible flowers


Fresh Strawberry Bundt Cakes

  • Preheat oven to 180°C. Grease a mini bundt tray well with non-stick spray.
  • Cream the butter and sugar together until light and fluffy.
  • Add the egg and vanilla extract and beat well.
  • In a separate bowl, sift together the cake flour, salt and baking powder.
  • Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
  • Fill the bundt about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
  • Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.

Cream Cheese Icing

  • Beat the cream cheese a medium size bowl until smooth.
  • Add in the icing sugar and continue mixing.
  • Add in the first tablespoon of milk to see what your consistency is like. You may need a further 1 or 2 spoonfuls of milk until the icing is a drizzle consistency.

To Decorate

  • Drizzle the cream cheese icing over the cooled bundts, allowed it to fall over the sides.
  • Top each cake with a washed and dried edible flower.
  • Enjoy!


These little cake babies are as pretty as a picture and are sure to be a hit with your Mum on Mother’s Day!


What are you baking for Mother’s Day this year?


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  • Reply Lisa @ Chocolate Meets Strawberry May 9, 2016 at 6:10 am

    Wow, these little cakes are just gorgeous! Now I’m thinking I have been seriously missing out with no mini bundt pan in my life! I love that the photo shoot is even complete with mini cake stand and mini paper doily!! Pinned to my ‘Amazing Cakes’ board, because these truly do look amazing! :D

    • Reply Swah May 12, 2016 at 3:20 pm

      Thanks Lisa! I think you definitely need a mini bundt pan in your life – they are so cute!

  • Reply Mary March 21, 2017 at 2:01 pm

    How many mini bundts does this recipe make? I only want to make 2.

    • Reply Swah March 27, 2017 at 10:40 am

      Hi Mary, this recipe made 6 small-medium bundts – it will depend on the size of your mini bundt pan. However if you only want to make 2, I would halve the recipe and see how you go – you may have a little bit of batter leftover

  • Reply Donna August 27, 2017 at 1:23 am

    How do you know what flowers are edible?

    • Reply Swah August 29, 2017 at 9:46 am

      Hi Donna, a lot of high end grocery stores and farmer’s markets now sell specific “edible flowers” so you can be assured that they won’t make you sick! I would only use those in my cooking. Otherwise, I sometimes get homegrown flowers that I am assured are pesticide-free and use them to decorate the cake, but I avoid eating them

  • Reply Sam October 25, 2017 at 10:47 pm

    These are so adorable! i divided the recipe by 3 and it was the perfect amount for 3 mini bundt cakes. They taste so nice, thank you for the recipe!

    • Reply Swah December 6, 2017 at 10:33 am

      You are welcome Sam!

  • Reply Amy February 4, 2018 at 11:20 am

    Can I substitute the caster sugar for beat up granulated sugar? I don’t have caster so I was wondering if I can just put granulated sugar in the food processor. Thanks!

    • Reply Swah February 4, 2018 at 4:05 pm

      Hi Amy, if you find it difficult to buy caster sugar then yes you can definitely pulverise the granulated sugar in the food process until it’s finer. Great idea! :)

  • Reply Shirley November 19, 2018 at 5:19 pm

    Oh My God…what a lovely and tasty treat this cake. Absolutely divine…so thank you very much for sharing it with us.

    • Reply Swah December 7, 2018 at 11:38 am

      You are very welcome Shirley! :)

  • Reply Marissa July 25, 2019 at 5:40 pm

    This recipe sounds delicious but I’m curious as to what size are they are? I have two mini bundt tins – one makes 6 small cakes the other 12 cupcake size. Which do you think would be better? Thanks!

    • Reply Swah July 25, 2019 at 8:56 pm

      I would use the 6 small cake pan, and if there is any batter leftover you can make some cupcake size ones too (just remember to cook them for slightly less time)

      • Reply Marissa Simpson July 29, 2019 at 4:27 pm

        Thank you!

  • Reply Clare May 9, 2021 at 11:45 am

    Is the butter salted?

    • Reply Swah October 12, 2021 at 11:21 am

      I personally prefer using salted butter in my baking recipes as I find the salt balances the sweet well – you can of course use unsalted if you prefer!

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