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Roasted Strawberry Bundt Cake

Prep Time30 mins
Cook Time1 hr 30 mins
Cooling time30 mins
Servings: 1 Bundt cake


For roasted strawberries:

  • 2 pounds strawberries hulled and halved
  • ¼ cup granulated sugar
  • ¼ teaspoon salt

For strawberry cake:

  • ¾ cup butter unsalted, softened
  • cup granulated sugar
  • 3 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon almond extract
  • cups all-purpose flour
  • 1 tablespoon baking powder
  • cup mascarpone cheese room temperature
  • roasted strawberries (from above)
  • 1 tablespoon water

For strawberry syrup:

  • ¼ cup water
  • 2 tablespoons granulated sugar
  • ¼ cup reserved strawberry juice (from roasted strawberries)

For strawberry icing:

  • cups powdered sugar
  • 3 tablespoons reserved strawberry juice (from roasted strawberries)
  • 1 tablespoon butter melted, unsalted
  • ¼ teaspoon salt


For roasting the strawberries:

  • Preheat oven to 375 degrees. Place strawberries, ¼ cup sugar, and ¼ teaspoon salt in a 13x9 pan and stir together. Spread into one even layer. Place in preheated oven to roast for 15 minutes. Remove from oven, stir, spread out again, and roast for 15 more minutes.
  • Remove strawberries from oven. Reduce oven to 350 degrees. Place a sheet of parchment paper on a baking sheet. Using a slotted spoon, remove strawberries onto parchment paper. Spread the strawberries out to cool. Pour the leftover juice into a measuring cup to use later.
  • Once the strawberries are cooled, chop the strawberries into small pieces. Save for later.

For the cake:

  • Beat ¾ cup of butter and 1½ cups of sugar in a large bowl of a stand mixer using a paddle attachment until fluffy, about 4 minutes. Add eggs, one at a time. Scrape down the sides of the bowl and beat for a few more seconds. Add in extract and beat until combined.
  • In a medium bowl, whisk together flour, baking powder, and salt. Place mascarpone in a small bowl with 1 tablespoon of water and whisk together. Add 1/3 of flour mixture to batter in stand mixer and beat until combined. And 1/2 mascarpone mixture and beat until combined. Add another 1/3 of flour mixture and mix until combined. Add last 1/2 of mascarpone to mixture and combine. Finally, finish by adding in the last of the flour mixture and beat until combined, but don't overmix!
  • Drain roasted strawberries to remove excess juice. Add strawberries to batter and fold together with a rubber spatula. Spray nonstick spray into bundt cake pan. Pour batter into cake pan and spread evenly through the pan. Bake in preheated oven until toothpick comes out clean when inserted, about 45 minutes- 1 hour, depending on the kind of bundt pan. If the top starts to brown before it's done, cover top with foil and continue to bake.
  • Remove from oven and let the cake cool for 10 minutes. In the meantime, make the syrup by adding the water and sugar to a small saucepan until the water starts to boil. Turn the heat off and let it cool for 5 minutes. Add in ¼ cup of the reserved strawberry juice and whisk together.
  • After 10 minutes, turn the cake over onto a wire rack over a baking sheet. Using a brush, spread the strawberry syrup all over the cake. Let the cake cool completely before adding the glaze.
  • Once the cake is cooled, make the strawberry glaze. Place powdered sugar, melted butter, salt, and 3 tablespoons of reserved strawberry juice into a medium bowl. Whisk them together until smooth. It will be really thick but should be smooth. If not, add a smidge of water at a time until smooth.
  • Pour the glaze over the cake until it's all coated. Let it harden and then transfer to a cake plate. Cut and serve!


Recipe adapted from Bake from Scratch