Delicate and Sweet Strawberry Vanilla Bundtlettes: Mini Vanilla Bundt Cakes Stuffed with Fresh Strawberries and Topped with a Vanilla Bean Glaze, Powdered Sugar and Strawberry Pieces


I’m having a lot of fun creating mini cakes lately! They’re ideal for individual serving sizes for parties and special events. So for Easter this past weekend, I decided I should bake a new recipe creation and bring it along. I really wanted something fresh and spring feeling, so when I saw strawberries were on sale I knew that was the direction I wanted to go. These cakes are very light, airy and not too sweet. They also smell like Eggo Strawberry Filled Waffles when they are fresh out of the oven (super random, but we used to eat Eggos all the time growing up and it took me at least 10 minutes to figure out what the smell reminded me of haha!). The taste also reminded me a lot of a strawberry shortcake. This was also the first time I used a fresh vanilla bean for the glaze and it was absolutely delicious! So, if you are looking for a fresh and light spring treat, these little strawberry cakes are definitely the way to go. Enjoy! 🙂  

Makes 15 Bundtlette Cakes (Using this pan)

Recipe by © Alysha Melnyk 2018

Kitchen Tools:

Liquid Measuring Cup

Measuring Spoons

Dry Measuring Cups


Large Sauté Pan

Mixing Bowl

Wooden Spoons

Small Mixing Bowl

Bundtlette Pan (*See link above)

Cooling Rack



For Cake:

1 Cup Unsalted Butter, Sliced

1 Teaspoon Pink Himalayan Salt (*Or Sea Salt)

1 Cup Heavy Whipping Cream

1 Teaspoon Pure Vanilla Extract

1 Teaspoon Pure Almond Extract

2 Cups Unbleached Cake Flour (*Plus Some Extra for Coating Pan)

1 Cup Granulated Sugar

1 Teaspoon Baking Soda

1 Teaspoon Baking Powder

1 Cup Thick Yogurt or Sour Cream (*I used Siggi’s Vanilla Triple Cream Skyr)

2 Large Eggs, Whisked

1 and 1/2 Cup Fresh Strawberry Pieces

For Glaze:

1 Fresh Vanilla Bean (*Or Two Teaspoons Vanilla Extract)

Dash of Salt

1/2 Cup Whole Milk

3 and 1/2 to 5 Cups Powdered Sugar (*Depends on Desired Consistency)

For Topping:

Powdered Sugar (*For Sprinkling)

Fresh Strawberry Pieces


  1. Place large sauté pan on medium/medium-low heat, add in unsalted butter slices. Melt everything together (*be careful not to burn).
  2. Next, incorporate Himalayan salt, heavy whipping cream, vanilla extract, and almond extract into the sauté pan, mixing to fully combine.
  3. Turn off heat and set aside to cool.
  4. Next, in a large mixing bowl combine cake flour, sugar, baking soda and baking powder.
  5. Pour in the butter/cream mixture from the sauté pan into the mixing bowl and mix everything to combine (mixture will be thick but smooth).
  6. Next, mix in yogurt of choice and then pre-whisked eggs. Hand mix everything using a spoon until fully incorporated.
  7. In a small separate bowl, mix strawberry pieces with a little bit of flour (this helps keep the strawberry pieces from all sinking to the bottom of the mixture). Pour flour-coated strawberries into the mixing bowl and hand mix until combined.
  8. Preheat the oven to 350°F. Make sure oven tray is centered.
  9. While oven is heating, lightly flour and then fill the Bundtlette pan (each Bundtlette should be halfway full of batter). A liquid measuring cup can help you pour the batter into the pan with minimal mess.
  10. Bake the Bundtlettes for 15 minutes, then sit on heatproof counter space to cool for around 5-10 minutes.
  11. After cooling, gently flip pan over the cooling rack (using oven mitts, because it still will be a bit hot) and shake to release cakes (should slide out easily).
  12. Pan should still be clean, so just dust lightly with flour again and repeat the process to bake the rest of the Bundtlettes (my pan made 6 at a time, so I repeated this process 3 times and got 15 total).
  13. While the rest of the Bundtlettes are cooking, mix up vanilla bean glaze.
  14. First, pour 1/2 cup milk in a small mixing bowl.
  15. Next, slice the vanilla bean in half lengthwise and scoop out caviar, placing directly in milk mixture.
  16. Whisk together and set aside for around 10-15 minutes. *Skip this step if you are using vanilla extract and just add extract and proceed as normal.
  17. After that, add in one cup of sifted powdered sugar at a time, whisking to combine. I used 3 and 1/2 cups powdered sugar for desired consistency, but you can use more or less depending on preference. More sugar will result in a thicker glaze.
  18. Once all cakes are done and cooled to room temperature, drizzle the glaze all over and top with strawberry slices and sprinkle with powdered sugar.
  19. Enjoy! 🙂

***Leftovers can be stored in an airtight container in the refrigerator, but are best eaten the same day.***

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