This Strawberry Shortcake Bundt Cake is a velvety shortcake in a bundt form. What I love about this sweet treat is that the homemade whipped cream and fresh strawberry filling add a fresh and summery twist. The cake is dense yet moist buttery with a golden crust. This delicious cake is perfect for any occasion.
This mouth-watering bundt cake recipe is easy to make and always turns out perfect, making it every baker's dream. Combining the buttery cake and creamy whipped cream creates a delectable texture that melts in your mouth. And let's not forget about the burst of fresh strawberries!
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❤️ Why its a must-try
- It's a unique take on the classic strawberry shortcake.
- The bundt form adds a beautiful presentation to any event or gathering.
- The fresh ingredients give it a light and refreshing taste.
- It's perfect any time of the year, especially during strawberry season.
I love using homemade whipped cream and fresh strawberries as the filling for this bundt cake. It elevates the classic dessert and adds a touch of sophistication to it. Plus, using fresh ingredients makes all the difference in taste and texture.
📝 Ingredients
Note: This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
📋 Ingredient Notes
- Strawberries - Using fresh strawberries will give the best flavor and texture to this cake.
- Granulated sugar - This is used to sweeten the cake and strawberry filling and balance out the tartness of the strawberries.
- Heavy whipping cream - This ingredient is the base of your homemade whipped cream.
- Vanilla extract - This adds a warm, sweet flavor to the cake that complements the strawberries well.
- Powdered sugar - This is used to make the whipped cream frosting sweet and light.
- All purpose flour - Make sure to use all-purpose flour for this recipe. Other types of flour may alter the texture and result in a denser cake.
- Baking powder - This is what gives the cake its rise. Make sure your baking powder is fresh for the best results.
- Salt - A small amount of salt helps to balance out the sweetness of the cake.
- Unsalted butter - Using unsalted butter allows for better control over the amount of salt in the recipe.
- Milk - This adds moisture to the cake and helps create a tender texture. Whole milk is recommended for the best flavor.
- Eggs - Make sure your eggs are at room temperature before adding them to the batter. Cold eggs can result in an uneven mixture and affect the final texture of the cake.
🥄 Instructions
Note: This is an overview of the instructions. The detailed instructions are in the recipe card below.
Make the cake:
- In a large mixing bowl, combine flour, baking powder, and salt, then set aside.
- In another bowl, using a hand mixer or the bowl of a stand mixer, cream butter until light and fluffy. Gradually add sugar and beat on low speed until combined. Mix in eggs one at a time, then vanilla extract.
- Add flour mixture and milk alternately, starting and ending with the flour.
- Pour batter on the prepared pan, leveling the top of the cake with a spatula. Bake in the center of your oven for 45-60 minutes until golden brown.
- Let it cool down for 10-15 minutes in the pan until it is cool enough to touch. Carefully invert the cake on a cooling rack and let it cool completely.
Make the strawberry filling:
- În a medium bowl combine strawberries and sugar let it set for 15 minutes until strawberry juice comes out and sugar dissolves.
- Take ½ cup of the strawberry mixture in a measuring cup and blend with a hand blender, you can also mash with a fork or a mini food processor.
- Set both aside or refrigerate until ready to assemble the cake.
Make the whipped Cream:
- Using a hand mixer and a clean dry large bowl to whip together heavy cream, sugar, and vanilla extract for about 4 minutes on medium speed.
- Refrigerate until we are ready to use.
Assemble the cake:
- When the cake has cooled completely, using a serrated knife, cut the cake in half horizontally. Carefully remove the top part and set it aside.
- Spoon the fresh strawberry puree (the half cup) on top of the bottom part.
- Put whipped cream on a piping bag and snip the top, or you can just use a spoon, and pipe the whipped cream on top.
- Top whipped cream with the cooked strawberries.
- Place the top part of the cake on top, cut side down.
- Garnish with powdered sugar and more strawberries if desired.
💡 Amira's Tips
- Be careful that you don't overmix your cake batter; because overmixing results in a denser cake.
- Make sure your ingredients are at room temperature before starting the recipe. This also ensures that everything mixes evenly and creates a light and fluffy cake.
- Dark pans tend to cook faster, so if you using a dark pan check your cake at the 45-minute mark.
- Because the cake is so thick I recommend using a wooden skewer instead of a toothpick.
- For the best results, make sure to use fresh strawberries and high-quality heavy whipping cream.
- Allow enough time for the cake to cool before assembling. After all, this will prevent the whipped cream from melting and creating a mess.
🥣 Equipment
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- 10 cup bundt cake pan
- mixing bowls
- electric mixer
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🧺 Storage
Refrigerate - The whipped cream frosting and strawberry filling make this cake perishable, so it needs to be refrigerated.
Freeze - Cooked cakes freeze very well. I recommend freezing the cake before adding the whipped cream and strawberries.
⌛ Make Ahead
The cake can be made ahead of time and refrigerated, covered in plastic wrap, for up to 24 hours before serving. I don't recommend making the whipped cream or assembling the cake until you are ready to serve.
🍽️ Serve With
- This cake is perfect on its own, but you can also serve it with a side of vanilla ice cream or whipped cream. You could also pair it with your favorite meal such as this Baked Ziti with Ground Beef.
- Celebrate bright springtime flavors with this treat after a delicious meal of Lemon Ricotta Pasta.
- I also would highly recommend ending a creamy pasta meal like the Tuscan shrimp pasta with a slice of this strawberry bundt cake.
👩🍳 Variations
- Use different fruits - Instead of strawberries, try using raspberries, blueberries, or a combination of your favorite fruits.
- Add chocolate - You can add chocolate chips to the cake batter for a decadent twist. You can also top the cake with chocolate shavings or drizzle melted chocolate over the whipped cream.
- Strawberry flavor - You can add strawberry extract or a packet of strawberry-flavored gelatin to the cake batter for an extra burst of flavor.
💬 FAQs
What makes a bundt cake different from a cake?
Bundt cakes are typically denser and richer in flavor than regular cakes. Also, they have a distinct ring shape, thanks to the bundt pan.
How do I know when my bundt cake is done?
You can check for doneness by inserting a wooden skewer into the center of the cake. If it comes out clean or with a few crumbs, then your cake is finished.
📣 Related Recipes
- Enjoy these Dr Pepper Brownies on their own or paired with a scoop of vanilla ice cream for an unforgettable easy brownie goodness. Rich chocolaty brownies with a hint of dr pepper flavor with a unique fudgy and cakey texture.
- Trilece or caramel tres leches is a sponge cake soaked with three milk syrup then topped with fluffy whipped cream and a thin layer of buttery caramel.
- Raspberry Poke Cake is a vibrant and easy dessert that's perfect for summer potlucks or a delightful weeknight treat. A moist and flavorful cake with bursts of raspberry goodness in every bite.
More Strawberry Recipes
- Do you love Strawberry Shortcake? If so, then next time you may check out this Strawberry Shortcake Cupcake recipe. They have a fresh taste of summer in every bite so you can't go wrong.
- These Strawberry Cake Mix Cookies are the perfect easy treat for any occasion. Because they're soft, chewy, and packed with strawberry flavor.
- These No Bake Strawberry Cheesecake Cups are a deliciously easy way to enjoy a classic dessert. They are perfect for parties, picnics, or potlucks.
- Here is a treat that is sure to brighten your day. Chocolate Cupcakes with Strawberry Frosting will satisfy your chocolate craving.
If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating! Thank you.
Strawberry Shortcake Bundt Cake
Here is a delicious from scratch homemade strawberry shortcake but in a bundt form. A fantastic treat to perfectly celebrate spring and summertime.
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Servings: 12 Servings
Calories: 701kcal
Ingredients
Strawberry filling:
- 1 pound strawberries diced about 2 ⅔-3 cups diced
- ⅓ cup granulated sugar
Whipped Cream:
- 1 ½ cups heavy whipping cream
- 2 teaspoons vanilla extract
- 4 Tablespoons powdered sugar
For the Cake:
- 3 cups all purpose flour 375g
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 3 sticks unsalted butter (340g), room temperature
- 3 cups sugar (600g)
- ¾ cup milk use whole milk about 200ml
- 5 eggs room temperature
- 1 Tablespoon vanilla extract
Instructions
Make the cake:
- Preheat oven to 350F. Spray a 10-cup bundt cake with baking spray and set aside.
- In a large bowl combine flour, baking powder and salt then set aside.
- With a hand mixer or using your stand mixer, cream butter until light and fluffy.
- Gradually add sugar and beat on low until combined.
- Mix in eggs one at a time. Mix in vanilla extract.
- Add flour mixture and milk alternately starting and ending with the flour (third flour mixture, half milk, third flour, the remaining of the milk then ending with the remaining flour). Make sure you scrape the bottom and sides of the bowl halfway through.
- Spoon the batter on the prepared pan leveling the top with a spatula.
- Bake in the center of your oven for 45-60 minutes.
- Prepare the filling and the whipped cream while the cake is baking, directions below.
- Let it cool down for 10-15 minutes in the pan until it is cool enough to touch.
- Carefully invert the cake on a wire rack and let it cool completely.
Make the strawberry filling:
- În a medium bowl combine strawberries and sugar let it set for 15 minutes until strawberry juice come out and sugar dissolves.
- Take ½ cup of the strawberry mixture in a measuring cup and blend with a hand blender, you can also mash with a fork.
- Set both aside or refrigerate until ready to assemble the cake.
Make the whipped Cream:
- Using a hand mixer and a clean dry large bowl whip together heavy cream, sugar and vanilla extract for about 4 minutes on medium speed.
- Refrigerate until we are ready to use.
Assemble the cake:
- When the cake has cooled completely using a serrated knife cut the cake in half horizontally.
- Carefully remove the top part and set aside.
- Spoon the strawberry sauce (the half cup) on top of the bottom part.
- Put whipped cream on a piping bag and snip the top, or you can just use a spoon, and pipe the whipped cream on top.
- Top whipped cream with the cooked strawberries.
- Place top part of the cake on top, cut side down.
- Garnish with powdered sugar and more strawberries if desired.
Notes
- Dark pans will bake cakes quicker so start checking at 45 minutes mark with a wooden skewer inserted in the middle of the cake. I use kebab wooden skewers.
Nutrition
Calories: 701kcal | Carbohydrates: 88g | Protein: 7g | Fat: 37g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 290mg | Potassium: 180mg | Fiber: 2g | Sugar: 63g | Vitamin A: 1278IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 2mg
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Nancy
looks heavenly amazing, I would like to try for the valentine, thank you!