If you are a strawberry lover or just someone who appreciates a truly delightful dessert, this Strawberry Shortcake Bundt Cake Recipe will quickly become one of your go-to favorites. This cake perfectly marries the light, buttery texture of a classic bundt cake with the fresh, juicy brightness of strawberries and the creamy decadence of whipped cream. Each bite is an irresistible combination of moist cake, sweet strawberry sauce, and airy cream, making it the ultimate treat for any occasion. It’s both impressive and approachable, and I’m here to take you through every delicious step of bringing this beauty to life!

Ingredients You’ll Need

The image shows four steps of making a cake batter placed in a grid on a white marbled surface. In the top-left corner, there is a clear glass bowl filled with white flour, with a white spatula resting inside. The top-right corner displays a clear glass bowl with a creamy pale yellow mix and one raw yellow egg yolk on top. The bottom-left corner shows the same glass bowl now filled with smooth, thick, pale yellow batter; a metal whisk with some batter rests next to it. The bottom-right corner features a ring-shaped grey bundt pan filled evenly with the pale yellow batter. Fresh bright red strawberries and brown eggs are placed around the bowls and pan. A blue and white checkered towel is spread nearby. Photo taken with an iphone --ar 4:5 --v 7

Gathering the right ingredients for this recipe is easier than you might think, but each one plays a starring role in crafting the perfect balance of flavor, texture, and color. From the fresh strawberries that give natural sweetness and vivid red hues to the rich butter and creamy whipped topping, every item is essential for that classic strawberry shortcake experience in a bundt form.

1 pound strawberries (diced about 2 2/3-3 cups): The freshest strawberries bring juicy sweetness and vibrant color to both the filling and the topping.
1/3 cup granulated sugar: Sweetens the strawberries to perfection and helps create a luscious sauce.
1 1/2 cups heavy whipping cream: Turns into the fluffy whipped cream that adds a light, creamy layer.
2 teaspoons vanilla extract: Adds depth and warmth to both the cake and whipped cream.
4 tablespoons powdered sugar: Perfect for garnishing and adding a delicate sweetness on top.
3 cups all-purpose flour (375g): Provides the sturdy yet tender base for the cake.
1/2 teaspoon baking powder: Gives the cake the right lift and airiness.
1/4 teaspoon salt: Enhances all the sweet flavors without being noticeable.
3 sticks unsalted butter (340g), room temperature: Key for buttery flavor and a tender crumb.
3 cups sugar (600g): Sweetens the cake batter and balances strawberry tartness.
3/4 cup whole milk (about 200ml): Moisturizes the batter, creating a soft, melt-in-your-mouth texture.
5 large eggs, room temperature: Help bind everything together and add richness.
1 tablespoon vanilla extract: Infuses the cake with an irresistible aroma and flavor.

How to Make Strawberry Shortcake Bundt Cake Recipe

Step 1: Preheat and Prepare Your Bundt Pan

Start by preheating your oven to 350°F. Generously spray a 10-cup bundt pan with baking spray to ensure your cake will release easily after baking. Setting this up early makes the rest of the process smoother.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the all-purpose flour, baking powder, and salt. Setting these dry ingredients aside is important because they will be alternately added to the batter later—this helps keep the cake light and airy.

Step 3: Cream the Butter and Sugar

Using a hand mixer or stand mixer, beat the softened butter until it’s light and fluffy. This aeration is key for a tender crumb. Then gradually beat in the sugar on low speed until fully combined. This careful mixing lays the foundation for the cake’s moist texture.

Step 4: Incorporate Eggs and Vanilla

Add the eggs one at a time, making sure each one is well mixed in before adding the next. Stir in the tablespoon of vanilla extract to infuse that comforting flavor throughout your cake batter.

Step 5: Alternate Adding Dry Ingredients and Milk

Starting and ending with the flour mixture, alternately add the dry ingredients and whole milk to the batter. Mix gently, scraping down the sides of the bowl halfway through. This technique keeps the batter even and prevents overmixing, ensuring a light cake.

Step 6: Bake the Cake

Spoon the batter evenly into your prepared bundt pan and smooth the top with a spatula. Place in the oven’s center rack and bake for 45 to 60 minutes, or until a toothpick inserted into the center comes out clean. The smell at this point will have your mouth watering!

Step 7: Prepare Strawberry Filling

While the cake bakes, combine the diced strawberries and granulated sugar in a medium bowl. Let it sit for 15 minutes to macerate—this pulls out the natural juices, creating a fresh, sweet sauce. Then take half a cup of this mixture and blend or mash it until smooth; you’ll use both textures for layers of deliciousness.

Step 8: Whip the Cream

In a clean, dry bowl, beat the heavy cream with powdered sugar and vanilla extract using a mixer on medium speed until soft peaks form, about 4 minutes. Refrigerate until you’re ready to assemble. This whipped cream will bring the perfect lightness to balance the cake and fruit.

Step 9: Cool and Slice the Cake

Let the cake cool in the pan for 10-15 minutes, then carefully invert it onto a wire rack to cool completely. Once cooled, use a serrated knife to slice the cake horizontally, creating two even layers—the secret to this recipe’s lovely presentation and layered flavor.

Step 10: Assemble Your Strawberry Shortcake Bundt Cake Recipe

Spread the smooth strawberry sauce over the bottom layer of cake first, then pipe or spoon the whipped cream on top. Add the chunky cooked strawberries over the cream, spreading evenly. Finally, gently place the top layer of cake back on, cut-side down. For the finishing touch, dust with powdered sugar and garnish with fresh strawberries if you want to wow your guests.

How to Serve Strawberry Shortcake Bundt Cake Recipe

A slice of yellow cake with two thick layers sits on a white plate. The top and bottom layers are soft and moist with a light golden crust. Between the layers is a thick white cream filling mixed with pieces of red strawberries. The top of the cake slice is dusted with white powdered sugar. In the background, there is a larger cake with the same layers and cream, along with fresh red strawberries with green leaves on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Decorating your Strawberry Shortcake Bundt Cake Recipe with a light dusting of powdered sugar instantly amps up its charm. Fresh whole or sliced strawberries not only add color but also remind everyone of the luscious strawberry flavor inside. You can even add a few mint leaves for an extra refreshing pop.

Side Dishes

This cake pairs wonderfully with a simple scoop of vanilla ice cream or a dollop of additional whipped cream. If you’re aiming for an elegant presentation, a few fresh berries on the side or a drizzle of strawberry coulis amplify the experience without overpowering the delicate flavors of the bundt.

Creative Ways to Present

For a festive touch, serve slices on pretty dessert plates with a drizzle of warmed strawberry syrup. You can also turn this cake into mini individual portions by cutting it into cubes and layering with whipped cream and berries in clear glasses for a pretty parfait effect — perfect for parties!

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (and you might!), keep the cake covered tightly with plastic wrap or in an airtight container in the refrigerator. It stays fresh and moist for 3 to 4 days, making it easy to enjoy over several days without losing that magical strawberry shortcake flavor.

Freezing

You can freeze the unassembled cake layers wrapped well in plastic wrap and foil for up to 2 months. To freeze the assembled Strawberry Shortcake Bundt Cake Recipe, first assemble then freeze uncovered for an hour until firm. Wrap tightly and thaw in the refrigerator overnight for best results.

Reheating

This cake is best enjoyed chilled or at room temperature because of its whipped cream topping. However, if you’d like to slightly warm slices (without the whipped cream), a brief 10-second zap in the microwave or 5 minutes in a 300°F oven will refresh the texture without drying it out.

FAQs

Can I use frozen strawberries for this recipe?

Fresh strawberries work best because they maintain their texture and juiciness, but if frozen is all you have, thaw and drain them well before using to avoid excess moisture in the filling.

Is this recipe suitable for a large gathering?

Absolutely! The bundt cake serves about 12 generous slices, making it perfect for family dinners or small parties without extra fuss.

Can I substitute whipped cream with frosting?

You could use a light cream cheese frosting, but traditional whipped cream really keeps the cake feeling light and fresh like the classic strawberry shortcake experience.

What can I use if I don’t have a bundt pan?

If you don’t have a bundt pan, a 9×13-inch cake pan works fine — just adjust your baking time accordingly, usually 35-45 minutes, checking doneness with a toothpick.

How do I make sure my cake doesn’t stick to the bundt pan?

Be sure to spray your bundt pan thoroughly with a baking spray that includes flour or coat with butter and a dusting of flour. This prevents sticking and helps the cake release beautifully.

Final Thoughts

Making this Strawberry Shortcake Bundt Cake Recipe is such a joy, and the results always bring smiles around the table. It’s an approachable yet stunning dessert that combines the very best of strawberries, cake, and cream in every bite. Next time you crave something sweet and special, I encourage you to give this recipe a try — it might just become your new favorite too!