The Strawberry Bundt Cake with Cream Filling Recipe is a delightful twist on your classic strawberry cake that’s bursting with juicy flavor and a luscious cream center. This cake is a true showstopper, combining a moist, strawberry-infused Bundt cake with pockets of rich, fluffy cream hidden inside. Whether for a special occasion or a weekend treat, this recipe brings a beautiful balance of fruity sweetness and creamy indulgence that will have everyone asking for seconds.
Ingredients You’ll Need
Gathering the right ingredients is the secret to nailing this Strawberry Bundt Cake with Cream Filling Recipe. Each ingredient plays a crucial role, from creating that perfect strawberry flavor to achieving the ideal texture and creaminess in the filling.
- Strawberry cake mix: The base of the cake giving it a vibrant strawberry taste and pretty pink color.
- Eggs: Important for structure and moisture to keep the cake soft yet firm.
- Water: Keeps the batter just right and helps activate the cake mix.
- Vegetable oil: Ensures a moist crumb without overpowering the strawberry flavor.
- Strawberry Jello mix: Adds an extra burst of strawberry flavor and a subtle sweetness.
- Unsalted butter (softened): The foundation for the creamy, fluffy filling.
- Marshmallow fluff: Brings lightness and a slight chewiness to the cream center.
- Powdered sugar: Sweetens and thickens the filling for just the right consistency.
- Vanilla extract: Enhances all flavors with a warm, aromatic touch.
- Heavy whipping cream: Adds richness and helps make the cream filling perfectly pipeable.
How to Make Strawberry Bundt Cake with Cream Filling Recipe
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350 degrees Fahrenheit. While it’s warming, generously spray your Bundt pan with non-stick spray to ensure your beautifully baked cake releases easily. This prep sets the stage for a flawless cake shape and texture.
Step 2: Mix the Batter
In a large bowl, combine the strawberry cake mix, eggs, water, vegetable oil, and the strawberry Jello. Mix until everything is smooth and well incorporated. This blend of ingredients forms the base of the cake with vibrant, juicy strawberry flavor.
Step 3: Bake the Cake
Pour the luscious batter into the prepared Bundt pan. Pop it into your preheated oven and bake it for 35 to 40 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Let the cake cool in the pan for 10 minutes before carefully inverting it onto a wire rack to cool completely.
Step 4: Make the Cream Filling
Patience is key here — wait until your cake is completely cool before starting on the cream filling, so it doesn’t melt or lose shape inside the cake. In a large bowl, beat the softened butter until it’s light and fluffy, creating the perfect cream base.
Step 5: Combine the Filling Ingredients
Add the marshmallow fluff, powdered sugar, and vanilla extract to the butter in the bowl. Mix until smooth and well blended. Slowly add the heavy whipping cream one tablespoon at a time, mixing after each addition, until the filling reaches a creamy, pipeable texture.
Step 6: Prepare the Cake for Filling
Turn your Bundt cake over so the bottom is facing up. Using a teaspoon, cookie scoop, or melon baller, carefully scoop out 8 to 10 holes evenly spaced across the cake surface. Use the end of a wooden spoon to gently deepen each hole, creating ample space for your wonderful cream filling.
Step 7: Fill the Holes with Cream
Spoon the cream filling into a piping bag and carefully fill each hollow in the cake. This hidden treasure of cream inside every slice makes this Strawberry Bundt Cake with Cream Filling Recipe truly special and unforgettable.
Step 8: Flip and Finish
Once filled, place your cake plate over the filled side of the cake and carefully flip it back over. To finish, dust the top with powdered sugar for a delicate, tempting look. Your cake is ready to slice, serve, and delight everyone lucky enough to enjoy it.
How to Serve Strawberry Bundt Cake with Cream Filling Recipe
Garnishes
For a fresh, beautiful presentation, garnish your cake with sliced fresh strawberries or a drizzle of strawberry glaze. Sprinkling a little extra powdered sugar just before serving adds an elegant touch that’s sure to impress.
Side Dishes
This Strawberry Bundt Cake with Cream Filling Recipe pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. A cup of hot coffee or tea complements the sweetness and rounds out the experience.
Creative Ways to Present
Slice the cake into generous wedges and serve on vintage or colorful plates to brighten your table. For a party, serve mini slices on pretty cocktail forks alongside fresh berries for a charming dessert platter everyone will love.
Make Ahead and Storage
Storing Leftovers
Leftover cake can be stored uncovered at room temperature for up to two days, but to keep the cream filling fresh, it’s best to cover it loosely with plastic wrap or transfer to an airtight container in the refrigerator for up to 4 days.
Freezing
You can freeze slices of this cake by wrapping them tightly in plastic wrap and placing them in an airtight freezer bag. Frozen cake maintains its flavor and texture for up to 2 months. Thaw overnight in the fridge before serving.
Reheating
If you prefer your cake slightly warm, gently reheat individual slices in the microwave for 10 to 15 seconds. Avoid overheating so the cream filling stays stable and doesn’t melt.
FAQs
Can I use homemade strawberry cake instead of the mix?
Absolutely! You can substitute a homemade strawberry cake recipe for the cake mix, but make sure it’s sturdy enough to hold the cream filling without collapsing.
What if I don’t have marshmallow fluff?
If marshmallow fluff is not available, try using an equal amount of cream cheese frosting or whipped cream, though the texture and sweetness will vary slightly from the original recipe.
How do I prevent the cream filling from leaking out?
To keep the cream filling from leaking, ensure the cake is completely cooled before hollowing out and filling the holes. Also, keep the filling thick and pipeable, not too runny.
Can I make this cake ahead for a party?
Yes, this cake is perfect for making in advance. Prepare and fill it a day before your event, then store covered in the refrigerator to keep the cream fresh and flavors meld together wonderfully.
Is there a way to make this recipe dairy-free?
To make a dairy-free version, use dairy-free butter alternatives and coconut or almond-based cream for the filling, and verify all other ingredients are free of dairy.
Final Thoughts
There’s truly nothing like the joy of sharing a homemade Strawberry Bundt Cake with Cream Filling Recipe. Its beautiful pink hue, moist crumb, and dreamy cream pockets bring smiles every time. I can’t wait for you to experience the magic of this cake in your own kitchen – it’s absolutely worth every step!
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Strawberry Bundt Cake with Cream Filling Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 14 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Bundt Cake is a moist and flavorful dessert made with strawberry cake mix and enhanced with strawberry jello for extra fruity goodness. It features a luscious marshmallow cream filling piped into hollowed-out spaces in the cake, adding a delightful surprise with every bite. Topped with a dusting of powdered sugar, this cake is perfect for parties, celebrations, or any occasion that calls for a sweet, fruity treat.
Ingredients
Cake Ingredients
- 1 box strawberry cake mix
- 4 eggs
- 1 1/3 cup water
- 2/3 cup vegetable oil
- 3 oz strawberry jello (1 box)
Cream Filling Ingredients
- 1 stick unsalted butter (softened)
- 7.5 oz marshmallow fluff
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 4 tbsp heavy whipping cream
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Prepare a bundt cake pan by spraying it with non-stick cooking spray to ensure easy removal of the cake.
- Mix the Batter: In a large bowl, combine the strawberry cake mix, eggs, water, vegetable oil, and strawberry jello powder. Mix thoroughly until the batter is smooth and all ingredients are well incorporated.
- Bake the Cake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then invert onto a cooling rack and allow it to cool completely.
- Prepare the Cream Filling: Once the cake is completely cooled, begin making the cream filling. In a large bowl, beat the softened butter until light and fluffy. Add in the marshmallow fluff, powdered sugar, and vanilla extract. Mix well until combined.
- Add Heavy Cream: Gradually add the heavy whipping cream one tablespoon at a time, mixing well after each addition. Continue until the cream filling reaches a smooth, creamy consistency suitable for piping.
- Turn Cake Upside Down: Carefully flip the bundt cake so that the bottom side is facing up to create the filling holes.
- Create Holes for Filling: Using a small spoon, cookie scoop, or melon baller, scoop out 8 to 10 small holes evenly spaced around the bottom of the cake. Use the end of a wooden spoon to deepen the holes and make space for the cream filling.
- Fill the Holes: Transfer the cream filling to a piping bag and pipe the filling into each hole until they are generously filled.
- Flip and Serve: Place a cake plate on top of the bundt cake and carefully flip it back over to its original position. Dust the cake lightly with powdered sugar, slice, and serve.
Notes
- Ensure the cake is completely cooled before filling to prevent the cream from melting.
- If you do not have a piping bag, you can use a plastic sandwich bag with a corner snipped off.
- For an extra strawberry flavor boost, consider garnishing with fresh strawberries.
- Store any leftovers covered in the refrigerator and consume within 3 days for best freshness.
