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A stunning twist on a classic Strawberry Shortcake—this bundt cake hides a delightful surprise inside, making it the perfect centerpiece for any celebration.
Know Before You Scroll
Flavor Profile
Buttery vanilla cake with a golden crust, filled with lightly sweetened whipped cream and juicy, macerated strawberries. It’s like classic strawberry shortcake—just more extra and way more fun.
Difficulty Level
Intermediate. The steps are simple, but you’ll need to pay attention when scooping and filling. Totally doable if you love a little cake project!
What You’ll Need
All-purpose flour, baking powder, baking soda, table salt, low-fat buttermilk, pure vanilla extract, large eggs, large yolk, unsalted butter, granulated sugar, heavy whipping cream, powdered sugar, skimmed milk powder, fresh strawberries.
Equipment Needed
12-cup Bundt pan, stand mixer with paddle, large and medium mixing bowls, rubber spatula, whisk, measuring cups and spoons, wire rack, melon baller or spoon, piping bag or zip-top bag.
Top Tip
Make sure the cake is completely cooled before filling! If it’s warm, the whipped cream will melt and turn your dreamy cake into a puddle.
Time-Saving Tips
Use a food processor to whip the cream—done in seconds and no arm workout required.
Ingredient Swaps
No skimmed milk powder? Use instant vanilla pudding mix to stabilize your whipped cream—it adds a hint of flavor and helps it hold!
By Popular Demand
Isn’t it the best feeling when you slice into a cake and find a little surprise inside? I’ve been getting so many requests for filled Bundt cakes, I finally rolled up my sleeves, stocked the fridge with strawberries, and got to work. This Strawberry Shortcake Filled Bundt Cake has been in testing mode for weeks—I played with textures, filling ratios, bake temps, you name it—until it landed exactly where I wanted: soft, buttery cake with the dreamiest creamy filling, all hugged in that golden Bundt shape. It’s the kind of dessert that feels fancy but totally approachable. This Strawberry Shortcake Filled Bundt Cake is simple enough for a weekend bake, but fancy enough to steal the show.
Ingredient Notes
Strawberries
Best Choice
Choose fresh, ripe, firm berries for the best balance of sweetness and structure.
Substitutions
Fresh strawberries are the only option for this recipe. Frozen strawberries become too soft and watery once thawed, which can make the cake soggy and the presentation messy. For the best flavor, texture, and wow factor—stick with fresh.
Butter
Best Choice
Unsalted butter, softened
Substitutions
Salted butter works in a pinch, but reduce added salt by 1/4 teaspoon.
Powdered Milk
Best Choice
Look for it under names like skimmed milk powder, non-fat milk powder, non-fat dry milk, or instant dry milk. It’ll help stabilize the whipped cream, so it stays fluffy and doesn’t deflate after you top your pie.
Substitutions
You can use whole milk powder but it will give a slightly richer result!
Where to Find
You’ll usually find it in the baking aisle or next to the powdered creamers. Common brands include Carnation and Bob’s Red Mill. It can also be found here on Amazon (paid Link)
Buttermilk
Best Choice
Low-fat or full-fat buttermilk (room temperature)
Substitutions
Mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5–10 minutes.
Where to Find
The refrigerated dairy section of the grocery store—right near the milk, cream, and half-and-half. It’s typically sold in quart or pint cartons.
You can find the full, printable recipe at the top of this post, but you can read the detailed instructions with photos for each step below.
Step By Step Instructions
1
Prepare The Pan & Oven
We’re starting with the basics—preheat your oven to 350°F and grab that 12-cup Bundt pan. Grease and flour it well, getting into every little groove. No sticking allowed!
2
Whisk the Dry Stuff
In a big bowl, whisk together flour, baking powder, baking soda, and salt. This is the foundation of our cake—it’s light, fluffy, and perfectly balanced.
3
Mix the Wet Ingredients
In a separate bowl, stir together buttermilk and vanilla extract. Then in another small bowl, whisk your eggs and that extra yolk. It’s going to give the cake a beautiful richness.
4
Cream the Butter and Sugar
In your stand mixer, beat the softened butter and sugar together until it’s super pale and fluffy—like whipped frosting. This step takes a few minutes, but it’s worth it.
5
Add Wet & Dry Ingredients
Lower the speed and add half the egg mixture. Let it mix for just about 15 seconds, then add the rest. Scrape down the bowl to keep it smooth and even.
Now we’re going in stages—flour, buttermilk, flour, buttermilk, and finishing with the rest of the flour. Mix gently and just enough to bring it all together. Then grab a spatula and fold once or twice to make sure no flour pockets are hiding.
6
Bake It Up
Add that fluffy batter into your prepared pan and smooth the top. Bake for 45 to 50 minutes—until golden and a toothpick comes out clean. Your kitchen will smell amazing.
Let it rest in the pan for 10 minutes, then flip it onto a wire rack and cool for at least two hours. This is important so your filling doesn’t melt!
7
Whip the Cream
Time for the whipped cream! Add heavy cream, powdered sugar, milk powder, and vanilla to a bowl or food processor. Whip it up until it’s thick and holds soft peaks. We’re making it stabilized, so it’ll stay dreamy and fluffy.
8
Slice the Strawberries
Toss sliced strawberries with powdered sugar and let them sit for a few minutes. It helps bring out the juices without turning your cake into a soggy mess.
9
Scoop Some Holes
Here’s the fun part! Flip your cooled cake upside down and use a melon baller to scoop out little wells.
10
Fill the Cake
Pipe whipped cream into each one, then press in a few strawberries. Plug each hole with a piece of the scooped-out cake.
11
Decorate and Chill
Flip your cake back over onto a serving plate. Pile on the rest of the whipped cream and top it off with the glossy, juicy strawberries. Chill it for 30 minutes so it sets, and then… slice and serve!
Other Bundt Beauties
Recipe
Strawberry Shortcake Filled Bundt Cake
Ingredients
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon table salt
- 1 cup low-fat buttermilk (at room temperature)
- 1 tablespoon pure vanilla extract
- 3 large eggs (at room temperature)
- 1 large yolk (at room temperature)
- 18 tablespoons unsalted butter (softened (2 ¼ sticks) )
- 2 cups granulated sugar
For the Stabilized Whipped Cream Filling and Topping:
- 3 cups heavy whipping cream (cold)
- ½ cup powdered sugar
- 2 teaspoons pure vanilla extract
- 3 tablespoons skimmed milk powder
For the Strawberries:
- 2 cups fresh strawberries (hulled and sliced)
- ¼ cup powdered sugar
Instructions
- Adjust oven rack to lower-middle position and preheat oven to 350°F (175°C).
- Thoroughly grease and flour a 12-cup Bundt pan, making sure to cover all crevices.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a small bowl or jug, mix the buttermilk and vanilla extract. In another small bowl, whisk the eggs and the extra yolk.
- Using a stand mixer fitted with the paddle attachment, beat softened butter and sugar on medium-high speed until pale and fluffy (about 3 minutes). Scrape down the sides of the bowl as needed.
- Reduce the speed to low and add half of the egg mixture. Mix for about 15 seconds, then add the remaining mixture. Scrape down the bowl to ensure everything is smooth and even.
- Alternating between flour and buttermilk add a third at a time of each mixture—flour, then buttermilk, and repeat until you finish with the flour. Mix gently, just enough to combine the ingredients (about 15 seconds for each addition). Then, use a spatula to fold the mixture once or twice, ensuring no pockets of flour remain.
- Add the batter to the prepared pan and smooth the top. Bake until the cake is golden brown and a toothpick inserted into the center comes out clean, about 45 to 50 minutes.
- Let the cake cool in the pan on a wire rack for 10 minutes. Invert the cake onto the rack and let it cool completely for at least 2 hours.
Make the Stabilized Whipped Cream:
- Add the cream to a medium-sized mixing bowl or food processor. Sprinkle in the powdered sugar (adjust to taste), skimmed milk powder, and vanilla extract.
- Using a mixer or food processor, whip the cream until it thickens—this happens quickly, so keep an eye on it. You’ll know it’s ready when a spoon run through the cream leaves a distinct gap that holds its shape without collapsing.
Prepare The Strawberries
- Slice the strawberries and place them in a large bowl. Sprinkle the powdered sugar over the strawberries and gently toss to coat them evenly.
- Set aside while preparing the cake. This coating will help minimize moisture seepage into the cake.
Assemble The cake
- Once the cake is completely cooled, carefully place it top side down on a cooling rack.
- Use a 1.5 to 2-inch melon baller or spoon to scoop out 8-10 holes about 2 inches deep, evenly spaced around the bottom of the cake. Reserve the scooped-out pieces.
- Pipe about 2-3 tablespoons of whipped cream into each cavity.
- Press 2-3 slices of strawberries into each filled cavity, making sure they fit comfortably without overflowing.
- Cover the filled holes with the reserved cake pieces, gently pressing to secure. Place a serving platter on the bottom of the cake and flip it right side up.
- Generously spread or pipe the remaining whipped cream over the top of the cake. Pile the remaining macerated strawberries on top for a gorgeous presentation.
- Chill the cake for at least 30 minutes to set before slicing and serving.
Tips
Erren’s Top Tips
Room Temp Matters:Your eggs, buttermilk, and butter should all be at room temperature. This helps everything mix together more smoothly and gives the cake that perfect, tender crumb. Don’t Skip the Grease + Flour Combo:
Bundt pans have lots of nooks and crannies—grease it well with butter or baking spray and dust it with flour. This prevents sticking and ensures a clean release. Mix Just Until Combined:
Overmixing = tough cake. When adding dry and wet ingredients, keep your mixer on low and stop as soon as things come together. Watch the Whip:
When making stabilized whipped cream, whip it just until it holds its shape. Go too far and you’ll start heading into butter territory. Cool Completely Before Filling:
If the cake is even a little warm, the whipped cream will melt. Give it the full 2 hours (or longer if needed) before filling. Use a Zip-Top Bag for Easy Piping:
No piping bag? No problem. Snip the corner off a zip-top bag and use it to fill the cavities cleanly and easily. Keep It Chilled:
Once assembled, refrigerate the cake until ready to serve so the filling holds its shape and the strawberries stay fresh.
Storage & Freezing Instructions
Storing:Store the fully assembled cake in the fridge, loosely covered, for up to 3 days. The whipped cream holds well thanks to the milk powder stabilizer, and the strawberries will stay juicy but not soggy. Freezing (Unfilled Cake Only):
You can bake the cake ahead and freeze it before adding the whipped cream and strawberries. Wrap the cooled cake tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight at room temperature, then fill and decorate as usual. Do Not Freeze the Whipped Cream or Strawberries:
Whipped cream and fresh strawberries don’t hold up well to freezing and thawing. For best texture and flavor, fill the cake fresh.
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FAQs
Can I use frozen strawberries instead of fresh?
It’s not recommended. Frozen strawberries release a lot of liquid and can make the cake soggy. Fresh is best for this recipe.
What can I use instead of skimmed milk powder for the whipped cream?
You can use instant vanilla pudding mix (about 1 tablespoon) as a stabilizer. It gives a slight flavor boost and works really well!
Can I make this a day ahead?
Yes! You can bake the cake and prep the whipped cream and strawberries the day before. Assemble it the day of serving for best freshness.
Do I need a stand mixer?
It makes things easier for creaming the butter and sugar, but you can use a hand mixer if that’s what you have.
Can I use cake flour instead of all-purpose flour?
You can, but it will make the texture slightly more delicate. Stick to all-purpose flour if you want a more traditional shortcake bite.
Why is my cake sticking to the Bundt pan?
This usually happens when the pan wasn’t greased and floured thoroughly. Be sure to get into all the edges, and use a nonstick Bundt pan if possible.
Can I use regular whipped cream instead of stabilized?
You can, but it won’t hold up as long. Stabilized whipped cream keeps its shape for hours, even overnight.
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