Strawberry Shortcake Filled Bundt Cake
This Strawberry Shortcake Bundt Cake is rich, buttery, and filled with sweet whipped cream and juicy strawberries in every slice. Like your favorite shortcake—just baked into a dreamy cake form!
Servings 12
Calories 673
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.
Video
Notes
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.
Nutrition
Calories: 673 | Carbohydrates: 71g | Protein: 8g | Fat: 41g | Saturated Fat: 25g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 171mg | Sodium: 316mg | Potassium: 249mg | Fiber: 1g | Sugar: 46g | Vitamin A: 1534IU | Vitamin C: 15mg | Calcium: 123mg | Iron: 2mg