Strawberries and Cream Bundt Cake

This beautiful cake was my contribution to Easter dinner this year and oh YUM! Not only does it make a pretty presentation, but it’s incredibly moist, creamy and tart, and super fun to make. 




What you’ll need:

Strawberry Puree

• 16 ounces of strawberries

• 1 teaspoon of lemon juice

• 1/4 cup of sugar


• Yellow cake mix and it’s required ingredients. This one calls for:

– 3 eggs

– 1 stick of butter

• 1/2 cup of strawberry puree

Cream Cheese Filling

• 6-8 ounces of whipped cream cheese (I chose whipped because it’s easier to stir)

• 1/2 cup of strawberry puree


• 1 cup of strawberry puree

• 1/4 tablespoon of corn starch


Start by whipping up the puree first – it will need to be mixed with all parts of the cake. Put all 16 ounces of thawed or fresh strawberries into your food processor and go to it. 

 Really packing up my little Ninja

Really packing up my little Ninja


Once that’s smooth, mix in the sugar and lemon juice and give it a few more seconds in the processor. 


Put aside half (1 cup) for the glaze.


Next up, mix a half cup of the puree into your cream cheese and refrigerate for later.


Now make up your cake batter, and stir in 1/2 cup of the puree.


Pour half the batter into your pan, making sure to cover the bottom completely.


Now spoon in your strawberry cream cheese. I found it worked best to use my spoon to make a shallow channel in the batter first – holds the cream cheese in place a little better. 

Note: Try not to let the cream cheese touch either side of the pan. Not the end of the world, but helps the integrity of the cake.


Spoon the other half of your batter on top of the filling. This will create a lovely thin ribbon of strawberry cream cheese running just under the surface of your cake.

Here’s a pre-glaze peek at what that will look like. It’s hard to see once the glaze is drizzling down the sides.


Now into the oven for approx 45 minutes at 350 degrees F. Although, check your own cake box for bundt cake baking times. And keep in mind that adding fruit/cream may add a little time because of the additional moisture. It only added a few minutes for me. Just be ready with a tooth pick or small knife to test the done-ness.

When it’s all done baking, let it cool completely before you pop it out. 


Lovely, lovely.


While it’s cooling you can make your simple glaze. Put your cup of puree in a sauce pan, gradually add 1/4 tablespoon of corn starch, and stir on medium low. Once it’s dissolved, chill it and it will thicken nicely.


Just before you’re ready to serve, spoon the glaze on and admire how pretty :).

I hope you enjoy!