Description
This Strawberry Shortcake Bundt Cake is buttery, moist, and filled with fresh strawberries. Topped with fluffy whipped cream, it’s a sweet and simple dessert that feels like sunshine in every bite perfect for celebrations, brunches, or cozy weekends at home.
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
1 cup sour cream
1 cup diced fresh strawberries
For the Strawberry Layer:
1 cup strawberry jam
½ cup diced fresh strawberries
For the Topping:
1 ½ cups heavy whipping cream
3 tbsp powdered sugar
1 tsp vanilla extract
Fresh strawberries for garnish
Instructions
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
Mix Dry Ingredients: Whisk flour, baking powder, baking soda, and salt.
Cream Butter and Sugar: Beat until light and fluffy. Add eggs one at a time, then vanilla.
Combine: Alternate adding dry ingredients and sour cream. Fold in diced strawberries.
Layer: Pour half the batter into the pan, spread jam and extra strawberries, then top with remaining batter.
Bake: 50–60 minutes or until a toothpick comes out clean. Cool for 10–15 minutes before inverting.
Whip Cream: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form.
Decorate: Top cake with whipped cream and fresh strawberries before serving.
Notes
Use room temperature ingredients for the best texture.
You can replace sour cream with Greek yogurt for a lighter version.
Store covered in the fridge for up to 3 days.
For a festive touch, drizzle with strawberry syrup before serving.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Greek-Inspired
Nutrition
- Serving Size: 1 slice
- Calories: 410 kcal
- Sugar: 36 g
- Sodium: 170 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 100 mg