Strawberry Shortcake Bundt Cake

This Strawberry Shortcake Bundt Cake is the ultimate dessert mash-up—rich, buttery pound cake meets classic strawberry shortcake in one stunning treat. The cake itself is made with a luscious blend of butter, cream cheese, organic cane sugar, and all-purpose flour, giving it a soft, velvety crumb. Flavored with vanilla and almond milk, it bakes up golden and tender, ready to be drizzled with a sweet, tangy homemade strawberry sauce made from fresh berries, lemon juice, and strawberry preserves. Finished with a light powdered sugar glaze, crushed shortbread cookies, and a dollop of whipped cream, this bundt cake is perfect for spring gatherings, summer parties, or any occasion that calls for a show-stopping dessert. Dairy-free, Gluten-free, + Make Ahead option!

I've been learning to completely master bundt cakes lately and I must say that this one truly take the cake. Haha. And since Strawberry Shortcake Ice Cream is our all-time favorite dessert, I thought, why not re-create this delicious nostalgic flavor into cake form like I did my Birthday Strawberry Shortcake Cake which I made for one of my birthdays. So, now you have this Strawberry Shortcake Bundt Cake, which I tried to make with a Southern vibe. It's seriously something that the entire family will enjoy!

Whether it's my go-to classic Olive Oil Cake or my Best Southern Salted Caramel Cake or this delightful Apple Cinnamon Olive Oil Cake, I've become obsessed with baking cakes in all shapes and sizes. You'll definitely want to try this drool-worthy Lemon Blueberry Olive Oil Cake too! Seriously, give it a whirl, and thank me later. If you're a lover of cake, then our Best Cake Flavors for Any Occasion list is one to check out!

Overall, this strawberry shortcake cake is just the right amount of sweetness, fluffiness, softness and includes a beautiful marriage of strawberry + cream cheese + buttery flavors, and is altogether easy to make—using simple ingredients. It’s a win, win situation—believe me! And It's not just delicious but also completely packable! So, if you're on the hunt for a delicious baked treat that can keep up with your on-the-go lifestyle, look no further!

What Exactly Is a Bundt Cake?

A bundt cake is a special kind of cake that's baked in a round pan with a fancy fluted design. The pan's shape gives the cake a really cool and unique appearance, making it a great dessert for special occasions or when you want to impress your guests. Plus, bundt cakes are usually a bit denser and moister than regular cakes, so they're super satisfying and yummy.

Jump to:

• What Exactly Is a Bundt Cake?
• Why You’ll Love This Strawberry Shortcake Bundt Cake
• What Is a Strawberry Shortcake Bundt Cake?
• Best Occasions for Strawberry Shortcake Bundt Cake
• Ingredients
• Tips for the Perfect Bundt Cake
• Variations and Substitutions
• Can You Make This Cake Ahead of Time?
• Strawberry Puree/Jam 'Sauce'
• Best Butter Substitutes for Bundt Cake
• How to Know If Your Baking Powder + Baking Soda Are Fresh
• Storing and Freezing
• Troubleshooting Tips for Bundt Cake
• Topping Ideas for Strawberry Shortcake Bundt Cake
• What to Serve with Strawberry Shortcake Bundt Cake
• Common Q + A's for Strawberry Shortcake Bundt Cake
• More Favorite Dessert Recipes
• MADE OUR RECIPE(S)?
• Strawberry Shortcake Bundt Cake

Why You’ll Love This Strawberry Shortcake Bundt Cake

• Combines two classic desserts in one
• Bursting with fresh strawberry flavor
• Elegant presentation that’s perfect for spring or summer gatherings
• Easy to customize with different fruits or toppings
• A crowd-pleasing dessert that looks bakery-worthy but is simple to make at home

What Is a Strawberry Shortcake Bundt Cake?

A strawberry shortcake bundt cake is a fusion dessert that combines the rich, buttery texture of a pound cake with the sweet, fruity flavors of strawberry shortcake. Instead of layering biscuits or sponge cake, the moist bundt cake becomes the base, topped with homemade strawberry sauce, powdered sugar glaze, crushed shortbread cookies, and whipped cream for that classic shortcake experience—served in sliceable bundt form.

Best Occasions for Strawberry Shortcake Bundt Cake

This Strawberry Shortcake Bundt Cake isn’t just a dessert—it’s a showstopper that fits almost any celebration. Its light, fruity flavor and elegant presentation make it a versatile treat for gatherings big and small.

• Spring and Summer Parties – Fresh strawberries make this cake a seasonal favorite for warm-weather celebrations.
• Mother’s Day or Easter – A beautiful centerpiece that feels festive and bright.
• Birthdays and Anniversaries – An alternative to traditional layer cakes that’s just as special.
• Bridal or Baby Showers – Elegant, light, and perfect for pairing with tea, coffee, or champagne.
• Picnics or Potlucks – Easy to slice and serve, making it travel-friendly and crowd-pleasing.
• Afternoon Dessert – Enjoy with coffee or tea for a sweet pick-me-up.
• Holiday Tables – Adds a pop of color and freshness to heavier winter spreads.

Garnish with fresh berries and whipped cream right before serving to make it look bakery-worthy for any occasion.

Ingredients

For the Bundt Cake:

• Butter (Salted or Unsalted). Butter adds richness, flavor, and moisture to the cake, helping create that tender, melt-in-your-mouth crumb. If using unsalted butter, add a touch of extra salt to balance the sweetness. Dairy-free butter works well for a non-dairy version.
• Cream Cheese (Softened). The secret to an ultra-moist, velvety pound cake texture. It adds a subtle tang that balances the sweetness. You can swap with mascarpone for a richer flavor or a dairy-free cream cheese for allergy-friendly baking.
• Organic Cane Sugar. Sweetens the cake while also helping with structure and browning. Coconut sugar or organic granulated sugar can be used as substitutes, though they may change the color slightly.
• All-Purpose Flour. The base that gives the cake its structure. For a lighter texture, you can replace some of the flour with cake flour. Use a gluten-free 1:1 baking blend if needed.
• Baking Powder. Provides just the right lift so the bundt cake is fluffy without being dry. Ensure it’s fresh for best results.
• Vanilla Extract. Enhances all the flavors in the cake with its sweet, aromatic warmth. Almond extract can be added for a twist, or vanilla bean paste for an extra boost of flavor.
• Organic Eggs. Eggs bind the ingredients, add richness, and contribute to the soft crumb. For egg-free baking, flax eggs or a commercial egg replacer can be used.
• Almond Milk. Adds moisture and creates a soft texture while keeping the cake dairy-free friendly. Whole milk or another plant-based milk like oat, coconut, or soy also work.

For the Strawberry Sauce & Glaze:

• Fresh Strawberries. The heart of the sauce—juicy, sweet strawberries give this cake its signature flavor. Fresh is best, but frozen strawberries can be used if thawed first.
• Organic Cane Sugar. Balances the tartness of the strawberries and helps them release their natural juices. Honey or maple syrup can be used for a more natural sweetness.
• Lemon Juice. Brightens the sauce and enhances the strawberry flavor. Lime juice works in a pinch for a citrusy twist.
• Strawberry Preserves or Jam. Adds thickness and concentrated berry flavor to the sauce. You can make your own strawberry jam for the freshest taste or use raspberry preserves for a fun variation.
• Powdered Sugar. Used for the glaze, it creates a smooth, sweet drizzle over the cake. For a refined sugar-free option, try coconut powdered sugar.

Optional Toppings:

• Crushed Shortbread Cookies. Add crunch and mimic the classic shortcake element. Graham crackers, vanilla wafers, or even biscotti crumbs make delicious substitutes.
• Whipped Cream. Light and airy, it completes the shortcake experience. You can make homemade whipped cream, use store-bought, or opt for a dairy-free coconut whipped cream.

SHOP MY FAVORITE TOOLS FOR BAKING, ESPECIALLY FOR THIS BUNDT CAKE!

Here, I’ve curated a list of baking + cooking essentials that I use to achieve my favorite dishes, especially with this Strawberry Shortcake Bundt Cake recipe. Everything from my fave loaf pan, wooden spoons, parchment paper, and more. SEE THEM HERE!

Tips for the Perfect Bundt Cake

Grease every nook and cranny.
Bundt pans are known for their intricate designs, which makes them beautiful—but also tricky when it comes to sticking. Grease the pan generously with butter or non-stick baking spray, then dust lightly with flour or sugar for easy release.

Use room temperature ingredients.
Butter, cream cheese, eggs, and milk mix more smoothly when at room temp, creating a silky batter and even texture. Cold ingredients can cause clumps and uneven baking.

Don’t over-mix the batter.
Mix until just combined. Over-mixing activates the gluten in flour, leading to a dense or rubbery cake instead of a soft, tender crumb.

Fill the pan correctly.
Only fill the bundt pan about two-thirds full to give the batter space to rise without overflowing.

Tap out air bubbles.
Once the batter is in the pan, gently tap the pan on the counter to release any trapped air pockets for a smooth, even finish.

Bake low and slow.
Bundt cakes are thick and heavy, so baking at a slightly lower temperature (like 325–350°F) ensures the inside bakes through without overbrowning the outside.

Test for doneness properly.
Insert a long skewer or cake tester into the thickest part of the cake. It should come out clean or with a few moist crumbs, not wet batter.

Cool before removing.
Let the bundt cake rest in the pan for 10–15 minutes after baking. Any sooner and it may break apart; any longer and it might stick.

Loosen the edges.
Run a thin knife or spatula carefully around the edges and center tube before flipping the pan to release the cake.

Glaze only when cooled.
If you’re using a glaze or powdered sugar topping, wait until the cake is completely cooled. Adding glaze too early will cause it to melt and slide off.

Variations and Substitutions

• Berry Swap: Try blueberries, raspberries, or blackberries in place of strawberries.
• Citrus Twist: Add lemon zest to the batter for a bright, fresh flavor.
• Chocolate Lover’s Version: Drizzle with melted white or dark chocolate along with the glaze.
• Gluten-Free Option: Use a 1:1 gluten-free flour blend to make the cake celiac-friendly.
• Dairy-Free Option: Swap butter, cream cheese, and milk with plant-based alternatives.

Can You Make This Cake Ahead of Time?

Yes! The bundt cake itself can be baked a day in advance, wrapped tightly, and stored at room temperature. The strawberry sauce and glaze can also be made ahead and refrigerated separately. Assemble and garnish with shortbread crumbs and whipped cream right before serving for the freshest look and taste.

Strawberry Puree/Jam 'Sauce'

To switch things up a bit and make a purée or jam sauce for your strawberry topping instead, you'll need just four ingredients and the base can be done by making your own Homemade Strawberry Jam if desired.

Make the sauce by first combining all of the ingredients in a saucepan on the stove. Then simmer the berries until they break down, about 5 to 6 minutes. At this point, the sauce should have thickened up beautifully. Finally, remove from heat and let it cool COMPLETELY.

Best Butter Substitutes for Bundt Cake

Butter gives bundt cakes their rich flavor and tender crumb, but there are several great alternatives that still deliver excellent texture:

• Vegan Butter – The closest 1:1 substitute for traditional butter. Choose a high-quality plant-based butter stick (not spread) for the best baking results.
• Coconut Oil (Refined) – Adds moisture and richness while keeping the cake dairy-free. Use refined coconut oil to avoid a strong coconut flavor.
• Avocado Oil – A neutral oil that keeps the cake soft and tender. Works especially well in bundt cakes since it blends seamlessly with cream cheese.
• Olive Oil (Light or Extra Light) – Adds a subtle fruity flavor and moist crumb. Use a lighter olive oil for a more neutral taste.
• Greek Yogurt or Sour Cream – While not a direct fat swap, replacing part of the butter with yogurt or sour cream boosts moisture and creates a velvety texture.
• Applesauce (Unsweetened) – A lighter substitute that reduces fat while maintaining moisture. Best when replacing half the butter, not all, to avoid a gummy texture.

For the richest results, replace only half the butter with a substitute like oil, yogurt, or applesauce. This keeps the cake light and moist while preserving that classic buttery flavor.

How to Know If Your Baking Powder + Baking Soda Are Fresh

Baking is such a science, but more importantly, certain ingredients like your leaveners (aka baking powder + baking soda) are completely fresh so that your bundt cake (and other baked goods) fully rises and bakes through nicely.

In case you weren't aware, it's easy to double-check both the baking powder and baking soda. Here's what you need:

BAKING SODA HACK:

-Add 1 teaspoon baking soda with ¼ cup vinegar or lemon juice in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking soda needs to be replaced.

BAKING POWDER: 

-Add 1 teaspoon baking powder with ¼ cup Hot tap water in a bowl and if it's fresh, the mixture should "bubble/fizz". If no bubble/fizz is present, then your baking powder needs to be replaced.

Storing and Freezing

• Room Temperature: Keep the cake (without whipped cream topping) covered for up to 2 days.
• Refrigerator: Store in an airtight container for up to 5 days. The strawberry sauce can be stored separately in the fridge.
• Freezer: Freeze slices (without toppings) wrapped tightly in plastic and foil for up to 2 months. Thaw at room temperature before glazing and topping.

Troubleshooting Tips for Bundt Cake

Why did my bundt cake stick to the pan?
Bundt pans have lots of curves, so proper greasing is key. Always coat every corner with butter or non-stick baking spray, then dust with flour or sugar. Let the cake cool for 10–15 minutes before flipping—too soon and it may break apart, too late and it can stick.

Why is my bundt cake dry?
Over-baking is the most common culprit. Check for doneness a few minutes before the suggested bake time. A skewer should come out with a few moist crumbs, not wet batter. Also, measure flour accurately using the spoon-and-level method to avoid a dense, dry cake.

Why did my bundt cake sink in the middle?
This usually happens if the cake was underbaked or the oven door was opened too early. Always preheat your oven fully, avoid peeking while baking, and make sure your baking powder is fresh for proper lift.

Why is my bundt cake dense or gummy?
Over-mixing the batter can overdevelop the gluten, making the cake tough. Mix just until the ingredients are combined. Also, make sure your butter and cream cheese are softened properly for a smooth batter.

Why didn’t my bundt cake rise?
Expired baking powder or cold ingredients can affect rise. Check that your leavening agents are fresh and always bake with room-temperature ingredients for the best lift.

Why did the glaze slide off my cake?
If the cake is still warm, glaze won’t set—it will melt and run. Always let your bundt cake cool completely before glazing or dusting with powdered sugar.

Topping Ideas for Strawberry Shortcake Bundt Cake

While crushed shortbread cookies give this bundt cake its “shortcake” crunch, you can easily switch things up with other delicious toppings:

• Graham Cracker Crumbs – Add a sweet, slightly nutty crunch that pairs perfectly with strawberries.
• Vanilla Wafer Crumbs – Light, buttery, and nostalgic—great for layering on top of the glaze.
• Biscoff Cookie Crumbs – Bring a warm, spiced twist that complements the fruity strawberry topping.
• Toasted Coconut Flakes – Adds tropical sweetness and texture.
• Chopped Nuts – Almonds, pecans, or pistachios bring a nutty crunch and extra flavor.
• White Chocolate Shavings – A creamy, elegant touch that pairs beautifully with strawberries.
• Cocoa Powder Dusting – For a simple chocolate accent without overpowering the strawberry flavor.
• Extra Fresh Berries – Garnish with blueberries, raspberries, or blackberries for color and freshness.
• Edible Flowers – Perfect for spring or summer gatherings, adding a beautiful, decorative finish.

Mix and match toppings—like graham cracker crumbs with white chocolate shavings—for a fun, bakery-style look.

What to Serve with Strawberry Shortcake Bundt Cake

This cake is a showstopper on its own but pairs beautifully with:

• A scoop of vanilla or strawberry ice cream
• Freshly whipped cream and extra berries
• A cup of coffee or hot tea for afternoon dessert
• Sparkling rosé or champagne or Mimosa mocktails for a celebratory touch

Common Q + A's for Strawberry Shortcake Bundt Cake

More Favorite Dessert Recipes

If you thoroughly enjoyed this Strawberry Shortcake Bundt Cake recipe, don't forget to add these delicious creations to your "must-make" list:

• Orange Olive Oil Bundt Cake
• Homemade Mini Powdered Sugar Donuts
• Insanely Good Strawberry Milkshake
• Blueberry Dump Cake
• Southern Strawberry Dump Cake
• Southern Peach Cobbler Cinnamon Rolls
• No Churn Strawberry Oreo Ice Cream
• My Fave Strawberry Shortcake with Buttermilk Biscuits
• Best Vegan Apple Pie Cinnamon Rolls
• Peach Cobbler Milkshake
• Banana Bread Cinnamon Rolls
• Homemade Vegan Sweet Potato Fudge Brownies
• Jamaican-inspired Coconut Rum Cake

MADE OUR RECIPE(S)?

If you tried my Strawberry Shortcake Bundt Cake Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you go in the 📝 comments below. And don't forget to tag me @shanikagrahamwhite on Instagram. I love hearing from you!

Love this Post? SHARE!