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+ servings
bundt cake on a platter with sliced strawberries

Strawberries and Cream Bundt Cake

This strawberries and cream bundt cake is a rich and delicious dessert. Much like a typical pound cake, the cake has a sweet and buttery flavor. Highlighted with fresh strawberries, this recipe has the flavors of springtime. A cream cheese glaze elevates this cake to the next level. It's perfect for Easter dessert or a treat for a loved one.
Prep Time: 15 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 35 minutes
Servings: 20 slices


  • bundt pan with 10-14 cup capacity


  • cups unsalted butter room temperature
  • 1 cup brown sugar
  • 2 cups granulated sugar
  • 5 large eggs room temperature
  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup milk room temperature
  • 1 tablespoon vanilla extract
  • cups diced strawberries
  • ½ cup cream cheese frosting optional for glaze


  • Place a rack in the center of your oven. Preheat the oven to 325 degrees Fahrenheit 20 minutes before baking your bundt cake. Spray pan thoroughly with baking spray and set aside.
  • Using an electric mixer, cream butter on medium speed for one minute. Add brown and white sugar, and continue to cream on medium speed for 4 minutes.
  • Add eggs one at a time., mixing on low only until incorporated. You will need to scrape down the sides of the mixer to ensure that all ingredients are well combined.
  • With the mixer on low, alternately add the flour mixture and milk in thirds. Mix until just combined.
  • Fold in the strawberries by hand.
  • Spread the batter into bundt pan and bake for 80 minutes. Halfway through baking time, remove pan and cover with tented aluminum foil to prevent over-browning. Test for doneness with a toothpick that should come out clean.
  • Allow cake to cool for 15 minutes on cooling rack. Invert cake and allow to cool to room temperature.
  • If glaze is desired, microwave cream cheese frosting in microwave in 15-second increments for 45 seconds. Pour warm glaze over the cooled cake.

Heather's Helpful Hints

  • In this recipe, I used my Nordic Ware Rose Bundt Pan. However, you will be fine with any 10 -14 cup capacity bundt pan. 
  • To ensure that your cake does not over-brown, remove it from the oven halfway through and cover with aluminum foil. 
  • For the milk, feel free to use whole, 2%, or 1% in this recipe. 


Serving: 1slice | Calories: 373kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 79mg | Sodium: 159mg | Potassium: 91mg | Fiber: 1g | Sugar: 37g | Vitamin A: 506IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 1mg
This recipe was found on My Sweet Precision. Thank you for visiting!