Strawberry & Cream Bundt Cake

I’ve had Nothing Bundt Cakes’ Strawberries & Cream Bundt Cake , so I finally decided to give it a try. It was delicious, but spending around $35 on one cake made me think, “I can make this at home for a fraction of the cost.” That inspired me to recreate it with simple ingredients while making it just as delicious—if not even better.

For about $10, you can make this cake yourself and have a homemade dessert that’s perfect for sharing with family and friends. Creating recipes like this, so everyone can enjoy their favorite treats without spending a fortune, is one of the reasons I love baking.

Recipe

Strawberry & Cream Bundt Cake

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This Strawberries & Cream Bundt Cake is a moist, flavorful copycat inspired by the Nothing Bundt Cakes favorite. Made with simple ingredients and plenty of strawberry flavor, it’s an easy, budget-friendly dessert that’s perfect for sharing with family and friends.

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Scale

Ingredients

Cake

• 1 box strawberry cake mix
• 3 eggs
• 1 cup milk
• 1/3 cup melted butter
• 10 large strawberries finely chopped

Cream Cheese Frosting

• 2 8-ounce packages cream cheese, softened
• 1 stick 1/2 cup unsalted butter, softened
• 1/2 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions

Make the Cake

• Preheat your oven to 350°F (175°C).
• In a large mixing bowl, lightly beat the eggs.
• Add the milk, melted butter, strawberry cake mix, and chopped strawberries. Mix for about 2 minutes, until the batter is smooth and there are no lumps.
• Generously spray a Bundt pan with nonstick baking spray.
• Pour the batter evenly into the prepared pan.
• Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.
• Let the cake cool in the pan for 1 hour before carefully inverting it onto a serving plate.

Make the Cream Cheese Frosting

• In a large bowl, combine the cream cheese, butter, powdered sugar, and vanilla. Beat until smooth, creamy, and fluffy.
• Spread or drizzle the frosting over the completely cooled Bundt cake.
• Garnish with fresh strawberries for a beautiful finishing touch. Store leftovers covered in the refrigerator.

Connie’s notes

Use room-temperature eggs and milk for a smoother batter and a softer cake.

Don’t overmix the batter—mix just until everything is combined for the most tender crumb.

Finely chop the strawberries so they distribute evenly throughout the cake.

Grease your Bundt pan thoroughly, making sure to coat every groove, so the cake releases easily.

Let the cake cool in the pan for 10–15 minutes before inverting it onto a wire rack.

Allow the cake to cool completely before adding the cream cheese frosting.

For the best flavor, refrigerate the frosted cake for at least 30 minutes before serving.

Store leftovers in the refrigerator, and let a slice sit at room temperature for 10–15 minutes before enjoying for the best texture and flavor.

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