Strawberry Shortcake Bundt Cakes

strawberry shortcake bundt cakes
strawberry shortcake bundt cakes
Mini strawberry shortcakes

Strawberry shortcake bundt cakes are an adorable spin on a classic summer time treat! This recipe is made with a cream cheese pound cake that is moist with a light crumb. It pairs perfectly with fluffy homemade whipped cream and macerated berries.

Cream cheese pound cake is a very simple cake that’s full of flavor. I usually make it in a full size bundt pan, but I prefer single serving cakes for strawberry shortcake!

My mini bundt pan creates the most adorable little cakes that are perfect for serving company. I also love to use it to make mini lemon bundt cakes! If you don’t have a mini bundt pan, then you can double this recipe for a full size bundt pan or bake in a loaf pan!

Strawberry Shortcake Bundt Cakes

How to Make Strawberry Shortcake Bundt Cakes

This is a truly quick and easy recipe that breaks down into simple steps.

  • Make the cake
  • While the cake bakes, make whipped cream and macerated strawberries
  • After the cakes cool, cut them in half with a serrated knife
  • Add whipped cream and berries to the bottom layer, then top with the top layer
strawberry shortcake bundt cake

Ingredient Line Up

This recipe consists of easy to find, staple baking ingredients.

  • Cream cheese, softened – Use the block style cream cheese. You will need half of one 8oz block.
  • Unsalted butter, room temperature
  • Granulated sugar
  • Large eggs, room temperature
  • Pure vanilla extract
  • Cake flour – Cake flour produces a lighter crumb. If you don’t have cake flour, you can substitute by sifting 1 1/4 cup all purpose flour and 1/4 cup cornstarch together.
  • Heavy cream
  • Confectioners sugar
  • Strawberries – Use fresh berries here! Frozen will not produce the same results.
strawberry shortcake bundt cakes

Strawberry Shortcake Bundt Cakes

Mini bundt cakes make the perfect single serving strawberry shortcake. This recipe can also be baked in a loaf pan or doubled for a full size bundt pan.
Prep Time 5 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 6 mini bundt cakes


Cream Cheese Pound Cake

  • 4 oz cream cheese softened
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 3 eggs room temperature
  • 2 tsp pure vanilla extract
  • 1 1/2 cups cake flour

Whipped Cream

  • 2 cups heavy cream
  • 1/4 cup confectioners sugar
  • 1 tsp pure vanilla extract

Macerated Strawberries

  • 2 cups chopped fresh strawberries
  • 2 tbsp granulated sugar


Cream Cheese Bundt Cakes

  • Preheat oven to 325°F and grease your desired pan.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and cream cheese on high until combined – about 1 minute.
  • Add in the granulated sugar, and beat until light and fluffy – about 2 minutes.
  • Turn the mixer down to medium and add eggs one at a time, incorporating fully after each addition. Add in vanilla.
  • With the mixer on low, add in the cake flour and mix until just combined.
  • Pour the batter into the pan and bake. If using a mini bundt pan, bake for 25-30 minutes.

Whipped Cream

  • While the cakes bake, add the heavy cream to the bowl of a stand mixer fitted with the whisk attachment. Beat on high until soft peaks form – about 3 minutes.
  • Add in the confectioners sugar and vanilla extract. Beat on high for 2 more minutes, or until stiff peaks form.

Macerated Strawberries

  • Chop strawberries and place into a small bowl.
  • Stir in granulated sugar and let the strawberries sit for 30 minutes.


  • Slice mini bundt cakes in half horizontally.
  • Spread whipped cream onto the bottom layer and top with strawberries.
  • Put the top layer back on and top with additional whipped cream or berries if desired.
Keyword cream cheese pound cake, mini bundt cake, strawberry shortcake

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