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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 mins
Cook Time 30 mins
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