This filled strawberry bundt cake has a sweet, fluffy surprise inside! This semi-homemade cake starts with a box cake mix.
Filled Strawberry Bundt Cake
Today we’re sharing a strawberry bundt cake filled with a delicious marshmallow cream. This strawberry cake is easy and perfect for summer parties because it is best served cold!
Semi Homemade Strawberry Cake
This cake starts with a box cake mix. Please, oh please…do not let that scare you off. Cake mixes give you such a variety of cakes to make…and they are quick and easy.
This strawberry cake has a double strawberry punch….strawberry cake and strawberry Jello. It makes it the ULTIMATE strawberry cake.
There’s not really any special tricks when mixing up this cake. It’s as easy as adding the ingredients and mixing them well. We like to use hand mixer to keep it easy.
Be sure to scrape the sides of the bowl during mixing!
What size is a standard bundt cake pan?
Most bundt cake recipes use either a 10 or 12 cup bundt cake pan. If you don’t want to have several sizes of pans, I’d recommend buying a 12 cup pan so that the batter is sure to fit.
If you have a recipe that ends up with too much batter for your pan, just put the extra batter in a cupcake tin or even a small loaf pan. Then you can eat that cake and save the bundt cake for your family. 🙂
How do I keep a cake from sticking to a bundt cake pan?
There are several different methods that help to ensure your cake won’t stick.
- Grease the pan with shortening, then dust with flour.
- Use Wilton Bake Easy Spray. People swear by this!
- Use our Cake Release recipe. If you bake a lot, this is a great little mixture to keep on hand.
How long do you let a bundt cake cool before removing from pan?
Many times the reason why a cake sticks in the pan is that you’ve let it cool in the pan too long. You don’t want the sugar to cool and stick to the pan, so allow the cake to cool only 5 or 10 minutes in the pan. Set the timer so you don’ t forget!
Then turn the cake out onto a wire rack to cool completely.
Marshmallow Cream Filling
After the cake is cool it is time to make the marshmallow cream filling. Here are a few hints:
- Make sure the butter is soft, but not at all melted.
- Whip the butter first, then add everything else (but the heavy cream). Mix well.
- Add the heavy cream one tablespoon at a time, beating between each addition. You may not need all 4 tablespoons of cream. You don’t want the mixture too soft, but at a “piping” consistency.
How to Fill a Bundt Cake
When the cake is cooled and the filling is made, carefully turn the cake over. Use a spoon or a melon baller to scoop out holes in the bottom of the cake.
Then use a long wooden spoon (the pointed end) to hollow out the holes just a little more. This is where the cream will go.
Use a disposable piping bag to pipe the filling into the holes.
Carefully turn the cake back over onto a serving plate.
At this point you can dust the top with powdered sugar and fill the center hole with strawberries if you’d like!
Does this cake need to be stored in the refrigerator?
You can serve this cake right away, but we like to refrigerate the cake and serve it cold. It makes a great spring and summer dessert!
Other Strawberry Cake Recipes
- Strawberry Shortcakes
- Strawberry Pudding Cake
- Fresh Strawberry Bundt Cake
- Strawberry Lemonade Gooey Butter Cake
Cream Filled Strawberry Bundt Cake
For the Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 1 1/3 cup water
- 2/3 cup vegetable oil
- 3 ounces strawberry jello powder (1 small box)
For the Cream Filling:
- 1/2 cup unsalted butter (softened)
- 7.5 ounces marshmallow fluff
- 3 cups powdered sugar
- 1 teaspoon vanilla extract
- 4 tablespoons heavy whipping cream
- 1/2 cup powdered sugar (for dusting the cake)
- 1 cup whole strawberries
Make the cake:
- Preheat oven to 350 degrees. Grease a bundt cake pan with shortening, then dust with flour.
- In a large bowl, mix together the cake mix, eggs, water, vegetable oil and jello mix until well combined. Pour the batter into your prepared pan.
- Bake for 35-40 minutes, until a toothpick comes out clean. Cool for 10 minutes and then turn the cake over onto a cooling rack until completely cooled.
Make the filling:
- Once the cake is cooled, prepare the cream filling. It’s important to wait until the cake is cooled.
- In a large bowl, cream the butter until it’s light and fluffy.
- Add in the fluff, powdered sugar and vanilla and mix until well combined.
- Slowly add in the heavy whipping cream and mix after each tablespoon. Stop adding the heavy cream once the consistency is creamy enough to be piped.
- Carefully turn the bundt cake over on it’s top.
- Using a teaspoon, small cookie scoop or melon baller, scoop out 8-10 holes in the bottom of the cake. Using the end of a wooden spoon, push the holes a little deeper and create a nice space for the cream to fill.
- Scoop the filling into a piping bag and fill each of the holes up with the cream filling.
- To flip the cake back over, place your cake plate on top of the cake and carefully turn it back over.
- Dust the cake with some powdered sugar and fill the center hole with strawberries, if desired.
- Refrigerate until serving.