Dessert

Southern Strawberry Cream Bundt Cake Recipe

BySana Jeannette November 20, 2025November 20, 2025

Introduction

This Southern Strawberry Cream Bundt Cake is a delightful twist on classic strawberry cake, enriched with instant vanilla pudding for extra moistness. Topped with a luscious strawberry cream glaze and a sweet white drizzle, it’s perfect for any celebration or a special treat.

A bundt cake sits on a white plate over a white marbled surface. The cake has one main layer with a spiral shape, coated in a thick, pink glaze that drips down its sides. Fresh strawberry halves are placed evenly all over the cake, filling the spiral grooves and topping the center. There is a white cream sauce pooled around the base, mixed with the pink glaze that has run down, creating a soft blend of colors on the plate. The cake texture looks moist and fluffy under the glaze and strawberries. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box strawberry cake mix
1 box instant vanilla pudding mix (3.4 oz)

4 large eggs
1 cup milk

½ cup vegetable oil
1 teaspoon vanilla extract

1½ cups fresh strawberries, sliced

Strawberry Cream Glaze:

1 cup powdered sugar
2 tablespoons strawberry puree (fresh blended strawberries)

2 tablespoons heavy cream
½ teaspoon vanilla extract

White Drizzle (optional):

½ cup sweetened condensed milk

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan thoroughly to prevent sticking.
Step 2: In a large bowl, combine the strawberry cake mix, instant vanilla pudding mix, eggs, milk, vegetable oil, and vanilla extract. Mix until the batter is smooth and well blended.
Step 3: Pour the batter evenly into the prepared Bundt pan. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean.

Step 4: Allow the cake to cool completely in the pan before turning it out onto a serving plate to preserve its shape.
Step 5: Prepare the strawberry cream glaze by mixing powdered sugar, strawberry puree, heavy cream, and vanilla extract until smooth and pourable.
Step 6: Drizzle the glaze generously over the cooled cake, then add the optional white drizzle by pouring sweetened condensed milk over the top.

Step 7: Garnish the cake with fresh sliced strawberries for a fresh, fruity finish.
Step 8: Chill the cake in the refrigerator for at least 30 minutes before serving to achieve a creamy texture in the glaze.

Tips & Variations

Use frozen strawberries thawed and drained if fresh are not available, but fresh provide the best flavor and texture.

For extra moisture, brush the cake with a simple syrup made from equal parts sugar and water before glazing.
Try adding a handful of chopped nuts or white chocolate chips to the batter for added texture.
To make the strawberry puree, blend fresh strawberries with a teaspoon of sugar for a sweeter glaze.

Storage

Store the cake covered in the refrigerator for up to 3 days to keep the glaze fresh and creamy. Before serving, allow it to come to room temperature for about 20 minutes to enhance flavor. Leftover cake can be wrapped tightly and frozen for up to 2 months; thaw overnight in the fridge and re-glaze if needed.

How to Serve

A bundt cake with a light brown color shaped in a spiral design, covered in a thick pink glaze that drips down the sides in uneven lines, topped with fresh red strawberry halves and whole strawberries arranged evenly around the top and sides; the cake sits on a white plate with a mix of pink and white sauce pooling at the base, adding a glossy finish, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix instead of strawberry?

Yes, you can substitute with a white or vanilla cake mix and add extra fresh strawberries to keep the strawberry flavor.

What if I don’t have instant pudding mix?

The instant pudding mix helps make the cake moist and tender, but you can omit it and add an extra ¼ cup of milk for a slightly different texture.

Sana Jeannette