Southern Strawberry Cream Bundt Cake Recipe
This Southern Strawberry Cream Bundt Cake combines the classic flavors of strawberry and vanilla with a moist, fluffy texture enhanced by instant pudding. Topped with a luscious strawberry cream glaze and an optional white condensed milk drizzle, this cake is beautifully garnished with fresh strawberries for a delightful and creamy dessert perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: Southern American
- Diet: Vegetarian
Ingredients
Scale
Cake
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan to ensure the cake does not stick.
- Mix Cake Batter: In a large bowl, combine the strawberry cake mix, instant vanilla pudding mix, eggs, milk, vegetable oil, and vanilla extract. Whisk everything together until you achieve a smooth, homogeneous batter.
- Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake in the preheated oven for 35 to 40 minutes or until a toothpick inserted into the center comes out clean and the cake has a light golden color.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan. This helps to set the cake and makes it easier to remove without breaking.
- Prepare Strawberry Cream Glaze: In a bowl, whisk together powdered sugar, fresh strawberry puree, heavy cream, and vanilla extract until smooth and pourable. Adjust consistency if needed by adding more cream or sugar.
- Glaze and Decorate: Carefully invert the cooled cake onto a serving plate. Drizzle the strawberry cream glaze evenly over the cake surface. Optionally, drizzle the sweetened condensed milk over the glaze for added sweetness and visual appeal.
- Garnish: Place the sliced fresh strawberries on top of the glazed cake to add freshness and decoration.
- Chill Before Serving: Refrigerate the cake for at least 30 minutes before serving to allow the glaze to set and to enhance the creamy texture.
Notes
- Ensure the cake is completely cool before glazing to prevent the glaze from melting and running off.
- Fresh strawberries can be substituted with frozen, but fresh is preferred for texture and flavor.
- The white drizzle with sweetened condensed milk is optional but adds a nice sweetness and visual contrast.
- You can substitute vegetable oil with an equal amount of canola or sunflower oil if preferred.
- For a slightly lighter glaze, use half-and-half instead of heavy cream.
Keywords: Southern Strawberry Cream Bundt Cake, strawberry cake, instant pudding cake, Bundt cake, strawberry glaze, creamy strawberry cake, dessert recipe
