Get ready to experience a delightful twist on a classic dessert with our Strawberry Shortcake Poke Bundt Cake recipe! This easy-to-make bundt cake combines the beloved flavors of strawberry shortcake with the fun, moist texture of a poke cake. Perfect for summer gatherings and potlucks, this strawberry bundt cake is infused with fresh strawberry puree and topped with a luscious cream cheese glaze. Learn how to bake this homemade dessert that's sure to become a new favorite.
Here’s a guide to the ingredients in this delicious Strawberry Shortcake Poke Bundt Cake recipe.
Yellow Cake Mix: This is the foundation of our easy cake recipe. It guarantees a consistently soft, fluffy, and delicious crumb every time, taking the guesswork out of baking.
Milk: Milk adds essential moisture and fat to the batter. This results in a richer flavor and a more tender, moist cake texture compared to just using water. In the glaze it helps achieve the perfect drizzling consistency.
Cream Cheese: The cream cheese adds wonderful density, a subtle tang, and extra moisture, giving the bundt cake an almost pound-cake-like quality. In the glaze, cream cheese mixes with butter to perfectly complement the sweetness of the cake.
Eggs: Eggs provide structure to hold the cake together.
Fresh Strawberries: When pureed, these berries create a vibrant, sweet-tart sauce that soaks into the cake, infusing it with authentic, fresh fruit flavor. They are also the perfect finishing touch as a topping.
Granulated Sugar: This sweetens the strawberry puree.
Lemon Juice: A little lemon juice enhances and brightens the natural taste of the strawberries, preventing the puree from being overly sweet and adding a wonderful, zesty note.
Powdered Sugar: This is the base for our smooth, easy cream cheese glaze. It dissolves instantly, ensuring a silky, lump-free texture that’s perfectly sweet.
Other Ingredients You’ll Need: Butter and vanilla.
To ensure your Strawberry Shortcake Poke Bundt Cake turns out perfectly every time, keep these key steps in mind. See the full recipe below for all the details.
Generously spray your 12-cup fluted tube pan with baking spray that contains flour. Don't just use regular cooking spray or butter and flour; the flour in the spray creates a non-stick barrier that is essential for easy release and prevents your beautiful cake from sticking.
While the cake is still warm, poke holes carefully. Go almost to the bottom of the cake and aim for consistent 1/2-inch intervals. Wiping the spoon after each poke prevents cake crumbs from clogging the holes.
The 2-hour refrigeration in the pan is non-negotiable for this recipe's success. It gives the strawberry puree ample time to fully soak into the cake and allows the cake to firm up significantly, making it much less likely to break or stick when you invert it.
The amount of milk needed for the cream cheese glaze can vary slightly. Add it gradually, one teaspoon at a time, until you reach your desired drizzling consistency. You want it thick enough to cling to the cake but thin enough to flow beautifully.
To keep your delicious Strawberry Shortcake Poke Bundt Cake fresh and tasting its best, here's how to store it.
Refrigerator
Due to the fresh strawberries and the cream cheese in both the cake and the glaze, this cake must be stored in the refrigerator. Place the cake in an airtight container. If you don't have a container large enough for the whole bundt cake, you can cover it loosely with plastic wrap. Your Strawberry Shortcake Poke Bundt Cake will stay fresh and delicious for up to 4 days
For the best flavor and texture, especially if you prefer a softer cake, you can let individual slices come to room temperature for about 15-20 minutes before serving.
In a large bowl, beat Cake ingredients with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally. Pour batter into the pan.
Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes.
Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 2-cup glass measuring cup and set aside.
While the cake is still in the pan, poke holes in the cake with the end of a wooden spoon at 1/2-inch intervals going almost to bottom. Use a wet paper towel to wipe the end of the spoon after each poke. Carefully pour strawberry poke mixture over holes in cake, using a spoon to direct mixture into holes. If necessary, poke existing holes to make room for more mixture.
Cool 40 minutes then refrigerate in the pan for 2 hours. Remove from the refrigerator and run a metal spatula around outer and inside edges of the pan to loosen the cake; turn upside down onto a serving platter.
In a medium bowl, mix Cream Cheese Glaze ingredients with an electric mixer on low speed until smooth. If glaze is too thick, add additional milk, 1 teaspoon at a time, until desired consistency.
Glaze cake as desired; garnish with strawberries.
To quickly soften cream cheese, remove from wrapper, and place on microwave-safe plate; microwave uncovered on High about 5 to 10 seconds or just until softened.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 9g | 14% |
| Saturated Fat | 5g | 24% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 2&½g | % Value Not Available |
| Polyunsaturated Fat | ½g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 80mg | 27% |
| Sodium | 320mg | 13% |
| Total Carbohydrate | 44g | 15% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 28g | % Value Not Available |
| Protein | 5g | % Value Not Available |
| Vitamin D | Value Not Available | 6% |
| Calcium | Value Not Available | 15% |
| Iron | Value Not Available | 6% |
| Potassium | 120mg | 3% |
| Vitamin A | Value Not Available | 6% |
| Vitamin C | Value Not Available | 15% |
| Vitamin E | Value Not Available | 2% |
| Thiamin | Value Not Available | 2% |
| Riboflavin | Value Not Available | 10% |
| Niacin | Value Not Available | 0% |
| Vitamin B6 | Value Not Available | 2% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 6% |
| Pantothenic Acid | Value Not Available | 4% |
| Phosphorus | Value Not Available | 8% |
| Magnesium | Value Not Available | 2% |
| Zinc | Value Not Available | 2% |
| Manganese | Value Not Available | 8% |
| Selenium | Value Not Available | 10% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
