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Strawberry Bundt Cake w/Strawberry Cream Filling


Cream filling:

4 ounces cream cheese, softened to room temperature

1/8 cup sugar

1/2 tsp. almond extract

1/2 cup strawberries, mashed

1/4 cup strawberry preserves



1 cup unsalted butter, room temperature

2 cups sugar

3 eggs

1 Tbsp. lemon juice, plus 1 tsp. zest

2 1/2 cup flour, divided

1/2 tsp. baking soda

1/2 tsp. salt

8 oz. yogurt or sour cream

12 oz. fresh strawberries, diced

Glaze: 1 cup powdered sugar w/2 Tbsp. lemon juice


In a small bowl, prepare the cream filling and set aside.


Preheat oven to 325 degrees. Grease and flour your bundt pan. In a medium bowl: combine the flour, baking soda and salt and set aside. In a large bowl, cream the butter and sugar until light and fluffy. Add the eggs, one at at time, 


Stir in the lemon juice and zest. Add the flour mixture alternately with the yogurt until incorporated. Add 1/4 cup flour to the diced strawberries and toss to coat. Fold into the cake batter. Pour 2/3 of the batter into the prepared pan. Spoon the cream filling in the center keeping 1” from the sides—then top with the remaining 1/3 of the batter. Bake 1 hour or until set and a tester comes out clean. I had to bake mine an extra 15 minutes.


Let cake cool on rack for 10 minutes and then gently flip the cake out onto your cake plate. Prepare glaze and drizzle over the top of the cake. 








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