There’s something incredibly nostalgic about strawberry cake — the sweet, fruity aroma, the vibrant pink hue, and the juicy burst of berry flavor in every bite. But when you elevate that classic into a Strawberry Bundt Cake with a luscious marshmallow cream filling, you’re venturing into truly decadent dessert territory.
Whether you’re planning a spring brunch, a summer tea party, or simply craving something sweet and satisfying, this strawberry bundt cake is the perfect centerpiece. With minimal prep time, accessible ingredients, and show-stopping presentation, this dessert is a go-to recipe that will wow your guests and satisfy your sweet tooth.
Who This Recipe is For
This Strawberry Bundt Cake is perfect for beginner and experienced bakers alike. If you’re short on time but want something that looks and tastes gourmet, you’ll love this recipe. It’s ideal for anyone who:
- Loves strawberry desserts
- Wants to impress with minimal effort
- Needs a crowd-pleasing, make-ahead cake
- Enjoys creamy, surprise fillings in their cakes
This cake is also a hit with kids thanks to its pink color and fluffy marshmallow filling, but don’t be surprised when the adults come back for seconds!
Why You’ll Love This Strawberry Bundt Cake
Here’s why this cake has become a must-have in my dessert rotation:
- Super moist thanks to the combination of cake mix and Jell-O
- Rich and creamy filling hidden in the center of the cake for a delightful surprise
- Gorgeous presentation without any complicated decorating
- Make-ahead friendly – even better the next day!
It’s not just a cake — it’s a dessert experience.
Ingredients Breakdown
For the Strawberry Cake:
- 1 box strawberry cake mix
- 4 large eggs
- 1⅓ cups water
- ⅔ cup vegetable oil
- 1 (3 oz) box strawberry Jell-O
For the Cream Filling:
- 1 stick (½ cup) unsalted butter, softened
- 7.5 oz marshmallow fluff
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 4 tbsp heavy whipping cream (use only as needed)
Kitchen Equipment You’ll Need
- Bundt cake pan
- Mixing bowls (at least 2 large)
- Electric hand or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Wooden spoon
- Piping bag or zip-top bag
- Cooling rack
- Small cookie scoop or melon baller
- Non-stick spray
- Cake stand or serving plate
Step-by-Step Instructions
1. Prepare and Preheat
Preheat your oven to 350°F (175°C). Generously spray a bundt pan with non-stick spray to ensure easy release later.
2. Mix the Cake Batter
In a large mixing bowl, combine the cake mix, eggs, water, vegetable oil, and strawberry Jell-O powder. Beat until smooth and well incorporated, about 2-3 minutes with an electric mixer on medium speed.
3. Bake
Pour the batter into the prepared bundt pan. Bake for 35–40 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
4. Make the Cream Filling
Once the cake is completely cooled (important!), prepare the filling. In a large bowl, beat the softened butter until light and fluffy. Add in the marshmallow fluff, powdered sugar, and vanilla extract. Mix until smooth. Gradually add in the heavy cream, one tablespoon at a time, stopping once you reach a pipeable consistency.
5. Fill the Cake
Carefully flip the cooled bundt cake over so the bottom is facing up. Use a melon baller or small cookie scoop to create 8–10 evenly spaced holes in the base. Deepen the holes with the end of a wooden spoon to make room for the filling.
Scoop the cream filling into a piping bag and pipe it into each hole. Once filled, place a serving plate over the cake and gently invert it right-side up.
6. Finish and Serve
Dust the top with powdered sugar for a simple, elegant finish. Slice and enjoy!
Expert Tips & Variations
🔁 Recipe Swaps & Ideas
- Switch the cake mix: Try white or vanilla cake mix with raspberry or cherry Jell-O for a fun twist.
- Add fresh strawberries: Fold in ½ cup of finely chopped strawberries to the batter for extra berry goodness.
- Glaze instead of sugar: Drizzle with a light lemon glaze for extra zing.
- Chocolate-covered strawberry version: Add mini chocolate chips to the batter and top with a chocolate ganache drizzle.
⏱ Time-Saving Tip
Use pre-made whipped cream cheese frosting (thinned with a little cream) if you’re short on time for the filling. It’s not quite the same, but still delicious.
🧊 Storage
Store any leftovers in an airtight container at room temperature for up to 2 days, or refrigerate for up to 5 days. For longer storage, wrap slices individually in plastic wrap and freeze for up to 1 month. Thaw in the fridge or at room temp.
Food and Drink Pairings
Pair this cake with:
- Fresh strawberries on the side
- Whipped cream for extra indulgence
- Chilled rosé or strawberry lemonade for a summery vibe
- Vanilla bean ice cream for a luxurious dessert experience
It also pairs wonderfully with a cup of tea or coffee, making it a versatile option for dessert or brunch.
Frequently Asked Questions (FAQ)
Q: Can I use a different cake mix flavor?
A: Absolutely! White, vanilla, or even lemon cake mixes work beautifully with the strawberry Jell-O for a fruity, vibrant flavor.
Q: Do I need to use the Jell-O mix?
A: The Jell-O intensifies the strawberry flavor and enhances the moistness, but if you prefer a subtler taste, you can omit it.
Q: Can I make this ahead?
A: Yes! This cake actually gets better after sitting for a few hours or overnight. The flavors meld and the filling sets beautifully.
Q: I don’t have a piping bag — what can I use?
A: A zip-top plastic bag with the corner snipped off works great for piping the filling into the cake.
Q: Can I frost the whole cake instead of filling it?
A: You can! You could use the marshmallow filling as an exterior frosting or opt for cream cheese frosting for a classic combo.
Final Thoughts
This Strawberry Bundt Cake with Cream Filling is as delightful to look at as it is to eat. It’s soft, moist, bursting with strawberry flavor, and hides a sweet surprise that guests will rave about. Whether you’re new to baking or a seasoned pro, this is one recipe you’ll come back to time and time again.
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