Currently Craving: Strawberry Shortcake Poke Bundt Cake

Created January 10, 2017
Put a sweet spin on strawberry shortcake with this beautiful bundt cake filled with ribbons of colorful, homemade strawberry sauce. MORE+ LESS-
Strawberry Shortcake Poke Bundt Cake

Start spring dessert season off right with this recipe that combines two fan-favorites—strawberry shortcake and poke cakes—into one stellar dessert. A box of Betty Crocker SuperMoist yellow cake mix gets dressed up with cream cheese, a homemade strawberry sauce filling and decadent cream cheese glaze for a treat that will earn you rave reviews for both taste and presentation. Here’s how to make it!

What you’ll need:

  • Ingredients for Strawberry Shortcake Poke Bundt Cake
  • 10- or 12-cup bundt cake pan
  • Cooking spray
  • Large bowl
  • Medium bowl
  • Food processor or blender
  • 4-cup glass measuring cup
  • Wooden spoon
  • Electric mixer

How to:

1.  First, gather your ingredients and heat the oven to 325°F. Spray a 10- or 12-cup bundt cake pan with cooking spray with flour.


2.  In a large bowl, beat the cake ingredients (1 box of yellow cake mix, milk, cream cheese and eggs) with an electric mixer on low speed for 1 minute, scraping the bowl constantly. Increase speed to medium and beat for 2 minutes. Pour into the prepared bundt pan and bake for 40-45 minutes, or until a toothpick inserted in the cake comes out clean. Let it cool in the pan for 15 minutes.

3.  Meanwhile, in a food processor or blender, puree the strawberry poke mixture ingredients—sliced strawberries, sugar and lemon juice—until smooth. Transfer into a 4-cup measuring cup and set aside.


4.  Using the end of a wooden spoon, while the cake is still in the bundt pan, poke holes at ½-inch intervals, going almost all the way to the bottom of the cake. Use a wet paper towel to wipe the end of the spoon after each poke.


5.  Next, carefully pour the poke mixture over the holes in the cake. If necessary, poke some existing holes or make a couple additional holes to make room for all of the mixture.


6.  If things get a little messy or you miss the holes, use the spoon to direct the mixture into the holes.


7.  Cool the cake for an additional 40 minutes and then place it in the refrigerator (still in the pan) for at least 2 hours. When the 2 hours are up, remove the cake from the pan by running a metal spatula around the outer and inside edges to loosen the cake and then turn it upside-down onto a serving platter.

8.  For the finishing touch, make a tasty cream cheese glaze to drizzle on top of the cake. Simply beat powdered sugar, butter, cream cheese, vanilla and milk with an electric mixer on low speed until smooth.


9.  If the glaze is too thick, add additional milk, 1 teaspoon at a time, until you have the desired consistency. Pour the glaze over the cake in a back and forth motion with a spoon. If you’d like, top with additional sliced strawberries before serving.


Expert tips: 

  • Slice and refrigerate strawberries ahead of time so you can garnish the cake immediately before serving.
  • If you make this cake ahead of time, store in the refrigerator until you’re ready to serve.
  • Make sure you use cooking spray with flour to grease your bundt pan (or grease with butter and lightly flour). This helps to prevent the cake from sticking to the pan.