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Strawberry Shortcake Poke Bundt Cake

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Betty Crocker Kitchens
Updated Feb 19, 2026
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This fun poke bundt cake puts a whole new spin on strawberry shortcake!

Strawberry Shortcake Poke Bundt Cake

  • Prep Time 35 min
  • Total 4 hr 5 min
  • Servings 12
  • Ingredients 13
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Ingredients

Cake

Strawberry Poke Mixture

  • 1 1/2 cups sliced fresh strawberries
  • 1/4 cup granulated sugar
  • 2 teaspoons lemon juice

Cream Cheese Glaze

  • 3/4 cup powdered sugar
  • 2 tablespoons butter, softened
  • 1 oz (from 8-oz package) cream cheese, softened
  • 1 to 2 tablespoons milk
  • 1/4 teaspoon vanilla

Garnish

  • 1 cup sliced fresh strawberries

Instructions

  • Step 
    1
    Heat oven to 350°F. Generously spray 12-cup fluted tube pan with baking spray with flour.
  • Step 
    2

    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.

  • Step 
    3

    Bake 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes.

  • Step 
    4

    Meanwhile, in food processor or blender, puree Strawberry Poke Mixture ingredients until smooth; transfer to 2-cup glass measuring cup and set aside. 

  • Step 
    5

    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.

  • Step 
    6

    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.

  • Step 
    7

    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. 

  • Step 
    8

    Glaze cake as desired; garnish with strawberries. Store loosely covered in refrigerator.

Nutrition

280 Calories
9g Total Fat
5g Protein
44g Total Carbohydrate
28g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
280
Calories from Fat
80
Total Fat
9g
14%
Saturated Fat
5g
24%
Trans Fat
0g
Cholesterol
80mg
27%
Sodium
320mg
13%
Potassium
120mg
3%
Total Carbohydrate
44g
15%
Dietary Fiber
0g
0%
Sugars
28g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
15%
15%
Calcium
15%
15%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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