Strawberry Bundt Cake with Marshmallow Cream Filling

Why You’ll Love This Recipe

This Strawberry Bundt Cake is perfect for anyone with a sweet tooth, and it’s bursting with the fresh, fruity flavor of strawberries in every bite. The cake is light and fluffy, while the marshmallow cream filling provides a deliciously gooey surprise. Whether you’re hosting a special occasion or simply treating yourself, this dessert is an easy-to-make yet impressive option that’s sure to wow your guests. Plus, it’s incredibly versatile—serve it as a decadent dessert for a crowd, or enjoy a slice with your afternoon coffee.

Ingredients

For the Cake:

• 1 box (15.25 oz) white cake mix
• 1 package (3 oz) strawberry gelatin
• 1 cup strawberry puree (about 6-8 fresh strawberries blended)
• 1/2 cup vegetable oil
• 3 large eggs
• 1/2 cup sour cream
• 1 tsp vanilla extract
• 1/4 tsp salt

For the Marshmallow Cream Filling:

• 1 jar (7 oz) marshmallow crème
• 1/4 cup powdered sugar
• 1/2 cup heavy whipping cream

For the Glaze (optional):

• 1/2 cup powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract
• Fresh strawberries for garnish

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake:

1. Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan or spray with non-stick cooking spray.

2. In a large bowl, combine the cake mix, strawberry gelatin, strawberry puree, vegetable oil, eggs, sour cream, vanilla extract, and salt. Mix everything together until well combined, making sure the batter is smooth.

3. Pour the batter into the prepared Bundt pan, spreading it evenly.

4. Bake for 35-40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let the cake cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

Make the Marshmallow Cream Filling:

1. In a medium bowl, combine the marshmallow crème, powdered sugar, and heavy whipping cream. Whisk until smooth and creamy.

2. Once the cake has cooled completely, use a serrated knife to carefully slice the cake in half horizontally, creating two layers. If your Bundt cake has a dome, you can trim it off so the top layer sits flat.

3. Spread the marshmallow cream filling evenly over the bottom layer of the cake.

4. Place the top layer of the cake over the filling, gently pressing down to ensure the layers stick together.

Make the Glaze (optional):

1. In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the top of the assembled cake.

2. Garnish with fresh strawberries for an extra burst of flavor and color.

Servings and Timing

This recipe serves 10-12 people.

• Cook time: 35-40 minutes
• Preparation time: 15 minutes
• Cooling time: 1 hour

Variations

• Berry Variations: Swap out the strawberry puree for other fruit purees like raspberry or blueberry for a different twist.
• Chocolate Version: For a chocolate twist, use chocolate cake mix instead of white cake mix, and add a little cocoa powder to the marshmallow cream filling.
• Whipped Cream Frosting: Instead of a glaze, top the cake with whipped cream frosting for a lighter, fluffier texture.
• Add Nuts: For a bit of crunch, sprinkle chopped nuts like pecans or almonds between the layers of cake.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3 days. If you need to store it longer, refrigerate it for up to 1 week.
• Freezing: This cake can be frozen. Wrap the cooled cake tightly in plastic wrap, then aluminum foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Reheating: You can reheat slices of cake in the microwave for about 15-20 seconds or serve at room temperature.

FAQs

Can I use fresh strawberries instead of strawberry puree?

Yes, fresh strawberries can be blended into a puree to use in this recipe. You’ll need about 6-8 strawberries to make 1 cup of puree.

Can I make this cake ahead of time?

Yes! You can bake the cake and make the marshmallow cream filling ahead of time. Just assemble the cake the day you plan to serve it.

How do I know when the cake is done baking?

Test the cake by inserting a toothpick into the center. If it comes out clean, the cake is done.

Can I freeze this cake?

Yes! You can freeze the cake before or after filling. Just make sure to wrap it well to prevent freezer burn.

Can I use a different filling?

Yes, if you’re not a fan of marshmallow crème, you could use whipped cream, cream cheese frosting, or a strawberry jam filling instead.

How can I make the cake more moist?

The sour cream in the batter helps make the cake moist. You can also add an extra egg or substitute some of the oil with applesauce for a slightly lighter texture.

Can I use a different type of frosting?

Of course! A cream cheese frosting, chocolate ganache, or whipped cream topping would all complement the flavors of the cake.

How should I store the cake?

Store leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to 1 week.

Can I use cake flour instead of all-purpose flour?

Yes, you can substitute cake flour for all-purpose flour, but you may need to adjust the amount of liquid to achieve the right batter consistency.

Can I make this cake in a regular round cake pan instead of a Bundt pan?

Yes, you can make this cake in two 9-inch round cake pans. Just adjust the baking time and keep an eye on it to prevent overbaking.

Conclusion

Strawberry Bundt Cake with Marshmallow Cream Filling is a fun, festive, and delicious dessert that’s perfect for any occasion. The combination of the moist, strawberry-flavored cake and the creamy, sweet marshmallow filling is simply irresistible. Whether you’re celebrating a special event or just treating yourself, this cake will leave a lasting impression. It’s easy to make, customizable, and guaranteed to be a hit with everyone who tries it!

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