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Living the Gourmet: Enjoy the final moments of summer with these Strawberries and Cream Naked Bundt Cakes. Fresh cream and sliced strawberries are layered between a moist, vanilla strawberry cake. #BundtBakers

Strawberries and Cream Naked Bundt Cakes

  • Author: Living the Gourmet
  • Total Time: 30 minutes
  • Yield: 6 1x


Units Scale
  • Fresh strawberries, hulled and sliced
  • 2 cups whipping cream
  • 1 tablespoons sugar

For the cakes:

  • 1 1/2 cup fine pastry flour
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup sugar
  • 2 eggs
  • 1/2 vanilla
  • 2 tablespoons strawberry jam
  • 1 cup whole milk


  1. In a chilled metal bowl, beat the whipping cream with sugar until form peaks form. Cover and refrigerate until its time to assemble the cakes.
  2. Preheat oven to 350 degrees F. and grease a mini bundt pan or one regular bundt pan.
  3. In a medium bowl, sift together pastry flour, baking powder, and salt. Set aside.
  4. In the bowl of your stand mixer, beat together butter and sugar. Add vanilla, eggs and strawberry jam until a smooth batter forms.
  5. Add the dry ingredients to the wet ingredients, alternating with 1 cup of milk. Be sure the mix the batter well between each addition.
  6. Divide the batter between the mini bundt molds.
  7. Bake for about 20 minutes or until the cake tester comes out clean.
  8. Let the cakes cool before transferring over to a sheet pan.


  1. Slice each bundt in half, horizontally. Layer the strawberry slices, then a generous dollop of whipped cream. Top each off with the tops of the bundts. Garnish with extra whipped cream, strawberry slices and a dusting of confectioner's sugar if desired.
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Dessert
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