Strawberry Shortcake Bundt

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We have had the best reviews from our taste testers that sampled this delicious new Helping of Happiness recipe: Strawberry Shortcake Bundt. It’s soft and sweet and the tangy flavor from the strawberries makes it perfect. Just add some blueberries and you have a fabulous patriotic dessert for Independence day!

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Strawberry Shortcake Bundt

INGREDIENTS:

1 box white cake mix

1 small box instant vanilla pudding

4 eggs

1 cup vegetable or canola oil

1/2 cup whole milk (I used whole to give it a little fat since the other dairy ingredients were lighter)

1/2 cup light sour cream (I like Daisy)

1/2 cup Nonfat Plain Greek Yogurt

1 tsp vanilla extract

3/4 cup white chocolate chips

butter for greasing pan

flour for dusting pan (a tablespoon or so)

2 cups of strawberries for garnish

cream cheese frosting (recipe below)

Click  here  for our Andes Mint Bundt Cake Recipe

Click here for our Andes Mint Bundt Cake Recipe

DIRECTIONS:

Preheat oven to 350 degrees. Grease up the bundt pan with butter. Shake flour around to coat the butter. If you have extra flour after shaking around, dump it out.

Mix together eggs, sour cream, yogurt, oil, milk, and vanilla until smooth. Then slowly stir in cake mix and pudding mix- little by little until combined. Scrape the sides of the bowl and beat for 2 minutes on med high. Add in the white chocolate chips.

Pour batter into the bundt pan and bake for 45-50 minutes (it took mine closer to 50), until tooth pick or cake tester comes out with moist crumbs- not completely dry.

While your bundt is in the oven, start working on your frosting.

Pull your bundt out of the oven when it's ready, and let it cool for about 3-5 minutes. Dump it out of the bundt pan onto a cooling rack. Let it cool. Then with a large plate underneath the rack (just under the cake), start spooning the frosting over the cake. The frosting may drip down onto the plate under the cake. Scrape the frosting off of the plate into the bowl it was in, replace the plate under the cooling rack, and pour the frosting over the cake again. Repeat until as much of the frosting as possible is on your cake. Then top with the fresh strawberries.

I like a lot of strawberries on my shortcake, so I also serve a big bowl on the side for anyone who wants to add more berries on top of their slice.

Cream Cheese Frosting

INGREDIENTS:

2 cups powdered sugar

1/4 cup butter, softened

4 oz cream cheese, softened

1/4 cup milk (more or less depending on how thick/thin you like your frosting)

1 tsp vanilla

DIRECTIONS:

Cream together. That’s it! We love this frosting on our homemade Cinnamon Rolls and also on our Berry Cream Cheese Bites.

If you are a bundt cake fan, you’ve got to try our other bundt cake recipes!! Check out our Andes Mint, Coconut Cream , Chocolate Reese’s and Raspberry Lemon.

Click here for a print friendly version.

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Hillary HessComment