Name: Layered Strawberry Bundt Cake with Buttercream and Whipped Cream Recipe
Prep time: 30 min
Cook time: 45 min
Total time: 2 h
Cuisine: American
Ingredients: 3 cups all-purpose flour; 2 teaspoons baking powder; 3/4 teaspoon salt; 1 cup unsalted butter, softened; 1 cup sugar; 4 large eggs, room temperature; 1/2 cup whole milk; 1/2 cup strawberry puree; 3 tablespoons strawberry gelatin; 1 teaspoon vanilla extract; 1/3 cup unsalted butter, softened; 4 cups confectioners’ sugar; 1/4 cup whole milk; 1 teaspoon vanilla extract; 1 cup heavy whipping cream, cold; 1/2 cup confectioners’ sugar; 1 teaspoon vanilla extract; 1/4 teaspoon cream of tartar; 1/4 cup strawberry jam; Confectioners’ sugar, for dusting; Whole fresh strawberries, for garnish

Jump to Recipe· 3.9 from 61 reviews

If you are craving a show-stopping dessert that combines refreshing strawberry flavor and luscious textures, look no further than this Layered Strawberry Bundt Cake with Buttercream and Whipped Cream Recipe. Imagine a tender, moist Bundt cake infused with real strawberry puree, layered generously with creamy buttercream and topped with airy whipped cream—each bite bursts with sweetness and a delicate balance that feels like pure celebration. This cake is not only beautiful to behold but also a joy to make, bringing bright colors and flavors to any occasion.

Ingredients You’ll Need

A stainless steel mixing bowl sits in the center on a white marbled surface, filled with creamy, pale batter with one bright yellow egg yolk partially mixed in the middle. The bowl's interior shows the texture of soft, whipped batter with a silver mixing paddle resting inside. To the left, there is a clear glass measuring cup filled with white flour, and to the right, a white bowl holds three whole white eggs. The scene is bright and clean with soft light enhancing the smooth textures. Photo taken with an iphone --ar 4:5 --v 7

These ingredients are delightfully straightforward yet crucial to bringing out the perfect taste, texture, and vibrant hue in your cake. Each element plays a role in creating the tender crumb, rich frosting, and fluffy whipped topping that make this recipe unforgettable.

3 cups all-purpose flour: Provides the sturdy but tender structure for the cake layers.
2 teaspoons baking powder: Helps the cake rise evenly for a light, fluffy crumb.
3/4 teaspoon salt: Balances sweetness and enhances overall flavor.
1 cup unsalted butter, softened: Adds richness and moisture to the dough and frostings.
1 cup sugar: Sweetens the cake and helps create a tender texture.
4 large eggs, room temperature: Bind ingredients and add lift to the batter.
1/2 cup whole milk: Keeps the batter smooth and moist.
1/2 cup strawberry puree: Infuses the cake with fresh strawberry flavor and a lovely pink tint.
3 tablespoons strawberry gelatin: Gives an extra burst of strawberry taste and subtle sweetness.
1 teaspoon vanilla extract: Adds warmth and depth to the overall flavor.
Buttercream Ingredients: Unsalted butter, confectioners’ sugar, whole milk, and vanilla extract create the frosting’s creamy, smooth texture.
Whipped Cream Ingredients: Heavy whipping cream, confectioners’ sugar, vanilla extract, and cream of tartar make the light, airy finishing touch.
Toppings: Strawberry jam, confectioners’ sugar for dusting, and fresh strawberries add color, sweetness, and charm.

How to Make Layered Strawberry Bundt Cake with Buttercream and Whipped Cream Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F and greasing a 10-cup Bundt pan carefully, making sure every groove is coated so the cake releases beautifully. Whisk together the dry ingredients: flour, baking powder, and salt—they create the perfect base. In your mixer, cream the softened butter and sugar until light and fluffy, about 4 to 5 minutes. This step builds the cake’s tender crumb. Then, add the eggs one at a time, mixing well after each addition, followed by the milk, strawberry puree, strawberry gelatin, and vanilla extract. Lastly, slowly add the dry ingredients in two parts, just until combined to avoid overmixing.

Step 2: Bake the Cake

Pour the batter into your prepared Bundt pan and smooth the top evenly. Bake for 40 to 45 minutes until a skewer inserted in the thickest part comes out clean, or a digital thermometer reads between 205° and 210°. This ensures your cake is perfectly cooked—moist and tender inside without being underdone.

Step 3: Cool and Remove From Pan

Allow the cake to cool for 10 minutes in the pan, then run a knife along the edges to loosen it. Flip it out onto a wire rack and let it cool completely. Cooling helps the cake set and makes cutting and assembling much easier later.

Step 4: Make the Buttercream Frosting

Beat softened butter until creamy, then gradually add confectioners’ sugar alternated with milk and vanilla until smooth and fluffy. This frosting will add rich sweetness and moisture to the filling and top layer of your Bundt cake.

Step 5: Whip the Cream

Chill your mixing bowl and beaters, then whip the cold heavy cream with confectioners’ sugar, vanilla, and cream of tartar until stiff peaks form. This whipped cream provides a light, fluffy topping that perfectly balances the denser buttercream and cake layers.

Step 6: Assemble the Layered Strawberry Bundt Cake with Buttercream and Whipped Cream Recipe

Slice your cooled Bundt cake horizontally with a serrated knife. Scoop out a shallow channel in the bottom half to hold the buttercream. Spread the frosting inside the channel and over the entire exposed layer. On the top half, spread strawberry jam. Carefully place the top layer jam-side down onto the frosted bottom. This layered assembly creates beautiful thickness and bursts of flavor in every slice.

Step 7: Garnish and Finish

Dust the top with confectioners’ sugar, then spread or pipe the whipped cream generously. Finish with fresh strawberries and sprinkle the reserved cake crumbs for a pretty, homemade touch and extra texture.

How to Serve Layered Strawberry Bundt Cake with Buttercream and Whipped Cream Recipe

A round bundt-shaped cake with two visible light brown layers separated by white cream. The top layer has puffy swirls of white cream evenly spaced around the ring, each topped with halved strawberries showing bright red flesh and green leaves. A light dusting of powdered sugar covers the cake surface. The cake sits on a white scalloped cake stand placed on a white marbled surface. To the right, there is a stack of plain white plates with dark rims. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A handful of whole fresh strawberries crowning the whipped cream layer brings a vibrant pop of color and natural sweetness, making your cake feel festive and fresh. A light dusting of confectioners’ sugar adds a delicate snow-kissed effect that’s perfect for special occasions.

Side Dishes

Serve this cake with a scoop of vanilla ice cream or a bright berry compote to elevate the strawberry experience. Lightly brewed tea or a cold glass of milk also pairs beautifully, balancing richness with simple comfort.

Creative Ways to Present

For an extra wow factor, pipe the whipped cream into decorative rosettes or stars using a piping bag. Arrange additional fresh berries around the plate or drizzle a strawberry glaze over the top for a glossy finish. The contrast of the pink cake against pure white frosting makes every slice picture perfect.

Make Ahead and Storage

Storing Leftovers

After enjoying your cake, wrap any leftovers tightly in plastic wrap or store in an airtight container in the refrigerator. The buttercream and whipped cream layers keep the cake moist and fresh for up to 3 days.

Freezing

This cake freezes best before assembling the layers and frosting. Wrap the cooled Bundt cake layers individually in plastic wrap and then in foil before freezing. Thaw overnight in the refrigerator and assemble fresh for a stunning dessert when ready.

Reheating

Since this cake is best enjoyed chilled due to the buttercream and whipped cream, warming is not recommended. Simply allow frozen slices to thaw fully in the refrigerator for the best texture and flavor.

FAQs

Can I use frozen strawberries instead of fresh for the puree?

Absolutely! Just thaw the frozen strawberries completely and drain any excess liquid before pureeing to avoid making the batter too wet.

What if I don’t have strawberry gelatin powder?

You can skip it or substitute with plain gelatin to help stabilize the strawberry flavor, but the signature strawberry punch might be milder.

Can I substitute the buttercream with cream cheese frosting?

Cream cheese frosting would be delicious but more tangy—it changes the flavor profile. Stick with buttercream for the classic balance of rich and sweet.

How do I prevent the Bundt cake from sticking to the pan?

Grease and flour the pan meticulously, making sure to fill every crevice. Using a baking spray with flour works great too.

Can this cake be made gluten-free?

Yes! Replace all-purpose flour with a gluten-free blend of similar weight and add a bit of xanthan gum for structure if needed.

Final Thoughts

This Layered Strawberry Bundt Cake with Buttercream and Whipped Cream Recipe is a delightful treat that can brighten any celebration or simply add a bit of joy to your day. Its beautiful layers, tender crumb, and luscious creams come together in a way that feels special but is surprisingly easy to achieve. I hope you enjoy making and sharing this cake as much as I do—it’s truly a sweet slice of happiness!