Strawberry Shortcake Bundt Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 553.6
  • Total Fat: 22.3 g
  • Cholesterol: 144.7 mg
  • Sodium: 291.7 mg
  • Total Carbs: 78.4 g
  • Dietary Fiber: 1.3 g
  • Protein: 8.8 g

View full nutritional breakdown of Strawberry Shortcake Bundt Cake calories by ingredient
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adapted from to a lesser calorie version but this could still be reduced more, I'm sure! adapted from to a lesser calorie version but this could still be reduced more, I'm sure!
Number of Servings: 12


    1 1/4 cups coarsely chopped strawberries
    1/3 cup white sugar
    2 tbsp flour
    1 8 oz package neufchatel cheese, softened
    1 egg
    1 tsp vanilla extract

    1 cup unsalted butter, room temp
    1 cup sugar
    1/2 cup Splenda
    4 eggs
    1 tsp vanilla extract
    1 cup fat free milk
    1 tbsp lemon juice
    2 cups white flour
    1 cup whole wheat flour
    1/4 tsp salt
    1/2 tsp baking soda
    2 1/2 tsp baking powder

    Vanilla Glaze:
    2 cups sifted confectioner's sugar
    1 tsp vanilla
    1-2 tbsp hot water


Pre-heat oven to 350 and grease bundt pan. Chop strawberries, set aside. Cream the sugar, flour and cream cheese until smooth. Stir in the egg and vanilla. Set aside. Add the lemon juice to the milk, or use buttermilk. Set aside.

Cream the butter with the sugar and Splenda until light and fluffy. Fold in vanilla, then blend in eggs one at a time, and process to blend batter well. Combine the flours, baking soda, baking powder and salt in a bowl together. Add to the butter mixture, alternating with the milk to make a smooth batter.

Spoon 1/2 of the batter into the pan. Spread the cream cheese mixture over this, being careful not to touch the edges. Sprinkle strawberries over this. Top with remaining batter. Bake for 60-75 minutes, or until cake tester comes out clean. Let cool for 15-20 minutes before inverting onto serving plate. Dust with confectioner's sugar or fondant.

For the vanilla glaze, whisk all glaze ingredients together and drizzle over cake.

The original recipe also included a soaking syrup made of 1 cup of water and 1 cup of sugar. This was optional and of course a lot of calories, so I left it out.

Also note that I realize this is not a diet recipe! But I wanted to make a strawberry cake without a mix, yeast or frozen strawberries and this was what I found that sounded good! I also wanted to know how my adjustments would reduce it, so I wanted to use the calculator.

The original had 661 calories per serving! Please feel free to critique this and add your revisions that might reduce the calories even more. For making this the first time, I didn't want to alter it too much, and that's why I left a lot of the sugar in. The cake itself called for 2 cups, so I reduced that to 1 cup sugar and 1/2 cup Splenda. Maybe some of the eggs in the cake could be substituted for applesauce? I also reduced 3 cups of flour to 2 white flour and 1cup whole wheat. I used neufchatel cheese in place of regular cream cheese. You could probably also leave off the glaze and just use the sugar. I personally love a nice glaze on a cake! ;)

This is baking right I can't say for sure how good it is yet - but it smells good!

Update: It's done. And like most bundt cakes, the majority of the top stuck in the pan! argh! I think my mistake was not estimating what "half" was and there wasn't enough batter on what really is the top of the cake. But it tastes good as I'm eating it out of the much for taking this to work tomorrow. I think I will just put the powdered sugar on top and forego the glaze, since I'm now just going to take it as a dessert for lunch for the BF and I.

Number of Servings: 12

Recipe submitted by SparkPeople user KMARIE0218.

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