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Strawberry Shortcake Swirl Mini Bundts



  • 1 & 1/2 cups butter, softened
  • 8 ounces cream cheese
  • 3 cups sugar
  • 6 large eggs
  • 1 tablespoon vanilla bean paste or vanilla extract
  • 3 cups flour
  • 1/4 teaspoon salt
  • 1 cup finely diced strawberries
  • 2 Tbsp strawberry or raspberry jam, melted


  • 1 cup powdered sugar
  • 3 to 5 tablespoons heavy cream
  • Fresh halved strawberries, for garnish
  • Nonstick baking spray


Heat oven to 350°F. Grease or spray a GoodCook mini fluted cake pan with nonstick baking spray.

In a large bowl, cream together butter, cream cheese, sugar, eggs and vanilla. Add flour and salt. Mix just until combined. Set aside.

In a medium bowl, stir together strawberries and jam.

Spoon batter into prepared fluted cake pan, filling halfway, then topping with a thin layer of strawberries. Spoon batter on top, filling each cake cup just over 3/4 of the way full.

Bake 18-20 minutes. While baking, whisk together glaze.

Drizzle glaze over cake. Garnish with halved strawberries and edible flowers, if desired.

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