Lemon Strawberry Poke Bundt Cake #BundtBakers

Our theme for this month's Bundt Bakers, chosen by Tammy of Living The Gourmet, is Strawberries.

I found this recipe from Betty Crocker and decided to make it substituting Lemon Cake for the White Cake because I love the Lemon/Strawberry flavor combo.

I simply baked a bundt using a boxed lemon cake mix.  Once baked I used  the handle of a wooden spoon to poke holes all over the bottom of the bundt.

A puree made of fresh strawberries, sugar and lemon juice is then poured into the holes and the cake is refrigerated for at least 2 hours.  I let mine refrigerate overnight.

I had a little mishap when removing it from the pan so I decided to make more of a fluffy frosting for the cake rather than the glaze called for in the recipe.  Frosting can hide a lot of oopsies.

When you cut into the cake you find this wonderful sweet surprise awaiting you inside.  The cake is spongy from the addition of cream cheese and the liquid soaked up from the puree.  Each bite is Strawberry Shortcake Heaven but better because of the hint of lemon in the cake and frosting.

This cake was being sent to the church for a funeral luncheon.  So I sliced it into pieces and filled it with fresh strawberries before wrapping it up for transport. It traveled very well making it perfect for taking to picnics or pot lucks.

Lemon Strawberry Poke Bundt Cake

adapted from Betty Crocker

1 box lemon cake mix

1 c. milk

4 oz. cream cheese, room temperature

3 eggs

1 pt. strawberries, hulled and coarsely chopped

1/4 c. sugar

2 t. lemon juice

3/4 c. powdered sugar

2 T. butter, room temperature

2 T. cream cheese

1 T. milk

1/4 t. lemon extract

Mix together the cake mix, milk, 4 oz. cream cheese and eggs. Pour into a bundt pan that has been liberally treated with baking spray.  Bake in a preheated 325* oven for 40-45 minutes, until a skewer inserted removes cleanly.

Meanwhile, place strawberries, sugar and lemon juice in a food processor and puree until smooth. Transfer to a 2 cup liquid measuring cup. Set aside.

When cake is baked, remove from oven and, using the handle of a wooden spoon, poke holes around the bottom of the cake.  Pour the strawberry mixture from the measuring cup into the wholes, guiding with a spoon if necessary.

Place cake on a wire rack and let cool to room temperature before covering and placing in the refrigerator for at least 2 hours or overnight.

Run a butter knife around the edges of the cake and pan and turn onto a serving platter.

In the small bowl of a stand mixer fitted with the whisk attachment, cream together the powdered sugar, butter, 2 T. cream cheese, milk and lemon extract until light and fluffy.  Spread over the top of the bundt cake and fill center with whole strawberries, if desired.  Print Recipe

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#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Hosting: Tammy from Living the Gourmet You can see all our of lovely Bundts by following our Pinterest board. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.