Ingredients
Method
Prepare the Cake Batter:
- Preheat the oven to 350°F (175°C) and grease a Bundt pan thoroughly.
- In a large mixing bowl, combine the strawberry cake mix, eggs, water, vegetable oil, and strawberry gelatin. Mix until smooth.
Bake the Cake:
- Pour the batter into the prepared Bundt pan and bake for 35-40 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Prepare the Cream Filling:
- In a bowl, beat the softened butter until light and fluffy.
- Add the marshmallow fluff, powdered sugar, and vanilla extract, mixing until combined.
- Gradually add the heavy cream, one tablespoon at a time, until smooth and pipeable.
Fill the Cake:
- Flip the cooled cake so the bottom faces up.
- Use a small spoon or melon baller to create evenly spaced holes in the bottom of the cake without going all the way through.
- Pipe the cream filling into each hole, then flip the cake back over for serving.
Serve:
- Dust with powdered sugar, drizzle with a glaze, or garnish with fresh strawberries.
- Slice and enjoy!
Notes
- Grease the Bundt Pan Well: To prevent sticking, use butter and flour or a quality baking spray.
- Let the Cake Cool Completely: This ensures the cream filling stays intact and doesn’t melt.
- Storage: Store in an airtight container in the fridge for up to 4 days.
- Make Ahead: This cake can be baked a day in advance, and the flavors will deepen over time.
- Freezing: Freeze the unfilled cake for up to 2 months. Thaw, then add the filling before serving.