Strawberry Tea Cakes

Name: Strawberry Tea Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 1 box strawberry cake mix; 5.1 oz. box vanilla pudding mix; 1 cup sour cream; 4 large eggs; 1/2 cup half-and-half; 1/2 cup canola oil; 12 oz. bag white chocolate chips (NOT vanilla chips or premiere white baking chips); 1 can strawberry frosting; 1/3 cup red sprinkles (for decoration, if desired)

December 10, 2022Teresa Ambra

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Oh my, Strawberry Tea Cakes are to die for! These amazing Tea Cakes are actually miniature Bundt cakes and not too difficult to make either. They start with a Strawberry Cake Mix. I added vanilla pudding and pie filling and white chocolate chips to amp up the flavors. The icing is simply canned Strawberry icing with red sprinkles on top. Yes, it’s really easy. And just in time for Christmas baking!

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I baked a massive amount of “Tea Cakes” for our Christmas Baking Extravaganza this year. About 15 different flavors in all. We gave out bags of these goodies to all of our neighbors (almost 100 homes), plus friends from church and a few others. Because we were baking so many, I knew I could not do everything from scratch. Even still, many of the boxed cake mixes had a lot of other ingredients added to them, to make them exceptional. And yes they were, EXCEPTIONAL!

One of our friends said these were here favorite. She couldn’t stay out of them! While most of the batches were about 100 pieces or so, I only made about 45 or so of these particular Tea Cakes. They actually bake up well in the miniature Bundt pans and are so mouthwatering that they’re irresistible to the taste buds.

If you need a festive, beautiful and elegant dessert for holiday baking (or even Valentine’s Day), this is the right recipe for you! Enjoy.

Strawberry Tea Cakes are marvelous.

This is a fantastic dessert for Christmas, holiday or Valentine’s Day baking!

These scrumptious Tea Cakes will rock your world!

Here’s what I did.

I used these ingredients for the cakes.

Pour strawberry cake mix into a large mixing bowl.

Add vanilla pudding mix, sour cream, eggs and half-and-half.

Add canola oil.

Stir well to combine.

Add white chocolate chips NOT vanilla chips or premiere white baking chips.

Stir well to combine.

Grease and flour a 20-tin miniature Bundt cake pan. Spoon strawberry mixture into individual tins about two-thirds full.

Bake at 350 degrees about 20 minutes, or until a toothpick inserted in center comes out clean. If baking more than one rack of Bundt pans at a time, rotate the Bundt pans on oven shelf rack after 10 minutes of baking time.

Allow cakes to cool in pan completely before removing to wire rack.

I used these ingredients, plus red sprinkles for the frosting.

Microwave icing about 15-20 seconds to soften slightly. Pour into a zip lock bag without the bottom. Snip off a corner and pipe icing over top of individual Tea Cakes.

After drizzling icing over top, sprinkle with red sprinkles if desired.

Strawberry Tea Cakes are really delightful for the holidays.

Prepare to swoon after one bite of these jewels.

Strawberry Tea Cakes will satisfy every sweet tooth craving.

Here’s the recipe.

STRAWBERRY TEA CAKES

(My own concoction)

Strawberry Tea Cakes

Teresa Ambra

Strawberry Tea Cakes are sensational. These elegant, festive and beautiful Tea Cakes are marvelous for Christmas or holiday baking. They're even great for birthdays or Valentine's Day! Since they start with a cake mix and canned frosting, they're really easy to toss together too.

4 from 2 votes

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Prep Time 30

Cook Time 20

Total Time 50

Course Cakes and Cheesecakes, Dessert

Cuisine American

Servings

Calories 287 kcal

Equipment

1 20-tin miniature Bundt cake pan
1 large mixing bowl
1 wooden spoon
measuring cups
1 zip lock bag WITHOUT the "stand and fill" bottom
2 wire cooling racks

Ingredients

1 box strawberry cake mix
5.1 oz. box vanilla pudding mix
1 cup sour cream
4 large eggs
1/2 cup half-and-half
1/2 cup canola oil
12 oz. bag white chocolate chips NOT vanilla chips or premiere white baking chips
1 can strawberry frosting
1/3 cup red sprinkles for decoration, if desired

Instructions

Mix cake mix, pudding mix, sour cream, eggs, half-and-half and oil in a large mixing bowl with a wooden spoon.
Fold in chips.
Bake at 350° for about 20 minutes or until a toothpick inserted in center comes out clean.
Cool completely before adding icing.
Microwave frosting for 15-20 seconds to soften. (Remove foil and lid).
Drizzle icing over top of individual teacakes.
Sprinkle the red sprinkles over top of the icing.

Notes

NOTE: Rotate Bundt pans on shelf racks half-way through baking time if baking more than one Bundt pan rack at a time.

NOTE: The icing can be piped over top of the Tea Cakes as well. Spoon the icing into a zip lock bag without the “stand and fill” bottom. Snip off a corner and pipe over top of individual Tea Cakes.

NOTE: I used white chocolate chips NOT vanilla chips or premiere white baking chips. In the Dallas Metroplex the only place I’ve been able to find REAL white chocolate chips is Kroger and Trader Joe’s.

NOTE: I purchased the miniature 20-tin Bundt pans at Jo-Ann’s Fabric and Crafts.

Nutrition

Calories: 287kcalCarbohydrates: 34gProtein: 3gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.02gCholesterol: 45mgSodium: 208mgPotassium: 78mgFiber: 0.1gSugar: 27gVitamin A: 138IUVitamin C: 0.2mgCalcium: 89mgIron: 1mg

Keyword Bundt cakes, cake, dessert, holiday dessert, strawberry, strawberry tea cakes

Tried this recipe?Let us know how it was!

If you enjoy strawberry anything, these Tea Cakes will knock your socks off.

These Tea Cakes are great for birthday parties too!

Drooling….. 🙂

Strawberry Tea Cakes

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STRAWBERRY TEA CAKES