Strawberries & Cream Bundt Cake
Strawberries & Cream Bundt Cake has a prominent strawberry flavor. The cake is made light and rich with the addition of whipped cream right in the batter. I used a special ingredient to create a ribbon of strawberry deliciousness in the cake.
I wanted to make a pound cake made with whipped cream folded into the cake. Of course as soon as I think about whipped cream I think about fresh berries.
I tried adding fresh berries to the cake, they sank. I tried freeze dried strawberries, they also sank.
For the last cake I made a strawberry-sugar filling. You know how some coffee cakes have a ribbon of cinnamon sugar in the middle? Well, that’s what I hand in mind for test cake #4.
I ground the freeze dried strawberries to a powder and mixed in a little sugar. I was hoping the sugar would act like glue and create an intact layer of strawberry flavor in the middle of the cake.
Ding, ding, ding! I had a winner. The sugar also enhanced the strawberry flavor and the color of the filling.
Ingredient Notes
- Freeze dried strawberries – Have all the strawberry flavor of fresh berries, without the excess moisture.
- Granulated sugar – The key to the strawberry ribbon in the cake is mixing the ground freeze dried berries with granulated sugar for a stable layer that doesn’t sink in in the cake.
- Cake flour – Low protein cake flour makes a very tender cake.
- Heavy cream – Whipped cream is folded right into the cake batter. The whipped cream enriches the cake and lightens the crumb.
How to make Strawberries & Cream Bundt Cake
- Stir together the ground freeze dried strawberries and the granulated sugar.
- Set it aside while you prepare the cake batter.
- Sift the dry ingredients into a mixing bowl.
- Add the butter to the dry ingredients and mix to combine.
- Add the eggs to the batter.
- Fold the whipped cream into the batter.
- Spread 3/4 of the batter into the prepared Bundt pan.
- Sprinkle the strawberry sugar over the batter.
- Spread the last 1/4 of the batter over the strawberry sugar.
- Bake until the middle of the cake springs back when lightly pressed or a toothpick inserted into the center of the cake comes out clean.
- Mix together the ingredients for the strawberry glaze.
- Glaze the cake while it is still slightly warm. Let the glaze set then transfer to a serving plate.
Watch the recipe video to see how to make Strawberries & Cream Bundt Cake.
If you love this recipe as much as I do, I’d really appreciate a 5-star review.
Strawberries & Cream Bundt Cake Recipe
Strawberries & Cream Bundt Cake has a prominent strawberry flavor. The cake is made light and rich with the addition of whipped cream right in the batter. I used a special ingredient to create a ribbon of strawberry deliciousness in the cake.
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Ingredients
- 1 oz freeze dried strawberries (1 ½ cups)
- 12 oz granulated sugar (1 ½ cups, divided)
- 4 large eggs (room temperature)
- 3 yolks (room temperature)
- 1 ½ teaspoons vanilla extract
- 1 ¾ cups cake flour (8 oz, see note)
- ¼ teaspoon table salt
- 1 teaspoon baking powder
- 8 oz unsalted butter (1 cup, room temperature)
- 6 oz heavy cream (¾ cup)
Glaze
- ½ oz freeze dried strawberries (¾ cup)
- 8 oz confectioner’s sugar (2 cups)
- 4 oz heavy cream (1/2 cup)
- 1 teaspoon vanilla
- water as needed
Instructions
- Preheat the oven to 350 °F. Generously butter and flour a 12 cup Bundt pan.
- Use a food processor to grind 1 oz freeze dried strawberries into a powder. Add 1/4 cup of the granulated sugar to the strawberry powder, set aside.
- Combine 4 large eggs, 3 yolks and 1 ½ teaspoons vanilla extract in a small bowl, whisk to combine and set aside.
- Sift together 1 ¾ cups cake flour, ¼ teaspoon table salt and 1 teaspoon baking powder in a mixing bowl. Add the remaining 1 1/4 cups of sugar to the bowl and mix at low speed for 30 seconds.
- Add 8 oz unsalted butter to the flour and mix until combined. Increase the speed to medium high. Continue to mix for a full 2-3 minutes. On low speed, add the egg mixture in 3 increments, scraping the bowl after each addition. Whip 6 oz heavy cream and fold into the batter.
- Pour 3/4 of the batter into the prepared pan. Spoon the strawberry sugar in a strip around the middle of the batter. Try to leave a gap between the strawberry powder and the sides of the pan. Spoon the remaining vanilla batter over the strawberry powder and smooth to an even layer.
- Bake until a toothpick inserted in the middle comes out clean (about 40-45 minutes).
Make the glaze
- Grind ½ oz freeze dried strawberries in a food processor to a powder. Mix the strawberry powder with 8 oz confectioner’s sugar.
- Add 4 oz heavy cream and 1 teaspoon vanilla and stir until smooth. Add water until the glaze is the texture of pancake batter.
- Remove the cake from the oven and allow it to cool in the pan for 10 minutes. Flip the cake onto a cooling rack set over a clean baking sheet. Cool another 10 minutes. (see note)
- While the cake is still slightly warm, pour the glaze all over the cake to cover completely. Use a small spatula or spoon to lift some of the glaze from the baking sheet to fill in any uncovered spots on the cake.
- Allow the cake to cool completely. The glaze will set while the cake cools.
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Video
Notes
If measuring the flour by volume use the “dip & sweep” method. That is, dip the measuring cup into the flour bin, overfill it, then sweep away the excess.
The cake should be slightly warm to get the perfect coating of glaze on the cake. The slightly warm cake will melt the glaze just enough so that it will set to a thin shiny layer as the cake cools. If you pour the glaze over the cake when it is still hot the glaze will melt too much. If you wait for the cake to completely cool the glaze will be too thick.
The cake can be served the day that it is made, but it gets better the next day. Store at room temperature.
Have you tried this recipe?Mention @eileen.bakingsense or tag #bakingsense!
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