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.
- 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
- 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)
- ¼ teaspoon table salt
- 1 teaspoon baking powder
- 8 oz unsalted butter (1 cup, room temperature)
- 6 oz heavy cream (¾ cup)
- 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
- 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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