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.
Whew, I’m so glad to finally post this recipe. Believe it or not, I first started testing recipes for a Strawberries & Cream cake more than a year ago when I was developing recipes for my eBook, Pound Cake Perfection.
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.
Well, the Whipped Cream Pound Cake made it into the book, but without the berries. I tried adding fresh berries, they sank. I tried freeze dried strawberries, they also sank. In the interest of time I gave up on the idea so I could get the eBook finished.
Recently, the idea was re-sparked when I was working on the recipe for my Strawberry & Rosé Wine Macarons. Since I had freeze dried strawberries on hand, I decided to give the recipe for Strawberries & Cream Cake another shot.
As I mention in the macaron post, the reason I use freeze dried strawberries is that they have a very concentrated and very true strawberry flavor.
Round 1: I ground the freeze dried strawberries to a power and stirred the powder into a portion of the batter. I layered the strawberry flavored batter into the cake and baked it. Well, the strawberry batter sank to the bottom and baked up to a very dark, almost black color. The strawberry flavor was totally lost. Fail!
Round 2: I layered the strawberry powder with the batter in the pan, then I swirled it around. It looked ok when it was baked, but honestly the strawberry flavor was not really noticeable. I was tempted to call it a success. But, as I’ve told you before, I won’t post a recipe until I feel it’s the best version possible. So, back to the drawing board.
Rounds 3 & 4: With my freezer quickly filling up with slices of strawberry Bundt cake, I went back into the kitchen to give it another go. I made a double batch of cake batter so I could try two ideas at once.
I wanted to try using fresh berries at least once. In my pound cake testing I found that sliced berries simply fell to the bottom and became mushy. I tossed whole berries with a little sugar. I hoped that the sugar would be absorbed into the berries and help them hold their shape as they baked. (Check out the baking science behind this idea in this post.)
In my mind I pictured a slice of the Bundt cake with a perfect slice of strawberry in the middle. Ha! What was I thinking? Of course the berries just sank to the bottom. When the cake was flipped, the mushy berries deflated and formed craters on the top of the cake. It was ugly, though I will say that it tasted pretty good. But, the idea was another failure.
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 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 and color of the filling.
As I said, WHEW! Finally, my Strawberries & Cream Bundt Cake is ready for you to try.
Watch the recipe video to see how to make Strawberries & Cream Bundt Cake.
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