When strawberries are in season, you will love this strawberry bundt cake to have for a sweet dessert. It is a fluffy white cake that is studded with fresh strawberries so that you get the taste of strawberry in every bite.
To make the strawberry bundt cake, you begin by mixing eggs with sugar, oil, cream, flour, and baking powder to make a batter. Then, you fold chopped fresh strawberries into the mixture before pouring it into a bundt pan, garnishing it with sliced strawberries, and baking it in the oven. A dusting of powdered sugar takes this cake over the top, giving it an extra pretty appearance.
What is Strawberry and Cream Bundt Cake?
This strawberry bundt cake is a dessert recipe using fresh strawberries. The cake is baked in a tube-style pan for an elegant appearance, and the cake has a very fluffy and spongy crumb.
Pro Tips
- Grease the bundt pan with butter and dust it with flour to ensure that the cake comes out easily.
- Choose ripe and unblemished strawberries for the best results.
- You will know that the cake is baked through when you insert a skewer in its middle and it comes out clean.
- If it isn’t strawberry season, you could easily replace the strawberries with fresh blueberries or raspberries instead.
Frequently Asked Questions
What is the Secret to Perfect Bundt Cake?
For a perfect bundt cake, it is important that the pan gets prepared properly to ensure that the cake comes out easily. Additionally, as with other cakes, it is best not to overmix the ingredients or else you may end up with a cake that has a denser texture.
What’s the Secret to Moist Strawberry Cake?
This particular strawberry cake recipe uses both vegetable oil and cream, which add liquid and fat to the batter, helping it stay moist once baked.
How Long Should I Let a Bundt Cake Sit Before I Flip it?
Once the cake is baked, it is ideal to allow it to sit for around 10 to 15 minutes before flipping it out of the pan. This way, the cake will have firmed up a little more and will be less likely to break.
How to Store Strawberry and Cream Bundt Cake
Leftover strawberry bundt cake can be stored on a covered cake platter at room temperature for up to 3 to 4 days, or in the fridge if you would like it to stay fresh for a little longer. This cake can also be tightly wrapped and frozen for up to 3 months.
Ingredients
How to Make Strawberry and Cream Bundt Cake
In a bowl, beat the eggs with the sugar until the sugar dissolves. Beat in the oil and cream until combined. Add the flour and baking powder, and stir until a smooth batter forms.
In a bowl, beat the eggs with the sugar until the sugar dissolves. Beat in the oil and cream until combined. Add the flour and baking powder, and stir until a smooth batter forms.
Dice half of the strawberries and stir them into the batter.
Dice half of the strawberries and stir them into the batter.
Pour the batter into a 24 cm bundt cake pan that has been greased and floured. Slice the remaining strawberries and arrange them on top of the cake. Bake it in a 350 F (170 C) oven for 40 minutes.
Pour the batter into a 24 cm bundt cake pan that has been greased and floured. Slice the remaining strawberries and arrange them on top of the cake. Bake it in a 350 F (170 C) oven for 40 minutes.
Once cooled, dust the cake with powdered sugar and slice it to serve.
Once cooled, dust the cake with powdered sugar and slice it to serve.
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