Strawberries and Cream Bundt Cake

RatingDifficultyIntermediate

A fresh Bundt cake with delightful strawberries and cream, served in a gorgeous rose shape.

Nordic Ware Strawberries and Cream Bundt Cake recipe

Yields8 Servings
Prep Time30 minsCook Time1 hr 5 minsTotal Time1 hr 35 mins

  cup strawberries, fresh or frozen, finely chopped
  cup strawberry preserves
 60 g white chocolate, melted
 1 ¾ cups sugar
 60 g cream cheese, softened
 2 large eggs
 1 egg white
 200 g butter, room temperature
 2 tsp vanilla extract
 1 ¾ cups flour
 ½ cup corn flour
 2 ½ tsp baking powder
 ½ tsp salt
 1 cup buttermilk
 85 g strawberry cream tequila (optional)
  cup vanilla sugar (icing sugar mixed with seeds of 1 vanilla bean)
 unsprayed rose petals for garnish (optional)
 red decorative sugar (optional)
 sweetened whipped cream
Bakeware

Directions

1

Preheat oven to 180°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

2

Mix chopped strawberries, preserves, and white chocolate together; set aside.

3

In a separate bowl, cream sugar, cream cheese and butter. Add eggs and egg white one at a time, beating well after each addition. Stir in the vanilla.

4

In a separate bowl, whisk flours, baking powder and salt together, then add to the sugar mixture in thirds, alternating with buttermilk and ending with the flour mixture.

5

Pour half the batter into prepared pan. Drop the strawberry mixture by spoonful onto the batter. Spread remaining batter over filling.

6

Bake for 55-65 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

7

Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.

Garnishing
8

If using tequila, drizzle over the cake while still warm, then let cool for 20 more minutes.

9

Dust heavily with vanilla sugar and garnish with organic rose petals and red sugar.

10

Serve with sweetened whipped cream or strawberry tequila whipped cream, if desired.

Category

Ingredients

  cup strawberries, fresh or frozen, finely chopped
  cup strawberry preserves
 60 g white chocolate, melted
 1 ¾ cups sugar
 60 g cream cheese, softened
 2 large eggs
 1 egg white
 200 g butter, room temperature
 2 tsp vanilla extract
 1 ¾ cups flour
 ½ cup corn flour
 2 ½ tsp baking powder
 ½ tsp salt
 1 cup buttermilk
 85 g strawberry cream tequila (optional)
  cup vanilla sugar (icing sugar mixed with seeds of 1 vanilla bean)
 unsprayed rose petals for garnish (optional)
 red decorative sugar (optional)
 sweetened whipped cream
Bakeware

Directions

1

Preheat oven to 180°C. Prepare your pan by using a pastry brush and melted butter, ensuring that you reach inside every crevice of the pan, then dust with flour. Alternately, use a baking spray that contains flour and brush excess with a pastry brush to evenly coat the pan.

2

Mix chopped strawberries, preserves, and white chocolate together; set aside.

3

In a separate bowl, cream sugar, cream cheese and butter. Add eggs and egg white one at a time, beating well after each addition. Stir in the vanilla.

4

In a separate bowl, whisk flours, baking powder and salt together, then add to the sugar mixture in thirds, alternating with buttermilk and ending with the flour mixture.

5

Pour half the batter into prepared pan. Drop the strawberry mixture by spoonful onto the batter. Spread remaining batter over filling.

6

Bake for 55-65 minutes or until your Reusable Bundt Cake Thermometer indicates it is cooked (or a toothpick inserted in center of the cake comes out clean).

7

Transfer to a wire rack and let cool in the pan for just 10 minutes before inverting onto a rack to cool completely.

Garnishing
8

If using tequila, drizzle over the cake while still warm, then let cool for 20 more minutes.

9

Dust heavily with vanilla sugar and garnish with organic rose petals and red sugar.

10

Serve with sweetened whipped cream or strawberry tequila whipped cream, if desired.

Strawberries and Cream Bundt Cake
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