Fresh Strawberry Bundt Cake
This strawberry Bundt cake is a twist on my famous strawberry cake, made without gelatin and packed with real strawberry flavor from fresh strawberries. This fruity cake is topped with a sweet strawberry white chocolate ganache, making it the perfect balance of fruity, rich, and absolutely irresistible.
Servings: 14 servings
Ingredients
STRAWBERRY CAKE
- 3 and ¼ cups (390g) all purpose flour be sure to measure properly
- 5 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (227g) unsalted butter softened to room temperature
- 2 cups (400g) granulated sugar
- 1 and ½ teaspoons vanilla extract
- 3 large eggs room temperature
- 1 large egg white room temperature
- 1 cup (240mL) milk any; room temperature
- 2 cups finely chopped strawberries1 approximately 16 large strawberries
STRAWBERRY GANACHE
- ⅓ cup (7g) freeze-dried strawberries
- 1 cup (170g) white chocolate chips
- ⅓ cup (80mL) heavy cream
Need to keep track of your ingredients?Check out my Printable Ingredient List!
Instructions
STRAWBERRY CAKE
- Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour (or use homemade cake release) a 9" Bundt pan. Set aside.
- In a medium size bowl, whisk together the flour, baking powder, and salt. Set aside.3 and ¼ cups (390g) all purpose flour, 5 teaspoons baking powder, 1 teaspoon salt
- In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until light in color and fluffy in texture. Add the vanilla, then eggs and egg white one at a time, allowing each to incorporate before adding the next one and scraping the. Scrape down the sides of the bowl when necessary.1 cup (227g) unsalted butter, 2 cups (400g) granulated sugar, 1 and ½ teaspoons vanilla extract, 3 large eggs, 1 large egg white
- Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk. Gently fold in the strawberries by hand.1 cup (240mL) milk, 2 cups finely chopped strawberries1
- Pour the batter into the prepared Bundt pan, then bake for 55-60 minutes or until a toothpick or cake tester inserted in the center comes out clean. Remove from the oven and allow to cool for 15 minutes on a wire cooling rack.
- After 15 minutes, use oven mitts to carefully flip the Bundt cake onto your serving dish/platter. To do this: flip the serving dish/platter over and place on top of the cooling Bundt pan. Flip everything over and allow cake to cool completely in the pan, sitting on the serving dish. When cake is completely cool, lift pan off of the cake.
STRAWBERRY GANACHE
- Using a blender or food processor, process the freeze-dried strawberries into a fine powder. You should have about 2 Tablespoons of strawberry powder. Set aside.⅓ cup (7g) freeze-dried strawberries
- When you are ready to frost the cake, pour the white chocolate chips into a small bowl. Set aside.1 cup (170g) white chocolate chips
- In a small saucepan over medium heat, heat the heavy cream while whisking occasionally until it is steaming. Remove from heat and immediately pour over the chocolate chips. Allow the mixture to sit for about 1 minute to soften the chips, then whisk the chocolate and the liquid together until it is smooth. If at any time it is too hard to stir, heat in the microwave for 15-20 seconds on high to re-warm the mixture.⅓ cup (80mL) heavy cream
- Once the mixture is smooth, add the strawberry powder, then stir until everything is well-combined. Allow the mixture to cool for 15 minutes.
- Pour the cooled ganache evenly over the Bundt cake and allow ganache to set before serving (about 1 hour). You can speed up this process by putting cake in the fridge. Store leftovers at room temperature, up to 5 days. Cake freezes well, up to 3 months. Thaw in refrigerator overnight.
Notes
- Finely chopped strawberries: make sure you finely chop the strawberries to prevent them from sinking in the batter.
- Freeze dried strawberries: freeze-dried strawberries are typically found in the dried fruit section of your grocery store. If you can’t find them there, check the aisle with bulk candy, if your grocery store has one.
- Cupcakes: if you want to turn this recipe into cupcakes, please see my post for strawberry cupcakes as the recipe is not the same as the one you see here.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
