Fresh Strawberry Bundt Cake

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 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 steaming. Remove from heat and pour over the chocolate chips. Whisk the chocolate and the liquid together until it is smooth.
⅓ cup (80mL) heavy cream
Add the strawberry powder, then stir until 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.

Ingredients

STRAWBERRY CAKE

STRAWBERRY GANACHE

Instructions

STRAWBERRY CAKE

STRAWBERRY GANACHE

Notes

Nutrition Disclosure