1cup(227) unsalted buttersoftened to room temperature
2cups(400g) granulated sugar
1 and ½teaspoonsvanilla extract
1large egg white
2cupsfinely chopped strawberries*approximately 16 large strawberries
⅓cupfreeze-dried strawberriesapproximately 2 Tablespoons once processed to powder form
1cup(227g) white chocolate chips
⅔cup(158mL) heavy cream
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.
In a large bowl with a handheld mixer, or the bowl of a stand mixer fitted with the paddle attachment, cream the butter, sugar, and vanilla until pale (approximately 3 minutes). Add the 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.
Reduce the mixer speed to low and add the flour mixture in 2 parts, alternating with the milk. Gently fold in strawberries by hand.
Pour batter into the prepared bundt pan. Bake cake for 55-60 minutes or until a toothpick inserted comes out clean and the tops is lightly browned. Remove from oven and allow to cool for 15 minutes on a wire cooling rack. Using oven mitts, 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.
Using a blender or food processor, process the freeze-dried strawberries into a fine powder. Set aside.
When you are ready to frost the cake, pour the chocolate chips into a small bowl. Set aside.
In a small saucepan over medium heat, heat the heavy cream and strawberry powder (approximately 2 Tablespoons at the powdered stage) while whisking occasionally until steaming. Remove from heat and pour over the chocolate chips. Whisk the chocolate and the liquid together until it it smooth. Allow 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.
*Finely chopped strawberries: make sure you finely chop the strawberries to prevent them from sinking in the batter.Recipe adapted from Fresh Strawberry Cake