Dessertsbeyondfrosting
Strawberry Bundt Cake
This fresh strawberry bundt cake is a soft, dense cake swirled with orange zest and homemade strawberry filling, covered in a silky cream cheese glaze.
👥 10 Servings⏱️ Prep & Cook: 1h 55m⏳ Prep: 45 min🔥 Cook: 1h 10m👤 Julianne Dell📖 beyondfrosting
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- blender
- food processor
- saucepan
- pan
- oven
- bowl
- knife
- microwave
📝 Preparation Steps
1
For the filling:
2
Chop and puree the strawberries using an immersion blender or food processor.
3
In a medium-sized saucepan, combine pureed strawberries, lemon juice (or water), sugar, and flour; stir well. Cook over medium-high heat until the mixture starts to boil, stirring frequently.
sugar1 tablespoonsgranulated sugar3 cupspowdered sugar2 cups
4
Reduce heat and simmer for another ⏱️ 5 minutes, stirring occasionally, until the strawberry puree starts to thicken. Remove from heat and allow the puree to cool completely, refrigerating to help speed up the process.
5
For the cake:
6
Allow the butter, milk, and eggs to come to room temperature.
7
Preheat the oven to 325°F. Prepare a generously greased and floured bundt pan. Do not skip this step.
8
Cream the butter until smooth and then beat in the sugar and continue beating it until it’s light and fluffy for about ⏱️ 5 minutes.
sugar1 tablespoonsgranulated sugar3 cupspowdered sugar2 cups
9
Slowly add the eggs one at a time and make sure each one is well mixed before adding the next. Add the vanilla extract and orange zest and beat until mixed.
vanilla extract2 teaspoonsmedium oranges, zested2large orange1
10
In a separate bowl, sift the flour first and then measure out 3 cups. Then add the baking powder and salt.
11
Next, add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.
12
Then add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.
13
Pour about 1/3 of the batter into the bottom of the pan. Spoon 1/2 of the strawberry filling into the batter, swirling and spreading evenly. Repeat and then end with a layer of batter on top.
14
Bake at 325° for ⏱️ 65-75 minutes. You may need to cover the bundt pan with aluminum foil for the last ⏱️ 20-30 minutes to prevent the bottom from browning.
15
Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven and type of pan.
16
After ⏱️ 5 minutes of cooling, gently run a knife around the edges of your bundt to help release it from the edge before flipping. Invert the cake onto a plate and allow it to cool for ⏱️ 2-3 hours.
17
For the glaze
18
Soften cream cheese in the microwave for ⏱️ 15-20 seconds, removing the wrapper first. It should be soft but not melted.
cream cheese, softened4 ounces
19
In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir.
cream cheese, softened4 ouncessugar1 tablespoonspowdered sugar2 cups
20
Add the heavy cream, one tablespoon at a time, until the glaze reaches the desired thickness. It should drip off the spoon, but not run off the spoon.
21
While you’re adding the heavy cream, also add the orange zest, almond extract, and the pinch of salt.
medium oranges, zested2large orange1Pinch of saltpinch of salt
22
Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze the way I have, drizzling it down the sides of the cake.
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