Description
A classic and delightful Strawberry Shortcake Bundt Cake featuring moist vanilla bundt cake layers filled with a luscious strawberry sauce and topped with fresh whipped cream and juicy strawberries. Perfect for festive occasions or a special dessert treat.
Ingredients
Strawberry Filling
- 1 pound strawberries, diced (about 2 2/3 to 3 cups diced)
- 1/3 cup granulated sugar
Whipped Cream
- 1 1/2 cups heavy whipping cream
- 4 tablespoons powdered sugar
- 2 teaspoons vanilla extract
Bundt Cake
- 3 cups all-purpose flour (375g)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 sticks unsalted butter (340g), room temperature
- 3 cups granulated sugar (600g)
- 3/4 cup whole milk (about 200ml)
- 5 eggs, room temperature
- 1 tablespoon vanilla extract
Instructions
- Make the Cake: Preheat your oven to 350°F (175°C). Spray a 10-cup bundt cake pan thoroughly with baking spray and set it aside.
- Prepare Dry Ingredients: In a large bowl, sift together the all-purpose flour, baking powder, and salt. Set this mixture aside.
- Cream Butter and Sugar: Using a hand mixer or stand mixer, beat the room temperature butter until light and fluffy. Gradually add the sugar, beating on low speed until well combined and fluffy.
- Add Eggs and Vanilla: Incorporate the eggs one at a time, mixing well after each addition. Then mix in the vanilla extract.
- Combine Flour and Milk: Alternately add the flour mixture and milk to the batter, starting and ending with the flour. Add one-third of the flour mixture, then half of the milk, another third of the flour, the remaining milk, and finally the last of the flour. Scrape the sides and bottom of the bowl halfway through to ensure an even mix.
- Fill Bundt Pan: Spoon the batter into the prepared bundt cake pan, smoothing the top with a spatula.
- Bake: Bake the cake in the center of the oven for 45-60 minutes, or until a toothpick inserted near the center comes out clean.
- Cool Cake: Allow the cake to cool in the pan for 10-15 minutes until it is cool enough to handle. Then carefully invert the cake onto a wire rack and let it cool completely.
- Prepare Strawberry Filling: In a medium bowl, combine diced strawberries and 1/3 cup sugar. Let sit for 15 minutes until the strawberries release juice and the sugar dissolves. Take 1/2 cup of this mixture and blend using a hand blender or mash with a fork; set both the blended and whole strawberry mixtures aside or refrigerate until ready to assemble.
- Make Whipped Cream: In a clean, dry large bowl, whip together the heavy cream, powdered sugar, and vanilla extract using a hand mixer at medium speed for about 4 minutes, until soft peaks form. Refrigerate until ready to use.
- Assemble the Cake: Once the cake has completely cooled, use a serrated knife to cut the cake horizontally in half. Carefully remove the top half and set it aside. Spoon the blended strawberry sauce over the bottom half, then pipe or spoon whipped cream over the sauce.
- Add Strawberry Topping and Finish: Spoon the reserved diced strawberries on top of the whipped cream. Replace the top layer of the cake, cut side down. Garnish the assembled cake with powdered sugar and additional fresh strawberries if desired.
Notes
- Room temperature ingredients ensure better cake texture and even mixing.
- Use a serrated knife to cut the cake smoothly without crumbling.
- The strawberry mixture can be partially prepared in advance and refrigerated.
- For best results, chill the whipped cream before whipping.
- Ensure the bundt pan is well greased to prevent sticking.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
