For a decadent dessert, try this Strawberries and Cream Nothing Bundt Cake Recipe. The cake has a sweet and buttery flavor, similar to a traditional pound cake. Strawberries add a burst of spring and summer flavor to this dish. This cake is elevated to a new level by adding a cream cheese glaze. Just the thing for Easter dessert or to give to someone you care about.
My favorite dessert is pound cake any day of the week. My love for the rich, buttery flavor keeps me returning to the kitchen for more and more slices. Nothing Bundt Cake with Strawberries and Cream is a delicious twist on the classic. Even more delectable desserts may be made by adding strawberries and cream cheese icing.
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Why You’ll Love This Recipe
- Taste & Texture: As previously said, this luscious and dense Strawberries With Cream Nothing Bundt Cake is bursting with buttery taste and flecks of strawberry. You may skip the cream cheese icing, but the cake stands alone. This raspberry and white chocolate loaf cake-inspired dessert is pretty close.
- Level of Difficulty: This one-bowl Strawberry and Cream Nothing Bundt Cake are quick and simple to make. Bundt cakes are my favorite since they’re so easy to put together. We bake the cake for an extended period of time at a low temperature—about 80 minutes. But once the cake is out of the pan, it’s done.
Ingredients That You’ll Need:
- Strawberries: Find strawberries with no imperfections on the skin that are brilliant red from top to bottom. For this bundt cake, you’ll need to finely chop the strawberries.
- Butter: This Strawberries and Cream Nothing Bundt Cake recipe call for high-quality butter. I prefer Grassland, Fall Creek, and Lurpak butter, as well as Plugra and Lurpak cream.
- Brown Sugar: This Strawberries And Cream Nothing Bundt Cake recipe may be made with either dark or light brown sugar. Traditionally, brown sugar is omitted from pound cake batters. The molasses in the brown sugar, on the other hand, gives this cake a richness that I really enjoy.
- Milk: When baking, I prefer to use full milk, but you may also use 2% or 1% milk. Because it has no fat, skim milk is not something I would suggest.
What Exactly Does It Mean To “Cream” Butter And Sugar?
Creaming is the process of combining room temperature butter and sugar until the product is fully combined, frothy, and light yellow. It is often the first stage in the creaming process of preparing cookies and cakes. Creaming alone provides the rise in a pound cake that contains no leavening ingredients.
Is It Okay To Use Canned Frosting As A Glaze?
Someone can always detect the distinct flavor of canned frosting. The only time I’ll use canned frosting is to make a glaze on your Strawberries And Cream Nothing Bundt Cake. If you microwave one cup of the frosting for 15-20 seconds, you will get a pourable glaze. Because the glaze is applied in modest amounts, no one will suspect your little secret!
How To Make Strawberries And Cream Nothing Bundt Cake
- Put a rack in the middle of your oven. Preheat your oven to 325°F for 20 minutes before baking your bundt cake. Set aside after fully spraying the pan with baking spray.
- Cream butter for one minute on medium speed with an electric mixer. Continue to cream on medium speed for 4 minutes after adding brown and white sugar.
- Add the eggs one at a time, mixing on low until combined. To ensure that all components are properly incorporated, scrape down the sides of the mixer.
- On low speed, alternately add the flour mixture and milk in thirds. Just blend everything.
- Fold in the strawberries by hand.
- Bake the batter in a bundt pan for 80 minutes. Remove pan halfway through baking time and tent with tented aluminum foil to avoid over-browning. A toothpick should come out clean when the dish is done.
- Allow the cake to cool on a cooling rack for 15 minutes. Allow the cake to cool to room temperature before inverting it.
- If a glaze is desired, microwave the cream cheese frosting for 45 seconds in 15-second increments. A warm glaze should be poured over the cooled cake.
What Should I Do If My Bundt Cake Sticks To The Pan?
Spray your pan with nonstick baking spray to ensure it doesn’t stick. The flour in the baking spray is essential for preparing the pan. Baker’s Joy is a favorite of mine. This post also provides some useful advice for preventing your cake from sticking.
How To Store Strawberries And Cream Nothing Bundt Cake?
Here’s a strawberry-cream dessert. Nothing Bundt Cake is a moist cake that may be stored in an airtight container for up to 4-5 days. Refrigeration preserves the food’s freshness for a longer period of time.
Using the slices approach, you may remove slices one at a time as needed. After defrosting at room temperature, serve.
Recipe Tips & Variations
This Strawberries And Cream Nothing Bundt Cake recipe may be tweaked in a variety of ways to suit your preferences!
Strawberries And Cream Nothing Bundt Cake Nutrition Facts
Amount Per Serving
- Calories 330
- Total Fat 16g
- Saturated Fat 7g
- Trans Fat 0g
- Cholesterol 115mg
- Sodium 280mg
- Total Carbohydrate 46g
- Dietary Fiber 0g
- Sugars 35g
- Protein 3g
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Servings 20 slices
- Amount Per Serving
- Calories 330
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 7g35%
- Cholesterol 115mg39%
- Sodium 280mg12%
- Total Carbohydrate 46g16%
- Sugars 35g
- Protein 3g6%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.