Best Strawberries and Cream Bundt Cake
Celebrate summer with this rich and fluffy Strawberries and Cream Bundt Cake from scratch!! Filled with a tangy whipped cream cheese filling and sweet, easy to make strawberry sauce, this luscious cake is perfect for any special occasion.
Equipment
- 1 12 cup Bundt pan
Ingredients
Vanilla Bundt Cake
- 3 (375 g) cups Cake flour sifted
- ½ teaspoon Baking powder
- ½ teaspoon Baking soda
- ¾ teaspoon Kosher salt
- 1 (227 g) cup Unsalted butter room temperature
- 2 ½ (500 g) cups Granulated sugar
- 4 large Eggs room temperature
- ¾ (180 g ) cup Sour cream room temperature
- ¼ (60 g) cup Whole milk room temperature
- 1 tablespoon Vanilla extract
Strawberry Sauce
- 1 pound Strawberries hulled and sliced
- ¼ (50 g) cup Granulated sugar
- 1 teaspoon Balsamic vinegar
- ½ teaspoon Vanilla extract
Whipped Cream Cheese Filling
- 1 (240 g) cup Heavy whipping cream cold
- 4 ounces Cream cheese softened at room temperature
- ¼ (30 g) cup Powdered sugar sifted
- 1 teaspoon Vanilla extract
Instructions
For the Vanilla Bundt Cake
- Preheat oven to 350 degrees Farenheit and spray a 12 cup bundt pan with nonstick baking spray.
- In a large bowl, sift the cake flour. Whisk in baking soda, baking powder, and kosher salt. Set aside.3 (375 g) cups Cake flour, ½ teaspoon Baking powder, ½ teaspoon Baking soda, ¾ teaspoon Kosher salt
- In a small bowl, combine sour cream and milk and mixed until combined. Set aside.¾ (180 g ) cup Sour cream, ¼ (60 g) cup Whole milk
- In the bowl of a stand mixer, fitted with the paddle attachment, beat butter and sugar on medium low speed until combined, stopping to scrape the sides of the bowl. Increase speed to medium and continue to beat until pale and fluffy, about 4 to 5 minutes.1 (227 g) cup Unsalted butter, 2 ½ (500 g) cups Granulated sugar
- Add eggs, one at a time, beating well after each addition. Add vanilla extract.4 large Eggs, 1 tablespoon Vanilla extract
- With the mixer on low, add flour mixture in three additions alternating with sour cream mixture (in two additions), beginning and ending with the flour mixture. Mix each addition until just combined, scraping down the sides of the bowl as necessary.
- Spoon batter into prepared pan and smooth the top with the back of a spoon or offset spatula. Place a kitchen towel on the counter and firmly tap pan on top of the towel to release any air bubbles.
- Bake for 50 to 55 minutes until a toothpick inserted into the center comes out clean and the cake springs back to touch. Cool in pan on a wire rack for 10 minutes. Invert cake onto wire rack to cool completely.
For the Strawberry Sauce
- Wash, hull, and slice the strawberries and place in a medium size bowl.1 pound Strawberries
- Add the granulated sugar, balsamic vinegar, and vanilla extract. Toss to combine.¼ (50 g) cup Granulated sugar, 1 teaspoon Balsamic vinegar, ½ teaspoon Vanilla extract
- Let the mixture rest at room temperature for 45 minutes, stirring every 20 minutes to dissolve the sugar.
- When ready to use, drain strawberries, reserving the syrup to drizzle on the bundt cake layers during assembly if desired. Using a fork or potato masher, mash strawberries leaving some chunks behind.
Whipped Cream Cheese Filling
- Place mixing bowl and whisk into the freezer for 15 minutes to chill.
- When ready to make the cream cheese filling, pour cold cream into cold mixing bowl and whip on high until stiff peaks form. Set aside.1 (240 g) cup Heavy whipping cream
- In a separate bowl, beat softened cream cheese, sifted powdered sugar, and vanilla extract until combined, scraping the sides of the bowl as needed.4 ounces Cream cheese, ¼ (30 g) cup Powdered sugar, 1 teaspoon Vanilla extract
- Using a spatula, fold the whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
Assembly
- Place the cooled bundt cake on a cutting board or a sheet of parchment paper. Using a serrated knife or cake leveler, carefully cut the bundt cake in half horizontally. Remove the top half and set aside.
- Place the bottom half of the cake on a serving plate and brush with half of the reserved strawberry syrup.
- Using a 2 oz ice cream scoop or a ¼ cup measuring cup, scoop three large dollops of whipped cream filling and place on top of the bottom half of the cake. Using the back of a spoon or an offset spatula, gently spread filling to the edges of the cake.
- Spoon ½ of the strawberry sauce on to the whipped cream cheese filling. Place the top of of the cake cut side down on top of the strawberry sauce. Garnish with powdered sugar and fresh strawberries. Serve with extra whipped cream and strawberry sauce.
Notes
Properly measure your flour! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe. This in turn will lead to a dry and dense cake. For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup. I recommend you. use a scale to measure your dry ingredients.
Use room temperature ingredients. Make sure to allow your butter, eggs, sour cream, and milk come to room temperature 2 hours before using. Room temperature ingredients help to create a homogenous emulsion and ensure that the ingredients blend well together.
Properly prepare your bundt pan. To prevent the cake from sticking to the pan, be sure to spray the pan well with a baking spray with flour. I like Baker's Joy. Alternatively, you can butter and flour the bundt pan.
Cool cake in pan for 10 minutes. After removing the cake from the oven, allow it to cool in the pan for 10 minutes before attempting to remove it. Allowing the cake to cool for longer than 10 minutes will allow the sugars to harden and the cake to stick to the pan.
Storage. The assembled cake is good for 1 to 2 days in the refrigerator. It is best served the day it is made.