Introduction

This Fresh Strawberry Bundt Cake is a delightful treat bursting with the sweetness of ripe strawberries and a smooth white chocolate ganache. Perfect for any occasion, this moist cake combines fresh fruit and creamy frosting for a truly memorable dessert.

Fresh Strawberry Bundt Cake with White Chocolate Strawberry Ganache Recipe - Recipe Image

Ingredients

3 and ¼ cups (390g) all-purpose flour
5 teaspoons baking powder
1 teaspoon salt
1 cup (227g) unsalted butter, softened to room temperature
2 cups (400g) granulated sugar
1 and ½ teaspoons vanilla extract
3 large eggs, room temperature
1 large egg white, room temperature
1 cup (240mL) milk (any type), room temperature
2 cups finely chopped strawberries (approximately 16 large strawberries)
⅓ cup (7g) freeze-dried strawberries
1 cup (170g) white chocolate chips
⅓ cup (80mL) heavy cream

Instructions

Step 1: Place an oven rack in the middle position and preheat the oven to 350ºF (177ºC). Grease and flour a 9″ Bundt pan or use a homemade cake release. Set aside.
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Step 3: In a large bowl, use a handheld mixer or stand mixer fitted with a paddle attachment to cream the butter and sugar until light in color and fluffy.
Step 4: Add vanilla extract, then add the eggs and egg white one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed.
Step 5: Reduce mixer speed to low. Add the flour mixture in two parts, alternating with the milk. Gently fold in the chopped strawberries by hand.
Step 6: Pour the batter into the prepared Bundt pan and bake for 55-60 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Remove from oven and let cool for 15 minutes on a wire rack.
Step 8: After cooling, use oven mitts to carefully flip the cake onto your serving dish by inverting the pan over the plate and flipping both together. Allow the cake to cool completely in the pan on the serving dish, then remove the pan.
Step 9: To make the ganache, process the freeze-dried strawberries in a blender or food processor until fine powder forms (about 2 tablespoons). Set aside.
Step 10: Place white chocolate chips in a small bowl.
Step 11: Heat heavy cream in a small saucepan over medium heat, whisking occasionally, until steaming. Remove from heat and immediately pour over the chocolate chips. Let sit for 1 minute to soften.
Step 12: Whisk the mixture until smooth. If it becomes too firm, warm in the microwave for 15-20 seconds as needed. Stir in the strawberry powder until fully combined. Let the ganache cool for 15 minutes.
Step 13: Pour the cooled ganache evenly over the Bundt cake. Allow it to set for about 1 hour before serving. To speed up setting, chill the cake in the refrigerator.

Tips & Variations

For extra strawberry flavor, fold in a tablespoon of strawberry jam into the batter before baking.
Try using different types of milk such as almond or oat milk to suit dietary preferences.
Freeze-dried raspberry powder can be used instead of strawberry powder for a tart twist.
Make sure all your ingredients are at room temperature for the best cake texture.

Storage

Store leftover cake at room temperature in an airtight container for up to 5 days. This cake also freezes well for up to 3 months; thaw it overnight in the refrigerator before serving. The ganache may firm up in the fridge, so bring the cake to room temperature for best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are best for this recipe to avoid excess moisture in the batter. If using frozen, thaw and drain them thoroughly, then pat dry before chopping and adding.

How do I prevent the cake from sticking to the Bundt pan?

Grease and flour the pan well or use a homemade cake release spray. Allow the cake to cool slightly before flipping it out carefully with oven mitts to prevent sticking or breaking.

Fresh Strawberry Bundt Cake with White Chocolate Strawberry Ganache Recipe

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★★★★★

4.8 from 785 reviews

This Fresh Strawberry Bundt Cake combines the moist texture of a buttery vanilla cake with the sweet freshness of chopped strawberries and a luscious strawberry white chocolate ganache. Perfect for spring and summer gatherings, this cake boasts a beautiful appearance and a flavorful profile that balances fruity notes with creamy sweetness.

Author: Marco
Prep Time: 25 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake:

3 and ¼ cups (390g) all purpose flour
5 teaspoons baking powder
1 teaspoon salt
1 cup (227g) unsalted butter (softened to room temperature)
2 cups (400g) granulated sugar
1 and ½ teaspoons vanilla extract
3 large eggs (room temperature)
1 large egg white (room temperature)
1 cup (240mL) milk (any; room temperature)
2 cups finely chopped strawberries (approximately 16 large strawberries)

For the Strawberry Ganache:

⅓ cup (7g) freeze-dried strawberries
1 cup (170g) white chocolate chips
⅓ cup (80mL) heavy cream

Instructions

Preheat Oven and Prepare Pan: Place the oven rack in the middle position and preheat your oven to 350ºF (177ºC). Grease and flour a 9-inch Bundt pan or use a homemade cake release to ensure the cake does not stick. Set aside.
Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until well combined. Set aside.
Cream Butter and Sugar: In a large bowl, use a handheld mixer or stand mixer with paddle attachment to cream the softened butter and granulated sugar until the mixture is light in color and fluffy in texture. This should take several minutes for optimal air incorporation.
Add Eggs and Vanilla: Gradually add the vanilla extract, then add the eggs and egg white one at a time, mixing well after each addition. Scrape down the sides of the bowl as needed to ensure an even mix.
Combine Wet and Dry Ingredients: Reduce mixer speed to low and add the flour mixture in two parts, alternating with the milk. Begin and end with the flour mixture. Be careful to not overmix. Once incorporated, gently fold in the finely chopped fresh strawberries with a spatula, incorporating them evenly into the batter.
Bake the Cake: Pour the batter evenly into the prepared Bundt pan. Bake for 55 to 60 minutes, or until a toothpick or cake tester inserted into the center of the cake comes out clean. Remove the cake from the oven and allow it to cool on a wire rack for 15 minutes.
Invert and Cool: Carefully use oven mitts to flip the Bundt pan onto your serving plate by placing your serving dish over the pan and flipping both over together. Let the cake cool completely while still in the pan sitting on the plate, then lift the pan off gently to reveal the cooled cake.
Prepare Strawberry Powder: Using a blender or food processor, finely grind the freeze-dried strawberries until you have about 2 tablespoons of strawberry powder. Set aside for the ganache.
Heat Cream: Pour the heavy cream into a small saucepan and warm over medium heat, whisking occasionally. Heat until the cream is steaming but not boiling, then remove from heat immediately.
Melt White Chocolate: Place the white chocolate chips in a small bowl. Pour the hot cream over the chips and let sit for about 1 minute to soften. Then whisk until smooth. If the mixture becomes too thick to whisk, warm it gently in the microwave for 15 to 20 seconds and stir again.
Combine Ganache Ingredients: Stir the strawberry powder into the smooth white chocolate ganache until fully incorporated. Allow the ganache to cool for 15 minutes to thicken slightly.
Frost the Cake: Pour the cooled ganache evenly over the Bundt cake, allowing it to cascade down the sides. Allow the ganache to set at room temperature for about 1 hour. To speed up setting, place the cake in the refrigerator.
Storage: Store leftover cake at room temperature for up to 5 days, or freeze for up to 3 months. Thaw frozen cake overnight in the refrigerator before serving.

Notes

Ensure all eggs and milk are at room temperature to promote even mixing and better cake texture.
Do not overmix the batter once the flour is added to avoid a dense cake.
Using fresh strawberries adds moisture and flavor, while freeze-dried strawberries provide an intense strawberry taste for the ganache.
You can substitute the milk with any preferred type, such as almond or oat milk, but keep it at room temperature.
The cake can be made a day ahead; just store it covered to maintain freshness.
For an extra decorative touch, garnish with fresh strawberries or white chocolate shavings before serving.
When melting the white chocolate ganache, avoid overheating as it can seize and become grainy.

Keywords: strawberry bundt cake, fresh strawberry cake, white chocolate ganache, berry cake, dessert, spring cake, vanilla cake with strawberries