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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.

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

  1. 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.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until well combined. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Find it online: https://cookcrisis.com/fresh-strawberry-bundt-cake-with-white-chocolate-strawberry-ganache-recipe/