Fresh Strawberry Bundt Cake with White Chocolate Strawberry Ganache Recipe

Introduction

This Fresh Strawberry Bundt Cake is a delightful treat bursting with juicy strawberries and topped with a creamy white chocolate strawberry ganache. Perfect for spring and summer gatherings, it combines tender cake with a luscious, fruity glaze for a dessert that’s both beautiful and delicious.

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 (about 16 large strawberries)
• ⅓ cup (7g) freeze-dried strawberries
• 1 cup (170g) white chocolate chips
• ⅓ cup (80mL) heavy cream

Instructions

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

Tips & Variations

• Use freshly chopped strawberries for the best texture and flavor in the cake batter.
• Freeze-dried strawberry powder can be substituted with strawberry jam reduced to a thick consistency if needed.
• If white chocolate ganache is too sweet, try mixing in a bit of cream cheese for tanginess.

Storage

Store the cake covered at room temperature for up to 5 days. Refrigerate to speed up the ganache setting or to extend freshness slightly but bring to room temperature before serving. The cake freezes well for up to 3 months; thaw overnight in the refrigerator before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen strawberries for this cake?

It’s best to use fresh strawberries to avoid extra moisture that frozen berries can add, which might affect the cake’s texture.

How do I know when the cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with just a few crumbs, the cake is done. Avoid overbaking to keep it moist.