This post is a little later than I’d like it to be seeing how strawberry season has come and gone by me. My love of strawberries is no secret. When they’re at their peak, I’ve packed away several pounds (maybe four or five? Seriously. I love strawberries) a week just for snacking (forget the baking). So this is one of those tasty desserts you can go to when you need a break from inhaling strawberries by the pound: a berry scented bundt cake topped with a rich, strawberry cream cheese frosting.
This was delicious and very strawberry-ish. I would be happy just eating the frosting (and shamelessly licked the bowl clean. Very clean). My only disappointment was that the cake was a little denser than I would have liked–I’d consider lessening the amount of strawberry puree (e.g. by half a cup) in the cake so that it might rise more and take on a lighter texture. As is, the texture is more appropriate for something like a strawberry bread (akin to a banana bread).
- 2.75 cups flour
- 1.5 tsp baking powder
- 3/4 tsp salt
- 2 sticks butter
- 1.5 cups sugar
- 4 eggs
- 1.5 cups strawberry puree
- zest of 1 lemon
- 1 tsp vanilla extract
- 3/4 cup whole milk
- 1/2 cup strawberry puree
- 1/2 cup (1 stick) butter, softened
- 8 oz cream cheese, softened
- 2 cups powdered (confectioner’s) sugar
- 1 tsp vanilla extract
- 1/4 tsp of salt
The first step: make the strawberry puree. Its hard to say exactly how many strawberries you’ll need for this: start with a pound and see what your yield is. Definitely have more handy. You’ll want to hull the berries, puree them in a food processor/blender, and then strain the result into a bowl so there’s no grit from the seeds. The target is roughly 1.5-2 cups of puree. Set this aside.
Now onto the cake. Mix the dry ingredients in a bowl. Set this aside. In the bowl of a stand mixer, cream the (room temperature) butter for a minute. Then, add the sugar, mixing until integrated, followed by the eggs one at a time. Mix in the lemon zest and vanilla extract.
Pour in a third of the dry mixture, mixing on the slowest setting and short of completely integrating the two. Then add 1/2 cup of the strawberry purée and 1/4 of the milk, continuing to mix. Repeat this until you’ve used up all of the dry mix, milk, and ~1.5 cups of the strawberry purée.
Liberally grease your bundt pan with butter. Pour in the batter, tapping the pan a bit to help release any trapped air bubbles. Bake this for an hour in a 325°F oven (or until a tester comes out clean). Give this 10 minutes or so to cool a bit before you attempt to remove the cake from the pan.
Set the cake aside to cool down for an hour or so.
During baking time, work on the frosting. In the bowl of your stand mixer, add the cream cheese and butter. Let these come to room temperature for about an hour before creaming these on high speed. Once the cream cheese mixture is silkier, add the sugar and mix until well integrated. Add the vanilla, salt, and strawberry purée (don’t add all of the purée though–add some, mix, and assess if you’re happy with the consistency of the frosting. You can always add more if you want it thinner). Set this aside in the fridge until you’re ready to frost the cake so that the frosting will firm up a bit and be less drippy.
Finally, frost the cake. You’ll have more than enough to just drape the cake like I did in these photos, so slather it on to your heart’s content. Likewise on garnishing your cake–do whatever looks good to you. I thought arranging a ring of strawberries on top worked well. Enjoy!