Strawberry Bundt Cake Recipes

Steps:

• Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
• In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
• In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
• With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
• Add the flour mixture all at once and mix on low until almost completely combined.
• Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
• Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
• When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.

Steps:

• Preheat oven to 350°F, with a rack in center. Brush a 10-to-15-cup Bundt pan with butter; dust with flour, tapping out excess. Whisk together egg whites, milk, and vanilla. Beat butter with 1 3/4 teaspoons salt, baking powder, and 1 3/4 cups granulated sugar on medium-high speed until light and fluffy, 2 to 3 minutes.
• Beat in flour in three additions, alternating with egg-white mixture, and beginning and ending with flour. (You should have about 7 cups batter.) Separate 2 cups batter and stir in freeze-dried strawberries.
• Transfer 1/4 cup strawberry batter to a small bowl; stir in pink gel paste until combined. Stir mixture back into remaining strawberry batter a little at a time, until you achieve desired color.
• Spoon 2 1/2 cups vanilla batter into bottom of pan. Top with all of strawberry batter, then remaining vanilla. Run a butter knife through batter four times to swirl, then use to fold and swoop in a couple of places to further marble.
• Place pan in oven; reduce temperature to 325°F. Bake until top of cake springs back when lightly touched, 1 hour to 1 hour and 5 minutes. Let cool in pan on a wire rack 15 minutes, then turn out onto rack and let cool completely.
• Stir together strawberries, remaining 3 tablespoons granulated sugar, and a pinch of salt; let stand until sugar dissolves, about 15 minutes. Meanwhile, beat cream with confectioners' sugar on high speed to soft peaks. Dust cake with more confectioners' sugar and serve with whipped cream and macerated berries.

Steps:

• Preheat the oven to 350°F (180°C).
• On a cutting board, slice the ends off the pound cakes, then slice the cakes to the same thickness as the heart-shaped cookie cutter.
• Cut the centers out of the slices of pound cake with the cookie cutter. Set the hearts aside and discard the scraps or save for another use.
• In a large bowl, cream the butter, sugar, and salt with an electric hand mixer for 4 minutes, or until fluffy. Scrape down the sides of the bowl with a rubber spatula.
• Add the vanilla and eggs, 1 at a time, beating to incorporate before adding the next. Scrape down the sides of the bowl again.
• Sift in the flour and baking soda, then fold to incorporate a bit with a rubber spatula.
• Continue mixing with the electric hand mixer, streaming in the milk and beating until just incorporated. Add the strawberry puree and beat to combine.
• Grease a bundt pan with nonstick spray.
• Add 2 cups of cake batter to the bundt pan and smooth the top with a spatula. Place the pound cake heart cut-outs around the pan, points up, submerging in the batter by about ½ inch (1 ¼ cm.) Add the rest of the batter, then gently tap the pan against the counter 2-3 times to release any air bubbles.
• Bake for 45 minutes, or until a toothpick inserted in the center of the cake comes out clean. Let the cake cool for 30 minutes, then invert onto a wire rack set over a baking sheet.
• Make the vanilla simple syrup: In a small saucepan over medium heat, combine the water, sugar, and vanilla. Cook until the sugar is completely dissolved and the mixture reaches a gentle boil. Remove from the heat and set aside to cool.
• Make the white chocolate ganache: In a medium bowl, pour the heavy cream over the white chocolate chips. Whisk until completely smooth.
• Using a skewer, poke holes all over the cake, then brush with the vanilla simple syrup.
• Pour the white chocolate ganache over the cake. Decorate with sprinkles.
• Slice the cake to reveal the hidden hearts, then serve.
• Enjoy!

Steps:

• In a large bowl, add all the ingredients.
• Beat for 2 minutes at medium speed.
• Pour into a greased and floured 10-inch bundt pan.
• Bake at 325 degrees for 55 to 60 minutes.
• Cake is done when toothpick comes out clean.
• Cool for 20 minutes before removing from pan.
• No need to frost, but you could with a commercial vanilla icing.
• Note: The boxed instant pudding used for this recipe should be (3.4 ounce).

Steps:

• Preheat oven to 325° degrees F (165° degrees C). Generously grease with shortening and flour a 10 inch Bundt Pan. (Do not use spray ).
• In a mixing bowl, stir together dry ingredients: Strawberry Cake Mix, instant vanilla pudding & sugar.
• In another bowl, stir together wet ingredients: eggs (beaten), water, oil & yogurt.
• Mix dry and wet ingredients together thoroughly.
• Fold in 1/2 cup Milk Chocolate Chips into batter.
• Pour batter into well greased & floured Bundt Pan.
• Bake 55-60 minutes in pre-heated oven. Cake will be done when a clean toothpick, inserted into the cake, comes out clean and free of any cake particles.
• Cool Bundt Cake in pan for 10 minutes before inverting onto a wire rack to cool completely.
• Drizzle Milk Chocolate Glaze over the top of cooled cake and sprinkle remaining 1/4 cup Milk Chocolate Chips on top.