No matter the season, strawberries are one of my go-to dessert fruits. Today’s recipe features light and airy strawberry-vanilla bundt cakes, filled with whipped cream layered with fresh sliced strawberries.
The end result is a deliciously light, yet wholly decadent, dessert that’s perfect all year round. Today’s bundts pair particularly well alongside my Traditional Turkish Coffee, or, if you prefer, a simple French Press Brew. For added decadence, consider pairing this alongside something like a homemade vanilla bean ice cream, or drizzled with a luscious rum sauce.
Below, I’ll be providing you with an ingredient checklist to make sure you’ve got everything you need. Don’t worry, today’s bundts require only simple ingredients. After that, I’ll be giving you a few pro-tips to help up your baking game.
Now, without further delay, let’s get to it.
Ingredient Checklist
- Sugar. Plain granulated sugar is what you’re looking for here.
- Pastry Flour. You want to use baking/pastry flour. This is in order to achieve the lightest, airiest cake possible. All-purpose would result in an unpleasantly dense and ‘firm’ cake – with bread flour being doubly so.
- Baking Powder. This is a two-phase leavening agent, and the recipe simply doesn’t work without it.
- Salt. Plain table salt is all you need here.
- Unsalted Butter. We want the butter softened – but not melted. This is so that it is pliable enough to mix into the batter, but still solid enough to bind through the other ingredients. I do recommend unsalted, as the added salt is ‘not’ desirable in the recipe.
- Vanilla. I’m using extract for this particular recipe, but beans or paste will work just fine. All substitute at a one-to-one ratio by volume.
- Strawberry Jam. I’m suggesting jam, as we want the ‘chunks’ of whole fruit. Also, jelly – which is primarily water – will evaporate too much during cooking.
- Whole Milk. I do recommend whole milk, since we’re looking for added fat, in addition to the moisture.
- Eggs. Moisture, fat (which is flavor), and general richness for binding the cake.
- Fresh Strawberries. These are the star of the show.
- Whipping Cream. For the filling. I suggest fresh, but canned will work just fine if you prefer to save some time.
Prep Tips – Five Pro Tips for Great Baking
- Prevent Sticking. To prevent sticking, either grease ‘and’ flour the pan thoroughly, ensuring all of the nooks and crannies are covered ‘or’ use parchment paper. You can also spray the parchment paper with nonstick oil.
- Measure Precisely. Precise measurements are a must in baking. If your cake is gummy, dense, or rubbery – you likely added too much flour. If your cake burns despite being set at the right temperature and being timed properly, you likely put too much butter (or another fat source). If your cake falls apart, or is overly dry, you likely too little fat. And believe me when I say any of the above can happen due to comically small inaccuracies in measurements, depending on the type of recipe.
- Sifting and Measuring. If a recipe calls for a cup of “sifted flour,” you want to sift and ‘then’ measure. In other words, measure out one cup of “already sifted flour.”
- Folding. I’ve covered the importance of not overmixing many times here on Living the Gourmet. Overmixing brings too much air into a recipe, resulting in a tough cake. The best way to avoid overmixing is to instead ‘fold.’ To fold, use the flat of a spatula, and drag it through the batter, with the idea being to ‘lift’ or ‘suspend’ the dry ingredients, then gently turning them over into the wet ingredients. Do this around the perimeter of the of the batter, working your way towards the center. Once an even mixture has occurred, stop folding.
- Resist Opening the Oven. Just stop opening the oven to check on your baked goods. Opening the oven introduces cool air into the oven, and the resulting ‘temperature shock’ can cause a rising cake to cease rising – or worse, to sink. Not fun. Just don’t do it. And if you ‘must’ open the oven, wait until your cake has fully risen.
Strawberries and Cream Naked Bundt Cakes
- Total Time: 30 minutes
- Yield: 6 1x
Ingredients
Units
Scale
- Fresh strawberries, hulled and sliced
- 2 cups whipping cream
- 1 tablespoons sugar
For the cakes:
- 1 1/2 cup fine pastry flour
- 1 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup sugar
- 2 eggs
- 1/2 vanilla
- 2 tablespoons strawberry jam
- 1 cup whole milk
Instructions
- In a chilled metal bowl, beat the whipping cream with sugar until form peaks form. Cover and refrigerate until its time to assemble the cakes.
- Preheat oven to 350 degrees F. and grease a mini bundt pan or one regular bundt pan.
- In a medium bowl, sift together pastry flour, baking powder, and salt. Set aside.
- In the bowl of your stand mixer, beat together butter and sugar. Add vanilla, eggs and strawberry jam until a smooth batter forms.
- Add the dry ingredients to the wet ingredients, alternating with 1 cup of milk. Be sure the mix the batter well between each addition.
- Divide the batter between the mini bundt molds.
- Bake for about 20 minutes or until the cake tester comes out clean.
- Let the cakes cool before transferring over to a sheet pan.
Assembly:
- Slice each bundt in half, horizontally. Layer the strawberry slices, then a generous dollop of whipped cream. Top each off with the tops of the bundts. Garnish with extra whipped cream, strawberry slices and a dusting of confectioner's sugar if desired.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
Recipe Card powered by
Angie@Angie's Recipes says
The min bundt cakes are so adorable, summery and inviting with strawberries and cream. A real treat!
Wendy Klik says
I really need to get a mini bundt pan. Love these little gems. Thanks so much for hosting this month
Claudia Lamascolo says
gorgeous photos I love shortcakes they look fantastic!
gloria says
I love mini bundt cakes and this look absolutely delicious!! love them .
And I love strawberries!
Karen says
Those are adorable!! I happen to have a mini bundt pan too!
Sandra L Garth says
Your pictures are fantastic and thanks for the video! I don't use my mini bundt pan as much as I should and you've given me a great reason to bring it out again. Thanks so much for hosting this month!
Jagruti says
Love strawberries, and here is new idea from you thanks
Calleigh @TheForkBite says
I love that you used the mini bundt molds, they look so cute and appetizing. And to top it all, the pictures look amazing.
Sandi says
These cakes are absolutely precious. I love your step by step pictures.
Denisse Salinas says
These look so delicious and beautiful! I love your presentation, and that you used strawberry jam in the batter! Can't wait to try.
Dahn says
oh this looks so good, I have a load of strawberries that are screaming for a naked bundt cake right now!!!
Cookaholic Wife says
Naked cakes are definitely my new thing and those look like the perfect treat! Although, who am I kidding, I'd have that for breakfast! Thanks for hosting!
Lauren says
These little cakes are precious! I like your decision to use jam in the batter.
Patricia Blanco Budia says
Absolutely gorgeous those mini bundts!!! They're just perfect!! I love them!! Thank you very much for your hosting!! I love strawberries!! XOXO
Big Daddy Dave says
Tammy, These mini bundt cakes are a great take off on strawberry shortcake! This is a cleaver idea for sure... I would definitely prefer a bundt cake vs. the usual 'shortcake'! Take Care, Big Daddy Dave
sneha datar says
This naked bundt cake looks so adorable and yum.
Felice says
Strawberries and cream are the ultimate match, and I love that you made little mini bundts for this months theme. Mahalo for hosting this month.
Eileen says
I don’t have pastry flour on hand can I use all purpose flour?
Catherine Pappas says
Dear Eileen, You can substitute the flour with equal parts AP flour and cake flour. If you choose to substitute with just AP flour, please keep in mind the cakes may come out a little denser than intended. Hope this helps answer your question! Enjoy!
M Burrell says
What is the brand name of the mini bundt pan used in the demonstration?
Living the Gourmet says
It's from Wilton 🙂
Sue says
HELP!!! I'm in midst of making this. Ingredients say 1/2 cup milk while the directions say 1 cup. Could you clarify, please? Thank you!
Living the Gourmet says
Dear Sue, Please make that 1 cup when alternating between the milk and dry ingredients. So sorry for that oversight! Enjoy!
Sue says
Thank you for your response! I ended up going with the 1/2 cup as in the ingredients and I think they'll be just fine. Next time I'll use the full cup. BTW, those photos!!!! Again, THOSE PHOTOS!!!! Most beautiful pictures on the internet (after my grandchildren, of course 🙂
Talya Stone says
Oh my this look so delicious! I love anything with strawberries. I've never tried making a bundt cake before.
Beth says
That is one of my favorite cake desserts bar none. I made these for dessert a few nights ago, and they were amazing.
Glass Mosaic Tiles says
The cake looks amazing yummmm!!! I can't wait to make it, your recipe is very easy to follow.
Rhian Westbury says
This just reminds me of a victoria sponge cake, very similar set up. And you can't beat the classic and simple flavours x
Yeah Lifestyle says
Strawberries are one of my favourite fruits too. I can't wait to give this recipe a try, it looks delicious
jupiter hadley says
I have never seen a bundt cake done like this - it's so beautiful looking! Thank you so much for sharing.
Jasmine Martin says
These look absolutely delicious. I am definitely going to have to make these as desserts.
Khushboo says
It looks like a yummy cake. I love the recipe and will surely try out.
Kelly says
My goodness this looks incredible. It would be a lovely treat to make my family over Xmas.
Jacquie Hails says
Hi Sue, quick question. Your video showed you sifting flour but not stated in recipe. Should I sift the dry ingredients?
Jacquie
Living the Gourmet says
Hi Jacquie! Yes, sift the dry ingredients for a lighter batter! Sorry for the oversight in the recipe card. Enjoy! 🙂
JoAnn says
This sounds delicious. I'm going to try it for Easter, but with my silicone bundt cake pan. How long do I bake it when just one pan? Thanks!
Living the Gourmet says
Hi Joann, I would say about 35 minutes depending on the range of your oven. Check it with a cake tester to see if it comes out clean. Thank you for stopping by!