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; room temperature)

2 cups finely chopped strawberries (approximately 16 large strawberries)

⅓ cup (7g) freeze-dried strawberries

1 cup (170g) white chocolate chips

⅓ cup (80mL) heavy cream

Instructions

Step 1: Place oven rack on the middle setting and preheat the oven to 350ºF (177ºC). Grease and flour a 9″ Bundt pan or use homemade cake release. Set aside.

Step 2: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

Step 3: In a large bowl, cream the softened butter and sugar using a handheld or stand mixer until light and fluffy. Add vanilla extract, then add the eggs and egg white one at a time, mixing well after each addition. Scrape down the bowl sides as needed.

Step 4: Reduce mixer speed to low. Add the flour mixture in two parts, alternating with the milk. Gently fold in the chopped strawberries by hand.

Step 5: Pour the batter into the prepared Bundt pan. Bake for 55-60 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and cool for 15 minutes on a wire rack.

Step 6: After cooling, use oven mitts to carefully flip the cake onto your serving dish by placing the dish over the pan, then flipping both. Let the cake cool completely in the pan on the serving dish before removing the pan.

Step 7: For the ganache, process freeze-dried strawberries in a blender or food processor into a fine powder (about 2 tablespoons). Set aside.

Step 8: Place white chocolate chips in a small bowl. Heat heavy cream in a small saucepan over medium heat until steaming, then pour it over the chips. Let sit 1 minute, then whisk until smooth. Reheat briefly if needed.

Step 9: Stir strawberry powder into the ganache. Allow to cool for 15 minutes.

Step 10: Pour the cooled ganache evenly over the Bundt cake. Let set for about 1 hour before serving. You can speed this by refrigerating the cake.

Tips & Variations

Use fresh strawberries that are ripe but firm for best texture and flavor in the cake.

You can substitute the freeze-dried strawberries with more fresh strawberries, but the powder gives a more intense flavor for the ganache.

For a fruity twist, add a tablespoon of lemon zest to the batter to brighten the strawberry flavor.

If white chocolate is too sweet, switch to milk chocolate chips for the ganache.

FAQs

Can I use frozen strawberries instead of fresh?

Fresh strawberries are preferred because frozen ones release more moisture and may affect the texture. If using frozen, thaw and drain them well before folding into the batter.

How do I know when the Bundt cake is fully baked?

Insert a toothpick or cake tester into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. If wet batter clings to it, bake a few minutes longer and test again.