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Fresh Strawberry Bundt Cake with White Chocolate Strawberry Ganache Recipe

★★★★★

4.9 from 568 reviews
  • Author: lina
  • Total Time: 1 hour 15 minutes
  • Yield: 12 servings 1x

Description

This Fresh Strawberry Bundt Cake is a delightful dessert combining moist strawberry-infused cake with a luscious white chocolate strawberry ganache. Made with fresh chopped strawberries folded into a tender vanilla cake batter and topped with a creamy, naturally flavored ganache using freeze-dried strawberry powder, it’s a perfect treat for celebrations or anytime you crave a fresh fruit twist on a classic dessert.

Ingredients

Scale

For the Strawberry Cake

  • 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 kind), room temperature
  • 2 cups finely chopped strawberries (approximately 16 large strawberries)

For the Strawberry Ganache

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

Instructions

  1. Prepare Cake Pan and Oven: Place an oven rack in the middle position and preheat the oven to 350ºF (177ºC). Grease and flour a 9-inch Bundt pan or use a homemade cake release to prevent sticking. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, baking powder, and salt until evenly combined. Set aside.
  3. Cream Butter and Sugar: In a large bowl, using a handheld or stand mixer fitted with a paddle attachment, beat the unsalted butter and granulated sugar on medium speed until light in color and fluffy in texture. This usually takes several minutes.
  4. Add Vanilla and Eggs: Add the vanilla extract to the creamed butter and sugar. Then add the eggs and egg white one at a time, allowing each to fully incorporate before adding the next. Scrape down the sides of the bowl as needed to ensure even mixing.
  5. Combine Wet and Dry Ingredients: Reduce the mixer speed to low. Alternately add the flour mixture in two parts and the milk in between the additions, starting and ending with flour. After mixing, gently fold in the finely chopped fresh strawberries by hand to avoid breaking them up too much.
  6. Bake the Cake: Pour the batter into the prepared Bundt pan, smoothing the top evenly. Bake in the preheated oven for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and place on a wire rack to cool for 15 minutes.
  7. Cool and Unmold the Cake: After 15 minutes, carefully flip the cake onto a serving dish by placing the dish over the Bundt pan and flipping both together using oven mitts. Let the cake cool completely in the pan sitting on the platter. Once fully cooled, remove the pan to reveal the cake.
  8. Prepare Strawberry Powder: Using a blender or food processor, grind the freeze-dried strawberries into a fine powder. You should have about 2 tablespoons of strawberry powder. Set aside.
  9. Heat Cream for Ganache: Just before frosting, place white chocolate chips in a small bowl. In a small saucepan over medium heat, warm the heavy cream while whisking occasionally until it is steaming but not boiling. Remove from heat.
  10. Make Ganache: Immediately pour the hot cream over the white chocolate chips and let sit for 1 minute to soften. Then whisk the mixture gently until smooth. If the ganache is too thick or hard to stir, briefly microwave for 15-20 seconds and whisk again.
  11. Add Strawberry Powder: Stir the prepared strawberry powder into the smooth ganache until fully incorporated. Allow the ganache to cool for 15 minutes so it thickens slightly before pouring.
  12. Frost the Cake: Pour the cooled ganache evenly over the completely cooled Bundt cake. Allow the ganache to set at room temperature for about 1 hour or speed up the process by refrigerating. Once ganache is set, the cake is ready to serve.
  13. Storage: Store leftover cake at room temperature in an airtight container for up to 5 days. This cake also freezes well for up to 3 months; thaw frozen cake in the refrigerator overnight.

Notes

  • Ensure all dairy and eggs are at room temperature for best mixing results.
  • Freezing chopped strawberries before folding into batter can help reduce moisture content if desired.
  • Use a light hand when folding strawberries to maintain fruit texture without overmixing.
  • The strawberry powder in the ganache provides natural color and flavor without additional coloring.
  • To prevent sticking, use a great bundt cake release or generously grease and flour the pan.
  • Reheating ganache is best done in short bursts to avoid overheating and seizing.
  • For frostings with deeper strawberry flavor, increase freeze-dried strawberry powder slightly but avoid overloading to maintain smooth consistency.
  • Prep Time: 20 minutes
  • Cook Time: 55 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Strawberry Bundt Cake, Fresh Strawberry Cake, White Chocolate Ganache, Strawberry Dessert, Bundt Cake Recipe

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Find it online: https://yummybylina.com/fresh-strawberry-bundt-cake-with-white-chocolate-strawberry-ganache-recipe/