The Batter Matters
There are some recipes that you’ll come across, such as a "dump cake" recipe, that let you throw all your ingredients into a bowl and mix. One of my favorites is rather simple but it reminds me of childhood. It’s a blonde cake recipe passed down from my mom where all the ingredients are mixed right in the 9x13 pan and baked. Yum!
There are other recipes that have you cream your butter and sugar together and then mix in your blended dry ingredients. I’d say this is the majority of recipes that I make and create.
However, this recipe for a strawberry bundt cake differs in that it uses a reverse creaming method. The beauty of this method is the divinely moist and delicate cake that you’ll end up with.
When using the reverse creaming method, what is happening at the heart of the cake is the avoidance of creating gluten. When you coat the flour in butter, you stop gluten from developing. This process is what creates a super duper moist and decadent cake. Later in this recipe, when you mix in the milk and oil, you are then developing that gluten. This is the reason it is necessary to mix for the full length of time; over mixing isn’t an issue, but under mixing will be.
I promise, if you follow the recipe for this strawberry bundt cake step by step, you will end up with one heck of a work of art that will have both your eyes and your palate going, "Aaaah, yes."
Decorating Your Strawberry Bundt Cake
Before you begin decorating with your whipped cream, you will want to make sure your bundt cake is completely cool, otherwise the cream will melt.
There are a few ways you can go about decorating your strawberry bundt cake. You can just scoop up a glob of the fresh whipped cream and dab across the top. I do this if I’m in a bit of a hurry, which happens often.
Other times, I like to take my piping bag and a decorating tip and pipe on beautiful swirls of fresh whipped cream. Then there are those times when the kitchen is hot and as I’m piping my whipped cream wants to slide and ooze beautifully over the edges of my cake. Just embrace this, too! It all tastes just as delightful and I love that you tried.
This dessert isn’t complete without a few slices of fresh strawberries on top of the whipped cream.
Enjoy with friends and family! (Even just yourself is a-okay!)
When serving an airy, moist, and fruity dessert, the key is choosing a tea that will complement your food and not overpower it by being too dark and heavy. A green tea or herbal tea is always a safe bet, with their light and flavorful combinations. Plum Deluxe offers a wide array of green and herbal teas that are magnificent with this strawberry bundt cake. Here are just a couple of my loves for pairing with this recipe.
Slowly Unwind Herbal Tea with linden flower, elderflower, and berries is such a delightful blend that lets you enjoy its flavor profile as well as pull out a little something extra in the cake. I absolutely love its "sit back and soak me up" calling. Even when the dessert runs out, I love this tea on an evening where the sky is a beautiful array of cotton candy colors.
Another chosen delight is Evening in the Garden Herbal Tea. With a blend of elderflower, lemon, and rose, it’s just perfectly paired with the strawberries in this dessert. Lemon always pairs well with fruit, and this is no exception. This tea is my go-to if I’m enjoying this dessert mid-day, and especially on a warm summer day. Try it iced with simple syrup; you won’t be disappointed!
Next we are on to a few tips for this cake. Using a scale for properly weighing your ingredients will make a difference in this recipe. Additionally, you want to make sure all your cold/refrigerated items are at room temperature before you begin making the cake. Make sure to bring your butter to room temperature before mixing it in, but do not melt it in the microwave, as this changes the consistency of the cake batter.
Make sure you mix your cake for the full two minutes. Don’t worry if it’s a little longer, you won’t over-mix the cake. Remember, in this case, it’s better to over mix than under mix so you ensure you have a nicely developed bundt cake and there are no hard lumps remaining.
When it comes to making the fresh whipped cream, it’s as easy as 1-2-3! The longer you mix the ingredients, the stiffer your peaks become. I prefer to mix mine four to four and a half minutes to get a perfect consistency for piping and for dollops on top of the cake.
Strawberry Bundt Cake
- 13 ounces cake flour
- 13 ounces sugar
- 3 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces unsalted butter at room temperature
- 1/2 tablespoon vanilla extract
- 1/2 tablespoon almond extract
- 10 ounces coconut milk
- 3 ounces vegetable oil
- 3 large eggs, at room temperature
- 2 cups diced and slightly pureed fresh strawberries
Set eggs and butter out to bring to room temperature. Preheat oven to 335°F.
Line your bundt pan with a quick-release spray. Even cooking spray will work.
Measure out milk and place 4 ounces in a separate measuring cup. Add the oil to the 4 ounces of milk and set aside.
In the remaining milk, add vanilla and almond extract and room temperature eggs. Whisk gently to combine and set aside.
Place the flour, sugar, baking powder, baking soda, and salt into the bowl of your stand mixer with the paddle attachment.
Turn the mixer on the slowest setting and slowly add chucks of softened butter until combined and it looks like coarse sand.
Add in your milk/oil mixture to the dry ingredients and mix on medium speed for two minutes to thoroughly combine. After two minutes, thoroughly scrape the bowl.
Slowly add in the rest of your milk. Scrape the bowl halfway through and mix just until combined. The batter should be thick and not too runny.
Gently stir in your strawberries and immediately pour into your sprayed bundt pan.
Bake for 50 minutes. When a toothpick or butter knife comes out clean, your cake is set. Begin checking every two minutes after 50 minutes, as oven temperatures can vary.
Cool for 10 minutes, then flip the cake onto a serving plate to finish cooling.
Whipped Cream Topping
- 1 cup cold heavy whipping cream
- 2 tablespoons granulated sugar
- 1/2 teaspoon clear vanilla extract
Make sure your mixing bowl is free from any residue by using a small amount of vinegar and wiping your bowl clean. Chill your mixing bowl for 20 minutes in the freezer.
Attach your whisk attachment to your mixer.
Whip all ingredients on medium-high speed until peaks begin to form, around the 3-4 minute mark.