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Fresh Strawberry Bundt Cake with Strawberry White Chocolate Ganache Recipe

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★★★★

4 from 297 reviews

A delightful Fresh Strawberry Bundt Cake that combines moist, fluffy cake packed with real chopped strawberries and no gelatin, topped with a rich and creamy strawberry white chocolate ganache made from freeze-dried strawberries. This cake offers a perfect balance of fruity freshness and indulgent sweetness, ideal for celebrations or a special treat.

Ingredients

Scale

Strawberry Cake

  • 3 and ¼ cups (390g) all purpose flour (measured properly)
  • 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)

Strawberry Ganache

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

Instructions

  1. Preheat and Prepare Pan: Place the oven rack in the middle position and preheat the oven to 350ºF (177ºC). Grease and flour a 9″ Bundt pan or use a homemade cake release to ensure easy removal of the cake. Set aside.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
  3. Cream Butter and Sugar: Using a handheld mixer or stand mixer with paddle attachment, beat the softened butter and granulated sugar until light in color and fluffy in texture. This aerates the mixture for a tender cake crumb.
  4. Add Eggs and Vanilla: Incorporate the 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 to ensure even mixing.
  5. Combine Batter: Reduce the mixer speed to low. Alternate adding the flour mixture in two parts with the milk, mixing gently to combine. Finally, fold in the finely chopped strawberries by hand to prevent overmixing and distribute them evenly.
  6. Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 55-60 minutes until a toothpick inserted into the center comes out clean. Remove from oven and cool on a wire rack for 15 minutes.
  7. Cool and Unmold Cake: After 15 minutes, carefully place the serving platter over the Bundt pan and invert to release the cake onto the platter. Allow the cake to cool completely on the platter before removing the pan.
  8. Prepare Strawberry Powder: In a blender or food processor, grind the freeze-dried strawberries into a fine powder (about 2 tablespoons). Set aside.
  9. Make Ganache: Place white chocolate chips in a small bowl. Heat the heavy cream in a small saucepan over medium heat until steaming, whisking occasionally to prevent scorching. Remove from heat and pour cream over the chocolate chips. Let sit for 1 minute, then whisk until smooth. Reheat briefly if mixture is too firm.
  10. Combine Ganache and Strawberry Powder: Stir the strawberry powder into the smooth white chocolate ganache until well combined. Let cool for 15 minutes to thicken slightly.
  11. Frost Cake and Set: Pour the cooled ganache evenly over the cooled Bundt cake. Allow the ganache to set for about 1 hour at room temperature or speed the process by refrigerating the cake. Once set, serve and enjoy.
  12. Storage: Store leftover cake at room temperature for up to 5 days or freeze for up to 3 months. Thaw frozen cake overnight in the refrigerator.

Notes

  • Ensure all wet ingredients are at room temperature for best mixing results and a tender crumb.
  • Use fresh, ripe strawberries chopped finely to distribute strawberry flavor evenly throughout the cake.
  • Allow ganache to cool before pouring so it thickens and does not run off the cake.
  • Freeze-dried strawberries provide concentrated strawberry flavor without adding moisture.
  • The cake can be stored at room temperature in an airtight container or refrigerated to extend freshness.
  • For easier cake release, use a nonstick spray and dust the Bundt pan well with flour or a homemade cake release spray.

Keywords: strawberry bundt cake, fresh strawberry cake, strawberry white chocolate ganache, fruit cake, bundt cake recipe

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