Step-by-step instructions
Ready to bring this deliciousness to life? Here’s how to do it:
- Preheat your oven to 325°F (163°C) and prepare your Bundt pan by greasing and flouring it well.
- In a large bowl, beat the softened butter and cream cheese together until smooth and creamy.
- Gradually add in the granulated sugar, whipping until the mixture is light and fluffy.
- Add eggs, one at a time, ensuring each one is well mixed before adding the next.
- In another bowl, whisk together the flour, salt, and baking powder.
- Alternately add the dry mixture and sour cream to the wet mixture, starting and ending with flour. Mix until just combined.
- Stir in the vanilla extract and gently fold in the chopped strawberries so they’re evenly distributed throughout the batter.
- Pour the batter into your prepared Bundt pan, smoothing the top.
- Bake for 70 to 80 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool in the pan for 10 minutes, then turn out onto a wire rack.
- For the glaze, whisk together powdered sugar, strawberry puree, and heavy cream until smooth. Add food coloring for a touch of pink, if desired.
- Finally, pour the glaze over the cooled cake and allow it to set before slicing.
Best ways to enjoy it
Serving this Strawberry Cream Cheese Bundt Cake is just as fun as making it! You can serve it simply as is, or add a dollop of whipped cream or a scoop of vanilla ice cream to elevate the dessert experience. It also pairs wonderfully with a fresh fruit salad, or serve it alongside a steaming cup of coffee or tea for a delightful afternoon treat.
Storage and reheating tips
To keep your delicious creation fresh, store the Bundt Cake in an airtight container at room temperature for up to three days. For longer storage, you can freeze individual slices wrapped tightly in plastic wrap and aluminum foil. They’ll keep well for up to three months—just thaw at room temperature when you’re ready for a sweet treat again.
Helpful cooking tips
Achieving the perfect Bundt cake is about attention to detail. Here are a few tips to guarantee success:
- Ensure all your ingredients are at room temperature for the best mix.
- Don’t over-mix the batter after adding the flour; a few flour streaks are okay.
- Use fresh strawberries for enhanced flavor, but if they’re out of season, frozen strawberries can work in a pinch—just thaw and drain excess moisture beforehand.
Creative twists
Feel like switching things up? Here are some ideas for variations:
- Add a hint of lemon zest to the batter for a refreshing citrus twist.
- Swap in blueberries instead of strawberries for a different berry flavor.
- Drizzle with a chocolate glaze instead of strawberry for a decadent alternative.
FAQs
How long does this Strawberry Cream Cheese Bundt Cake last?
When stored properly, the cake can last up to three days at room temperature and up to three months in the freezer.
Can I substitute cream cheese with something else?
Yes! For a lighter version, you can use ricotta cheese, or for a dairy-free option, try a nut-based cream cheese.
What if I can’t find fresh strawberries?
Frozen strawberries can be a great alternative. Just ensure to thaw them and drain the excess liquid before adding them to the batter.
Creating this Strawberry Cream Cheese Bundt Cake is not only a delightful baking adventure but also a way to share joy and sweetness with your loved ones. With its moist texture and burst of strawberry flavor, this cake is sure to be a crowd-pleaser!
