Description
This Layered Strawberry Bundt Cake is a delightful and visually stunning dessert featuring a moist strawberry-flavored Bundt cake filled with creamy buttercream and topped with luscious whipped cream, fresh strawberries, and a dusting of confectioners’ sugar. Perfect for special occasions or whenever you crave a sweet, fruity treat with a classic elegance.
Ingredients
Cake
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 3/4 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup sugar
- 4 large eggs, room temperature
- 1/2 cup whole milk
- 1/2 cup strawberry puree
- 3 tablespoons strawberry gelatin
- 1 teaspoon vanilla extract
Buttercream
- 1/3 cup unsalted butter, softened
- 4 cups confectioners’ sugar
- 1/4 cup whole milk
- 1 teaspoon vanilla extract
Whipped Cream
- 1 cup heavy whipping cream, cold
- 1/2 cup confectioners’ sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon cream of tartar
Toppings
- 1/4 cup strawberry jam
- Confectioners’ sugar, for dusting
- Whole fresh strawberries, for garnish
Instructions
- Make the batter: Preheat the oven to 350°F. Grease and flour a 10-cup Bundt pan thoroughly. In a large bowl, whisk together the flour, baking powder, and salt. Using a stand mixer with the paddle attachment, cream the butter and sugar on medium-high speed for 4-5 minutes until fluffy and light in color. Add eggs one at a time, mixing well after each addition. Blend in the milk, strawberry puree, strawberry gelatin, and vanilla extract. Add the flour mixture in two parts, mixing on low speed until just combined to avoid overmixing.
- Bake the cake: Pour the batter into the prepared Bundt pan and smooth into an even layer. Bake for 40 to 45 minutes until a digital thermometer inserted into the center reads between 205° and 210°F or a skewer comes out clean or with few crumbs.
- Cool the cake: Remove the cake from the oven and let cool for 10 minutes. Run a knife or thin spatula around the edges and center column to loosen the cake. Place a wire rack over the pan and invert to release the cake. Let it cool completely on the rack.
- Make the buttercream: Beat softened butter in a large bowl for 3-4 minutes until creamy. Gradually add confectioners’ sugar, alternating with milk, beating well after each addition. Add vanilla extract and continue beating the buttercream for 1-2 minutes until light in color and creamy. Set aside.
- Make the whipped cream: Chill a mixer bowl and beaters for 10 minutes. Pour cold heavy cream into the bowl and beat on medium-high for 2-3 minutes until slightly thickened. Add confectioners’ sugar, vanilla, and cream of tartar, then whip for 3-4 minutes until stiff peaks form. Refrigerate until use.
- Assemble the cake: Using a serrated knife, slice the cooled Bundt cake horizontally into two halves. Scoop out a 1/2-inch deep channel from the middle of the bottom half, keeping the cake crumbs. Place the bottom half on a serving platter, fill the channel with buttercream, and spread it evenly over the top layer of the bottom half. Spread the strawberry jam over the cut side of the top half, then place it jam-side down onto the buttercream layer.
- Garnish and serve: Dust the entire top of the assembled cake with confectioners’ sugar. Spread or pipe the whipped cream layer on top. Garnish with whole fresh strawberries and sprinkle the reserved cake crumbs over the whipped cream for a pretty pink finish.
Notes
- Allow the cake to cool completely before slicing and assembling to prevent the frosting from melting.
- Use room temperature eggs for better batter consistency and volume.
- Chilling the mixer bowl before whipping cream helps achieve stiffer peaks.
- Be careful not to overmix the batter to keep the cake light and tender.
- Strawberry puree can be made by blending fresh or frozen strawberries until smooth.
- The cake crumbs used as garnish add texture and enhance the strawberry theme.
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
