Thursday, August 20, 2020

Strawberry Shortcake Bundt #BundtBakers

 Oh my....this wonderful bundt cake may start off with a boxed mix but then it is transformed into an amazing delight when saturated with fresh strawberry puree and drizzled with cream cheese glaze.


We are celebrating Berries this month over at Bundt Bakers........

My friend Rebekah of Making Miracles is hosting Bundt Bakers this month and invited us to share cake featuring summer berries.  Let's take a look at what everyone baked up this month........


Bundt Bakers August 2020:

Berry Bundts!



BundtBakers

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all of our lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

I made this cake to serve to Frank's students a couple of weeks ago.  One of them said to me, "this is so good, you can always tell when a cake is made from scratch rather than a box".  I didn't bother to correct her, I just thanked her a smiled to myself.


The secret to that homemade taste is the fresh strawberry puree that is poured into the cake once it is baked.   This then goes into the refrigerator for at least 2 hrs. before turning it out of the pan onto a cake plate and drizzling with a cream cheese glaze.  I sprinkled some fresh strawberries on top before serving.


That puree adds so much moisture and flavor to this cake, making it just like the strawberry shortcake you know and love but in Bundt form.


I loved the fact that this cake could be made the day before and refrigerated until I was ready to serve it.  The glaze takes only moments to put together.  Pour it on, garnish as desired and it's ready to be admired.




 
cake, desserts, bundt cakes, strawberries, glaze
Desserts, Cakes
American
Yield: 12 servings
Author: Wendy Klik
Print
Strawberry Shortcake Bundt

Strawberry Shortcake Bundt

Oh my....this wonderful bundt cake may start off with a boxed mix but then it is transformed into an amazing delight when saturated with fresh strawberry puree and drizzled with cream cheese glaze.
Prep time: 4 hourCook time: 45 MTotal time: 4 H & 45 M

Ingredients:

Cake
  • 1 box yellow cake mix
  • 1 c. milk
  • 4 oz. cream cheese, room temperature
  • 3 eggs
Strawberry Puree
  • 1 1/2 c. slice strawberries
  • 1/4 c. sugar
  • 2 t. lemon juice
Glaze and Garnish
  • 3/4 c. powdered sugar
  • 2 T. butter, room temperature
  • 1 oz. cream cheese, room temperature
  • 2-3 T. milk
  • 1/4 t. vanilla
  • 8-10 strawberries, quartered

Instructions:

  1. In large bowl of stand mixer beat the cake mix, milk, cream cheese and eggs with the paddle attachment on low for 1 minute.  Increase speed to medium and beat 2 minutes longer.  Pour into a bundt pan that has been treated with baking spray.    Bake in a preheated 325* oven for 40-45 minutes, until a skewer inserted removes cleanly.  Remove from oven and let cool in the pan for 15 minutes.
  2. While cake is cooling, place the 1 1/2 c. strawberries, sugar and lemon juice in a blender or food processor and puree until smooth.  Using a wooden spoon poke holes in the cake while it is still in the pan.  Pour the puree into the holes poked in the cake.  Cool in the pan for another 45 minutes, and then place the pan into the refrigerator for at least 2 hours or overnight.  Turn the cake out onto a cake plate or serving platter. 
  3. In small bowl of stand mixer, fitted with whisk attachment, mix the powdered sugar, butter, 1 oz cream cheese, milk and vanilla until smooth.  Add additional milk, 1 teaspoon at a time until glaze is at desired consistency.  Pour over the cake.  Sprinkle with the quartered strawberries and serve.

Notes:

Original recipe found at Betty Crocker. com

Calories

413.33

Fat (grams)

8.08

Sat. Fat (grams)

4.60

Carbs (grams)

83.48

Fiber (grams)

1.25

Net carbs

82.23

Sugar (grams)

63.43

Protein (grams)

3.43

Sodium (milligrams)

383.67

Cholesterol (grams)

18.91
Created using The Recipes Generator

10 comments:

  1. I love everything about this cake! That contrasting bright white glaze with the fresh strawberries on top is a wonderful addition. Yummm!

    ReplyDelete
  2. Brings back memories of my grandma. She used to make this when I was growing up and also did a lemon version,and too with lemon zest. I'm craving a piece of this now! 😋😄

    ReplyDelete
    Replies
    1. I will make you one. Just give me a day's notice when you are next coming by.

      Delete
  3. Bundt Cake looks so gorgeous and delicious.

    ReplyDelete
  4. I've read that if you wrap a pound cake warm it retains more moisture than if it cools uncovered. You go a step farther by adding the strawberry puree first. Great idea!

    ReplyDelete
    Replies
    1. Thanks Stacy. It sure was wonderful and I'll have to try that pound cake tip.

      Delete
  5. Traditional Strawberry Shortcake with the little round sponge cakes are alright. This is next level!

    ReplyDelete

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