Strawberry and Cream Bundt Cake is a soft, fluffy dessert without butter with cream in the dough. Easy to make. A bundt cake with lots of strawberry pieces inside and out. A fabulous taste and aroma. A dessert to savor for breakfast and any time of the day.
Also, try these other strawberry recipes:
- Difficulty: Very easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 8/10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients for Strawberry and Cream Bundt Cake
- 3 eggs
- 2 1/4 cups all-purpose flour
- 3/4 cup sugar
- 3/4 cup heavy cream
- 7 oz strawberries (clean weight)
- 1 packet baking powder
- to taste lemon zest (grated)
- 2 3/4 tbsp sunflower oil
Tools
- Bowl
- Mixer
- Bundt Cake Pan
- Spatula
Steps for Strawberry and Cream Bundt Cake
Before starting the preparation, take the cream out of the fridge at least 30 minutes in advance; meanwhile, cut the strawberries into small pieces, put them in a bowl with lemon juice and a teaspoon of sugar, and mix. Set aside.
In a bowl, beat the eggs with the sugar using an electric mixer at maximum speed for about ten minutes, then slowly pour in the sunflower oil and the cream. (If you don’t have liquid cream, you can use cooking cream; the result will be just as good).
Lower the mixer speed and continue to mix to combine all the ingredients well. Add the flour, baking powder, and the juice from the strawberries formed in the bowl. Stir with a spatula.
Add half of the chopped strawberries and gently stir. Grease and flour a bundt cake pan and fill it with the mixture. Top with the remaining strawberries and bake in a preheated oven at 340°F (170°C) for 40 minutes. Always adjust to your oven.
Before removing from the oven, always do the toothpick test. Let it cool completely before removing it from the mold. If you like, you can also sprinkle it with powdered sugar.
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