Monday 13 May 2013

Strawberries and Cream Bundt Cake

Strawberries and Cream Bundt Cake
Nothing beats British strawberries. I spent my childhood summers picking them in my grandad's garden, and shaking my fists at the cheeky blackbirds who had pecked them for breakfast. We ate them with thick double cream and a shed load of sugar, which removed any trace of goodness from the bowl. I love the smell, colour and of course the taste. As soon as I saw British ones back in the shops, I pounced.

This cake was a bit of an experiment, but turned out beautifully. One tip though, cut your strawberries up into little chunks. I tried a few whole, which had a strange result... They disappeared completely leaving a strawberry shaped hole! Not got the foggiest why. No trace other than the pips... Poof...

This is a supremely moist cake with a delicate flavour and firm sugar crust. One word of warning, don't be a clever clogs like me and use an intricate tin (unless you like swearing like a docker at said tin). The  firm sugar crust means that this one adheres to nooks and crannies. It should never break up, but it needs a firm whack if stuck! I'd recommend the Nordic Ware Anniversary tin or a plain ring mould. 

Strawberries and Cream Bundt CakeIngredients:
  • 225g butter
  • 450g golden caster sugar
  • 4 medium eggs
  • 1 tsp vanilla extract
  • 1/2 tsp lemon extract
  • 350g plain flour
  • 1/2 tsp bicarbonate of soda
  • 1/2 tsp salt
  • 1 tsp ground ginger
  • 100ml thick strawberry yoghurt 
  • 150ml double cream
  • 15 medium sized strawberries cut into quarters

  1. Grease and flour a regular sized bundt tin (2.4l, 10 cup, 10 inch). 
  2. Soften the butter and then cream in the sugar until pale and fluffy.
  3. Add the eggs one at a time on a slow setting.
  4. Add the vanilla and lemon extracts.
  5. Add all the remaining dry ingredients to a large bowl.
  6. Measure the yogurt and cream into a jug. Give it a quick mix.
  7. Sift in 1/3 of the dry ingredients, followed by 1/2 of the liquid. Repeat until all the flour and liquid is used up. Fold it in gently...
  8. Give the whole thing a quick mix for about 10 seconds or until well combined.
  9. Spoon enough mix into the tin to cover the bottom (about an inch deep), them 'poke in' some strawberry pieces, taking care not to hit the bottom. Keep doing this in layers until all the mix and strawberries are used up. This just ensures even distribution. 
  10. Bake at gas 3/160 C for about an hour and 15 minutes. 
  11. It should be shrinking from the sides and a skewer should come out clean.

BloggersPlease respect the fact I am sharing my own ideas and recipe. Blood, sweat and many tears have gone into getting this right, so you may enjoy a perfect bundt. If you wish to re-blog a recipe from these variations, please credit my blog and link to this original post rather than pasting the recipe on your own page. 
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  1. This looks amazing! I love fresh fruit in desserts. I hope I can make the cake club the meeting after next week! Do you know what theme it will be? X love reading your blog xx

    1. Thanks Lucy! I'll be loading the next club on the CCC site soon...

  2. This looks great. The tip for the strawberries is very useful and I'm going to be baking with strawberries very soon and I'll definitely remember this. I'm also taking part in May's Calendar Cakes. I'm looking forward to seeing what everyone has chosen to bake.

  3. What a beautiful looking cake. bet it tastes wonderful. Funny about the whole strawbs disappearing though! Wonder where they went.

  4. This cake looks so scrummy, strawberries are taking over my fridge right so i'll have to give this a go

  5. I really enjoyed my slice of this one, the crust was amazing!

    1. It was probably the levels of fat in the cream... This is obviously counteracted by the strawberries...


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