This Strawberry Swirl Bundt Cake is a homemade pound cake with a swirl of fresh strawberry sauce, infused with orange zest and covered with an easy cream cheese glaze. This classic, dense pound cake is made with lots of butter, sugar and flour.
I am all over the strawberry recipes this summer. When strawberries go on sale I just can’t help myself. Last week, I shared a Strawberry Mascarpone Layer Cake and if you love cake, then you’ll love this recipe too.
This Strawberry Swirl Bundt Cake is a classic, dense bundt cake with a swirl of fresh strawberry sauce, infused with orange zest and covered with an easy cream cheese glaze.
I will tell you there’s a little less fruit filling in this cake because I’ve pureed the strawberry filling instead of leaving it chunky. I think strawberry also tends to be less intense than say blueberry or cherry and the flavor is subtler. None the less, I love the part it plays in this cake.
To offset the subtle strawberry filing, I’ve loaded this cake up with orange zest.
This cake is dense, with equal amounts sugar and flour. However, there’s plenty of butter and eggs to make this cake very moist with a compact crumb. When preparing this cake, it’s important that the wet ingredients (milk, eggs and butter) are all at room temperature. It’s especially important with this bundt cake that you do not skip this step!
Room temperature ingredients are more easily incorporated together and make for a better batter and a better cake. When you’re dealing with as much butter, sugar and flour as this recipe calls for, it’s important.
For the strawberry sauce, it’s a similar method I used in the previously mentioned Strawberry Mascarpone Cake but also for my Strawberry Cheesecake Poke Cake. The strawberries are mostly pureed and cooked over low heat. A touch of sugar is used to sweetened the strawberries and then some flour to thicken the sauce.
The strawberry sauce is then layered in the pan. First 1/3 of the batter, then half of the strawberry sauce, repeat and then finally it is topped with the remaining batter. For each layer of strawberry sauce, I like to take my knife and swirl it.
I also find it’s best to generously grease and flour the bundt pan using Crisco shortening and be sure you get in all the nooks and crannies. Then right after you pull the cake out of the oven, let it cool for about 5 minutes, then take a knife and gently run it along the inside edges of your bundt pan. The cake will shrink a bit as it cools and this just helps release it from the edges.
Be sure to allow enough time for your cake to cool completely. I actually prefer this cake served at room temperature as opposed to warm, but that’s a personal preference!
Lastly, there’s a simple cream cheese glaze. This works best when the cream cheese is at room temperature, so your powdered sugar is more easily incorporated. Even though we’re only using half a block of cream cheese, it makes quite a bit of glaze.
I error on the side of less is more, but many of you have made my other bundt cakes like to use the whole batch of glaze. You do you.
Do you have a favorite flavor of cake? Leave a comment below and let me know your favorite cake!
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This Strawberry Swirl Bundt Cake is a homemade pound cake with a swirl of fresh strawberry sauce, infused with orange zest and covered with an easy cream cheese glaze.
For the strawberry sauce:
- 2 ½ cups fresh strawberries, rinsed& chopped
- 1 tablespoons sugar
- 1-2 tablespoon flour
- 1 tablespoon water or lemon juice
For the cake:
- 1 ½ cups (3 sticks) unsalted butter at room temperature
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 3 cups all-purpose flour
- ½ teaspoons baking powder
- Pinch of salt
- 1 ¼ cups milk at room temperature
- 2 teaspoons vanilla extract
- 2 medium oranges, zested
For the glaze:
- 4 ounces cream cheese, softened
- 2 cups powdered sugar
- 5-6 teaspoons heavy whipping cream or milk
- 1 large orange
- ¼ teaspoon almond extract
- pinch of salt
- For the filling: Chop and puree the strawberries using an immersion blender or food processor.
- In a medium-sized sauce pan, combine pureed strawberries, lemon juice (or water), sugar and flour stir well. Cook over medium-high heat until mixture starts to boil, stirring frequently.
- Reduce heat and simmer for another 5 minutes, stirring occasionally until the strawberry puree starts to thicken. Remove from heat and allow the puree to cool completely, refrigerating to help speed up the process.
- For the cake: Allow the butter, milk and eggs to come to room temperature.
- Preheat the oven to 325°. Prepare a generously greased and floured bundt pan. Do not skip this step.
- Cream the butter until smooth and then beat in sugar and continue beating it until it’s light and fluffy for about 5 minutes.
- Slowly add the eggs one at a time and make sure each one is well mixed before adding the next. Add the vanilla extract and orange zest and beat until mixed.
- In a separate bowl, sift the flour first and then measure out 3 cups. Then add the baking powder and salt.
- Next, add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.
- Then add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.
- Pour about 1/3 of the batter into the bottom of the pan. Spoon 1/2 of the strawberry filling into the batter, swirling and spreading evenly. Repeat and then end with a layer of batter on top.
- Bake at 325° for 65-75 minutes. You may need to cover the bundt pan with aluminum foil for the last 20-30 minutes to prevent the bottom from browning.
- Check to see if your cake is done by inserting a toothpick into the middle. If it comes out clean, your cake is done. Baking times may vary by oven and type of pan.
- After 5 minutes of cooling, gently run a knife around the edges of your bundt to help release it from the edge before flipping. Invert the cake onto a plate and allow it cool for 2-3 hours.
- For the glaze: Soften cream cheese in the microwave for 15-20 seconds in the microwave, removing the wrapper first. It should be soft but not melted.
- In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir.
- Add the heavy cream, one tablespoon at a time until the glaze reaches the desired thickness. It should drip of the spoon, but not run off the spoon.
- While you’re adding the heavy cream, also add the orange zest, almond extract and the pinch of salt.
- Once the glaze is nice and smooth, drizzle it over the cake. If desired, you can use a Ziploc bag to pipe the glaze the way I have, drizzling it down the sides of the cake.
- I used a 10-cup sized bundt pan. Baking times will very by oven and type of pan used.
- This cake is best served within 2 days of baking.
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