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A Strawberry Swirl Bundt Cake with a slice taken out of it on a white cake plate with scallop edges

Strawberry Swirl Bundt Cake


  • Author: Beyond Frosting
  • Prep Time: 45 minutes
  • Cook Time: 70 minutes
  • Total Time: 1 hour 55 minutes
  • Yield: 10 slices 1x

Description

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.  


Ingredients

For the strawberry sauce:

  • 2 ½ cups fresh strawberries, rinsed& chopped
  • 1 tablespoons sugar
  • 12 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
  • 56 teaspoons heavy whipping cream or milk
  • 1 large orange
  • ¼ teaspoon almond extract
  • pinch of salt

Instructions

  1. For the filling: Chop and puree the strawberries using an immersion blender or food processor.
  2. 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.
  3. 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.
  4. For the cake: Allow the butter, milk and eggs to come to room temperature.
  5. Preheat the oven to 325°. Prepare a generously greased and floured bundt pan. Do not skip this step.
  6. Cream the butter until smooth and then beat in sugar and continue beating it until it’s light and fluffy for about 5 minutes.
  7. 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.
  8. In a separate bowl, sift the flour first and then measure out 3 cups. Then add the baking powder and salt.
  9. Next, add half of the dry ingredients and then half of the milk, beating just until the flour is partially combined.
  10. Then add the second half of the dry ingredients, followed by the remaining milk. Continue to beat until all ingredients are well combined.
  11. 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.
  12. 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.
  13. 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.
  14. 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.
  15. 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.
  16. In a medium-sized bowl, combine the cream cheese with the powdered sugar and continue to stir.
  17. 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.
  18. While you’re adding the heavy cream, also add the orange zest, almond extract and the pinch of salt.
  19. 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.

Notes

  • 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.