Strawberry Bundt Cake with Marshmallow Cream Filling

Imagine a cloud of pink, fluffy perfection, bursting with the sweet-tart flavor of summer strawberries. This Strawberry Bundt Cake with Marshmallow Cream Filling isn’t just dessert; it’s a delightful journey to a happy place!

Each slice offers a tender crumb, a juicy strawberry burst, and a pillowy marshmallow surprise. This cake is perfect for brightening up a picnic, celebrating a birthday, or just making any ordinary day feel extraordinary. Prepare to bake a cake that will have everyone begging for seconds!

• Effortlessly create a stunning dessert with simple, easy-to-follow instructions.
• Experience the perfect balance of sweet strawberries and luscious marshmallow.
• Enjoy a visually appealing cake, ideal for any celebration or gathering.
• Adaptable recipe that welcomes various fruit pairings for year-round enjoyment.

Ingredients for Strawberry Bundt Cake with Marshmallow Cream Filling

Here’s what you’ll need to make this delicious dish:

All-Purpose Flour The foundation of our cake, providing structure and a tender crumb. Ensure it’s measured accurately for best results.

Granulated Sugar Adds sweetness and helps to create a moist cake. Adjust the quantity to suit your sweetness preference.

Baking Powder The leavening agent that gives the cake its rise and airy texture. Make sure it’s fresh for optimal results.

Salt Enhances the sweetness and balances the flavors in the cake. A pinch is all you need.

Eggs Bind the ingredients together and add richness to the cake. Use large eggs for consistency.

Unsalted Butter Adds flavor and moisture to the cake. Ensure it’s softened to room temperature for easy mixing.

Vanilla Extract Enhances the overall flavor of the cake, adding a touch of warmth. Use pure vanilla extract for the best taste.

Fresh Strawberries The star of the show, providing flavor and moisture. Hull and chop them into small pieces.

Marshmallow Cream Creates a sweet and gooey filling. You can use store-bought or homemade marshmallow cream.

Powdered Sugar Used for dusting the cake, adding a touch of sweetness and visual appeal. Sift it for a smooth finish.

The full ingredients list, including measurements, is provided in the recipe card directly below.

How to Make Strawberry Bundt Cake with Marshmallow Cream Filling

Follow these simple steps to prepare this delicious dish:

Step 1: Prep and Preheat

Preheat your oven to 350°F (175°C). Generously grease and flour a bundt pan to prevent the cake from sticking. This step is crucial for easy removal later.

Step 2: Combine Dry Ingredients

In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Ensure all dry ingredients are well combined for even distribution.

Step 3: Mix Wet Ingredients

In a separate bowl, cream together the softened unsalted butter and eggs. Mix well until smooth and fluffy, incorporating the vanilla extract.

Step 4: Combine Wet and Dry

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cake. Gently fold in the chopped fresh strawberries.

Step 5: Bake the Cake

Pour the batter into the prepared bundt pan and bake for 45-50 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.

Step 6: Fill with Marshmallow Cream

Once the cake is completely cooled, use a long serrated knife to cut a circular trench in the bottom of the cake. Fill the trench with the marshmallow cream. Dust the top of the cake with powdered sugar for a delightful finish.

Transfer to a serving plate and slice to reveal the creamy marshmallow filling. Enjoy this Strawberry Bundt Cake with a scoop of vanilla ice cream or a dollop of whipped cream for the perfect dessert.

Perfecting the Cooking Process

To make this Strawberry Bundt Cake with Marshmallow Cream Filling like a pro, start by creaming the butter and sugar until fluffy. This ensures a tender crumb. While the cake bakes, prepare the marshmallow cream. This timing saves you from kitchen chaos!

Add Your Touch

Feeling adventurous? Swap the strawberries for raspberries or blueberries. Add a hint of lemon zest to the batter for extra zing. For a richer flavor, substitute vanilla extract with almond extract. Get creative and make it your own!

Storing & Reheating

Keep your Strawberry Bundt Cake with Marshmallow Cream Filling fresh by storing it in an airtight container at room temperature for up to three days. The marshmallow cream is best when chilled. A gentle reheating isn’t recommended because of the cream.

Here are some helpful tips for making the perfect Strawberry Bundt Cake:

• Grease and flour your bundt pan meticulously to prevent sticking and ensure a clean, beautiful cake release.

• Gently fold the strawberries into the batter to avoid crushing them, which can make the cake soggy and dense.

• Let the cake cool completely before adding the marshmallow cream filling, as the heat can melt the cream.

(Personal anecdote)

I remember the first time I made this cake. My family devoured it in minutes, declaring it the best thing I’d ever baked. That’s when I knew it was a keeper, a recipe worth sharing.

Strawberry Bundt Cake with Marshmallow Cream Filling: A Slice of Summer Delight

Let’s talk cake, shall we? Not just any cake, but a Strawberry Bundt Cake with Marshmallow Cream Filling. Picture this: a tender, moist cake bursting with the sweetness of fresh strawberries, all cradled in the iconic shape of a bundt pan. And the crowning glory? A cloud of marshmallow cream, light, fluffy, and utterly irresistible. If that doesn’t make your taste buds sing, I don’t know what will.

Now, I know what you might be thinking: “Bundt cakes? Aren’t those a little… old-fashioned?” And to that, I say, absolutely not! Bundt cakes are like the trusty jeans of the baking world: always in style, incredibly versatile, and endlessly comforting. Plus, that distinctive ring shape just screams “celebration,” doesn’t it?

This Strawberry Bundt Cake with Marshmallow Cream Filling is more than just a dessert; it’s an experience. It’s the taste of sunshine on a summer afternoon, the joy of sharing something homemade with loved ones, and the satisfaction of creating something truly beautiful (and delicious!).

Why This Strawberry Bundt Cake Is a Must-Bake

So, why should you clear your schedule and preheat your oven for this particular recipe? Let me count the ways:

• **The Flavor Fiesta:** The combination of sweet strawberries and creamy marshmallow is a match made in dessert heaven. It’s a playful yet sophisticated flavor profile that appeals to both kids and adults.
• **The Texture Tango:** We’re talking about a moist, tender cake with a slight crumb, perfectly balanced by the smooth, airy texture of the marshmallow cream. It’s a textural symphony in every bite.
• **The Visual Appeal:** Let’s be honest, bundt cakes are just plain gorgeous. The elegant shape, the golden-brown crust, and the generous dollop of marshmallow cream create a dessert that’s as pleasing to the eye as it is to the palate.
• **The “Wow” Factor:** This cake is guaranteed to impress. Whether you’re bringing it to a potluck, serving it at a birthday party, or simply enjoying it with your family on a Sunday afternoon, it’s a showstopper that will have everyone asking for the recipe.
• **It’s surprisingly simple:** Despite its fancy appearance, this cake is easy to bake.

Gather Your Ingredients for Strawberry Bundt Cake

Before we dive into the baking process, let’s make sure you have everything you need. Here’s a list of ingredients that you’ll need to assemble to create this Strawberry Bundt Cake with Marshmallow Cream Filling. Don’t worry, they’re all easy to find at your local grocery store.

**For the Cake: **

• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• 1 cup buttermilk
• 2 cups fresh strawberries, hulled and chopped

**For the Marshmallow Cream Filling: **

• 1 cup marshmallow crème
• 4 ounces cream cheese, softened
• 1/2 cup heavy cream

Let’s Bake: Step-by-Step Instructions

Alright, let’s get down to business! Follow these simple steps, and you’ll be enjoying a slice of Strawberry Bundt Cake with Marshmallow Cream Filling in no time.

**Step 1: Prep Time**

Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. This is crucial for preventing the cake from sticking.

**Step 2: Dry Ingredients Unite**

In a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures even distribution of the leavening agents.

**Step 3: Creaming the Dream**

In a separate bowl, cream together the butter and sugar until light and fluffy. This step is key for creating a tender crumb.

**Step 4: Egg-cellent Addition**

Beat in the eggs one at a time, then stir in the vanilla extract. Make sure each egg is fully incorporated before adding the next.

**Step 5: Alternating Act**

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Be careful not to overmix.

**Step 6: Strawberry Swirl**

Gently fold in the chopped strawberries. Handle them with care to avoid crushing them.

**Step 7: Bake Time!**

Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.

**Step 8: Cool Down**

Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.

**Step 9: Marshmallow Magic**

While the cake is cooling, prepare the marshmallow cream filling. In a medium bowl, beat together the marshmallow crème and cream cheese until smooth. Gradually add the heavy cream until the mixture is light and fluffy.

**Step 10: Filling the Void**

Once the cake is completely cooled, use a long serrated knife to carefully cut a circle out of the center of the cake, creating a well.

**Step 11: Creamy Center**

Fill the well with the marshmallow cream filling.

**Step 12: Serve and Enjoy!**

Slice the cake and serve immediately. Prepare for rave reviews!

Strawberry Selection Secrets

The secret to a truly outstanding Strawberry Bundt Cake lies in the strawberries. Here are a few tips for picking the perfect berries:

• **Look for vibrant color:** Choose strawberries that are bright red and uniformly colored. Avoid berries that are pale or have green or white spots.
• **Check the caps:** The green caps should be fresh and perky, not wilted or brown.
• **Sniff them out:** Ripe strawberries have a sweet, fragrant aroma. If they don’t smell like anything, they probably won’t taste like much either.
• **Go local:** Whenever possible, buy strawberries from a local farmer’s market or farm stand. They’re usually fresher and more flavorful than the ones you find at the grocery store.
• **Handle with care:** Strawberries are delicate, so handle them gently. Avoid bruising or crushing them.

Variations and Adaptations for Strawberry Cake

One of the best things about this Strawberry Bundt Cake with Marshmallow Cream Filling is that it’s incredibly versatile. Feel free to experiment with different variations and adaptations to suit your taste.

• **Berry Bonanza:** Mix and match different berries, such as raspberries, blueberries, or blackberries.
• **Citrus Zest:** Add a tablespoon of lemon or orange zest to the batter for a bright, citrusy twist.
• **Nutty Delight:** Sprinkle chopped pecans or walnuts over the top of the cake before baking.
• **Chocolate Drizzle:** Drizzle melted chocolate over the cake for an extra touch of indulgence.
• **Gluten-Free Goodness:** Substitute the all-purpose flour with a gluten-free blend for a gluten-free version.

Troubleshooting Your Strawberry Bundt Cake

Even the most experienced bakers encounter occasional hiccups in the kitchen. Here are a few common issues and how to troubleshoot them:

• **Cake sticks to the pan:** Make sure you grease and flour the bundt pan thoroughly. You can also use a baking spray that contains flour.
• **Cake is dry:** Don’t overbake the cake. Check for doneness with a wooden skewer.
• **Cake is dense:** Avoid overmixing the batter. Overmixing develops the gluten in the flour, resulting in a tough cake.
• **Strawberries sink to the bottom:** Toss the strawberries with a tablespoon of flour before folding them into the batter.

Serving Suggestions for a Perfect Dessert

This Strawberry Bundt Cake with Marshmallow Cream Filling is delicious on its own, but here are a few serving suggestions to elevate the experience:

• **A scoop of vanilla ice cream:** The cool, creamy ice cream complements the warm cake perfectly.
• **A dollop of whipped cream:** For an extra touch of decadence, top each slice with a dollop of freshly whipped cream.
• **A drizzle of strawberry sauce:** Enhance the strawberry flavor with a drizzle of homemade strawberry sauce.
• **A sprinkle of powdered sugar:** A light dusting of powdered sugar adds a touch of elegance.
• **Fresh mint sprigs:** Garnish with fresh mint sprigs for a pop of color and freshness.

Strawberry Bundt Cake: The Star of Any Occasion

Whether you’re celebrating a birthday, hosting a brunch, or simply craving a sweet treat, this Strawberry Bundt Cake with Marshmallow Cream Filling is the perfect dessert to brighten any occasion. It’s a crowd-pleaser that’s sure to bring smiles to faces and create lasting memories. So, gather your ingredients, preheat your oven, and get ready to bake a slice of summer delight!

Conclusion for Strawberry Bundt Cake with Marshmallow Cream Filling :

This Strawberry Bundt Cake with Marshmallow Cream Filling is truly a delight! The combination of fresh strawberries and fluffy marshmallow creates a dessert that’s both comforting and impressive. Remember to grease your pan well, drain those frozen strawberries, and don’t be afraid to get creative with your decorations. Whether for a special occasion or just a sweet treat, this cake is sure to bring a smile to everyone’s face. Enjoy every delicious bite!

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FAQs :

Can I use frozen strawberries for this Strawberry Bundt Cake with Marshmallow Cream Filling?

Absolutely! If fresh strawberries are out of season or hard to find, frozen strawberries work wonderfully. Just be sure to thaw them completely and drain off any excess liquid before adding them to the batter. Nobody wants a soggy cake bottom, unless, of course, you’re into that sort of thing (no judgment here!). Thawing the strawberries ensures they distribute evenly in the batter, giving you that perfect burst of strawberry flavor in every slice. Think of it as a little strawberry spa day before they take the plunge into cakedom.

How do I prevent my Bundt cake from sticking?

Ah, the age-old question! Preventing a Bundt cake from sticking is crucial for a show-stopping presentation. Grease and flour your Bundt pan meticulously. Really get into those nooks and crannies! Alternatively, you can use a baking spray specifically designed for Bundt pans. Let the cake cool in the pan for about 10-15 minutes before inverting it onto a wire rack. This allows the cake to firm up slightly, making for a cleaner release. Nobody wants a cake that crumbles during the grand unveiling!

What’s the best way to store this Strawberry Bundt Cake?

Once cooled, store the Strawberry Bundt Cake in an airtight container at room temperature for up to three days. The marshmallow cream filling is happiest when not refrigerated for extended periods. If you live in a warmer climate, consider storing it in the fridge, but be aware that the cake might become slightly denser. You could also freeze individual slices for a delightful anytime treat. Just wrap them well in plastic wrap and then foil to prevent freezer burn.

Can I make the marshmallow cream filling ahead of time?

You sure can! The marshmallow cream filling can be made a day or two in advance and stored in an airtight container in the refrigerator. Just give it a good whisk before using it to loosen it up. Making it ahead is a great way to break up the baking process and makes assembling the cake a breeze. Think of it as a little culinary magic trick: prepare ahead of time, and then *poof* deliciousness appears!