Strawberry Bundt Cake with Marshmallow Cream Filling

Oh, picture this: a cloud of sweetness, swirled with the vibrant tang of strawberries, all nestled in a golden bundt cake embrace. It’s like a party in your mouth, and everyone’s invited!

This Strawberry Bundt Cake with Marshmallow Cream Filling isn’t just dessert; it’s a nostalgic trip back to carefree summers and sticky-fingered joy. Trust me; you’re about to become the dessert hero of your own story.

• Effortless Elegance: Impress your guests with a stunning dessert that requires minimal effort.
• Bursting Flavors: Experience the perfect marriage of sweet strawberries and fluffy marshmallow cream.
• Visually Stunning: The beautiful bundt shape and vibrant colors make it a feast for the eyes.
• Crowd-Pleasing Delight: Perfect for gatherings, celebrations, or simply a sweet treat.

Ingredients for Strawberry Bundt Cake with Marshmallow Cream Filling

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

All-Purpose Flour Provides structure to the cake. Ensure it is measured accurately for the best texture.

Granulated Sugar Adds sweetness and moisture to the cake. Use a high-quality sugar for optimal results.

Baking Powder Leavens the cake, giving it a light and airy texture. Be sure it’s fresh for maximum effectiveness.

Salt Enhances the other flavors in the cake. A pinch is all you need to balance the sweetness.

Eggs Binds the ingredients and adds richness. Use large eggs at room temperature for best incorporation.

Vegetable Oil Keeps the cake moist and tender. Choose a neutral-flavored oil to avoid overpowering the strawberry flavor.

Milk Adds moisture and helps to create a smooth batter. Whole milk is recommended for a richer taste.

Alcohol-free vanilla extract Enhances the overall flavor profile. Use pure Alcohol-free vanilla extract for the best taste.

Strawberry Puree Adds natural strawberry flavor and color. Fresh or frozen strawberries can be used for the puree.

Marshmallow Cream Creates a sweet and fluffy filling. Make sure it’s fresh and smooth for easy spreading.

Powdered Sugar Sweetens the marshmallow cream filling. Sift it before adding to avoid clumps.

Butter Adds richness and flavor to the marshmallow cream filling. Use unsalted butter at room temperature for a smooth consistency.

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: Prepare the Cake Batter

Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking. In a large bowl, whisk together the flour, sugar, baking powder, and salt.

Step 2: Combine Wet Ingredients

In a separate bowl, whisk together the eggs, vegetable oil, milk, Alcohol-free vanilla extract, and strawberry puree. Ensure the wet ingredients are well combined for a smooth batter.

Step 3: Mix Wet and Dry Ingredients

Gradually add the wet ingredients to the dry ingredients, mixing until just combined. Be careful not to overmix to keep the cake tender.

Step 4: Bake the Bundt 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 5: Prepare the Marshmallow Cream Filling

In a large bowl, beat the softened butter and marshmallow cream until smooth and fluffy. Gradually add the powdered sugar, beating until fully incorporated and the filling is light and creamy.

Step 6: Fill and Serve

Once the cake is completely cool, use a long serrated knife to carefully cut it in half horizontally. Spread the marshmallow cream filling evenly over the bottom layer. Gently place the top layer back on. Slice and serve this Strawberry Bundt Cake with Marshmallow Cream Filling.

Perfecting the Cooking Process

For the most efficient and flawless results, begin by preheating your oven and preparing the bundt pan. Next, create the cake batter and marshmallow cream filling while the oven heats. Finally, assemble the cake and bake until golden brown. Allow cooling before enjoying!

Add Your Touch

Want to make this dessert your own? Try swapping out the strawberries for raspberries or blueberries. For a citrusy twist, add lemon zest to the batter. You can also sprinkle sliced almonds over the top before baking for added crunch and flavor.

Storing & Reheating

Store any leftover Strawberry Bundt Cake with Marshmallow Cream Filling in an airtight container in the refrigerator. It will stay fresh for up to three days. Reheating is not typically needed; simply enjoy the cake chilled or at room temperature for the best taste.

Here are a few helpful tips for making the perfect Strawberry Bundt Cake with Marshmallow Cream Filling:

• Ensure all ingredients are at room temperature to guarantee a smooth and well-combined batter for a light and airy cake.

• Grease and flour the bundt pan thoroughly to prevent the cake from sticking, ensuring a clean and beautiful release.

• Let the cake cool completely before adding the marshmallow cream filling to prevent melting and maintain a neat presentation.

(Personal anecdote formated as paragraph subheading)

I remember the first time I made this cake; my niece declared it “the fluffiest cloud of strawberry happiness!” It’s been a family favorite ever since, perfect for birthdays and summer picnics.

Strawberry Bundt Cake with Marshmallow Cream Filling: A Love Story

Okay, friends, let’s talk about cake. Not just *any* cake. We’re diving headfirst into a Strawberry Bundt Cake with Marshmallow Cream Filling. Yes, you read that right. It’s a mouthful to say and an even bigger mouthful of pure, unadulterated joy. Forget your diets, hide the kale chips, and let’s get baking!

Why this cake, you ask? Because life is too short for boring desserts. And because sometimes, you just need a big, beautiful cake to remind you that everything is going to be okay. Even if your toddler just painted the dog with mashed potatoes. (True story. Don’t ask.)

The Bundt: A Cake with a Crown

Let’s be honest, the bundt pan is the unsung hero of the baking world. It’s like a cake pan decided to dress up for a royal ball. It bestows upon your cake an instant air of elegance, a touch of whimsy, and a guarantee that everyone will say “Ooh, pretty!” when you unveil it.

And this Strawberry Bundt Cake? It’s the queen of the bundts. The majestic ruler of the dessert table. The… okay, I’ll stop. But seriously, it’s gorgeous.

Picking the Perfect Strawberries

Now, for the star of our show: strawberries! We’re not talking about those sad, pale, grocery store strawberries that taste vaguely of water. No, no, no. We want the real deal. The juicy, ruby-red, bursting-with-flavor strawberries that make you want to sing opera.

Farmers’ markets are your best friend here. Find a local farmer who’s passionate about their berries. Smell them. If they smell like sunshine and happiness, you’ve found the right ones. (Yes, I’m aware I’m getting a little dramatic. It’s the strawberries talking.)

Marshmallow Cream Filling: Fluffernutter’s Sophisticated Cousin

Let’s be real, marshmallow cream is the culinary equivalent of a hug. It’s sweet, it’s fluffy, it’s comforting. And when you stuff it inside a strawberry cake? Oh, my heavens. It’s like a cloud of happiness landed in your mouth.

This isn’t your average cake filling. It’s not overly sweet, it’s not heavy. It’s the perfect complement to the slightly tart strawberries and the light, airy cake. It’s the peanut butter to your jelly. The Bert to your Ernie. The… okay, I’ll stop again.

Making the Dreamy Filling

Creating this marshmallow dream is easier than you think. A little softened butter, some powdered sugar, a jar of marshmallow cream, and a splash of Alcohol-free vanilla extract, and boom! You’ve got a filling that will make angels weep. (Happy tears, of course.) Don’t overmix it though, or it will become dense.

Baking Time: Patience is a Virtue (and Delicious)

Now comes the hard part: waiting. Baking a cake requires patience, my friends. You can’t rush it. You can’t open the oven every five minutes to “check” on it. (I know, I know, it’s tempting. Resist the urge!)

Just trust the process. Trust the oven. And trust that the sweet, strawberry-scented aroma wafting through your kitchen is a sign of delicious things to come. You can use a toothpick to know when your cake is ready. Insert one and if it comes out clean, you are set!

The Cooling Down Period

Once your cake is golden brown and springs back to the touch, it’s time to take it out of the oven and let it cool completely. This is crucial! If you try to fill the cake while it’s still warm, the marshmallow cream will melt into a sticky mess. (And nobody wants a sticky mess, unless it’s a deliberately sticky mess, like caramel.)

Assembling the Masterpiece

Okay, the cake is cool, the filling is ready. It’s time to put it all together! Carefully slice the cake horizontally, creating two layers. Spread a generous layer of marshmallow cream filling on the bottom layer, then gently place the top layer back on.

And there you have it! A Strawberry Bundt Cake with Marshmallow Cream Filling that is guaranteed to impress. (And possibly cause spontaneous applause.) You can add a strawberry glaze for a prettier result.

Serving Suggestions (and Avoiding Food Fights)

This cake is delicious on its own, but if you want to take it to the next level, try serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Or, if you’re feeling fancy, drizzle it with a strawberry glaze.

Just be prepared for the inevitable food fight. This cake is so good, people might get a little territorial. (Just kidding… mostly.)

Why This Recipe Works

You know what’s great about this Strawberry Bundt Cake with Marshmallow Cream Filling? It’s not just delicious, it’s also surprisingly easy to make. Even if you’re not a seasoned baker, you can totally pull this off. The straightforward instructions and readily available ingredients makes it accessible for bakers of all skill levels.

And the best part? It’s guaranteed to bring a smile to everyone’s face. Because who can resist a slice of sweet, strawberry-flavored happiness?

So go ahead, bake this cake. Share it with your friends, your family, your neighbors. Spread the strawberry love! You won’t regret it. And maybe, just maybe, it will make the world a slightly sweeter place.

Strawberry Bundt Cake Success Tips

Here are some additional pointers to ensure your Strawberry Bundt Cake with Marshmallow Cream Filling is a smashing success:

• Gently fold the strawberries into the batter to avoid overmixing, ensuring they remain intact and distribute evenly throughout the cake.

• Monitor the cake closely during the final minutes of baking, as oven temperatures can vary, to prevent over-baking and maintain a moist crumb.

• For an extra touch of elegance, dust the finished cake with powdered sugar or drizzle with a simple strawberry glaze made from fresh berries.

(Personal anecdote formated as paragraph subheading)

One time, I accidentally used sparkling apple cider instead of regular in the cake batter. The result? A surprisingly light and bubbly cake! Mistakes can sometimes lead to happy accidents.

Conclusion for Strawberry Bundt Cake with Marshmallow Cream Filling:

This Strawberry Bundt Cake with Marshmallow Cream Filling is a guaranteed showstopper. The combination of moist cake and fluffy marshmallow filling is irresistible. Remember to thaw frozen strawberries if you’re using them, grease your Bundt pan thoroughly, and store the cake properly to maintain its deliciousness. Feel free to experiment with different fruits to make it your own signature creation. So, grab your apron, preheat your oven, and prepare to bake a cake that will impress everyone.

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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 unavailable, frozen strawberries work wonderfully. Just be sure to thaw them completely and drain any excess juice before adding them to the batter. Excess moisture can affect the cake’s texture, making it a tad soggy. Nobody wants a soggy cake! Trust me, I once tried using unthawed frozen berries, and it resulted in a cake that resembled a strawberry-flavored hockey puck. Not my finest baking moment, but definitely a learning experience! So, thaw those berries, drain ’em well, and you’ll be golden.

How do I prevent my Bundt cake from sticking to the pan?

Ah, the age-old question that haunts bakers’ dreams! The key is thorough preparation. Grease every nook and cranny of your Bundt pan with shortening, then dust it generously with flour. Some bakers swear by baking spray with flour included, and that works like a charm too. Alternatively, you can use a homemade cake release paste. Once the cake is baked, let it cool in the pan for about 10-15 minutes before inverting it onto a wire rack. This cooling period allows the cake to contract slightly, making it easier to release. I once spent a solid hour trying to pry a stuck cake out of a pan, it wasn’t pretty!

What’s the best way to store the Strawberry Bundt Cake with Marshmallow Cream Filling?

This cake is best stored in an airtight container at room temperature for up to three days. The marshmallow cream filling is quite delicate, so avoid storing the cake in a warm place, as it might melt. If you want to make the cake ahead of time, you can bake the cake portion and prepare the marshmallow cream filling separately. Store the cake tightly wrapped at room temperature and the filling in the refrigerator. Assemble the cake just before serving for the freshest taste and best presentation. No one wants a melted, sad-looking marshmallow mess!

Can I use a different type of fruit in this Bundt cake recipe?

Definitely! While this recipe specifically calls for strawberries, you can easily swap them out for other berries like raspberries, blueberries, or even blackberries. You could also experiment with other fruits like peaches or cherries. Just be sure to adjust the sweetness of the cake batter accordingly, depending on the fruit you choose. For instance, if using a tart fruit like raspberries, you might want to add a touch more sugar to balance the flavors. Baking is all about experimenting, so don’t be afraid to get creative and put your own spin on it!