Cook1 hr 15 mins
A great traveling and keeping cake. This delicious cake is perfect for strawberry season when those delicious berries are in abundance. It is also great for picnics.
- 1 1⁄4 cups coarsely chopped strawberries
- 1⁄3 cup white sugar
- 2 tablespoons all-purpose flour
- 1 (8 ounce) package cream cheese, softened
- 1 egg
- 1 teaspoon pure vanilla extract
- 1 cup unsalted butter, room temperature
- 2 cups sugar
- 4 eggs
- 1 tablespoon pure vanilla extract
- 1 cup buttermilk or 1 cup soured milk
- 3 cups all-purpose flour
- 1⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 2 1⁄2 teaspoons baking powder
- 2 cups sifted confectioners' sugar
- 1 teaspoon pure vanilla extract
- 1 -2 tablespoon hot water
Soaking Syrup(instead of glaze or with glaze)
- 1 cup water
- 1 cup sugar
- To sour milk, stir 1 tablespoon lemon juice with a cup of milk and let stand a minute.
- Preheat to 350°F Butter a 12-cup Bundt pan and set aside.
- Prepare the strawberries and set aside. In a food processor, cream the sugar and flour with the cream cheese until smooth. Stir in the egg and vanilla. Set aside.
- Cream the butter with the sugar until light and fluffy. Fold in the vanilla, then blend in eggs, and process to blend batter well. Fold in the flour, salt, baking soda and baking powder together and add to the mixture, alternating with the buttermilk to make a smooth batter.
- Spoon half of batter into prepared pan. Make sure the pan is big enough. I did this once and it ended up spilling out all over my oven. Spread reserved cream cheese filling all around top of batter (being careful not to touch edges). Sprinkle strawberries evenly over this. Top with remaining batter. Bake 60-75 minutes until cakes tests done. Let cool 15-20 minutes in pan before inverting onto a serving plate. Dust with confectioner's sugar or fondant.
- For the Soaking Syrup, heat the sugar and water to a gentle boil in a small saucepan. Simmer 3 minutes and then cool to room temperature. Using a pastry brush, soak cake thoroughly, at least twice with this syrup.
- For the Vanilla Glaze, whisk all ingredients in a small bowl adding hot water as required to make a pourable glaze. Drizzle over cake (that has syrup or not – up to you – the syrup makes the cake far more moist).
- More often than not I just heat up a can of vanilla icing in the microwave for several seconds and spoon that over. It's still delicious.
- This cake freezes well.
This is now my FAVORITE. However, I would like to suggest that in addition to buttering the bundt pan, also flour it. The first time I made this cake and only sprayed the pan , it stuck to the pan and seperated at the filling line.
Without trying this cake recipe beforehand, I entered it in our county fair last weekend! It just sounded too good! Since we only enter half of the cake, my son tried it and said I was going to win a blue ribbon!!! He was right!! I won a BLUE RIBBON!!!! I used my mixer (not a food processor) and followed the recipe exactly--using the glaze (I did have to add some milk to the glaze) without the soaking syrup. It was moist, delicious and pretty, too! Thank you for sharing this recipe!!! I can't wait to make it again!!
It fell apart somewhat for me also but I patched it up and served it to my pinocle club. they loved it, and my husband said it was the best cake he's had in a while. I used a 10 cup bundt cake pan and a smaller pan. I made about 1/2 the glaze and soaking syrup and didn't use all of those. It really is tasty.