Strawberries and Cream Bundt Cake

• Main Ingredient: Flour
• Prep Time: 30 mins
• Cook Time: 1 hr 5 mins
• Serves: 8
• Recipe by: Nordic Ware

A decadent and refreshing dessert, perfect for spring and summer gatherings combining the sweet, fruity flavour of fresh strawberries with the creamy richness of a traditional pound cake base.

Method

1. Preheat oven to 175°C.
2. Grease and flour pan; set aside.
3. Mix chopped strawberries, preserves, and white chocolate; set aside.
4. In a separate bowl, cream sugar, cream cheese and butter. Add eggs and egg whites one at a time, beating well after each addition. Stir in vanilla.
5. In a separate bowl, whisk flour, baking powder and salt together.
6. Add the flour mixture to the sugar mixture, in thirds, alternating with buttermilk and ending with the flour mixture.
7. Pour half the batter into the prepared pan. Drop the strawberry mixture by the spoonful onto the batter.
8. Spread the remaining batter over the filling. Bake for 55-65 minutes or until a toothpick inserted into the centre of the cake comes out clean.
9. Cool in a pan for 10 minutes on a wire rack. Invert cake onto rack to cool completely. If using tequila, drizzle over warm cake.
10. Let cool for 20 more minutes and dust heavily with vanilla sugar and garnish with organic rose petals and red sugar, if using.
11. Serve with sweetened whipped cream or strawberry tequila whipped cream, if desired.

Why this recipe represents heritage and tradition:

“This gorgeous cake is reflective of my home state, my heritage, and my family.  The corn flour and strawberries represent the official and traditional Oklahoma state meal, which includes grits and strawberries, as well as my gardening days growing up on a rural Oklahoma Farm we call Redbird Hill. The vanilla dust represents the lazy, dusty Oklahoma country roads in summer. And the rose theme is for my mama, who at almost 88, is still a true southern belle and whom for me the smell of vanilla always reminds me of.  She left Alabama in 1946 when she married my daddy, a WWII veteran, whom everyone now knows as the Ol’ Okie, thus the Ol’ Okie Rose part of the name.  This little beauty of a cake makes a great June wedding shower cake, birthday cake, or anniversary cake.  So simple, but delicious and elegant without all the fuss, and the corn flour adds that little extra flavour and texture that complements the vanilla and strawberries perfectly.  I added a little modern flare of my own, using strawberry tequila, or what we call rose tequila. It gives the cake a unique appeal to young adults, especially if you serve it with strawberry tequila glazed fresh strawberries and whipped cream.  Another option is to add a little of the tequila to whipped cream, which works great if you have young children enjoying it – just simply serve theirs with plain sweetened whipped cream and save the special stuff for the adults.”