Another day in social isolation, another baking recipe perfected.
I have never been a big cake person, I usually have a bite and then I’m good until the next celebration. But every once in a while there is something I really enjoy and will have a whole piece of, especially during pregnancy.
This cake is that something – it is sweet, and surprisingly light and the crème fraîche just throws it right over the top!
This recipe uses frozen strawberries, which make it easy to make anytime of the year – but you can always use fresh too.
YIELD – 1 bundt cake pan cake
- 3 cups flour
- 1 cups room temperature butter (*you can easily substitute coconut oil here, and I do often)
- 1/2 cup sour cream
- 2 cup frozen strawberries, thawed
- 5 large eggs
- 1 1/2 cups sugar
- 1 tsp vanilla
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup whipping cream
- 1/4 cup sour cream
- 1/2 cup frozen strawberries, thawed
- 1/4 sugar
- 1/2 cup diced frozen strawberries, thawed (or fresh)
- fresh mint
- powdered sugar
Thaw strawberries, then strain the liquid and set aside. Next add strawberries to food processor or blender and puree until smooth.
Preheat oven to 325F and grease a 12 cup Bundt pan with nonstick method of your choice.
In a large mixing bowl, add butter/coconut oil and beat for 2 minutes on high speed so it’s nice and creamy. Slowly add in sugar and beat on high speed for an additional few minutes until it’s smooth and fluffy.
Next, add eggs, one at a time making sure each one is well combined before adding the next, scraping down the sides of your bowl as needed.
Turn your mixer down to its lowest speed, and slowly add flour 1 cup at a time, then add salt and baking soda and mix until just combined.
Lastly, add sour cream, the strawberry puree, and the vanilla and mix until incorporated.
Pour cake batter into the Bundt pan and bake for 80 minutes or until a toothpick inserted into the center of the cake comes out clean.
Cool in pan on a wire rack for 15 minutes then invert cake onto your serving plate.
While the cake is baking you can make your crème fraîche.
- Add whipping cream and sour cream to a medium sized mixing bowl and beat with a hand mixer until combined and set aside.
- Next add strawberries to food processor or blender and puree until smooth.
- Fold the strawberries to the cream mixture with a spoon until combined. Set aside on counter (at room temperature) until the cake is finished baking.
Once the cake is done, slice, add a generous spoonful of crème fraîche on top and sprinkle with more chopped strawberries. If you want you can also drizzle with the liquid that came off the frozen strawberries as they were thawing. Other wise you can put that liquid in the fridge and use it in your cereal, yogurt, oatmeal or smoothie in the morning.
This cake takes a little bit of time, but it is totally worth it.
You can also make the crème fraîche ahead of time if you like. Let it sit at room temperature for 3 hours once made and then keep it in an airtight container in the fridge until you’re ready to use it. It will store for 3 days in the refrigerator.
If you are not into the crème fraîche, you can do regular whip cream or you can do a strawberry glaze – totally up to you. If you want to do the glaze here is a quick recipe:
- 1/4 cup of frozen strawberries, thawed
- 11/2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp fresh lemon or orange juice
Puree the strawberries in a food processor or blender, then add the powdered sugar, vanilla and lemon juice and mix until you get a smooth liquid glaze. You can adjust thickness with the powdered sugar and/or lemon juice. If it’s too think, add more lemon juice and if it’s too thin add a little more powdered sugar.
Whichever way you top it, I promise you’ll be sure to love this sweet strawberry spin off a more traditional pound cake.
And as always if you decide to give it a try, please let me know how you like it. You can comment here or post a picture on Instagram and tag @mysweetmess and hashtag #mysweetmess so I can see what you’re making.
Till the next recipe,