Strawberry Bundt Cake with Marshmallow Cream Filling
A delightful dessert that combines the sweet, juicy flavor of fresh strawberries with a creamy marshmallow filling, creating a moist and flavorful Bundt cake perfect for any occasion.
Ingredients
For the Cake
- 2 cups all-purpose flour
- 1.5 cups sugar
- 0.5 cups unsalted butter, softened
- 1 cup milk
- 3 large eggs
- 1 tablespoon baking powder
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped Use ripe strawberries for best flavor.
For the Marshmallow Cream Filling
- 1 cup marshmallow fluff
- 1 cup heavy whipping cream Whipped to soft peaks.
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease and flour a bundt pan.
- Cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then add the vanilla extract.
- In another bowl, mix the flour and baking powder together.
- Alternate adding the dry mixture and milk to the creamed mixture until combined.
- Fold in chopped strawberries gently.
Baking
- Pour the batter into the bundt pan and smooth the top. Bake for 30-35 minutes.
- Once baked, let the cake cool for 10 minutes before removing from the pan.
Filling and Serving
- Whip the heavy cream to soft peaks, then fold in the marshmallow fluff.
- Once the cake is cool, cut it in half horizontally and spread marshmallow cream between the layers.
- Place the top of the cake back on and serve.
Notes
To enhance your bundt cake experience, using fresh, ripe strawberries will make a difference. Also, ensure all ingredients are at room temperature for better texture. Consider garnishing with extra strawberries or mint leaves before serving.