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Strawberry Bundt Cake with Marshmallow Cream Filling

A delightful Strawberry Bundt Cake filled with light, fluffy marshmallow cream that combines the sweetness of fresh strawberries with a rich dessert experience.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 0.5 cups unsalted butter, softened Make sure it's at room temperature.
  • 1 cups milk Substitute with almond or soy milk for dairy-free.
  • 3 large eggs
  • 1 cups fresh strawberries, pureed Use fresh for the best flavor.
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 0.5 teaspoon salt
Filling
  • 1 cup marshmallow cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease and flour a Bundt pan.
  2. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Then, incorporate the vanilla extract.
  4. In a separate bowl, whisk together the flour, baking powder, and salt.
  5. Gradually add the dry ingredients to the wet mixture, alternating with the milk, starting and ending with the dry ingredients.
  6. Gently fold in the pureed strawberries until evenly distributed.
  7. Pour the batter into the prepared Bundt pan and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  8. Allow the cake to cool in the pan for about 10 minutes, then invert it onto a wire rack to cool completely.
  9. Once the cake is cool, slice it in half horizontally and spread the marshmallow cream between the layers, placing the top back on.
  10. Slice and enjoy with family!

Notes

For best results, ensure butter is softened, and avoid over-mixing after adding strawberries. Store in the refrigerator wrapped tightly in plastic for up to 4 days, or freeze for 3 months.