It’s baking season! It’s official. Bust out the measuring cups and flour.
When people think of baking, certain produce automatically comes to mind: winter squash, apples, pears, etc. However, California strawberries are available year-round thanks to 400 family farmers who grow 90 percent of the nation’s strawberries. There’s no reason to exclude them from the holiday festivities! Have you considered swapping out some of the standard holiday cakes and pies with strawberries? You should.
It’s simple to swap strawberries into desserts where other fruits, like apples or pears, might typically be added. You can swap them evenly in your favorite recipes. Strawberries are juicier, so they might soften up some cake recipes a bit, but not enough that it would be necessary to alter the ingredient ratios. Apple bundt cakes often pop up at various holiday parties, which is why this strawberry bundt cake is a perfect example of #strawberryswaps.
This cake is not only full of sliced strawberries, it’s topped with juicy, macerated California strawberries as well. I’ve suggested using 1/2 to 1 tablespoon of sugar because strawberries will sometimes vary in sweetness level. The sweeter the strawberry, the less sugar you need. Grand Marnier adds a nice kick, but feel free to omit it if you don’t use alcohol in your recipes.
This bundt cake will be a hit at your holiday parties! Or any party throughout the year, thanks to the hardworking California strawberry farmers.
- ⅔ cup buttermilk
- 2 tsp pure vanilla extract
- 3 cups all-purpose flour
- ½ tsp baking powder
- 1 tsp baking soda
- ½ tsp kosher salt
- 1 tsp grated orange zest
- 8 oz (1 cup, or 2 sticks) unsalted butter, room temperature (plus more for greasing pan)
- 2 cups granulated sugar
- 4 large eggs
- 12 oz California Strawberries, sliced thin
- 10 oz California Strawberries, hulled and sliced in half
- ½ - 1 Tbsp granulated sugar (see notes)
- Optional: 2 tsp of Grand Marnier (other orange liquors or spiced rum would also work)
- Preheat the oven to 325 degrees F. Butter and flour a 10-inch bundt pan, place on a sheet pan, and set aside.
- In a liquid measuring cup, whisk together the buttermilk and vanilla extract. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the orange zest and press it into the dry ingredients using clean fingers. This will help break up any clumps. Whisk the ingredients again to evenly distribute the zest.
- In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, 3-5 minutes. Scrape down the sides of the bowl with a spatula.
- With the mixer on low speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the bowl after the second and final egg.
- With the mixer on medium-low, alternate between adding the wet and dry ingredients, starting and ending with the wet ingredients. Scrape the bowl all the way to the bottom to ensure that everything is fully incorporated. Stir in the strawberries by hand.
- Transfer the batter to the prepared bundt pan, using a spatula to even out the top. Bake for 1 hour 15 minutes, or until a toothpick comes out clean. Allow the cake to cool for 10 minutes, then turn out onto a cooling rack.
- While the is baking, prepare the topping. In a medium-sized bowl, stir together the strawberries, sugar and liquor, if using. Cover with plastic wrap and place in the refrigerator for at least 30 minutes, stirring once or twice.
- Before serving, top the cake with the macerated strawberries.