Ingredients
Cake
- 1 cup salted butter, softened at room temperature (or use unsalted butter plus 1 tsp salt)
- 8 oz premium cream cheese, softened at room temperature
- 2 cups organic cane sugar
- 3 cups organic all-purpose flour
- 1 tsp baking powder
- 2 tsp vanilla extract
- 4 large organic eggs, at room temperature
- 1 cup almond milk, at room temperature (or whole milk/plant-based milk)
Strawberry Sauce
- 3 cups fresh sliced strawberries, stems removed
- 1/4 cup organic cane sugar
- 1/2 lemon, freshly squeezed
- 3 tbsp strawberry preserves or jam, premium quality
Glaze & Garnish
- 1/4 cup powdered sugar
- Crushed shortbread cookies, for garnish
- Whipped cream or vanilla ice cream, for serving
Instructions
- Preheat and Prepare Pan: Preheat your oven to 375°F (190°C). Lightly grease a standard Bundt cake pan with butter or oil and dust it lightly with flour to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the flour and baking powder until well combined. Set this mixture aside for use later.
- Cream Butter, Cream Cheese, and Sugar: In another large bowl, combine the softened butter, cream cheese, and cane sugar. Beat them together using a hand mixer on high speed until the mixture is pale, fluffy, and smooth, about 2-3 minutes.
- Add Eggs and Wet Ingredients: Add the eggs one at a time into the butter mixture, beating well after each addition. Then mix in the vanilla extract and almond milk thoroughly.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, mixing until the batter is smooth, thick yet stirrable, and lump-free. This should take about 2-3 minutes with your mixer.
- Fill Pan and Bake: Evenly scoop the batter into the prepared Bundt pan. Place it in the preheated oven and bake for 45 minutes to 1 hour. Test doneness by inserting a toothpick or butter knife into the cake; it should come out clean when fully baked.
- Cool the Cake: Remove the cake from the oven and allow it to cool completely in the pan for 1-2 hours at room temperature or in a cool place. Then carefully remove the cake and transfer it to a cake stand or serving dish.
- Prepare Strawberry Sauce: In a medium saucepan, combine fresh sliced strawberries, cane sugar, freshly squeezed lemon juice, and strawberry preserves. Cook over medium-high heat, stirring frequently until the strawberries soften and the mixture thickens slightly, about 5-6 minutes. Remove from heat and let cool.
- Make the Glaze: In a small bowl, whisk together the cooled strawberry sauce and powdered sugar until smooth and glaze-like in consistency.
- Assemble the Cake: Once the cake is completely cooled on your serving dish, generously drizzle the strawberry glaze evenly over the top of the Bundt cake. Garnish with crushed shortbread cookies if desired.
- Serve and Enjoy: Slice the cake and serve with your favorite whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. Bon Appetit!
Notes
- For best results, ensure all refrigerated ingredients (butter, cream cheese, eggs, milk) are at room temperature before mixing.
- If using unsalted butter, add 1 teaspoon salt to the dry ingredients to balance flavors.
- You can substitute almond milk with whole milk or any preferred plant-based milk as desired.
- Letting the cake cool completely before glazing prevents the glaze from melting off.
- The strawberry sauce can be made ahead and refrigerated for up to 2 days.
- Crushed shortbread cookies add delightful texture and a buttery flavor as a garnish.
- Store leftovers covered tightly at room temperature for up to 2 days or refrigerated for up to 4 days.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian