To Make:

This is one recipe where you will use multiple bowls, so get out four plus your mixer bowl and have them ready. Also, the ingredients work best at room temperature, so have your refrigerated items (eggs, milk, butter) sitting out on the counter prior to baking.

The Batter:

Spray your Bundt pan with Pam extra well and sprinkle with dash of flour and set it aside.

In your first bowl, whisk 6 egg whites with 3/4 cups of milk and 2 1/2 teaspoons of pure vanilla extract until it is nice and frothy.

Then, in a second bowl, sift your 3 1/2 cups of cake flour (not self-rising). Here is what I use and order from Amazon.

In your Kitchen Aid mixer bowl, mix at medium speed the 3 sticks of butter at room temperature with 1 1/4 teaspoons of salt, 3 teaspoons of baking powder and 1 3/4 cups of granulated sugar. Beat at medium to medium-high speed until light and fluffy.

Now, alternating starting and ending with the flour, add it and the egg mixture into the Kitchen Aid butter mixture on medium speed. Mix until it is a nice, white fluffy mixture. Fluffy is the word for this batter.

Remove two cups of the batter in a separate bowl and set aside for the swirl below.

The Strawberry Swirl:

I believe in fresh. This is one of the deviations from the original recipe I took, but it made the cake so much better the second time I made it.

Take one cup of chopped up strawberries and puree them in your food processer with two tablespoons of sugar. Add the puree to the two cups of batter in the separate bowl and mix together. Add two drops of red food coloring to get it a little pinker so it stands out more in the swirl.

The Cake:

Start with a layer of the vanilla batter at the bottom of the Bundt pan, next the layer of strawberry batter followed by the rest of the vanilla batter. With a knife, dip it into the pan and swirl it around three times so that the batter swirls slightly.

Bake at 325 degrees for one hour to one hour and five minutes where it is golden on top.

The Topping:

Slice up the rest of the quart of strawberries and add 1/2 cup of sugar and let it sit in a bowl for 15 minutes to marinate.

In your mixer, mix one stick of softened butter with 1/2 of heavy cream. Add one cup of powdered sugar and one teaspoon of vanilla.

Remove the cake from the oven and let it cool for 20 minutes before flipping on a rack to cool fully for an hour before adding the topping with the strawberries on top. You can also wrap and freeze the cake or put it in the refrigerator overnight and frost later with the topping.

Enjoy this great summer treat!

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Strawberry Swirl Bundt Cake

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Nutrition per portion

Ingredients

• 6 egg whites
• 3/4 cup of milk
• 2 1/2 teaspoons of pure vanilla extract
• 3 1/2 cups of cake flour (not self-rising)
• 3 sticks of butter at room temperature
• 1 1/4 teaspoons of salt
• 3 teaspoons of baking powder
• 1 3/4 cups of granulated sugar
• --------SWIRL-----------
• 1 cup of chopped strawberries
• 2 Tablespoons sugar
• 2 drops of red food coloring
• --------TOPPING---------
• Quart of chopped strawberries
• 1/2 cup sugar
• 1 stick softened butter
• 1/2 cup heavy cream
• 1 cup powdered sugar
• 1 teaspoon vanilla

Method

To Make:

This is one recipe where you will use multiple bowls, so get out four plus your mixer bowl and have them ready. Also, the ingredients work best at room temperature, so have your refrigerated items (eggs, milk, butter) sitting out on the counter prior to baking.

The Batter:

1. Spray your Bundt pan with Pam and sprinkle with flour.
2. In your first bowl, whisk 6 egg whites with 3/4 cups of milk and 2 1/2 teaspoons of pure vanilla extract until it is nice and frothy.
3. Then, in a second bowl, sift your 3 1/2 cups of cake flour (not self-rising).
4. In your Kitchen Aid mixer bowl, mix at medium speed the 3 sticks of butter at room temperature with 1 1/4 teaspoons of salt, 3 teaspoons of baking powder and 1 3/4 cups of granulated sugar. Beat at medium to medium-high speed until light and fluffy.
5. Alternating the flour and egg mixture, start and end with the flour and add it into the Kitchen Aid butter mixture on medium speed. Mix until it is a nice, white fluffy mixture.
6. Remove two cups of the batter in a separate bowl and set aside for the swirl below.

The Strawberry Swirl:

1. Puree one cup of chopped strawberries in your food processer with two tablespoons of sugar.
2. Add the puree to the two cups of batter in the separate bowl and mix together.
3. Add two drops of red food coloring to get it a little pinker so it stands out more in the swirl.

The Cake:

1. Start with a layer of the vanilla batter at the bottom of the Bundt pan, next the layer of strawberry batter followed by the rest of the vanilla batter.
2. With a knife, dip it into the pan and swirl it around three times so that the batter swirls slightly.
3. Bake at 325 degrees for one hour to one hour and five minutes where it is golden on top.
4. Remove the cake from the oven and let it cool for 20 minutes before flipping on a rack to cool fully for an hour.
5. You can also wrap and freeze the cake or put it in the refrigerator overnight and frost later with the topping.

The Topping:

1. Slice up the rest of the quart of strawberries and add 1/2 cup of sugar and let it sit in a bowl for 15 minutes to marinate.
2. In your mixer, mix one stick of softened butter with one cup of cream and one cup of powdered sugar. Add one teaspoon of vanilla.
3. Frost to a cool cake and add strawberries on top.