Strawberry Season is HERE! It is one of my favorite fruits next to peaches and mangoes! Strawberries are juicy, tart, sweet – all at the same time and make amazing desserts! I get 6 pounds of strawberries from the market and we pretty much finish it all in a week. I use them to make jams, tarts, smoothies, you name it.
Strawberries and Cream is such a winning combination! It is a British classic and it was first served at Wimbledon in 1877, when 200 spectators came to witness the championships. On an average of 10,000 liters or heavy cream and 28,000 kgs of strawberries are consumed at the tournaments each year, according to the official Wimbledon website!
My dad and brother are avid tennis fans, and growing up we all would be glued to the TV during tennis seasons, for all the 4 Championships, Wimbledon, U.S. Open, Australian Open, and French Open. We would stay up at night, get up early in the morning do what it takes to watch those matches! My mom would see people eating strawberries and cream during the Wimbledon matches, and she would want to eat them too! But strawberries are in season in Dec/Jan in India. So she would serve strawberry and cream as dessert for parties! She would make strawberry souffles too, served with fresh strawberries, or strawberry custard, or strawberry pudding. She would also make strawberry milkshakes! She loved strawberries too, just like our household!
My kids and I love to go strawberry picking and we make it a point to go once every season. We are lucky growing up in bountiful California, that there is an abundance of strawberries, so we get to eat fresh local strawberries that are mega sweet and juicy! We usually go to Gizdich Farm at Watsonville. They even have ollalieberry and boysenberry picking. They have apple picking during the Fall season and also a little shop that sells pies and jams and fresh produce! It is a wonderful place if you want to experience picking, and for a good price!
So my inspiration for these little bundts comes from all the Strawberries and Cream that my mom fed us! I love minis and I think bundts just make for the cutest desserts, with a tad bit of frosting so I made little Strawberry and Cream Bundts with a Strawberry and Cardamom Frosting. I puree strawberries in a high speed blender, and then I reduce it in a pan, on a gas stove, for about 10 minutes so that when I add the puree to the bundt, it gets a concentrated flavor! For the bundts, I add in almond flour because it just gives the bundts a good texture and flavor. This recipe makes 12 bundts!
The frosting is made with a hint of cardamom, freeze dried strawberries, and heavy cream and is so luxurious! I like it slighty thick and and a sprinkling of freeze dried strawberries is perfect on top of each bundt! They make great entertaining desserts, very easy to make, can be made in a couple of hours and they turn out moist and delicious!
Hope you get a chance to make it, and if you do make it, please do not forget to tag #thejamlab in your creations and/or leave a comment on my blog post! I would so appreciate it! 🙂
Hope you all are having a great summer and enjoying the beautiful weather and longer days!
- !Strawberry Bundt Cake:
- !Makes 12 bundts
- 2 cups all purpose flour (minus 4 tbsp)
- 4 tbsp corn starch
- 1/2 cup almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 1/3 cup granulated sugar
- ¾ cup heavy cream
- 2 tsp vanilla extract
- 1 stick unsalted butter + 2 tbsp, at room temperature
- 3 eggs
- 12 oz strawberries pureed
- 1/3 cup granulated sugar
- 2 oz lemon juice
- !Strawberry and Cardamom Cream:
- 2 tbsp freeze dried strawberries – ground in a coffee grinder to a powder.
- 6 tbsp unsalted butter at room temperature
- 4oz cream cheese at room temperature
- ½ tsp ground cardamom
- Pinch of salt
- 2 cups leveled powdered sugar or confectioner’s sugar
- 5 tbsp cold heavy whipping cream
- ¼ cup freeze dried strawberries
- !Strawberry Bundt Cake:
- !To make the strawberry puree:
- In a small saucepan, on medium heat, add in the pureed strawberries, granulated sugar and lemon juice. Let the mixture come to a boil. Then let it boil for about 7-10 minutes, stirring it with a rubber spatula occasionally to ensure that it does not stick to the pan. It should thicken in about 10 minutes and reduce in size. You want the concentrated strawberry flavor in the bundt cake. Strain the mixture to remove any seeds.
- In a medium bowl, add in the all purpose flour, corn starch, baking powder, baking soda, salt into a sieve, and sift into the medium bowl. Whisk to combine.
- In the bowl of a stand mixer with a paddle attachment, add in the butter and sugar and whisk at high speed for 2 minutes. Add in the 3 eggs, one at a time and beat to incorporate. Add in vanilla extract and whisk to combine. Add in the heavy cream and whisk to combine. Now slowly add in the dry mixture in 3 batches, whisking to incorporate after each batch addition. Add in the concentrated strawberry puree and use a spatula to mix until well incorporated.
- Preheat oven to 350 degrees.
- Now using baking spray on the 6 mini bundt pan, make sure you get all the crevices. Add batter about ¾ way to the top of each hole. Bake the bundts for about 25 – 30 minutes until golden brown in color. Remove from the oven and let it rest for 15 minutes to cool. Gently invert the pan onto a wire rack and gently tap to release the bundts. Let them cool completely for an hour. Repeat baking the remaining bundt cakes using the same procedure.
- !Strawberry and Cardamom Cream Frosting:
- In the bowl of a stand mixer with a paddle attachment, whisk the cream cheese and butter together for a minute till light. Add in the powdered sugar, ground cardamom, strawberry powder, pinch of salt and whisk for a minute until well incorporated. Add in the heavy whipping cream and whisk for 2 minutes. The mixture should be smooth and NOT runny. It should be thick yet pipable. Put the whipped mixture into a pastry bag with a ½ inch round tip. Pipe in the nooks of the bundt cake, or however you fancy. Crush the freeze dried strawberries on top of each bundt. They are ready to serve!