Roasted Strawberry Cake

May 31st will be the Ankarsrum USA Blog’s 4th birthday.  We partnered up with Nordic Ware to celebrate with a scrumptious roasted strawberry cake baked in one of their iconic Bundt pans, and are also giving away said Bundt pan to one lucky winner.  Go check out Ankarsrum USA’s Instagram or Facebook page for details.  And then go buy some strawberries and make this cake, you won’t be sorry!  Whole grain and gluten-free versions included as well.

You can find the gorgeous Bundt pans used in this recipe at Nordic Ware’s site.  Not only do they carry a wide range of designs and styles for all kinds of occasions, but they make a quality product.  Not once did I have issues when recipe testing.  Consistent results every time, and I tried out 3 different Bundt pans of theirs.  The larger Bundt pan featured in the picture (and giveaway) is their Classic Size Heritage Bundt Pan.

 

The thing about baking with fresh fruit is that it releases a lot of liquid while it is baking, and can sometimes leave the end result a little soggy.  To get around that, I roasted the strawberries first.  Not only does this do away with some of the liquid, but it concentrates the flavor of the strawberries, making them really shine through in the cake.

Left: make sure cut up strawberries are approximately the same size. Right: Only cook till juices are just begin to caramelize around the edge. The juice will be used for the glaze so you don’t want it getting too sticky.

 

Prep is always important in baking and cooking.  Read through a recipe all the way before you begin to find out any important tips or instructions.

Left: Strawberries can be roasted a day ahead. Store juice and strawberries separately in covered containers in the refrigerator. Right: The key to a successful unveiling of a Bundt cake is taking the time to grease and flour every crevice of the pan.

 

The cake comes together very quickly in the plastic whisking bowl.  Make sure all ingredients are room temperature before beginning.  This helps the batter cohesively come together and prevents any butter clumps or curdling (or melted butter from hot strawberries!!)

Mix in strawberries on the lowest speed, just until distributed through batter so they don’t start to break down.

 

I baked this same cake in the same oven 8 times, and sometimes it took 40 minutes, sometimes 45.  It really depended on how juicy my strawberries were to begin with.

Left: To test doneness, aim between inner tube and outer rim. Right: It is important to let cool in pan for 10 minutes because it will slightly shrink away from sides of pan as cooling, making it easy to release from pan.

 

Left: Place cooling rack on top of Bundt pan and then use oven mitts to gently turn the whole thing over. Right: Grab Bundt pan with oven mitts and slowly pull up to release from pan.

 

Remember that juice from the roasted strawberries? Whisk with powdered sugar for a quick and easy glaze. Can either just be poured over cake or use a spoon to carefully pour glaze into swirls.  Let cake cool before glazing.

 

I hope you enjoy this cake as much as I enjoyed creating (and eating) it.  Thanks to all our readers and subscribers.  You are why we do this blog.  Let us know if you have any questions or comments.  Happy baking!

Roasted Strawberry Cake

Prep Time: 30 minutes

Cook Time: 25 minutes roasting strawberries, 45 minutes cake baking

 

527 g. (1 pound) fresh strawberries

5 g. (1 tsp.) sugar

115 g. (8 Tbsp.) unsalted butter, room temperature

342 g. (1 1/2 cups) sugar

2 eggs, room temperature

5 g. (1 tsp.) vanilla bean paste or vanilla extract

8 g. (2 tsp.) baking powder

2 g. (1/2 tsp.) kosher salt

270 g. (2 1/4 cups) all-purpose flour

195 g. (3/4 cup) buttermilk, room temperature

Glaze:

60 g. (1/4 cup) reserved strawberry juice

115-201 g. (1 – 1 3/4 cups) confectioners’ sugar

Garnish (optional):

fresh strawberries

 

Preheat oven to 400º F.  Line a half sheet pan with a silicone baking mat or aluminum foil.  Place a fine mesh strainer over a medium bowl.  Set aside until ready to use.

Wash and dry strawberries and remove stems.  For small and medium strawberries, cut in half.  For large strawberries, cut into quarters.  Toss with 1 tsp. sugar and place on prepared half sheet pan.

Roast in oven for 20-25 minutes, until strawberries have released their juices, are cooked but still somewhat hold their shape and the edges of juice are just starting to caramelize.

Scrape strawberries and juices into the strainer over the medium bowl.  Gently press down on strawberries to make sure most of the juice is removed.  You should have at least 1/4 cup of juice, which will be used in the glaze.  Let strawberries and juice cool to room temperature.  Can be made up to a day in advance:  store juice and strawberries separately in airtight containers in the refrigerator.

Reduce oven temperature to 350º F.

Grease and flour a regular size (10 cup/2.36 liter) Bundt pan.

In the plastic whipping bowl with the single wire whisks, cream the butter and sugar on medium-high speed (4 o’clock) for 4 minutes.  Scrape down sides of bowl and add eggs and vanilla bean paste.  Cream for 1 more minute.  Scrape down sides.

In a medium bowl, whisk together the baking powder, salt and flour.  Add half the flour mixture to the butter mixture and mix on lowest speed (12 o’clock) until ingredients are almost combined.  Add half of buttermilk and again mix until almost combined.  Repeat with remaining flour and buttermilk, on last addition mixing until ingredients are incorporated.  Add cooled roasted strawberries and mix on lowest speed just until evenly distributed through cake batter.

Scrape cake batter into prepared Bundt pan, gently smoothing down top to make sure cake batter is evenly distributed in the pan.

Bake for 40-45 minutes, until a small wooden skewer or toothpick inserted in the middle comes out clean.  Let cool in pan for 10 minutes, then place a cooling rack on top of cake pan and gently invert cake onto rack to finish cooling.

Once cake is fully cooled, whisk together the glaze ingredients in a small bowl.  If thinner glaze is desired for just pouring over cake, use 115 g. (1 cup) powdered sugar.  If you want a glaze that will hold its shape, use 201 g. (1 3/4 cups) powdered sugar.  Drizzle over cake and garnish with fresh strawberries if desired.

Yield: 1 Bundt cake

Whole Wheat Version

Above cake was made with freshly milled soft white wheat and honey granules.

-Substitute all-purpose flour with 255 g. (2 1/4 cups) whole wheat flour.  If milling at home, use spelt, soft wheat, or hard white wheat.

-If desired, substitute sugar in cake with 258 g. (1 1/2 cups) honey granules.  For glaze, place 215 g. (1 1/4 cup) honey granules in a blender.  Run on high speed for 30 seconds-1 minute until powdered.

-Follow instructions above.

Gluten Free Version

Made with King Arthur Measure for Measure Gluten Free Flour

-Substitute all-purpose flour with 270 g. (2 1/4 cups) of a measure-for-measure or cup-for-cup gluten-free flour blend.

-Add 1/8 tsp. more salt.

-If desired, grease and flour 2 mini size Bundt pans or 2 oversize muffin tins (for a total of 12 individual servings.)  Divide batter evenly among pans, filling each portion about 2/3 full.  Bake at 350º for 25-30 minutes, or until toothpick inserted in the middle comes out clean.

-Instead of glaze, top with:

Mascarpone Frosting

60 g. (1/4 cup) reserved strawberry juice

235 g. (8 oz.) mascarpone, room temperature

115 g. (1 cup) confectioners’ sugar

5 g. (1 tsp.) vanilla bean paste or vanilla extract

 

Place all the ingredients in the plastic whipping bowl with the balloon whisks.  Beat on medium-high speed (4 o’clock) until blended together.  Spread on top of cake.  Can be made a day in advance.  Cover and store in the refrigerator.

Published by

Carmi Adams

Carmi Adams has loved cooking from a very early age; requesting fondue pots and cookbooks for birthdays as a child. She further pursued her passion for food at the Art Institute of Atlanta and obtained a degree in Culinary Arts. Carmi landed a job on the show Good Eats, which aired on the Food Network. For seven years she did everything from food research, recipe development and testing, product testing to feeding a hungry film crew. Now living in the central coast of California, Carmi enjoys the bounty of agriculture, vineyards and farmers markets at her culinary disposal. She has been using the Ankarsrum mixer for over 15 years and feels that it is hands-down the best on the market for home cooks.