Print

Strawberry Bundt Cake: Indulgent Marshmallow Cream Delight

Strawberry Bundt Cake with Marshmallow Cream Filling
Print Recipe

A rich and delicious Strawberry Bundt Cake filled with a sweet marshmallow cream, perfect for any occasion.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 ½ cups granulated sugar
  • 1 cup unsalted butter, softened
  • 4 large eggs
  • 1 cup fresh strawberries, pureed
  • 1 teaspoon vanilla extract
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup marshmallow cream

Instructions

  1. Preheat oven to 350°F (175°C) and grease a bundt pan.
  2. In a bowl, cream together the butter and sugar until fluffy.
  3. Add eggs, one at a time, mixing well after each addition.
  4. Stir in the strawberry puree and vanilla extract.
  5. In another bowl, whisk together flour, baking powder, and salt.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Pour half of the batter into the bundt pan, layer with marshmallow cream, then top with remaining batter.
  8. Bake for 45-50 minutes or until a toothpick comes out clean.
  9. Let cool before inverting onto a serving plate.

Notes

  • For best results, let the cake sit overnight before cutting.
  • Try adding more strawberries for a fruitier taste.

Nutrition

Keywords: Strawberry, Bundt Cake, Marshmallow Cream, Dessert

Find it online: https://weekendrecipes.net/strawberry-bundt-cake-indulgent-marshmallow-cream-delight/