Strawberry Shortcake Bundt Cake

By mitzzy

Warning: I call this a bundt cake because who doesn't love the sound of a bundt cake. But bake it in an angel food cake pan for best results. This is a great traveling and keeping cake. This fabulous cake is both a spring or summer spectacular treat. It features all the wonderful flavors of fresh strawberry shortcake but in a neat, eat out-of-hand style (no picnic mess!) and make-ahead convenience.

Ingredients

• Filling
• 1 cup coarsely chopped strawberries
• 1/4 cup white sugar
• 2 tablespoons all-purpose flour
• 1 8-oz. package cream cheese, softened
• 1 egg
• 1 teaspoon pure vanilla extract
• Cake
• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 4 eggs
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk or soured milk *
• 3 cups all-purpose flour
• 1/4 teaspoon salt
• 1/2 teaspoons baking soda
• 2 1/2 teaspoons baking powder
• Vanilla Glaze
• 2 cups sifted confectioner's sugar
• Water or half-and-half, as required
• 1 teaspoon pure vanilla extract
• To sour milk, stir 1 tablespoon lemon juice with a cup of milk and let stand a
• minute.

Preparation

Step 1

Preheat to 350 F. Line a baking sheet with parchment paper. Generously spray a 12 cup angel food cake pan with non-stick cooking spray and place it on the baking sheet.

For the filling, prepare the strawberries and set aside.

For the cream cheese part, in a food processor, cream the sugar and flour with the cream cheese until smooth. Stir in the egg and vanilla. Set aside. For the cake, without cleaning the food processor, cream the butter with the sugar until light and fluffy. Add in the eggs and blend well,. Then fold in the flour, salt, baking soda and baking powder together and add to the mixture, alternating with the buttermilk to make a smooth batter.

Spoon half of batter into prepared pan. Spread reserved cream cheese filling all around top of batter. Sprinkle strawberries evenly over this. Top with remaining batter.

Bake 60-75 minutes until cakes tests done. It is somewhat hard to test - as there is a wet filling of fruit and cream cheese but it will set up eventually and wil seem firm to the touch. If not, lower temperature to 325 F and let it bake another 10-20 minutes until cake seems firm.

Let cool 30 minutes in pan before inverting onto a serving plate. Dust with confectioner's sugar or fondant. Chill 2 hours.

For the Vanilla Glaze, whisk confectioners' sugar, vanilla and a few tablespoons of water or half-and-half to make a pourable glaze. Drizzle over cooled cake twice.

Serves 12-14