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Strawberry Lemon Bundt Cake with White Chocolate Strawberry Ganache

Fresh strawberries in a thick and soft bundt cake with lemon zest to create a balance between the tanginess and sweetness. To top it off, it is drizzled with a decadent white chocolate strawberry ganache. Perfect for Summertime BBQs or picnics!
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Servings: 12
Course: Dessert
Ingredients Method

Ingredients
  

  • 2 sticks butter, softened
  • 1 cup sugar
  • 1 cup brown sugar
  • 3 eggs
  • 8 oz sour cream
  • 1 tbsp lemon juice + zest of one lemon
  • 1/4 tsp lemon extract
  • 1 tsp vanilla extract
  • 2½ cups flour
  • ½ tsp baking soda
  • ½ tsp salt
  • 1½ cups fresh strawberries, diced
White Chocolate Strawberry Ganache
  • ½ cup freeze dried strawberries (approx 2 tbsp of powder when processed)
  • 1 cup white chocolate chips
  • 1/2 cup heavy cream

Method
 

  1. Preheat oven to 325°. Prepare bundt pan by greasing and flouring. (I used Crisco, but butter is also fine).
  2. Stir together flour, salt, baking soda and powder. Set aside.
  3. In the bowl of stand mixer fitted with paddle attachment, beat together butter and sugars until creamy. Add sour cream and one egg at a time. Then, add extracts, lemon zest and juice.
  4. Add dry ingredients gradually and continue beating until incorporated.
  5. Cover the chopped strawberries with about 1/4 cup flour. Then, fold them in. Pour into prepared bundt pan.
  6. Cook for 60 minutes. Check doneness with toothpick.
White Chocolate Strawberry Ganache
  1. Used a food processor OR a ziplock and rolling pin, process the freeze dried strawberries into a fine powder. Set aside.
  2. In a small saucepan over medium heat, warm the heavy cream until it comes to a light boil. Pour over the white chocolate chips and let sit for 2 minutes. Then, add in the strawberry powder and stir until smooth. Let it cool for 15-20 minutes before drizzling over the cake. Let sit at room temperature for one hour prior to serving (or expediete by placing in the fridge). Enjoy!