Strawberry Bundt Cake with Cream

Instructions

1. In a small saucepan, combine strawberries, zest and juice of one lemon, and ½ cup sugar.
2. Using a stick (emersion) blender, emulsify the mixture until smooth. (or a food processor to pulse the strawberries into liquid form before putting in a saucepan)
3. Cook over medium heat, stirring occasionally, until bubbly. Reduce mixture to half, about 15 – 20 minutes. Remove from heat; transfer this sugar mixture to a small bowl or container, cool completely; set aside. (this can be made a day ahead, but bring to room temperature before using.)
4. Preheat oven to 350°F (180°C).
5. Spray a Nordic Ware 10 cup Bundt Pan (I used the Heart) with baking spray with flour (or slather with a good dose of Cake Goop). Set aside.
6. In a medium bowl, measure the milk, strawberry reduction, strawberry emulsion, vanilla extract, lemon zest, lemon juice, and pink food coloring. Mix until blended, set aside.
7. In a large bowl, measure the flour, baking powder, baking soda and salt. Whisk until well mixed.
8. In a small bowl, separate room temperature egg whites.
9. In the bowl of a stand mixer fitted with the paddle attachment, cream the softened butter.
10. Add the granulated sugar gradually until combined. Turn up the mixer to medium-high, and cream the mixture for 5 minutes, stopping half way to scrape the bowl, and continue creaming mixture until light and fluffy.
11. Add the egg whites, one at a time, and beating well after each addition.
12. Alternating dry and wet ingredients, add the flour mixture and milk/strawberry mixture in thirds, ending with dry. Do this quickly, and don’t over mix. Finish mixing the last addition of dry by hand just until all dry ingredients have disappeared.
13. Scoop and place the batter into prepared pan. Using a spatula even the top as best you can, and tap the pan lightly on the counter several times to help spread batter into grooves and release any air bubbles.
14. Bake until a wooden pick inserted near the center comes out clean, about 40 minutes +/-
15. Let cool in pan for 5 minutes. Loosen cake from the center of the pan using a small offset spatula.
16. Carefully invert cake onto a wire rack. Remove pan. Let cool completely.
17. While cake cools, make the Strawberry Cream. Pour the cold heavy whipping cream, splash of vanilla, powdered sugar into large bowl. Using a hand mixer, whip to stiff peaks. Once whipped, add strawberry reduction, and whip again just until blended. (do not overmix!)
18. Once cake is completely cooled, using a large knife held horizontally, cut the cake into two layers. Set top layer aside on wire rack.
19. Using an offset spatula, carefully carve out a small channel about a ½ inch deep/wide in the very middle of the bottom layer.
20. Using a piping bag, fill the channel with the strawberry reduction.
21. Using another piping bag and an open star piping tip, pipe the cream over the bottom layer.
22. Place the top layer back on top of the cream.
23. Garnish the top with more piped cream, drizzle with more strawberry reduction, and if so inclined crumble with some of the cake cut out of the channel! Serve with any left over strawberry reduction and strawberry cream for added deliciousness!
24. ENJOY!