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Bundt cakes have become a beloved staple in the world of baking, known for their stunning presentation and moist texture. Their distinctive ring shape offers not only an appealing aesthetic but also a versatile canvas for a variety of flavors and fillings. One such delightful creation is the Strawberry Bundt Cake with Marshmallow Cream Filling—a dessert that perfectly marries the sweetness of ripe strawberries with the light and fluffy texture of marshmallow cream.

Strawberry Bundt Cake with Marshmallow Cream Filling

Indulge in the sweet delight of a Strawberry Bundt Cake with Marshmallow Cream Filling! This eye-catching dessert combines fresh strawberries and a light, fluffy marshmallow filling, creating a treat perfect for any occasion. It's easy to make, making it a great choice for beginner bakers. Elevate your celebrations with vibrant flavors and a stunning presentation. Get the recipe and discover the joy of baking today! #BundtCake #Dessert #StrawberryCake #Baking #MarshmallowCream #SummerTreats #SweetTreats
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Ingredients
  

2 cups all-purpose flour

1 ½ cups granulated sugar

½ cup unsalted butter, softened

1 cup buttermilk

2 large eggs

1 ½ cups fresh strawberries, pureed

2 teaspoons baking powder

1 teaspoon baking soda

½ teaspoon salt

1 teaspoon vanilla extract

1 cup mini marshmallows

1 cup heavy whipping cream

2 tablespoons powdered sugar

Fresh strawberries for garnish (optional)

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Instructions
 

Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan.

    In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy.

      Beat in the eggs one at a time, followed by the vanilla extract and strawberry puree.

        In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

          Gradually add the dry ingredients to the wet mixture, alternating with buttermilk, and mix until just combined.

            Gently fold in the mini marshmallows.

              Pour the batter into the prepared bundt pan and smooth the top.

                Bake for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

                  Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.

                    While the cake cools, whip the heavy whipping cream with powdered sugar until soft peaks form.

                      Slice the cooled cake and fill the center with the whipped marshmallow cream.

                        Garnish with fresh strawberries if desired, and enjoy your delightful dessert!

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                            Prep Time: 30 mins | Total Time: 1 hr 20 mins | Servings: 10-12 slices