Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup (2 sticks) unsalted butter, softened
- 4 large eggs
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 2 cups fresh strawberries, hulled and sliced
- 1 (10 ounce) jar marshmallow crème
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan. In a medium bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- Step 2: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in eggs one at a time, then stir in the vanilla.
- Step 3: In a small bowl, gently whisk together the buttermilk and about 1/2 cup of the sliced strawberries. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined. Fold in the remaining strawberries.
- Step 4: Pour batter into the prepared bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Step 5: Once the cake is completely cool, slice it horizontally into two layers. Spread the marshmallow crème evenly over the bottom layer, then top with the second layer. Dust with powdered sugar (optional).
Notes
- Store leftover cake, tightly covered, at room temperature for up to 3 days or in the refrigerator for up to a week.
- For a warm, gooey marshmallow center, gently microwave individual slices for 10-15 seconds.
- Serve this decadent cake with a scoop of vanilla bean ice cream and fresh berries for a truly delightful dessert experience.
- To prevent the strawberries from sinking to the bottom, gently toss them in a tablespoon of flour before adding them to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American