Strawberry Bundt Dream Cakes

from the kitchen of Benjamin Larson
(servings approx. 5 dozen)

STEP 1

Soaking:
20 small strawberries (washed & tops cut out)
1 cup water
½ cup sugar
½ cup powdered sugar

Directions:
1) Cut off the bottom ends of each strawberry.
2) Place strawberries and cut-off ends in a small mixing bowl.
3) Pour the water, sugar, and powdered sugar over the top of the strawberries and mix the ingredients with your hands until the sugars semi-dissolve.
4) Cover and place in fridge to soak and chill for at least 1 ½ hours. This will allow the sugar to seep into the strawberries.

Notes:
1) These strawberries are to be used for the Strawberry Cream Topping and Batter described below.
2) You will also be using the sugar liquid later on in STEP 3, do not throw out.

STEP 2

Strawberry Cream Topping:
10 strawberries (pureed), from STEP 1
½ of the sugar liquid used to soak the strawberries, from STEP 1
½ cup heavy whipping cream
1 pkg. (8 oz) Philadelphia cream cheese (softened) – cut into small pieces

Directions:
1) Puree the 10 strawberries with ½ of the sugar liquid, in a blender. When finished, transfer into a medium-sized mixing bowl.
2) Add in the heavy whipping cream and cream cheese.
3) With a hand-held electric beater, slowly beat the above items together for approximately 15 minutes or more, depending on how well the cream cheese will blend into the whipped texture; fold in the mix with a spatula, until you get a nice light and whipped, creamy topping. Make sure that all of the cream cheese is well blended and that there are no small chunks anywhere. You will also have to occasionally scrape the sides to get everything well mixed.
4) Once you are finished whipping the cream, cover and place in the fridge for at least 30-60 minutes.

Notes:
1) If you can get your mixing bowl to spin on the counter-top, this will help make it easier to blend your cream together, but is not necessary; this is just something to make the whipping process go a little quicker.
2) Also, your cream will naturally turn into a light pink color because of the strawberries. No food coloring is necessary.
3) Another option you can do is to use the blender entirely for blending all the items together to make the process go faster and then transfer into a medium-sized bowl that will chill in the fridge.


STEP 3

Batter:
3 cups sugar
1 cup butter (softened)
2 pkgs. (8 oz) Philadelphia cream cheese (softened)
1 tsp. orange extract
1 T. vanilla extract
6 eggs
1 T. lemon juice
1/3 cup heavy whipping cream
1/3 cup sour cream
1 cup soy milk (vanilla lite)
10 strawberries (pureed), from STEP 1
1 tsp. baking soda
1 tsp. salt
1 ½ cups flour

Directions:
1) Preheat oven to 350 degrees and place the oven rack on the 3rd tier.
2) Using a standing mixer (such as a KitchenAid), cream together the sugar, butter, cream cheese, vanilla & orange extracts, and eggs.
3) Next, add in the lemon juice, heavy whipping cream, sour cream, and soy milk until well blended.
4) Using a blender, puree 10 strawberries and add to the batter, blending it in.
5) Finally add in the baking soda, salt, and flour; mix until the batter become smooth and creamy.
6) Make sure that you scrape the sides and the bottom of the mixing bowl several times throughout the mixing process, to ensure that the entire batter is being mixed.
7) Grease a 12-count bundt cupcake pan (Nordic Ware) and pour ¼ cup of batter into each section.
8) Bake for 35-40 minutes or until golden-brown on top, at 350 degrees.
9) When finished, cool the cakes on a wire rack for 10 minutes at room temperature and then transfer to the fridge to chill for at least 1 hour.
10) Top each cake with ½ – 1 tsp of the Strawberry Cream Topping and place the cut-off strawberry ends in the center. Serve cold.

Notes:
1) When you take your cakes out of the oven, DO NOT eat them yet, as the center will appear relatively moist and must be allowed to settle and chill in the fridge before eating.
2) Also, baking times may vary depending on individual ovens, so don't be surprised if you have to add on a few more minutes.