If you enjoy ripe berries paired with cool cream in the summer, you’ll love this month’s Berry Shortcake Bundt. Baked in Nordic Ware’s brand new 75th Anniversary Bundt Cake Pan, this stunner showcases a beautifully woven pattern—the perfect design for our favorite flavors of summer. Gorgeously golden, our vanilla-scented cake is first divided into two layers before receiving a generous brushing of Orange Simple Syrup. Then, pillows of Vanilla Whipped Filling are mounded onto the bottom layer and topped with a jammy Mixed Berry Sauce before being covered with the top layer of cake. Garnished with fresh berries after assembling, this Bundt replicates a giant strawberry shortcake, making it the perfect summer dessert to serve family and friends for any occasion!
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Berry Shortcake Bundt
Makes 1 (12-cup) Bundt cake
Ingredients
- ¼ cup (56 grams) refined coconut oil, room temperature, plus more for brushing
- 1 cup (227 grams) unsalted butter, softened
- 2 cups (400 grams) granulated sugar
- 5 large eggs (250 grams), room temperature
- 1 teaspoon (6 grams) vanilla bean paste
- 2½ cups (313 grams) unbleached cake flour, plus more for dusting
- 1¾ teaspoons (3.5 grams) ground cardamom
- 1¼ teaspoons (3.75 grams) kosher salt
- ½ teaspoon (2.5 grams) baking soda
- 1 cup (240 grams) sour cream, room temperature
- Orange Simple Syrup (recipe follows)
- Vanilla Whipped Filling (recipe follows)
- Mixed Berry Sauce (recipe follows)
- Garnish: assorted berries, confectioners’ sugar
Instructions
- Preheat oven to 325°F (170°C). Place a heatproof wire rack directly on oven rack, creating a sturdy, metal, cross-hatched surface to help keep pan level.
- In the bowl of a stand mixer, stir coconut oil by hand until smooth and softened. Add butter and granulated sugar; using the paddle attachment, beat at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste. (Mixture may look a little broken, but batter will come together.)
- In a medium bowl, whisk together flour, cardamom, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl.
- Using a pastry brush, brush a 12-cup Bundt pan* evenly with coconut oil, spreading into an even layer; dust inside of pan with flour, shaking out excess. Spoon batter into prepared pan, smoothing top. Firmly tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
- Bake for 40 minutes. Rotate pan, and bake until a wooden pick inserted near center comes out clean and an instant-read thermometer inserted near center registers 200°F (93°C), 8 to 15 minutes more, loosely covering with foil during last 5 minutes of baking to prevent excess browning, if necessary. Let cool in pan for 15 minutes. Using a small offset spatula, gently loosen center of cake. Invert cake onto a wire rack, and let cool completely. (See Notes.)
- Level bottom of cooled cake, if desired. Place cake, cut side down, on a cutting board or a sheet of parchment paper. Using a serrated knife or a cake leveler, cut Bundt cake in half horizontally. (See Notes.) Carefully remove and set aside top half. Transfer bottom half to a serving plate; brush Orange Simple Syrup on cut side of bottom half until mixture is used up. Spoon and spread Vanilla Whipped Filling onto bottom half; top with Mixed Berry Sauce. Place top half of cake, cut side down, on top of sauce, making sure to align design. Garnish with confectioners’ sugar and berries, if desired.
Notes
*We used Nordic Ware’s 75th Anniversary Bundt Cake Pan
Refrigerating the cake while letting it cool completely can make cake easier to level and handle when assembling.
Pay attention to your pan’s design when cutting your Bundt in half. You may want to slice a little off from center to ensure your top half stays intact when you need to move and stack it.
Refrigerating the cake while letting it cool completely can make cake easier to level and handle when assembling.
Pay attention to your pan’s design when cutting your Bundt in half. You may want to slice a little off from center to ensure your top half stays intact when you need to move and stack it.
Orange Simple Syrup
Makes about ⅓ cup
Ingredients
- 3 tablespoons (36 grams) granulated sugar
- 3 tablespoons (45 grams) water
- 2 tablespoons (30 grams) orange liqueur*
Instructions
- In a small saucepan, heat sugar and 3 tablespoons (45 grams) water over medium heat, stirring frequently, until sugar dissolves. Remove from heat; stir in liqueur. Let cool to room temperature before using.
Notes
*We used Grand Marnier. Fresh orange juice may be used instead, if desired, in the Orange Simple Syrup as well as in the Mixed Berry Sauce.
Vanilla Whipped Filling
Makes about 2¾ cups
Ingredients
- 3 ounces (86 grams) cream cheese, softened
- ¼ cup (50 grams) granulated sugar
- 1 cup (240 grams) cold heavy whipping cream
- 1 teaspoon (6 grams) vanilla bean paste
- ⅛ teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, beat cream cheese and sugar at medium speed until smooth and well combined, about 1 minute, stopping to scrape sides of bowl. Reduce mixer speed to medium-low; gradually add one-third of cold cream, vanilla bean paste, and salt, beating until smooth and stopping to scrape sides of bowl. Gradually add remaining cold cream; increase mixer speed to medium, and beat until thickened and stiff peaks form. (Whip by hand toward end, if necessary, but do not overmix.) Use immediately.
Mixed Berry Sauce
Makes about 1½ cups
Ingredients
- ½ cup (100 grams) granulated sugar
- 1 tablespoon (8 grams) cornstarch
- ⅛ teaspoon kosher salt
- ⅓ cup (80 grams) water
- 1⅓ cups (200 grams) ¼-inch-sliced fresh strawberries, divided
- ⅔ cup (130 grams) fresh raspberries, divided
- ⅓ cup (63 grams) fresh blueberries
- 2 tablespoons (30 grams) orange liqueur
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Stir in ⅓ cup (80 grams) water until well combined; stir in ⅔ cup (100 grams) strawberries and ⅓ cup (65 grams) raspberries. Bring to a boil over medium heat, stirring frequently; cook until thickened, some berries have broken down, and an instant-read thermometer registers 200°F (93°C), about 4 minutes. Stir in blueberries, liqueur, remaining ⅔ cup (100 grams) strawberries, and remaining ⅓ cup (65 grams) raspberries. Remove from heat; transfer to a medium bowl, and let cool completely.
CONVERT THIS RECIPE INTO BUNDTLETTES
Want to take it a step further and remove the slicing completely? These sweet Bundtlettes are the answer to your single-serving needs. Follow the recipe below and get ready to share!
Berry Shortcake Bundtlettes
Makes 6 Bundtlettes
Ingredients
- 2 tablespoons (28 grams) refined coconut oil, room temperature, plus more for brushing
- 6 tablespoons (84 grams) unsalted butter, softened
- ¾ cup (150 grams) granulated sugar
- 2 large eggs (100 grams), room temperature
- ½ teaspoon (3 grams) vanilla bean paste
- 1 cup (125 grams) unbleached cake flour, plus more for dusting
- ¾ teaspoon (1.5 grams) ground cardamom
- ½ teaspoon (1.5 grams) kosher salt
- ¼ teaspoon (1.25 grams) baking soda
- ⅓ cup plus 1 tablespoon (95 grams) sour cream, room temperature
- Orange Simple Syrup (recipe follows)
- Vanilla Whipped Topping (recipe follows)
- Mixed Berry Sauce (recipe follows)
- Garnish: confectioners’ sugar, assorted berries
Instructions
- Preheat oven to 325°F (170°C). Using a pastry brush, brush a 4- to 5-cup Bundtlette pan with coconut oil, spreading into an even layer; dust wells with flour, shaking out excess.
- In the bowl of a stand mixer, stir coconut oil by hand until smooth and softened. Add butter and granulated sugar; using the paddle attachment, beat at medium-low speed just until combined. Increase mixer speed to medium, and beat until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating well after each addition. Beat in vanilla bean paste. (Mixture may look a little broken, but batter will come together.)
- In a medium bowl, whisk together flour, cardamom, salt, and baking soda. With mixer on low speed, gradually add flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, beating just until combined after each addition and stopping to scrape sides of bowl. Divide batter among prepared wells. Firmly tap pan on a kitchen towel-lined counter several times to settle batter and release any air bubbles.
- Bake until a wooden pick inserted near center comes out clean, 13 to 18 minutes. Let cool in pan for 15 minutes. Invert cakes onto a wire rack, and let cool completely.
- Using a serrated knife or a cake leveler, cut cooled cakes in half horizontally. Place bottom halves on a serving plate; brush Orange Simple Syrup on bottom halves of cakes until mixture is used up. Spoon and spread Vanilla Whipped Topping onto bottom halves of cakes; top with Mixed Berry Sauce. Place top halves of cakes, cut side down, on top of sauce, making sure to align designs. Garnish with confectioners’ sugar and berries, if desired.
Orange Simple Syrup
Makes about ¼ cup
Ingredients
- 2 tablespoons (24 grams) granulated sugar
- 2 tablespoons (30 grams) water
- 4 teaspoons (20 grams) orange liqueur*
Instructions
- In a small microwave-safe bowl, stir together sugar and 2 tablespoons (30 grams) water. Heat on high in 10- to 20-second intervals, stirring between each, until sugar dissolves. Stir in liqueur. Let cool to room temperature before using.
Notes
*We used Grand Marnier. Fresh orange juice may be used instead, if desired, in the Orange Simple Syrup as well as in the Mixed Berry Sauce.
Vanilla Whipped Topping
Makes about 1½ cups
Ingredients
- 2 ounces (56 grams) cream cheese, softened
- 3 tablespoons (36 grams) granulated sugar
- ⅔ cup (160 grams) cold heavy whipping cream
- ½ teaspoon (3 grams) vanilla bean paste
- ⅛ teaspoon kosher salt
Instructions
- In the bowl of a stand mixer fitted with the whisk attachment, whisk together cream cheese and sugar by hand until smooth and well combined. With mixer on medium-low speed, slowly add one-third of cold cream, vanilla bean paste, and salt until smooth, beating until smooth and stopping to scrape sides of bowl. Gradually add remaining cold cream; increase mixer speed to medium, and beat until thickened and stiff peaks form. (Whisk by hand toward end, if necessary, but do not overmix; see Note.) Use immediately.
Notes
If this amount is too small for your stand mixer, a hand mixer can be used instead.
Mixed Berry Sauce
Makes about 1 cup
Ingredients
- ¼ cup (50 grams) granulated sugar
- 1½ teaspoons (4.5 grams) cornstarch
- Pinch kosher salt
- 2½ tablespoons (37.5 grams) water
- ⅔ cup (100 grams) ¼-inch-sliced fresh strawberries, divided
- ½ cup (85 grams) fresh raspberries, divided
- ¼ cup (40 grams) fresh blueberries
- 1 tablespoon (15 grams) orange liqueur
Instructions
- In a medium saucepan, whisk together sugar, cornstarch, and salt. Stir in 2½ tablespoons (37.5 grams) water until well combined; stir in ⅓ cup (50 grams) strawberries and ¼ cup (40 grams) raspberries. Bring berry mixture to a boil over medium heat, stirring frequently; cook until thickened, some berries have broken down, and an instant-read thermometer registers 200°F (93°C), 2 to 4 minutes. (Keep an eye on berry mixture; timing may vary depending on type of stovetop.) Stir in blueberries, liqueur, remaining ⅓ cup (50 grams) strawberries, and remaining ¼ cup (40 grams) raspberries. Remove from heat; transfer to a medium bowl, and let cool completely.
BUNDTOLOGY
Our Bundtologists share their expert tips to help master our June Bundt. Click the image to enlarge. Note that each of these tips is specific to this recipe and the brand new 75th Anniversary Bundt Cake Pan. Results may vary for other recipes and other pans.
