This light, tender, and moist bundt cake has a vibrant taste of strawberries, matched with the perfect amount of sweetness. It’s excellent alone, but even more special garnished with a creamy white chocolate glaze and chocolate-covered strawberries. With its beautiful presentation, it’s sure to make Valentine’s Day – or any other occasion – memorable!
*For best results, I would suggest using strawberries that are not overly ripe (soft or mushy) in this recipe.
**I used lowfat yogurt; feel free to use regular or nonfat instead.
***Use a good-quality white chocolate for this recipe. I’ve found that white chocolate is really temperamental to melt, and the higher quality your chocolate is, the more likely it is that it will melt smoothly. If you can buy white chocolate made specifically for melting, that’s probably even better!
**** This cake can be made the day before and decorated the day you plan to serve it. Keep the cake wrapped tightly in plastic wrap at room temperature until decorated.
*****If you aren’t sure whether your ganache is at the perfect consistency for drizzling on the cake, just test it by pouring a little bit on and seeing how it settles. If you chill the ganache and end up getting it a little too thick, microwave it for 5-10 seconds, just until it’s reached the right consistency.