Strawberry Mini Bundt Cake

Strawberry Mini Bundt Cake

Hello everyone!

Here’s a recipe as delightful as it is easy. And, you might have tried it already because it’s the same recipe I use for my cake roll. Vanilla bean is SOOOO yummy in the whipped cream. I don’t think I ever want to eat whipped cream without it anymore! I don’t consider myself a very demanding person, but I just became one when this whipped cream hit my taste buds! Vanilla is the second most expensive spice, so here I go having quite expensive taste 😉

About the upcoming posts, I have this crazy cake in my head that I just want to try and show you! You never know if it will be as great as they are in your head! I need to find time to try it (I think it will be quite long to do!). Also, I made new recipes for Natrel Milk (see the first collaboration here) so I’ll be showing that off to 😉

Have a great day and a great week!



Strawberry Cake Roll
Make 5 mini-bundt cake


  • 4 eggs
  • ¾ cup sugar
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1 tablespoon water
  • About 10 strawberries, cut in cubes (add more to taste and some more to garnish)
  • 1 1/2 cups heavy cream
  • 1 vanilla bean


  1. Pour the heavy cream in a medium bowl.
  2. Cut the vanilla bean lenghtwise and extract seeds. Add to the cream and throw in the empty bean. Reserve.
  3. Preheat oven to 350°F. Grease and flour a mini bundt cake pan.
  4. Beat the eggs. Add the sugar while beating. Beat for 2-3 minutes.
  5. Sift the flour and baking powder over the egg mixture and slowly mix with a spoon. When the batter is homogeneous, add the water. Combine slowly. Stir in the strawberries.
  6. Pour the batter in each bundt form.
  7. Bake for about 25 minutes or until a thootpick comes out clean.
  8. While the cake is baking, remove the vanilla bean from the cream. Whip until soft peaks form. You can add sugar to taste.
  9. When the cake is cool, fill the hole with whipped cream and more strawberries.
  10. Enjoy!