Strawberry Bundt Cake
A delightful dessert that combines fresh strawberries into a rich, buttery cake, perfect for gatherings and family dinners.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour Light and airy to create the perfect cake texture.
- 1 cup granulated sugar For sweetness that balances the tang of strawberries.
- 0.5 cups unsalted butter, softened Lending richness and moisture to the batter.
- 4 large eggs For structure and fluffiness.
- 0.5 cups sour cream Adding a creamy, tangy depth of flavor.
- 1 teaspoon vanilla extract A warm, aromatic enhancer.
- 0.5 teaspoon baking powder Ensures that the cake rises beautifully.
- 0.25 teaspoon salt Heightening all the other flavors.
- 1 cup fresh strawberries, diced Providing bursts of juicy sweetness.
Glaze Ingredients
- 1 cup powdered sugar For a sweet finish.
- 1-2 tablespoons milk Adjusting the consistency of the glaze.
Garnishes
- Extra diced strawberries For an extra touch of freshness.
- Fresh mint leaves (optional) Adding a pop of color and hint of freshness.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a bundt pan thoroughly.
Mixing
- Cream together the softened butter and granulated sugar until light and fluffy.
- Add the eggs one by one, mixing well after each addition. Stir in sour cream and vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients.
Folding
- Gently fold in the diced strawberries into the batter.
Baking
- Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack.
Glazing
- Mix powdered sugar with enough milk to achieve a smooth consistency. Drizzle over the cooled cake and top with extra strawberries and mint.
Notes
Use ripe strawberries for the best flavor. Optional: Add lemon zest for extra brightness. Check for doneness a few minutes before the timer goes off to avoid overbaking.