Strawberry Bundt Cake
A delightful treat capturing the essence of summer with moist crumb and juicy strawberries, perfect for any occasion.
Ingredients
Cake Ingredients
- 1.5 cups all-purpose flour Forms the base for our fluffy cake.
- 1 cup granulated sugar Enhances the natural flavors of the strawberries.
- 0.5 cup unsalted butter, softened Adds richness and moisture.
- 4 large eggs Essential for leavening and structure.
- 0.5 cup sour cream Adds moisture and a subtle tang.
- 1 teaspoon vanilla extract Provides a warm aroma.
- 0.5 teaspoon baking powder Leavening agent for lift.
- 0.25 teaspoon salt Enhances flavor.
- 1 cup fresh strawberries, diced The star of the show.
Glaze Ingredients
- 1 cup powdered sugar For the glaze.
- 1-2 tablespoons milk To achieve perfect consistency.
- to taste extra diced strawberries For topping.
- to taste fresh mint leaves Optional for garnish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the sour cream and vanilla extract until combined.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the diced strawberries with a spatula.
- Pour the batter into the prepared bundt pan and smooth the top. Bake for 50-60 minutes.
- Allow the cake to cool in the pan for 10 minutes before transferring to a wire rack.
Glazing
- For the glaze, mix powdered sugar with enough milk to achieve a smooth consistency.
- Drizzle it over the cooled cake, and top with extra strawberries and fresh mint.
Notes
To enhance flavor, consider adding lemon zest or replacing a quarter of the flour with almond flour. Using frozen strawberries is acceptable if they're thawed and well-drained.