Description
A simple recipe for a moist Bundt cake flavored with fresh strawberries.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup milk
- 1 cup fresh strawberries, chopped
- 1/4 cup powdered sugar for dusting
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 10-cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large bowl, cream the softened butter and granulated sugar together until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
- Gently fold in the chopped fresh strawberries.
- Pour the batter into the prepared Bundt pan.
- Bake for 40 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
- Dust the cooled cake with powdered sugar before serving.
Notes
- For a glaze, mix 1 cup powdered sugar with 2 tablespoons of milk and 1/2 teaspoon vanilla extract. Drizzle over the cooled cake.
- Use slightly under-ripe strawberries for better texture in the batter.
- Prep Time: 20 min
- Cook Time: 45 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 25
- Sodium: 150
- Fat: 14
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 36
- Fiber: 1
- Protein: 4
- Cholesterol: 65
Keywords: strawberry, bundt cake, shortcake, dessert, vanilla, fruit cake