Description
A delightful and moist strawberry bundt cake, perfect for any occasion, rich in flavor and visually appealing.
Ingredients
Scale
- 225 g fresh strawberries
- 375 g all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoon salt
- 200 g sugar
- 200 g unsalted butter
- 3 eggs
- 1 teaspoon vanilla extract
- 120 ml milk
Instructions
- Preheat the oven to 175°C (350°F). Grease and flour a bundt cake pan to prevent sticking.
- Mash the strawberries until smooth to create a fruity base.
- Cream together the butter and sugar until fluffy.
- Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
- Combine flour, baking powder, and salt in a separate bowl. Gradually add this mixture to the butter mixture, alternating with the milk.
- Gently fold in the mashed strawberries.
- Pour the batter into the prepared bundt pan. Bake for 45-55 minutes or until a toothpick comes out clean.
- Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack.
- Optionally top with strawberry glaze once cooled.
Notes
For best results, use fresh strawberries and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 24g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg