Name: Strawberry Bundt Cake
Prep time: 20 min
Cook time: 1 h 10 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened; 2 cups granulated sugar; 4 large eggs; 1/2 cup strawberry milk; 1/2 cup sour cream; 2 teaspoons vanilla extract; 2 1/2 cups all-purpose flour; 1/2 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup strawberry preserves or puree; 1/2 cup finely chopped fresh strawberries; 1 cup powdered sugar; 2–3 tablespoons strawberry milk; 1/2 teaspoon vanilla extract; pinch of salt

Description

A delicious strawberry bundt cake with a creamy glaze.

Ingredients

Scale

1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1/2 cup strawberry milk
1/2 cup sour cream
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup strawberry preserves or puree
1/2 cup finely chopped fresh strawberries
1 cup powdered sugar
2–3 tablespoons strawberry milk
1/2 teaspoon vanilla extract
pinch of salt

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan.
In a large bowl, cream the softened butter and granulated sugar with an electric mixer until light and fluffy, about 3 to 4 minutes.
Add the eggs one at a time, beating well after each addition.
In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.
In a separate bowl, sift together the all-purpose flour, baking powder, and salt.
Alternately add the flour mixture and the wet mixture to the creamed butter mixture, beginning and ending with the dry ingredients, mixing just until combined.
Gently fold in the strawberry preserves and finely chopped fresh strawberries.
Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely.
For the glaze, whisk together the powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth. Drizzle the glaze over the completely cooled cake and let it set before serving.

Notes

This cake pairs well with a scoop of vanilla ice cream.
Store leftovers in an airtight container at room temperature for up to 3 days.

Prep Time: 20 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 25g
Sodium: 150mg
Fat: 15g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 52g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg