Description
Strawberry Bundt Cake is a delightful dessert that captures the essence of summer with its moist, fluffy texture and bursts of fresh strawberries. Baked in a classic Bundt pan, this cake is not only visually stunning but also incredibly tasty. Perfect for picnics, family gatherings, or as a sweet treat any day, it’s sure to evoke joyful memories with every bite. Whether enjoyed plain or paired with whipped cream, this cake is a crowd-pleaser that brings everyone together.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup granulated sugar
- 1/2 cup unsalted butter (softened)
- 3 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup milk (whole or alternative)
- 1 1/2 cups fresh strawberries (sliced)
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan.
- In a bowl, whisk together flour, baking powder, and salt.
- In another bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time followed by vanilla extract.
- Gradually mix in the dry ingredients alternating with milk until smooth. Gently fold in sliced strawberries.
- Pour batter into the prepared pan and bake for 50-60 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes before transferring to a wire rack.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 305
- Sugar: 20g
- Sodium: 180mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg