Description
A nostalgic strawberry bundt cake that combines fresh strawberries with a fluffy cake, perfect for celebrations and casual get-togethers.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1/2 cup unsalted butter, softened
- 1 cup buttermilk
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 1/2 cups fresh strawberries, chopped
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C) and grease the bundt pan.
- Cream the butter and sugar until light and fluffy.
- Add the eggs one at a time, mixing well after each addition, then stir in the vanilla.
- Whisk together the flour, baking powder, baking soda, and salt in another bowl.
- Gradually incorporate dry ingredients into the creamed mixture, alternating with buttermilk.
- Fold in the chopped strawberries.
- Pour the batter into the bundt pan and smooth the top.
- Bake for 50-60 minutes, or until a toothpick inserted comes out clean.
- Let cool in the pan for 10 minutes before inverting onto a wire rack.
- Dust with powdered sugar or drizzle with frosting before serving.
Notes
Use high-quality ingredients for the best flavor and texture. Letting the cake cool briefly in the pan helps retain moisture.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 20g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg