Description
A delightful homemade Strawberry Bundt Cake featuring fresh strawberries folded into a tender, buttery batter. This cake is perfect for any occasion, offering a moist texture and sweet, fruity flavor that pairs beautifully with a cup of tea or coffee.
Ingredients
Scale
Dry Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
Wet Ingredients
- 1 cup granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 tsp vanilla extract
- ½ cup milk
Fruit
- 2 cups fresh strawberries, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan to prevent sticking and ensure easy removal of the cake after baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening and seasoning agents, ensuring a uniform batter.
- Cream Butter and Sugar: In a large mixing bowl, cream the softened unsalted butter and granulated sugar together until the mixture becomes light and fluffy. This step creates air pockets for a tender crumb. Then, add the eggs one at a time, beating well after each addition to fully incorporate, followed by the vanilla extract for flavor.
- Combine Ingredients: Gradually add the dry ingredient mixture alternately with the milk into the creamed mixture. Mix gently until just combined to avoid overworking the batter, which can make the cake dense. Carefully fold in the chopped fresh strawberries to distribute them evenly without breaking them up too much.
- Bake the Cake: Pour the prepared batter into the greased bundt pan, smoothing the top. Place in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool and Serve: After baking, allow the cake to cool in the pan for 10 minutes to set before inverting onto a wire rack to cool completely. This prevents the cake from breaking and helps it maintain its shape.
Notes
- Ensure butter is softened to room temperature for easy creaming with sugar.
- Fresh strawberries are preferred, but frozen strawberries (thawed and drained) can be substituted.
- Do not overmix the batter after adding flour to keep the cake light and tender.
- Use a toothpick test to check doneness; baking times may vary slightly depending on your oven.
- The cake can be dusted with powdered sugar or topped with a light glaze for extra sweetness.
