Strawberry bundt cake
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The spring breeze in the air was the inspiration for this simple strawberry bundt cake with blended strawberries. Delicate in flavor, not too sweet, dense and fragrant. Perfect for brakfast or with a cup of tea.
Strawberry bundt cake
Strawberry bundt cake garnished with fresh fruit and whipping cream.
Ingredients
- 260 g fresh strawberries
- 3 medium eggs at room temperature
- 120 g butter
- 140 g white sugar
- 300 g all-purpose flour
- 1.5 tsp baking powder
- 0,5 tsp baking soda
- 1 pinch salt
- red food dye optional
- whipped cream and strawberries for garnish
Instructions
Instructions: Strawberry bundt cake
- For this recipe I used silicone mould Raggio – made by Silikomart .
- Blend the strawberries and set aside. Melt butter and let it cool completely.
- Place eggs and sugar in a bowl and beat them for 6 – 8 minutes until they become light and frothy and they double in size.
- Add blended strawberries and if you like a few drops of red food coloring. Stir gently.
- Add sifted flour, baking powder and salt. Finally add melted butter and stir in slowly into the mixture.
- Fill the mould with the prepared mixture. Both if you re using silicone mould or if you are using classic bundt cake pan, grease it slightly and dust with some flour.
- Cook in a preheated static oven at 180 °C for about 40 minutes until the toothpick inserted in the center comes out clean. Remove from the oven, wait a few minutes and take your bundt cake out from the mould.
Notes
The nutritional values are generated automatically for indicative purposes only and are therefore not completely accurate.
Nutrition
Serving: 1cakeCalories: 321kcal
Tried this recipe?Let us know how it was!
Allow to cool completely and serve garnished with whipped cream and fresh strawberries.
lot of love. B.
p.s. If you love cakes with blended fruits or veggies you should also check my Moist carrot bundt cake.
