Strawberry Bundt Cake Bliss

Indulge in the delightful world of Strawberry Bundt Cake bliss with this amazing recipe that promises a moist and fluffy cake bursting with sweet strawberry flavor. Discover the simple ingredients and step-by-step instructions that will have you baking like a pro in no time. Impress your family and friends with this beautiful, tasty treat! Click through now to explore the full recipe and unleash your baking skills!

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Ingredients

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

½ cup unsalted butter, softened to room temperature

1 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1 cup buttermilk, at room temperature

1 ½ cups fresh strawberries, hulled and chopped into small pieces

½ cup powdered sugar (for the glaze)

2 tablespoons milk (for the glaze)

Whole fresh strawberries (for garnish)

Instructions

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan to ensure the cake releases easily after baking.

Prepare Dry Ingredients: In a medium mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt until combined. Set this dry mixture aside for later use.

Cream Butter and Sugar: In a large mixing bowl, use an electric mixer on medium speed to cream the softened butter and granulated sugar together. Beat the mixture for about 3-4 minutes, until it becomes light and fluffy.

Incorporate Eggs and Vanilla: Add the eggs to the butter-sugar mixture one at a time, mixing well after each addition to ensure they're fully incorporated. Follow with the vanilla extract, mixing until just combined.

Combine Wet and Dry Ingredients: With the mixer set to low speed, begin to add the prepared dry ingredients alternately with the buttermilk to the butter mixture. Start with one-third of the flour mixture, followed by half of the buttermilk, repeating this sequence and ending with the flour mixture. Mix only until all ingredients are just combined; be careful not to overmix.

Fold in Strawberries: Using a spatula, gently fold in the chopped fresh strawberries, ensuring they are evenly distributed throughout the batter without crushing them.

Fill the Bundt Pan: Carefully pour the batter into the prepared Bundt pan, using a spatula to smooth the top for an even surface.

Bake the Cake: Place the filled Bundt pan in the preheated oven and bake for 45-50 minutes. To check for doneness, insert a toothpick into the center of the cake; it should come out clean when the cake is ready.

Cool and Unmold: After baking, let the cake cool in the pan for 10-15 minutes. Carefully invert the pan onto a wire rack, allowing the cake to gently release and cool completely.

Prepare the Glaze: In a small bowl, whisk together the powdered sugar and milk until the mixture is smooth and creamy. If you prefer a thinner glaze, add a little more milk until desired consistency is reached.

Glaze the Cake: Once the cake has cooled completely, drizzle the glaze over the top, allowing it to cascade down the sides for a beautiful finish.

Garnish: For an elegant presentation, adorn the top of the cake with whole fresh strawberries before serving.

Prep Time: 20 minutes | Total Time: 1 hour 15 minutes | Servings: 10-12

- Presentation Tips: Serve the cake on a decorative platter, placing a sprig of fresh mint alongside the strawberries for a vibrant contrast. Consider dusting with a light sprinkle of additional powdered sugar just before serving for added visual appeal.