Description
A delightful blend of tender butter cake and fresh strawberries, drizzled with a sweet glaze, perfect for summer celebrations.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1 cup pureed strawberries
- For the glaze: 1 cup powdered sugar
- 2–3 tablespoons milk
- A few drops of pink food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a bundt pan.
- Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry mixture to the creamed butter and sugar, alternating with the whole milk, mixing until just combined.
- Gently fold in the pureed strawberries.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for about 10 minutes before turning out onto a wire rack.
- Mix powdered sugar with milk until smooth for the glaze, adding food coloring if desired. Drizzle over cooled cake.
Notes
- Prep Time: 30 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg