Strawberry bundt cake

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.

Course sweets and desserts

Cuisine vegetarian

Keyword bundt cake, strawberries

Prep Time 10

Cook Time 40

Total Time 50

Servings 20 cm wide round bundt cake

Calories 321kcal

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.