STRAWBERRY STRAWBERRY BUNDT CAKE
Started this tradition this year for mothersday. My very own strawberry bundt cake with strawberry glaze and strawberries and more strawberries. I will pass recipe to my daughters, my son and my nieces. Next year I better get one LOL. Enjoy!!! This is really a simple cake recipe, but a strawberry cake mix will be fine.
Provided by Lisa G. Sweet Pantry Gal
Categories Fruit Desserts
Time 1h10m
Number Of Ingredients 12
Steps:
- 1. Preheat oven to 350. Grease and flour bundt pan. Whip eggs til fluffy about 3 min. Add rest of cake ingredients starting with wet ingredients, beating add sugar then adding flour in batches til you get smooth consistency about 3-4 min.
- 2. Pour batter in bundt pan. Place in preheated oven for 35-40 min. Til toothpick comes out clean. Let cool.
- 3. Add one cup boiling water to strawberry jello, stir til desolved. add 1/2 cup cold water stir. Poke holes in cool cake with skewer. Pour jello over cake. Refrigerate for 4hrs.
- 4. Combine glaze and sliced strawberries, add to center and around cake. Top with coolwhip. Dust with powdered sugar. Keep any leftovers refigerated! Different ways to serve this cake would be with strawberries and bananas. Or blueberries with strawberries for our patriotic gatherings!
FRESH STRAWBERRY BUNDT CAKE
Strawberries from the farmers' market are tiny, packed with flavor, red all of the way through, and they put their supermarket counterparts to shame. This summery Bundt packs a double dose of strawberry flavor, so use the very best ones you can find. (You'll need 1 pound of strawberries for the cake and glaze.) A couple of tips for Bundt unmolding success: Make sure to butter and flour the pan generously and evenly, and let the cake cool for 15 minutes on a cooling rack, then flip it out on to the rack to cool completely. Don't worry too much if your cake isn't perfect: The blanket of pink glaze will cover many mistakes.
Provided by Yossy Arefi
Categories cakes, dessert
Time 2h
Yield 12 servings
Number Of Ingredients 15
Steps:
- Make the cake: Position a rack in the center of the oven and heat oven to 325 degrees. Carefully butter and flour a 16-cup Bundt pan, making sure to get in all of the cracks and crevices.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugar until combined. Add lemon zest, and then cream the mixture until light and fluffy on medium-high speed, about 5 minutes.
- With the mixer on low, add the eggs one at a time, making sure each egg is completely incorporated before adding the next. Add the yogurt, lemon juice and vanilla, and stir on medium speed to combine, scraping the sides of the bowl as necessary to incorporate all the ingredients. The mixture may curdle a bit, but don't worry too much about it.
- Add the flour mixture all at once and mix on low until almost completely combined.
- Remove the bowl from the mixer, scrape and fold any excess flour into the batter, and scoop out roughly 1/2 cup/100 grams of batter. Drop tablespoons of batter into the bottom of the prepared pan, and smooth into the bottom of the pan. (This batter will prevent the strawberries from sinking to the bottom of the pan and sticking.) Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed. The batter will be thick.
- Spoon the batter evenly into the pan, smooth the top and tap the pan firmly on the counter a few times to release any large air bubbles. Bake the cake until golden brown and a skewer inserted into the center comes out clean (a few small crumbs are O.K.), about 70 minutes. Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
- When the cake is cool, make the glaze: In a medium bowl, use a fork to mash the reserved 1/4 cup/40 grams of strawberries. Whisk in the confectioners' sugar and 2 teaspoons of lemon juice. The glaze should be thick but just pourable. If it seems thin, add a bit more confectioners' sugar; if it is too thick to stir, add a bit more lemon juice. Pour the glaze evenly over the cake (you can glaze it over a rack if you prefer to let the excess glaze drip off), let it set for a few minutes and serve. Once the glaze has dried completely, refrigerate any leftover cake, loosely draped with plastic wrap.
Nutrition Facts : @context http, Calories 460, UnsaturatedFat 5 grams, Carbohydrate 79 grams, Fat 14 grams, Fiber 2 grams, Protein 6 grams, SaturatedFat 8 grams, Sodium 327 milligrams, Sugar 53 grams, TransFat 0 grams
STRAWBERRY BUNDT CAKE
A very quick and easy cake to prepare, yet so delicious and moist. No need to frost this cake, but you could and have it for that someones' special birthday, since it's such a pretty cake. I found this recipe in a 5 ingredient cookbook.
Provided by Cindi M Bauer
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- In a large bowl, add all the ingredients.
- Beat for 2 minutes at medium speed.
- Pour into a greased and floured 10-inch bundt pan.
- Bake at 325 degrees for 55 to 60 minutes.
- Cake is done when toothpick comes out clean.
- Cool for 20 minutes before removing from pan.
- No need to frost, but you could with a commercial vanilla icing.
- Note: The boxed instant pudding used for this recipe should be (3.4 ounce).
STRAWBERRY-ORANGE BUNDT CAKE
This is a yummy cake for spring when the strawberries are starting to come out. You know you've hit on a good recipe when everyone goes back for seconds!
Provided by Bringhomethebakin'
Categories Bundt Cake
Time 2h20m
Yield 14
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt®) with baking spray.
- Combine flour, baking powder, and salt in a bowl.
- Beat sugar, vegetable oil, orange juice, eggs, and vanilla in a large bowl with an electric mixer. Beat in dry ingredients until thoroughly combined. Fold in strawberries and orange zest. Pour batter into the prepared pan.
- Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes.
- Remove from the oven and let cool until cake easily removes from the pan, 15 to 30 minutes. Remove from the pan to a cooling rack and cool to room temperature, about 30 minutes more.
- Mix together powdered sugar, lemon juice, and orange juice for glaze. Spoon glaze over the cooled cake.
Nutrition Facts : Calories 539.3 calories, Carbohydrate 84.4 g, Cholesterol 62 mg, Fat 20.8 g, Fiber 2.2 g, Protein 5.8 g, SaturatedFat 2 g, Sodium 957.6 mg
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