Fresh Strawberry Bundt #BundtBakers

This moist, lemony Bundt cake is studded with fresh strawberries and topped with a lemony strawberry glaze.

We are celebrating summer fruits this month with our Bundt Bakers group........

This month's host for Bundt Bakers is Kelly of Simply Inspired Meals.  Kelly asked us to share a bundt containing any summer fruit prevalent in the area in which we live.  I made this delicious cake for my friend, Kirsten's birthday celebration at the end of June when Michigan strawberries were available at pick your own farms and farmer's markets.

#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. You can see all our of lovely Bundts by following our Pinterest board. We take turns hosting each month and choosing the theme/ingredient. Updated links for all of our past events and more information about #BundtBakers, can be found on our home page.

Summer Fruits Bundt Cake Recipes Being Shared Today

• Amaretto Glazed Berry Bundt by Sweet Sensations
• Buttermilk Raspberry Vanilla Bundt by Food Lust People Love
• Cherries with Cherry Cheese Bundt Cake by PatycoCandyBar
• Eggless Orange Bundt with Orange Glaze by Sneha's Recipe
• Fresh Strawberry Bundt by A Day in the Life on the Farm
• Mango Bundt Cake and Frosting by Merce's Cake
• Mini Strawberry Bundt Cake by Simply Inspired Meals
• Peaches and Cream Bundt Cake by All That's Left Are The Crumbs

Updated links for all of our past events and more information about BundtBakers, can be found on our home page.

Fresh strawberries are chopped up and stirred into a thick batter.

Bake until golden brown and a skewer inserted into the thickest part of the cake removes cleanly.

Let cool in the pan for 15 minutes. 

Turn it onto the wire rack and let cool completely.

When cool place onto a serving platter and pour on the glaze.

The Teen lit the candles and took the cake to Kirsten as we sang Happy Birthday.

The candles were successfully blown out.  I hope all Kirsten's wishes come true!!

This cake was a  delicious and successful ending to a wonderful birthday celebration for an amazing friend.  It keeps very well and would be the perfect dessert to bring to your next picnic pot luck.

lemon, #cake, #birthdaycake, #strawberries

Desserts, Cake

American

Yield: 12 servings

Author: Wendy Klik

Fresh Strawberry Lemon Bundt Cake

This moist, lemony Bundt cake is studded with fresh strawberries and topped with a lemony strawberry glaze.

ingredients:

Cake

• 1 1/2 sticks butter, room temperature
• 3 c. flour
• 1 1/2 t. baking powder
• 1/2 t. baking soda
• 1 1/4  t. salt
• 1 3/4 c. sugar
• zest and juice of 1 lemon
• 3 eggs
• 1 c. sour cream
• 1/4 c. strawberry cream cheese
• 1 t. vanilla
• 1 qt. fresh strawberries, hulled and chopped

Glaze

• 1/4 c. chopped strawberries
• 2 c. powdered sugar
• 2-3 t. lemon juice

instructions:

How to cook Fresh Strawberry Lemon Bundt Cake

Cake

1. Whisk together the flour, baking powder, baking soda and salt.  Set aside.
2. Place the butter and sugar in the large bowl of a stand mixer, fitted with the paddle attachment.  Beat at med speed until combined.  Add the lemon zest, turn speed to med high and beat until light and fluffy, about 5 minutes.
3. Reduce speed to low and add eggs, one at a time, beating well after each.  Add the sour cream, cream cheese, lemon juice and vanilla.  Beat on medium speed until combined, scraping bowl as needed.  
4. Add the flour mixture and mix on low speed until incorporated.  Remove from mixer and scrape the sides, incorporating any flour into the batter.  
5. Scoop out about 1/2 cup of the batter and place in the bottom of a bundt pan that has been treated with baking spray.
6. Fold the strawberries into the remaining batter and spoon into the bundt pan. Tap pan on counter to release any air bubbles.  Bake in a preheated 325* oven for about an hour or an hour and 15 minutes, until a skewer inserted into the cake removes cleanly.
7. Let cool on rack in pan for 15 minutes before turning out of pan onto rack to cool completely.
8. Place onto a serving platter and drizzle with glaze.

Glaze

1. Place strawberries into a bowl and mash with fork. Stir in the sugar and 2 teaspoons of lemon juice.  Add another teaspoon of lemon juice, if needed, to make the glaze a consistency to pour over the cake.  Let set for a few minutes to harden.

NOTES:

Adapted from a recipe found at the NY Times submitted by Yossy Arefi

Calories
477.80

Fat (grams)
17.68

Sat. Fat (grams)
10.19

Carbs (grams)
75.61

Fiber (grams)
1.20

Net carbs
74.40

Sugar (grams)
50.27

Protein (grams)
5.70

Sodium (milligrams)
484.92

Cholesterol (grams)
91.30

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