Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup strawberry puree
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract (optional)
- 1 cup chopped fresh strawberries
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan.
- Cream the softened butter and granulated sugar together until light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk flour, baking powder, and salt.
- In a separate bowl, mix whole milk, strawberry puree, vanilla extract, and strawberry extract.
- Gradually add the flour mixture to the creamed mixture, alternating with the milk mixture. Mix until just combined.
- Fold in chopped fresh strawberries gently.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for about 60-70 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Notes
Serve plain or with whipped cream and fresh strawberries. Pairs well with coffee or tea.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 30g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg