Get ready for a burst of summer with a strawberry bundt cake! This cake is perfect for those hot days when you need something sweet to snack on. The tangy poppyseeds mixed with the sweet strawberries make for an unforgettable combination.
Ingredients:
1 cup of butter, softened to room temperature
2 cups of sugar
4 large eggs
1 tsp. vanilla extract
3 cups of all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup of sour cream
1/2 cup of poppy seeds
1 cup of diced strawberries
Instructions:
Preheat your oven to 350°F (175 C). Grease and flour a 10-inch bundt pan.
Beat butter and sugar in a stand mixer until light and fluffy around 3-4 minutes.
Add eggs one at a time, beating well in between.
Mix in vanilla extract.
In a separate large mixing bowl, sift together flour, baking powder, baking soda, and salt. Add poppy seeds to the dry mixture.
Gradually mix the dry ingredient mixture into the wet mixture, just stirring until blended.
Fold in the strawberries and mix until well incorporated.
Pour batter into bundt pan and smooth top with spatula.
Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool for 15 minutes before turning over onto a wire rack to cool completely.
Enjoy!
This cake will make any summer day better. It’s perfect served with a dollop of whipped cream or even just on its own. You can also experiment with other fruits such as blueberries or even peaches. Have fun with this recipe and let us know how it turned out for you!
Images:
Strawberry Poppy Seed Cake
Ingredients:
1 cup of butter, softened to room temperature
2 cups of sugar
4 large eggs
1 tsp. vanilla extract
3 cups of all-purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1 cup of sour cream
1/2 cup of poppy seeds
1 cup of diced strawberries
Instructions:
Preheat your oven to 350°F (175 C). Grease and flour a 10-inch bundt pan.
Beat butter and sugar in a stand mixer until light and fluffy around 3-4 minutes.
Add eggs one at a time, beating well in between.
Mix in vanilla extract.
In a separate large mixing bowl, sift together flour, baking powder, baking soda, and salt. Add poppy seeds to the dry mixture.
Gradually mix the dry ingredient mixture into the wet mixture, just stirring until blended.
Fold in the strawberries and mix until well incorporated.
Pour batter into bundt pan and smooth top with spatula.
Bake for 50-60 minutes or until a toothpick inserted into the center of the cake comes out clean.
Allow cake to cool for 15 minutes before turning over onto a wire rack to cool completely.
Enjoy!
This cake will make any summer day better. It’s perfect served with a dollop of whipped cream or even just on its own. You can also experiment with other fruits such as blueberries or even peaches. Have fun with this recipe and let us know how it turned out for you!
Images:
Fresh Strawberry Bundt Cake
Ingredients:
1 cup of all-purpose flour
1/2 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of salt
1/4 cup unsalted butter, softened
3/4 cup granulated sugar
1 egg
1/2 teaspoon of pure vanilla extract
1/2 cup whole milk
3/4 cup of diced strawberries
Instructions:
Preheat oven to 350 degrees F (175 C). Butter and flour a 9-inch cake pan.
In separate bowl sift flour, baking powder, baking soda, and salt.
Cream together butter and sugar until light and fluffy in a large bowl.
Beat in egg and vanilla extract.
Add the dry ingredients to the wet mixture alternately with the milk, mixing well after each addition.
Fold in the strawberries gently.
Pour the batter into a greased 9-inch cake pan and bake for 30 minutes or until a toothpick inserted in the center comes out clean.
Allow cake to cool on rack and enjoy after!
Images:
Fresh Strawberry Bundt Cake
There you have it, two ways to make your summer days a little sweeter with a delicious strawberry bundt cake! Whether you go for the tangy poppyseed option or the sweet simplicity of the fresh strawberry recipe, you can’t go wrong. Happy baking, and enjoy!
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