2cupsfresh strawberriespatted dry, hulled and chopped
1tbspflour
1cupsalted buttersoftened (2 sticks)
2cupsgranulated sugar
3eggs
1tspstrawberry extract
8ozsour cream
2tbsplemon zest
2 1/2cupsall-purpose flour
2tspbaking powder
1tspfine sea salt
GLAZE
2cupspowdered sugar
0.8 ozfreeze-dried strawberriesground or pounded into a fine powder
5tbspmilk
TOPPING
1cupStrawberriessliced
Instructions
MAKE THE CAKE
Preheat the oven to 350 degrees F and generously spray a 12-cup bundt can with cooking spray. In a medium bowl, combine the strawberries and 1 Tbsp flour. Stir until well coated and set aside.
Using a stand mixer fitted with the paddle attachment (or a large mixing bowl with a hand mixer), combine the butter, sugar, eggs and strawberry extract and beat on medium speed until creamy and free of lumps. Add the sour cream and lemon zest and mix until just combined.
In a separate bowl, combine the flour, baking powder and salt. Mix well. Gradually add to the butter mixture and beat on medium speed until just combined. Fold in the strawberries.
Pour the batter into the prepared pan and bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 10 minutes. Use a butter knife to loosen cake from edges of pan and carefully invert the cake onto a serving plate. Allow to cool completely.
MAKE THE GLAZE
Using a stand mixer fitted with the whisk attachment (or a large mixing bowl with a hand mixer), combine the confectioners’ sugar, strawberry powder and milk. Beat on medium speed until free of lumps.
ASSEMBLE THE CAKE
Drizzle the glaze over the cake and top with strawberries. Cut and serve!
Notes
Refrigerate the cake until you're ready to serve and wait until just before serving to add the strawberry slices to the top.
Sometimes baking with fruit can get tricky since it can make the final product too moist, giving it a "wet" texture. This is not the case with this yummy cake.