- 2 cups fresh strawberries patted dry, hulled and chopped
- 1 tbsp. flour
- 1 cup salted butter softened (2 sticks)
- 2 cups granulated sugar
- 3 eggs
- 1 tsp. strawberry extract
- 8 oz. sour cream
- 1 lemon zested, 2 Tbsp.
- 2 1/2 cups all-purpose flour
- 2 tsp. baking powder
- 1 tsp. fine sea salt
- 2 cups confectioners' sugar
- 0.8 oz. freeze-dried strawberries ground or pounded into a fine powder
- 5 tbsp. milk
- Extra fresh, sliced strawberries
MAKE THE CAKE
Preheat the oven to 350°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.
Calories: 516kcal | Carbohydrates: 80g | Protein: 5g | Fat: 21g | Saturated Fat: 12g | Cholesterol: 92mg | Sodium: 416mg | Potassium: 157mg | Fiber: 2g | Sugar: 56g | Vitamin A: 660IU | Vitamin C: 42mg | Calcium: 97mg | Iron: 2mg