Ingredients: |
Ingredients: Cake Ingredients
¾ cup unsalted butter, room temperature, plus more for greasing pan
3 cups all-purpose flour, plus more for the pan
1.2 oz bag freeze-dried strawberries, ground fine
1½ tsp baking powder
½ tsp baking soda
1¼ tsp kosher salt
1¼ cup granulated sugar
zest from 1 lemon
3 large eggs, room temperature
1¼ cup whole milk strawberry yogurt -- not Greek yogurt
¼ cup fresh lemon juice
1 tsp vanilla extract
2¾ cups fresh strawberries (about 1 lb), hulled and chopped into half inch pieces
Glaze Ingredients
¼ cup strawberries
1 cup powdered sugar
2 tsp fresh lemon juice
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Directions: |
Directions:Cake Instructions
Preheat the oven to 325º and place rack in the center of the oven.
Carefully butter and flour a 16 cup Bundt pan, making sure to get in all the cracks and crevices.
In a medium bowl, whisk together the flour, baking powder, baking soda, freeze-dried strawberries, and salt. Set aside.
In the bowl of a stand mixer fitted with the paddle, mix the butter and sugar until combined. Add the lemon zest and cream together until light and fluffy -- about 5 minutes.
With the mixer on low, add the eggs one at a time, mixing to fully incorporate before adding the next one. Add the yogurt, lemon juice, and vanilla and mix on medium speed to combine, scraping the sides of the bowl as necessary. Don't worry if the mixture looks somewhat curdled.
Add the flour mixture all at once and mix on low until almost completely combined.
Remove the bowl from the mixer and scrape and fold any excess flour into the batter.
Drop several tablespoons of batter into the bottom of the prepared pan and smooth into an even layer all around the bottom of the pan.
Add the chopped strawberries to the remaining batter in the bowl and gently fold in until the strawberries are evenly distributed.
Spoon the batter evenly into the pan and smooth the top, tapping the pan firmly on the counter a few times to release any large air bubbles. Bake until golden brown and a tester inserted into the center comes out clean -- about 70 minutes.
Cool the pan on a rack for 15 minutes, then turn the cake out onto the rack to cool completely.
Glaze Instructions
In a medium bowl, use a fork to mash the strawberries. Whisk in the powdered sugar and 2 tsp of lemon juice. The glaze should be thick but just pourable.
Pour the glaze over the completely cooled cake and allow to set for a few minutes before serving.
Leftover cake can be kept in an airtight container in the fridge. |
This recipe for Fresh Strawberry Bundt Cake is from