Strawberry Bundt Cake (Moist & Delicious!)🍓

This is a pretty & pink moist strawberry cake! 

Cake Ingredients:

butter or shortening for greasing cake pan

flour for dusting cake pan

1 cup (2 sticks) unsalted butter, at room temperature

2 cups sugar

4 eggs

2 teaspoons vanilla extract

1 teaspoon strawberry extract (optional)*

2 drops red food color (optional)

3 cups all purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup pureed strawberries**(Make ahead of time)**

Icing Ingredients:

1 1/2 cups powdered sugar

2 tablespoons pureed strawberries**

1 tablespoon milk, cream or half & half

Method:

Preheat oven to 325*. Grease the inside of a bundt cake pan. Add a couple of tablespoons of flour. Tap and rotate the pan to lightly dust the entire inside of the pan.

In a large bowl, use an electric mixer, at medium speed, to cream together the butter in sugar. Beat for 3 to 5 minutes or until the mixture is light and fluffy. Scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition. Mix in the extracts and food coloring.

In a separate bowl, sift together the flur, baking soda and salt. In a measuring cup or bowl, whisk together the buttermilk and 1/2 cup of pureed strawberries. Add 1/3 of the flour to the butter mixture. Mix at low speed just until combined. Add 1/2 of the buttermilk mixture and mix on low just until combined. Repeat, beginning and ending with the flour. 

Place the cake pan on a baking sheet with sides. Pour the batter evenlyminto the prepared pan. Bake for 60 to 70 minutes or until a toothpick incerted in the center of the cake comes out clean.

Allow the cake to cool in the pan for 10 minutes. Carefully slide a butter knife around the inner and outer edges of the pan. Invert onto a wire rack and allow to cool completely.

Whisk together the powdered sugar, 2 tablespoons pureed strawberries and milk until the mixture is smooth. Spoon over the cooled cake to cover. Makes 12 servings.

*Strawberry extract is easily available at Walmart and other grocery stores. If added to the batter, it does enhance the flavor of the cake.

**The strawberry puree needs to cool before being used in this recipe, so make ahead of time or a day or two before using.

Rinse and remove the stems from 1 pound of fresh strawberries. Place in a blender of food processor and puree until the berries sre smooth. Transfer the puree to a saucepan or skillet. Cook and stir over medium heat for 5 to 10 minutes or until the puree begins to bubble and thicken. Reduce the heat to medium low and simmer for 15 to 20 minutes or until the berries are reduced to about 3/4 a cup. Set aside to cool completely. May be stored in the fregerator for up to 5 days.

This sugar free strawberry puree can 
also be a topping for yogurt, ice cream,
pancakes,waffles oatmeal and more.

 
Notes: This cake tastes best chilled. Like banana bread, the flavor is best the day after it is baked. 

Serve alone or with fresh berries, whipped cream or ice cream.