Strawberry Bundt Cake

April 23, 2013

in Recipes

Nothing makes me feel more ready for Spring and Summer than strawberries. And who doesn't love cake?

Strawberry Bundt Cake

Two cups All-Purpose Flour
One and one-fourth teaspoons baking powder
Three-fourths teaspoon salt
One-half teaspoon baking soda
Three-fourths cup unsalted butter, softened
One and a half cups sugar
Three-fourths cup strawberry preserves
Four large eggs, room temperature
One teaspoon vanilla extract
One-half cup buttermilk, room temperature
For Strawberry Cream Cheese Frosting:
One (8-ounce) package cream cheese, softened
One-half cup unsalted butter, softened
One-fourth cup strawberry preserves
One teaspoon vanilla extract
Three cups powdered sugar
Pinch of salt
Cake Instructions:
Preheat oven to 350 degrees. In a large bowl, combine flour, baking powder, salt and baking soda. Set aside. In a mixing bowl, beat Hiland butter and sugar at medium-high speed for about four minutes or until light and fluffy. Add Strawberry Preserves and mix. Add eggs, one at a time, beating after each addition. Scrape bowl and add vanilla extract. Mix on low speed, add flour mixture alternately with buttermilk, ending with flour mixture. Pour batter into a greased and floured Bundt pan. Bake for 40 to 50 minutes, checking center with a wooden pick. When pick is clean, the cake is done. Let cool on a wire rack for 10 minutes, then invert onto a serving platter. Let cool completely before frosting.
Frosting Instructions:
In a large mixing bowl, beat cream cheese and Hiland butter at medium-high speed for 2 to 3 minutes. Add Strawberry Preserves and vanilla, beating until well combined. Add sugar and salt, beating until smooth and spreadable.

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Lindsey Renuard is a blogger, YouTube beauty expert, and the Managing Editor of the Skiatook Journal.

{ 1 comment }

Annakate May 6, 2013 at 1:43 pm

What a delectable recipe! Know just what you mean about strawberries marking start of spring. It's nice when nature gives you a sign like that. Keep up the great posting, Lindsey!

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