I was scouring the grocery store for ideas when the pretty red strawberries caught my eye. After a winter of expensive and tasteless strawberries, it is nice when good fresh tasty berries start to hit the shelf again. The time is now! They aren't at their cheapest in my area yet, that won't come for a couple of months. But they are full of flavor and much more affordable than even a few weeks ago.
It turns out a simple sour cream bundt cake with chopped strawberries is a perfect balance of flavor. The cake had a delicate crumb and a nice look. It had a nice buttery flavor and the sweetness was cut by the sour cream and a bit of lemon juice. Everything about it exceeded my expectations. It would be a fun way to treat your loved ones on Valentines day, but it also strikes me as a perfect Easter cake or spring birthday cake.
All it took was stirring together a few quick ingredients, folding in some chopped strawberries and baking it to golden perfection. You are just sure to love it!
Fresh Strawberries and Cream Bundt Cake
1 cup butter, softened
2 cups sugar
3 eggs, at room temperature
2 1/2 cups flour
1/2 tsp baking soda
1/2 tsp salt
1 cup sour cream
2 T lemon juice
2 cups chopped strawberries
1 cup powdered sugar
1/2 tsp vanilla
3-4 T cream
- Preheat your oven to 375 F.
- Cream together butter and sugar until light and fluffy.
- Beat in eggs, one at a time until completely incorporated.
- In a small bowl, stir together flour, baking soda and salt.
- Mix lemon juice and sour cream in butter mixture.
- Stir in flour mixture until just combined.
- Fold in chopped strawberries.
- Prepare a large bundt pan in your favorite way (I use the spray with the flour in it, but do what you like best.)
- Spread batter into the pan. Place in the oven and reduce heat to 325F. Bake for one hour, or until the cake tests done.
- Allow cake too cool in the pan for 10 minutes and then turn out onto a wire rack or your serving platter. Allow to cool completely.
- For the glaze, stir together sugar, vanilla and cream. Adjust consistency with a bit more cream or powdered sugar until you get a nice thick consistency, but thin enough to drizzle. Drizzle over cake.
Shared at Meal Plan Monday.