Strawberry Bundt Shortcake Cake

Strawberry Bundt Shortcake Cake

A delightful cake that combines the classic flavors of strawberry shortcake with the beautiful presentation of a Bundt cake, perfect for any celebration.

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Prep Time 15

Cook Time 50

Total Time 1 5

Servings: 8 servings

Course: Dessert

Cuisine: American

Calories: 250

Ingredients Method Nutrition Notes

Ingredients

For the Cake

2 cups all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1 teaspoon salt
1/2 cup unsalted butter softened
3 large eggs
1 cup milk or almond milk for dairy-free
1 teaspoon vanilla extract

For the Strawberries

2 cups fresh strawberries ripe and sweet
1/4 cup sugar for maceration

For the Glaze

1 cup powdered sugar
2 tablespoons milk or cream for consistency
1 teaspoon vanilla extract

Method

Preparation

Preheat your oven to 350°F (175°C).
Prepare your Bundt pan by greasing it generously with butter or non-stick spray.

Mixing Dry Ingredients

Mix the dry ingredients in a large bowl: flour, baking powder, and salt. Whisk them together until well combined.

Creaming

Cream the butter and sugar in another bowl until light and fluffy, about 3-5 minutes.

Adding Eggs

Add the eggs one at a time, mixing well after each addition.

Combining Ingredients

Combine the wet and dry ingredients gradually, alternating with milk.

Folding in Strawberries

Fold in fresh strawberries gently to distribute them evenly throughout the batter.

Baking

Pour the batter into your prepared Bundt pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 3gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 50mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 15gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1mg

Notes

This cake is perfect for brunch, dessert, or any celebration.

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