|Prep Time||45 mins|
|Bake Time||60 mins|
|Pan||Bundt Pan 21cm|
IngredientsSTRAWBERRY POUND CAKE:
- 500g fresh strawberries
- 250g unsalted butter, softened
- 2.5 cups caster sugar
- 5 large eggs
- 3 cups plain flour
- 1 tsp salt
- 1/2 tsp bicarb soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- Red or pink food colouring
- 2 tbsp strawberry puree (from the cake recipe)
- 2 cups Icing sugar, sifted
- 1 tsp lemon juice
- 250g fresh strawberries
Recipe created by @letsmakestuff_auCAKE:
Wash the strawberries then hull them and place them in a blender. Blend until smooth then pass through a fine mesh sieve and discard the seeds. Set aside 3 tbsp of the puree for the glaze and place the remaining puree in a small saucepan. Bring to a simmer and reduce by half then set aside to cool to room temperature.
Preheat oven to 170°C and prepare a Wiltshire 21cm bundt tin by spraying it lightly with a non stick oil and dusting it with plain flour.
In a stand mixer fitted with a paddle attachment (or in a large bowl with electric beaters), beat butter and sugar until pale and fluffy (about 6 minutes) then add eggs one at a time until incorporated.
Combine flour, salt and baking soda in a bowl and combine the buttermilk, strawberry puree and vanilla extract in a jug.
Turn the mixer down to the lowest speed and add half the flour mixture. When just combined add half the strawberry buttermilk mixture and mix again until just combined. Repeat with the remaining flour mixture and then the buttermilk mixture and then add a few drops of pink food colouring and mix until just combined. Be careful not to over-beat the mixture.
Transfer to the prepared Wiltshire bundt tin and bake for 60-70 minutes until a skewer inserted comes out clean. Set aside to cool for 10 minutes before turning out on to a wire rack to cool completely.GLAZE:
When ready to serve, combine the strawberry puree, icing sugar and lemon juice in a bowl and whisk until well combined. Pour over the cooled bundt cake as a glaze and top with fresh strawberries.