Description
These Mini Strawberry Bundt Cakes are delightfully moist and bursting with strawberry flavor, enhanced by a strawberry-infused glaze and topped with fresh strawberries. Perfectly portioned for 12 servings, these charming cakes combine the softness of sour cream with the sweetness of strawberry jello and extracts, baked to golden perfection.
Ingredients
Cake Batter
- 1 ¾ Cups granulated sugar
- 1 Cup unsalted butter (at room temperature)
- 4 eggs
- ½ Cup milk
- ⅓ Cup sour cream
- 1 Teaspoon strawberry extract
- 1 Teaspoon vanilla extract
- 2 ½ Cups all-purpose flour
- 2 Teaspoons baking powder
- ¾ Teaspoon salt
- 1 Box jello (3-Ounce, strawberry)
- Food coloring (red or pink), a few drops
Glaze
- 1 Cup icing sugar
- 2 Teaspoon milk
- 1 Teaspoon strawberry extract
Garnish
- 12 strawberries (fresh, for garnish)
Instructions
- Preheat and prepare pans: Preheat your oven to 350°F (175°C). Grease and flour a regular bundt pan or a 6-cup mini bundt cake pan, then set aside to prevent sticking.
- Beat sugar and butter: In the bowl of a stand mixer fitted with a paddle attachment, beat the granulated sugar and unsalted butter on medium-high speed for about 2 minutes until light and fluffy.
- Add eggs and wet ingredients: Add the eggs one at a time, beating well after each addition. Then incorporate the milk, sour cream, strawberry extract, and vanilla extract until just combined.
- Prepare dry ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt thoroughly to ensure even distribution.
- Combine dry and wet mixtures: Gradually add the dry ingredient mixture and the entire box of strawberry jello into the wet batter, stirring gently until just combined to avoid overmixing.
- Add food coloring: Drop in a few drops of red or pink food coloring and mix until the batter is evenly colored with a vibrant strawberry hue.
- Fill pans and bake: Pour the batter evenly into the prepared bundt pans. For a full-size bundt pan, bake in the preheated oven for 55 minutes or until a toothpick inserted comes out clean. For mini bundt cakes, bake for 30 minutes or until toothpick test shows moist crumbs or clean results.
- Cool cakes: Remove the cakes from the oven and transfer them onto a wire cooling rack. Allow them to cool completely for easier removal and glazing.
- Make the glaze: While the cakes cool, whisk together the icing sugar, milk, and strawberry extract in a small bowl until smooth and pourable.
- Remove cakes from pans: Gently remove the cooled cakes from the bundt pans and place them on a serving plate or cake stand.
- Glaze and garnish: Pour the strawberry glaze evenly over the cooled cakes, letting it set for about 5 minutes. Top each cake with fresh strawberries for a beautiful, fruity finish before serving.
Notes
- Ensure all ingredients are at room temperature for better batter consistency.
- Do not overmix the batter once dry ingredients are added to keep cakes tender.
- If using a regular bundt pan, the cake will take longer to bake than mini pans.
- Allow cakes to cool completely before glazing to prevent melting the glaze.
- Fresh strawberries add both color and a fresh taste; pick ripe, firm berries for best garnish.
- Prep Time: 15 minutes
- Cook Time: 30 minutes (mini) to 55 minutes (regular)
- Category: Dessert
- Method: Baking
- Cuisine: American
