Fresh Strawberry Bundt Cake: No Jello Required

     All I wanted was a simple cake recipe to use up the beautiful local strawberries that I cannot resist buying by the quart at my local.

On-line searching proved to be such an eye-opening disappointment.  It seemed like every recipe called for a box of strawberry-flavored gelatin.  Why would anyone put jello into a cake?

     Just the thought of the strawberry-flavored sugary mix makes me think of pink fingers from swim meets of my youth.  Who came up with the idea to stick your finger into a box of the stuff to give you energy anyway?  Have you looked at the ingredients?  Strawberry-flavored gelatin mix contains sugar, gelatin, fumaric acid, sodium citrate, salt, artificial flavor, potassium sorbate (mold inhititor), FD & C red #4, dimethylpolysiloxane (prevents foam).  Enough to make your teeth crawl, right?

     Fortunately there are a couple of other blogging moms who agree, and I found inspiration from Week of Menus for this simple Fresh Strawberry Bundt Cake that turns out moist and has nothing artificial about it.

Fresh Strawberry Bundt Cake

1½ cups all-purpose flour
1½ cups white whole-wheat flour
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup (2 sticks) unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs, room temperature
½ cup sour cream
½ cup coconut milk
1 teaspoon pure vanilla extract
1 ½ cups diced strawberries
 

Preheat oven to 350°.  Butter and lightly dust inside of 10-inch bundt pan with confectioner’s sugar.

Whisk together flour, baking powder, baking soda and salt in a medium bowl.  In a separate bowl, blend together sour cream, coconut milk and vanilla.  Set both aside.

In the bowl of a stand mixer, add butter and beat on medium speed with a paddle attachment for 2 minutes or until fluffy.  Gradually add sugar, then eggs one at a time.  Reduce speed to low and beginning and ending with the flour mixture, alternatively add it by quarters and the sour cream mixture by thirds until all have been incorporated into batter.  Remove bowl from stand mixer and gently fold in strawberries.  Transfer batter to prepared pan.  Place in center of oven and bake for about one hour until tester inserted near center comes out clean.

Remove from oven and let cool 10 minutes before inverting onto wire rack.  No frosting is needed, but you could always dust it with confectioner’s sugar or after the cake cools completely add something like my Double Cream Frosting.

     The perfect snack cake for the family, this simple dessert would also be perfect for a spring brunch. Fresh and berry-liscious:  just what a strawberry cake should be.

All photos by Avad Fan.

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7 Comments on “Fresh Strawberry Bundt Cake: No Jello Required”

  1. Ellegram says:

    Thanks for the “clean living” recipe. Can’t wait to make it!

  2. Avad Fan says:

    You’re welcome. Tis the season for fresh.

  3. Aunt Sue says:

    Hi A…….looks yummy! I think I’ll just have to try it for our little munchkins out here. Thanks for the recipe.
    love, aunt sue

  4. Avad Fan says:

    You are welcome!

  5. SK says:

    Love this! I plan to make your version for a family gathering and in addition will try to adapt it to a fat free vegan version. I’ll let you know if it turns out well that way….

  6. nancy says:

    I have been looking for a strawberry cake. Cant wait to try this , looks like the icing is similar to Devonshire cream. I know this will be good


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