Well, I have good news and bad news everyone. The bad news is that strawberry season has peaked. There is only another week or so left to go out and grab fresh berries. *sniff*
In truth, strawberry season goes at about the right time. We no longer rush down to pick berries in the morning. My kids have stopped asking if we are going to have strawberries in their lunch, or for dessert. No, the season is just about the perfect length for us and our strawberry recipe collection.
Okay, and the good news is I still have a few final recipes to share with you. Today is this lovely Strawberry Buttermilk Bundt Cake. Moist and simple, I think it is the perfect evening treat.
In honor of strawberry season being at its end, we took a flat of them into my son's Kindergarten class to share with the kids. Boy were the kids excited! I now have proof that kids go wild for more than just candy.
I think it qualified as my son's best show and tell for the year.
Since I was already washing a flat of berries for the kids, my husband grabbed me another one to freeze and bake with. Of course, cake was the first thing that popped into my head. I didn't want to decorate or fuss over it though, so bundt cake it was.
I have this cute little Nordicware Heritage Bundt Pan with a nice gentle swirl. It was the pan that called to me today. Maybe it is just me, but every pan has just a little different feel to it. The more decadent the cake (like a Chocolate Chip Caramel Swirl Bundt) the simpler the pan should be. The reverse it true to, I tend to break out the more fancy pan designs if I will be serving up a simple Banana Bundt Cake.
I just love how simple bundt cakes are... no fancy techniques, temps or folding.
Well, there was a touch of folding in this one. Just folding in the sliced strawberries in the end. Super simple, really. And if you don't mind a slightly pink cake, just throw them in the mixer as well and throw caution to the wind!
Either way, this Strawberry Buttermilk Bundt Cake tasts amazing!
You Will Need:
- 3 c. all-purpose flour
- 1/2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 2 Tbsp. buttermilk powder
- 1 c. (2 sticks) unsalted butter, softened
- 1 1/2 c. sugar
- 4 large eggs, at room temperature
- 1/2 c. sour cream
- 1/2 c. milk
- 1 tsp. vanilla extract
- 1 1/2 c. of sliced strawberries + more for decorating
Preheat the oven to 350 degrees. Grease and flour your bundt pan.
Whisk together the first 5 ingredients in a large bowl. Set aside.
In a stand mixer, beat the butter for about 2 minutes till creamy, then beat in the sugar for an additional 3 minutes. When fully creamed, add in the eggs, one at a time. Scrape down the bowl between each addition.
In a medium bowl, comine the sour cream, milk and vanilla extract.
On low, alternate between adding the dry or wet mixture to the stand mixer. Just mix until combined. Fold in the strawberries and pour into your pan.
Bake for 55 to 65 minutes. A toothpick inserted in the middle should come out clean. Cool the cake in the pan for at least 10 minutes before inverting onto a rack. Cool completely and wrap to serve the next day. Dust the top with confectioner's sugar and decorate with sliced strawberries for serving.