Strawberry Bundt Cake

By zircon50

This light, tender, and moist bundt cake has a vibrant taste of strawberries, matched with the perfect amount of sweetness. It's excellent alone, but even more special garnished with a creamy white chocolate glaze and chocolate-covered strawberries. With its beautiful presentation, it's sure to make Valentine's Day - or any other occasion - memorable!

Ingredients

• 3 cups chopped strawberries
• 1 1/2 tablespoons granulated sugar
• 3 cups all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 teaspoon baking soda
• 10 Tablespoons unsalted butters, softened
• 3/4 cups packed brown sugar
• 3/4 cups granulated sugar
• 2 extra-large eggs plus 1 yolk
• 1/2 cup plain yogurt
• 1 teaspoon vanilla extract
• 1/4 teaspoon red food coloring

Preparation

Step 1

Preheat oven to 375°.

Place the chopped strawberries in an 11" x 7" baking dish and sprinkle the 1 1/2 tablespoons granulated sugar on top. Roast in the preheated oven for 15 minutes, and then set aside to cool for about 15 minutes.

Reduce the oven temperature to 325°F and grease a 12-cup bundt pan with cooking spray, making sure to coat all of the grooves of the pan.

In a large bowl, whisk together the flour, baking powder, salt, and baking soda.

In the bowl of a stand mixer, cream together the butter, vanilla sugar, and brown sugar until the mixture is even in color and texture and the color has lightened a bit. One at a time, add the eggs and egg yolk, beating between each addition until well-combined. Wipe down the mixing bowl as needed.

In a blender, puree the cooled strawberries with the yogurt until smooth. Add to the batter in the stand mixer along with the vanilla extract and red food coloring. Beat in on low speed until the batter is even in color and everything is well-combined, wiping down the bottom and sides of the bowl to make sure everything is incorporated. Sift the dry ingredients into the wet and fold in with a spatula until just combined; do not overmix!

Pour the batter into the greased bundt pan, spreading it out to fill every crevice of the pan and smoothing out the top. Wrap the pan firmly on the counter a few times to eliminate any trapped air bubbles. Bake in the preheated oven for 50-53 minutes, just until a toothpick inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 15 minutes. Then, rap the pan on the counter a few times to loosen the cake, place the cooling rack upside-down over the pan, and turn the cake out onto the rack. Cover the top and sides with plastic wrap, and let the cake cool on the rack until it is no longer warm to the touch. Wrap tightly in plastic wrap until ready to decorate.