Look no further than a delicious strawberry bundt cake if you’re in the mood for a sweet and fruity dessert. With its moist, tender crumb and juicy bursts of fresh strawberries, this cake is sure to satisfy any sweet tooth.
And the best part? It’s surprisingly easy to make! With just a few simple ingredients and a little bit of patience, you can create a show-stopping dessert that will impress all your family and friends. So roll up your sleeves, preheat your oven, and let’s get baking with Amanda Dettrick recipe with Wiltshire.
You’ll need the Wiltshire Rose Gold Bundt Pan 21cm, a high-quality bakeware made of durable, heavy-duty steel coated with a non-stick surface that easily releases baked goods. The rose gold colour of the pan adds a touch of elegance and makes it perfect for special occasions or for presenting your dessert with style.
When it comes to making Amanda’s strawberry bundt cake, this pan is ideal because its unique shape allows the cake to cook evenly and thoroughly. The centre tube of the bundt pan allows for even heat distribution, which means the cake will bake uniformly, with no overcooked or undercooked spots. Additionally, the design of the pan creates a beautiful pattern on the top of the cake, which is perfect for showcasing fresh strawberries.
The pan’s non-stick surface ensures that the cake will easily come out of the pan without sticking, and the clean-up is a breeze. It is recommended to grease the pan with butter or cooking spray before pouring in the batter, which helps to ensure the cake comes out perfectly every time
Strawberry Pound Cake ingredients
- 500g fresh strawberries
- 250g unsalted butter, softened
- 2.5 cups caster sugar
- 5 large eggs
- 3 cups plain flour
- 1tsp salt
- 1/2 tsp bicarb soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- Red or pink food colouring
Glaze ingredients
- 2 tbsp strawberry puree (from the cake recipe)
- 2 cups Icing sugar, sifted
- 1 tsp lemon juice
- 250g fresh strawberries
Method
- Wash the strawberries then hull them and place them in a blender. Blend until smooth, 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 nonstick 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 onto a wire rack to cool completely.
- 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.
