Strawberry Bundt Cake

Name: Strawberry Bundt Cake
Yield: 14 servings
Ingredients: For the cake; 1 pound (454 grams) fresh strawberries, hulled and chopped; 2 sticks (226 grams) unsalted butter, at room temperature; 2 cups (400 grams) granulated sugar; 4 large eggs, at room temperature; 2 1/2 cups (318 grams) all-purpose flour; 2 teaspoons baking powder; 1 teaspoon salt; 1 cup (227 grams) sour cream (or full fat Greek yogurt); For the glaze; 1 (1.2 ounce / 34 gram) bag freeze dried strawberries*; 3 cups (375 grams) powdered sugar, sifted; 1/2 cup milk

Strawberry Bundt Cake was pinched from <a href="https://www.handletheheat.com/strawberry-bundt-cake/" target="_blank" rel="noopener">www.handletheheat.com.</a>

"This light, fluffy, and flavorful Strawberry Bundt Cake is made with a fresh strawberry puree and absolutely no artificial colors or flavors! It's the perfect easy yet crowd-pleasing spring or summer cake...."

INGREDIENTS

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For the cake

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1 pound (454 grams) fresh strawberries, hulled and chopped

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2 sticks (226 grams) unsalted butter, at room temperature

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2 cups (400 grams) granulated sugar

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4 large eggs, at room temperature

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2 1/2 cups (318 grams) all-purpose flour

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2 teaspoons baking powder

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1 teaspoon salt

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1 cup (227 grams) sour cream (or full fat Greek yogurt)

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For the glaze

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1 (1.2 ounce / 34 gram) bag freeze dried strawberries*

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3 cups (375 grams) powdered sugar, sifted

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1/2 cup milk

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