Strawberry Mini Bundt Cakes
These little cakes are the perfect size for an afternoon Tea Time or for a light summer dessert. Heck, they would be a great dessert for any time of the year. Sweet and full of strawberry flavor, the cakes could stand on their own. Add the fresh, chopped strawberries and your little cake has risen to a new level of delicious!
I recently saw this recipe in a magazine called Tea Time. I love the magazine for a couple of reasons. One reasons is all of the great recipes that are shared. The other reason is the history and tradition about Tea Time that is shared. I can’t wait until this magazine finds it’s way to my mail box. I will sit for hours with it and plan my next Tea Time Tuesday with my daughter.
When I saw this strawberry mini bundt cake recipe, I knew I would be making it soon. As a matter of fact, it was our dessert last Sunday. This moist little cake was the perfect size and the perfect way to end a meal. I sent one home with my daughter and
hid froze a couple of them for later.
If you and your family love strawberry, I think you and your family will really enjoy these little cakes. I know they will be on my menu again!
- 1/2 cup salted butter, softened
- 1 1/4 cups sugar
- 1/4 firmly packed brown sugar
- 2 teaspoons strawberry extract
- 3 large eggs
- 1 1/2 cups flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup buttermilk
- Paste food coloring, such as Wilton
- 1 recipe Strawberry Glaze (recipe follows)
- Garnish: finely chopped strawberries
- 4 1/2 cups confectioners' sugar
- 1/3 plus 1 tablespoon whole milk
- 2 1/4 teaspoons strawberry extract
- Preheat oven to 325º
- Spray 6 wells of a mini Bundt cake pan with non-stick floured baking spray. Set aside
- In a large mixing bowl, beat butter at thigh speed with an electric mixer until cream. Add sugars, brown sugars and strawberry extract. Beat until light and fluffy. Add eggs, 1 at a time, beating well after each addition. Set aside
- In a medium bowl, combine flour, salt, and baking soda, whiting well. Add flour mixture to butter mixture in thirds, alternately with buttermilk and beginning and ending with four mixture.
- Add food color until desired shade if pink is achieved.
- Divide batter evenly among 5 wells of prepared pans. Tap pan firmly on countertop
- to level batter and revue air bubbles.
- Bake until wooden pick inserted in the centers of ames some out clean, approximately 23 minutes.
- Let cakes cook in pans for 10 minutes. Remove from pans and transfer to wire cooking racks. Let cool completely. Place wire rack over a rimmed baking sheet.
- Spoon Strawberry Glaze over cakes, and let dry completely.
- Store at room temperature in an airtight container.
- Just before serving, fill centers of cakes with chopped strawberries.
- Serve immediately.
- In a large bowl, combine confectioners' sugar, milk and strawberry extract, whisking until smoothen and creamy. Use immediately.
This cake is made with strawberry flavoring, so if you decided to make it at a time when there are not fresh strawberries, not to worry. I added a little whipped cream on my serving and it was perfect!
Looking for more recipes using strawberries? Here are a few of my favorites:
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