Description
Mini Strawberry Bundt Cakes are delightful and moist desserts, perfect for any occasion.
Ingredients
Scale
- 1 cup fresh strawberries, pureed
- 1/2 cup sugar
- 1/2 cup butter, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/4 cup milk
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour mini bundt pans.
- In a bowl, cream the butter and sugar together.
- Add eggs and vanilla, and mix well.
- Stir in the strawberry puree.
- In a separate bowl, combine flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, alternating with milk.
- Fill bundt pans about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on a wire rack.
Notes
- Store in an airtight container for up to three days.
- These cakes can be frozen for up to a month.
- Top with whipped cream or icing for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 12g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Mini Strawberry Bundt Cakes, strawberry desserts, mini cakes, bundt cakes, easy desserts