Ingredients
Fresh Strawberry Bundt Cakes
- 115 g/1 stick butter
- 300 g/1⅓ cups caster sugar
- 2 eggs
- 1 tsp vanilla extract
- 285 g/2¼ cups plain flour
- Pinch of salt
- 2½ tsp baking powder
- ¾ cup pureed strawberries fresh or frozen
Cream Cheese Icing
- 200 g cream cheese at room temperature
- 1 cup icing sugar
- 2-3 tbsp milk
To Decorate
- Edible flowers
Instructions
Fresh Strawberry Bundt Cakes
- Preheat oven to 180°C. Grease a mini bundt tray well with non-stick spray.
- Cream the butter and sugar together until light and fluffy.
- Add the egg and vanilla extract and beat well.
- In a separate bowl, sift together the cake flour, salt and baking powder.
- Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
- Fill the bundt about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
- Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Cream Cheese Icing
- Beat the cream cheese a medium size bowl until smooth.
- Add in the icing sugar and continue mixing.
- Add in the first tablespoon of milk to see what your consistency is like. You may need a further 1 or 2 spoonfuls of milk until the icing is a drizzle consistency.
To Decorate
- Drizzle the cream cheese icing over the cooled bundts, allowed it to fall over the sides.
- Top each cake with a washed and dried edible flower.
- Enjoy!