Description
These mini strawberry bundt cakes are perfect for any occasion. They are moist, flavorful, and easy to make.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Grease and flour the mini bundt pan.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream butter until smooth. Add eggs and vanilla, mixing well.
- Gradually add dry ingredients to the wet mixture.
- Fold in the chopped strawberries.
- Pour the batter into the mini bundt pan, filling each mold about 2/3 full.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let the cakes cool before removing them from the pan.
Notes
- Store leftovers in an airtight container.
- These cakes can be frozen for up to a month.
Nutrition
- Serving Size: 1 cake
- Calories: 180
- Sugar: 10g
- 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