Description
Mini Strawberry Bundt Cakes are delightful individual desserts packed with fresh strawberries. They are perfect for any occasion.
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup sugar
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup chopped fresh strawberries
Instructions
- Preheat your oven to 350°F (175°C).
- Grease the mini bundt cake pan.
- In a bowl, mix flour, sugar, baking powder, baking soda, and salt.
- In another bowl, cream the butter and sugar.
- Add eggs and vanilla to the butter mixture.
- Combine the dry ingredients with the wet mixture.
- Fold in the chopped strawberries.
- Pour the batter into the mini bundt pan.
- Bake for 20-25 minutes or until a toothpick comes out clean.
- Let cool before removing from the pan.
Notes
- Store in an airtight container.
- These cakes can be frozen for later use.
- Top with whipped cream for extra flavor.
Nutrition
- Serving Size: 1 mini bundt cake
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 40mg
Keywords: Mini Strawberry Bundt Cakes, Strawberry Desserts, Bundt Cakes