INGREDIENTS
1 cup butter, softened
2 cups sugar
5 large eggs
1/2 teaspoon teaspoon strawberry extract
1/2 teaspoon teaspoon vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon salt
1/2 cup sour cream
3/4 cup chopped fresh strawberries, plus more for serving.
GLAZE
1 stick of butter, softened
4 oz. Philadelphia cream cheese
1 cup powdered sugar
1 teaspoon vanilla or almond extract
3-4 tablespoons milk
INSTRUCTIONS
Preheat oven to 350 degrees. Grease and flour 1 Bundt pan.
Using an electric mixer, beat butter at medium speed until creamy.
Gradually add sugar,
beating until fluffy.
Add eggs, one at a time, beating well after each addition.
Beat in
extracts.
In a small bowl, combine flour and salt; gradually add to butter mixture, beating just
until combined.
Stir in sour cream and mashed strawberries. Pour into prepared pan. Bake 60 - 80 minutes, or until a tester inserted in center comes out
clean. Remove cake from oven and invert pan on platter, until cake drops out.
Prepare Glaze and spoon over warm cake, let stand 1 hour;
For serving, slice and add additional sweetened strawberries on the top.
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