Mini Strawberry Bundt Cakes Delight
Delightful individual mini bundt cakes bursting with vibrant strawberry flavor, featuring a moist crumb and a simple sweet glaze. Perfect for parties or special occasions with charming, elegant portions.
- Prep Time: 20
- Cook Time: 35
- Total Time: 55
- Yield: 6-12 mini cakes
- Category: Easy Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 ¾ Cups granulated sugar
1 Cup unsalted butter, at room temperature
4 large eggs
½ Cup milk
⅓ Cup sour cream
1 Teaspoon strawberry extract
1 Teaspoon vanilla extract
2 ½ Cups all-purpose flour
2 Teaspoons baking powder
¾ Teaspoon salt
1 Box jello, 3-Ounce, strawberry
food coloring, red or pink (optional)
1 Cup icing sugar (powdered sugar)
2 Teaspoon milk
1 Teaspoon strawberry extract
12 fresh strawberries (for garnish)
Instructions
Preheat oven to 350°F (180°C)
Lightly grease and flour mini bundt pans
In a bowl, cream butter and sugar until fluffy
Add eggs one at a time, mixing well after each
Stir in milk, sour cream, strawberry extract, and vanilla extract
In a separate bowl, whisk flour, baking powder, and salt
Gradually add dry ingredients to wet ingredients, mixing until combined
Dissolve strawberry gelatin in warm water, strain, and stir into batter
Add food coloring if desired (adjust for color intensity)
Divide between prepared pans and bake 30-40 minutes (smaller cakes need less time)
Let cakes cool completely in pans on wire racks
In a bowl, mix icing sugar, milk, and strawberry extract for glaze
Spoon glaze over cooled cakes and garnish with fresh strawberries
Notes
For soft texture, don’t overmix batter
Test doneness with toothpick in cake center
Store in airtight container at room temp for up to 2 days