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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Strawberries & Cream Bundt Cake Recipe

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This recipe for Strawberries & Cream Bundt Cake is from The 2nd Baumann Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
½ cup pureed strawberries
½ cup whipping cream or parve whip
4 eggs
1 ¾ cups sugar

1 teaspoon vanilla extract
1 teaspoon strawberry extract
2-3 drops red food coloring (optional, but recommended)
½ cup oil
2 cups flour
1 package instant vanilla pudding mix
1 Tablespoon (3 teaspoons) baking powder
Directions:
Directions:
Preheat oven to 350. Grease a bundt pan with baking spray (containing flour).
To puree strawberries: defrost frozen strawberries completely and puree in food processor until very smooth. Separate ½ a cup of it for the cake, and re-freeze the next for the future.
Whip the cream or pareve whip until stiff. Remove and set aside in a small bowl.
Beat the eggs and sugar until smooth and creamy, (2 min). Add the vanilla extract, strawberry extract and food coloring.Add the oil and reserved strawberry puree. Add the flour, pudding mix and baking powder, and mix until just combined.
Fold in the whipped cream by hand.Pour the batter into the prepared bundt pan and bake at 350 for 40 to 45 minutes,until a toothpick inserted in the middle comes out clean.
Let cake cool for 10 minutes, and turn over onto a cake plate

 

 

 

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