Trust Me: You Don’t Want to Miss Out on Making This Strawberry Bundt Cake

Summer is coming, and with it, the seasonal berries that make everything from snacking sessions to baking so much sweeter. The only problem: trying to figure out exactly what to make in such a short period of time.

Becky Hardin of The Cookie Rookie is full of ideas on how to make good use of this sort of thing, like with her strawberry lemonade poke cake and this recipe for strawberry oatmeal bars. But her most recent recipe for strawberry pound cake is what really caught my eye, because pound cake is a perfect blank canvas for fresh fruit — and there’s a lot of fresh fruit that goes into this thing. Not only is the pound cake topped with fresh strawberries, but there are also fresh strawberries in the cake itself and the fruit is puréed to make a glaze. “I love its fresh flavor and simplicity,” Becky explains, adding that it “just screams summer.”

To make the cake, you beat together sugar and butter, then add in the eggs, followed by the flour in batches. Then you use half-and-half to moisten it, plus chopped strawberries for more flavor. While it bakes and cools, you make a strawberry syrup with sugar and puréed strawberries. Then you poke holes in the cake and pour in the syrup so it can really soak it up. Finally, you make a glaze from the remaining syrup and pour it over the finished cake. “It’s perfect as it is for breakfast, a snack, or dessert topped with fresh cream and more berries, says the author. And maybe even better with a little ice cream on the side.

Get the recipe: Strawberry Pound Cake from The Cookie Rookie

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