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Strawberry shortcake is a beloved dessert that has captured the hearts and taste buds of many for generations. Its combination of fluffy cake, luscious whipped cream, and juicy strawberries creates a symphony of flavors and textures that is hard to resist. Traditionally served as layers of biscuit-like cake or sponge, this delightful treat has seen numerous variations over the years. In this recipe, we take a classic favorite and give it a modern twist by transforming it into a stunning bundt cake. This Strawberry Shortcake Bundt Cake not only looks impressive but is also easy to prepare, making it an ideal centerpiece for any gathering or special occasion.

Strawberry Shortcake Bundt Cake

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Ingredients
  

2 cups all-purpose flour

1 cup granulated sugar

1/2 cup unsalted butter, softened

1 cup milk

3 large eggs

1 tablespoon baking powder

1 teaspoon vanilla extract

1/4 teaspoon salt

2 cups fresh strawberries, hulled and sliced

1/4 cup sugar (for macerating strawberries)

1 cup heavy whipping cream

2 tablespoons powdered sugar

1 teaspoon vanilla extract (for whipped cream)

Instructions
 

Prepare Strawberries: In a small bowl, combine sliced strawberries with 1/4 cup sugar. Toss well and let sit for at least 30 minutes to macerate (this will release their juices).

    Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt cake pan to prevent sticking.

      Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

        Cream Butter and Sugar: In a large mixing bowl, beat the softened butter and granulated sugar together until light and fluffy (about 3-4 minutes) using an electric mixer.

          Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.

            Combine Wet and Dry Ingredients: Add the flour mixture to the butter mixture alternately with milk (beginning and ending with dry ingredients). Mix until just combined, being careful not to overmix.

              Fold in Strawberries: Gently fold in the macerated strawberries (reserve a few for garnish if desired) until evenly distributed throughout the batter.

                Bake the Cake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool the Cake: Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Then carefully invert it onto a wire rack to cool completely.

                    Prepare Whipped Cream: In a chilled mixing bowl, beat the heavy whipping cream until soft peaks form. Add powdered sugar and 1 teaspoon of vanilla extract, and continue beating until stiff peaks form.

                      Serve: Slice the cooled bundt cake and serve with a generous dollop of whipped cream on top. Garnish with extra macerated strawberries for an extra touch.

                        Prep Time: 30 minutes | Total Time: 1 hour 30 minutes | Servings: 12 slices