Ingredients
Scale
- All-purpose flour 3 cups
- Granulated sugar 2 cups
- Baking powder 1 teaspoon
- Salt 1/2 teaspoon
- Unsalted butter, softened 1 cup
- Eggs 4 large
- Milk 1 cup
- Strawberry puree 1 cup
Instructions
- Step 1: Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan.
- Step 2: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Step 3: In a separate bowl, cream together the softened butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the strawberry puree and milk.
- Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Step 5: Pour batter into the prepared Bundt pan and bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 6: Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. Prepare marshmallow cream filling and pipe into the center after cake is cooled.
Notes
- To keep the cake moist, store it in an airtight container at room temperature for up to 3 days.
- A quick microwave burst (10-15 seconds) will slightly soften the marshmallow filling, making each slice extra gooey.
- Serve with fresh strawberries and a dusting of powdered sugar for an elegant presentation that complements the strawberry flavor.
- For an extra vibrant strawberry flavor, try reducing the strawberry puree in a saucepan until slightly thickened before adding it to the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American