Ingredients
The following ingredients have 10 Servings
- 3 cups all-purpose flour
- 3 oz. strawberry gelatin ((strawberry Jell-0 mix))
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) salted butter (, at room temperature)
- 3 cups granulated sugar
- 6 large eggs (, at room temperature)
- 2 teaspoons vanilla extract
- 1 teaspoon lemon extract
- 1 cup sour cream
- 1 cup diced strawberries
- 1 Recipe 5 Minute Chocolate Sauce/Ganache
Instruction
- Preheat oven to 325F degrees and generously spray all surfaces of a 12 cup nonstick bundt pan with nonstick cooking spray WITH FLOUR*, OR grease and flour the inside. Set aside.
- Sift the 3 cups of flour, strawberry gelatin, baking soda and salt into a medium bowl and set aside.
- Beat the butter until creamy then add sugar and beat until fluffy, scraping sides down as needed, about 5 minutes. Add eggs, one at a time, beating until just the yellow disappears after each egg.**
- With mixer running on low, gradually add flour mixture to butter mixture in thirds, alternately with sour cream in between each third. Beat on low until just combined.**
- Turn off mixer and add vanilla extract, lemon extract and strawberries and gently fold into batter until combined. Spoon batter into prepared pan and tap pan on counter a few times to even and release air bubbles.
- Bake until a wood pick inserted near the center of cake comes out clean, 85 – 100 minutes (mine took 93) minutes. You may need to cover the top of the cake with foil near the end of cooking time to prevent excess browning.
- Let cake cool in pan for 10 minutes then remove from pan, and let cool completely on a wire rack.
- When cake is cool, prepare Chocolate Ganache. Spoon half of Chocolate Ganache over cake. Spoon remaining ganache over individual servings.
