Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cup butter (softened)
  • 2 3/4 cup granulated sugar
  • 1 Tbsp pure vanilla extract
  • 6 large eggs
  • 3 cup all-purpose flour
  • 1 3.4 oz box dry instant strawberry creme pudding ( (See Cook's note))
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup whole buttermilk
  • 1 1/2 cup lightly mashed 1/4-inch cubed strawberries
  • Glaze:
  • 1 cup powdered sugar
  • 4 Tbsp heavy cream
  • 1/2 tsp pure vanilla extract

Instruction

  • Preheat the oven to 350°F. Butter and flour a bundt pan or spray liberally with baking spray. Set aside
  • Using an electric mixer cream together the butter, sugar, vanilla extract. Cream for 3 minutes on medium-high speed until light and fluffy.
  • Add the eggs one at a time beating well after each addition. Scrape the sides of the bowl as needed.
  • In a separate bowl, sift together the flour, pudding mix, baking powder, baking soda and salt.
  • On low speed, add the sifted dry ingredients alternately with the buttermilk beginning and ending with buttermilk. Once all has been added, increase the speed to medium and whip until smooth for around 30-45 seconds.
  • By hand, fold the strawberries into the batter. Spread evenly into the bundt pan.
  • Bounce the pan on the counter a few times to release any trapped air.
  • Place into the oven and immediately lower the temperature to 325°F. Bake for 1 hour 20-30 minutes, covering with aluminum foil halfway through to prevent over browning.
  • Cool in the pan on a cooling rack for 20 minutes then remove from the pan to cool completely.
  • To glaze: In a small bowl mix together the powdered sugar, cream and vanilla. Mix until smooth. Add additional cream as needed to thin. Drizzle over the cooled cake.
  • Store chilled.