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Strawberry shortcake is a beloved classic dessert that has graced tables for generations. Its combination of sweet, juicy strawberries, fluffy whipped cream, and tender cake makes it a perennial favorite, especially during the warm summer months. The allure of strawberry shortcake lies not only in its delightful flavors but also in its ability to evoke feelings of nostalgia and celebration. It’s a dessert that speaks to the heart, often associated with gatherings, picnics, and special occasions.

Strawberry Shortcake Bundt Cake

Treat yourself and your loved ones to our Strawberry Shortcake Bundt Cake, a delightful twist on a classic favorite! This stunning dessert combines moist cake, fresh strawberries, and fluffy whipped cream, making it perfect for summer gatherings and celebrations. Easy to make and visually impressive, it’s a tasty way to enjoy the flavors of the season. Try this recipe for a sweet treat that evokes nostalgia and joy! #StrawberryShortcake #BundtCake #Baking #Dessert #SummerRecipes #SweetTreats #HomeBaking
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Ingredients
  

2 cups all-purpose flour

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

½ cup unsalted butter, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup buttermilk

1 ½ cups fresh strawberries, hulled and sliced

½ cup powdered sugar (for topping)

Whipped cream (for serving)

Instructions
 

Preheat oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt cake pan.

    Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, 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 3-5 minutes).

        Add eggs and vanilla: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

          Combine mixtures: Gradually add the flour mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture. Mix until just combined.

            Fold in strawberries: Gently fold in the sliced strawberries using a spatula, being careful not to overmix.

              Pour into pan: Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.

                Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the center comes out clean.

                  Cool and remove: Allow the cake to cool in the pan for about 15 minutes before inverting it onto a wire rack to cool completely.

                    Prepare for serving: Once cooled, dust the top with powdered sugar. Slice and serve with a dollop of whipped cream.

                      Prep Time: 20 minutes | Total Time: 1 hour 20 minutes | Servings: 10