Here’s another recipe for you get creative in the kitchen with some fresh strawberries. We’ve borrowed the recipe from QLD Strawberries & the lovely Mandy has made it her own with freeze-dry dust magic added.
1 cup Butter, softened
2 cups Sugar
3 Large Eggs
3 tbsp Lemon Juice
1 Lemon, zested
2 ½ cups Plain Flour
½ tsp Baking Soda
½ tsp Salt
1 cup Plain or Vanilla Greek Yoghurt
1 ½ cups Fresh Strawberries, diced
1 cup Icing Sugar
Sprinkling of strawberry dust
1 Preheat oven to 190°C. Grease and flour a 25cm Bundt pan (10-15 cup pan).
2 Sift together the 2 1/4 cups of flour, baking soda and salt. Mix in the lemon zest and set aside.
3 With an electric mixer, cream together the butter and sugar until light and fluffy.
4 Beat in the eggs one at a time, then stir in 1 tablespoon lemon juice. Alternate beating in the flour mixture and the yogurt, mixing just until blended.
5 Toss the strawberries with the remaining 1/4 cup of flour. Gently mix them into the batter. Pour the batter into the Bundt pan.
6 Place in the oven and reduce the temperature to 160°C. Bake for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean.
7 Allow to cool at least 20 minutes in the pan, then turn out onto a wire rack and cool completely.
8 Once cooled, whisk together the remaining 2 tablespoons of lemon juice and the icing sugar. Drizzle over the top of the cake.
When the urge to bake takes hold, reach for this divine bundt-y-licious recipe. Nothing fancy goes in, but what comes out is amazing
Obviously we topped with LuvaBerry strawberry dust!
Original recipe by Michelle Budge
