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Mini Strawberry Bundt Cakes

Name: Mini Strawberry Bundt Cakes
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 15 min
Yield: 12 mini Bundt cakes
Cuisine: American
Ingredients: 2 cups fresh strawberries, hulled; 1 cup (2 sticks) butter, room temperature; 4 ounces cream cheese, room temperature; 1 Â½ cups sugar; 2 eggs; 2 teaspoons baking powder; Â½ teaspoon baking soda; Â½ teaspoon salt; 3 cups all-purpose flour; 2-3 drops red food coloring (optional); Â½ cup (1 stick) butter, room temperature; 8 ounces (1 package) cream cheese, room temperature; Â¼ teaspoon salt; 1 teaspoon vanilla; 4-5 cups powdered sugar; 2-3 tablespoons milk; 12 whole strawberries, for garnish

After loading up on sweet seasonal strawberries at your local farmers market, whip up a batch of Mini Strawberry Bundt Cakes. These perfectly portioned treats bursting with fresh strawberry flavor make a special addition to any Easter or Mother’s Day menu.

Jessi Heggan

Print Recipe

Makes: 12 mini Bundt cakes
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 15 minutes
Recipe Created By: Mary Carter
Featured In: Tennessee Home & Farm

Ingredients

2 cups fresh strawberries, hulled
1 cup (2 sticks) butter, room temperature
4 ounces cream cheese, room temperature
1 ½ cups sugar
2 eggs
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
3 cups all-purpose flour
2-3 drops red food coloring (optional)

Icing:

½ cup (1 stick) butter, room temperature
8 ounces (1 package) cream cheese, room temperature
¼ teaspoon salt
1 teaspoon vanilla
4-5 cups powdered sugar
2-3 tablespoons milk
12 whole strawberries, for garnish

Instructions

Preheat oven to 350 degrees. Grease and flour 12 miniature Bundt cups.
Place hulled strawberries in a large bowl. Using your hands, squeeze berries until very mushy and juicy. You should have about 1 ½ cups crushed berries. Set aside.
In a large bowl, use a hand or stand mixer to beat together the butter, cream cheese, sugar and eggs until combined and very creamy. Add baking powder, baking soda, salt and crushed strawberries with their juices. Beat again to combine. Fold in flour until just combined and without lumps. Stir in food coloring, if using.
Distribute batter evenly into Bundt cups and bake for 20 minutes. Set aside to cool completely.
While cakes are cooling, prepare the icing. In a large bowl, use a hand or stand mixer to cream together the butter and cream cheese until smooth. Add the salt and vanilla and beat again to combine. Slowly beat in powdered sugar and milk until very creamy. Add more sugar for a thicker consistency, if desired.
Using a spatula, transfer icing into a pastry bag fitted with a large star tip. Squeeze a generous dollop into the center and on the top of each cooled cake.
Top each mini Bundt cake with a fresh strawberry just before serving.