Valentine Strawberry Mini Bundt Cakes with Strawberry Glaze

Valentine’s delight! These delicious and adorable mini Bundt cakes packed with fresh strawberries are the perfect treat for this sweet day! They came out exactly as I imagined them. When thinking what dessert to post for Valentine’s day, I envisioned sweet little mini strawberry cakes with a rich glaze, darling little fresh strawberries on top, and a pop of elegance with pearl sprinkles.

Recipe

Ingredients

Fresh Strawberry Bundt Cakes

1 stick butter (1/2c)
1 cup sugar
2 eggs
1 tsp vanilla extract
2¼ cups plain flour
Pinch of salt
2 tsp baking powder
¾ cup pureed strawberries fresh or frozen

Strawberry Jam Glaze

1 Tablespoon milk

1 Tablespoon fresh lemon juice

2 tablespoon strawberry jam (I use jam in the glaze for a thicker glaze/you may use fresh)

1 cup confectioners' sugar

Wisk all ingredients together (Add more sugar if it is too watery, or add more lemon juice if too thick)

Instructions

Fresh Strawberry Bundt Cakes

Preheat oven to 350°F. Grease a mini Bundt tray well with non-stick spray.
Cream the butter and sugar together until light and fluffy.
Add the egg and vanilla extract and beat well.
In a separate bowl, sift together the flour, salt and baking powder.
Add the flour mixture to creamed mixture, alternating with the pureed strawberries.
Fill the Bundt wells about ¾ full with mixture and bake for 15-17 minutes until lightly golden brown.
Allow to cool in the tin for 15 minutes, then turn out onto a wire rack.
Once completely cooled, dip cakes into glaze once or twice and set on plate to decorate. Top with fresh strawberries and add some fun sprinkles (I love the Wilton pearl sprinkles)
Store in fridge up to 3 days