Strawberry Chocolate Eggs Bundt Cake

Strawberry Chocolate Eggs Bundt Cake

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Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour 20 minutes
Cuisine: American
Course: Desserts, Seasonal
Servings: 14 Servings

Ingredients

Bundt Cake

  • 1 lb strawberries fresh, hulled and chopped
  • 2 sticks Prairie Farms unsalted butter room temperature
  • 2 Cups granulated sugar
  • 4 eggs
  • 2 1/2 all-purpose flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 Cup Prairie Farms sour cream

Topping

  • 2 strawberries fresh, hulled and chopped
  • 3 Cups powdered sugar sifted
  • 1/2 Cup Prairie Farms strawberry creme milk Seasonal Flavor
  • Star Sprinkles Pastel colors
  • 5-7 Chocolate Eggs whole

Instructions

Bundt Cake

  • In a blender or food processor, puree strawberries until you get about 1 cup. Pour puree into a small saucepan set over medium-low heat. Cook, stirring occasionally, about 30 minutes. Allow to cool completely. Set aside
  • Preheat the oven to 350 degrees.
  • Use electric mixer to beat butter and sugar together on medium-high speed until light and fluffy, about 3 minutes. Add eggs gradually to mixture.
  • In another bowl combine flour, baking powder, and salt. In a separate cup, combine sour cream with cooled strawberry puree.
  • Add flour mixture to batter, then sour cream strawberry mixture, starting and ending with flour mixture. Mix on low speed until batter is smooth.
  • Grease a 10 to 12-cup Bundt pan with butter. Pour batter into pan. Hit pan against counter to release any air bubbles. Bake for 50 - 60 minutes, or until toothpick inserted in middle comes out clean.

Topping

  • In a blender, pulverize strawberries.
  • In a medium bowl, combine strawberry puree, powdered sugar, and strawberry milk until a thick glaze forms. Pour over cooled bundt cake. Allow to set for approx. 15 minutes.
  • Garnish with star sprinkles and place chocolate eggs into cake center.
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