Ginger Sour Cream Bundt Cake W Ginger Infused Strawberries

Take your dessert game to the next level with this Ginger Sour Cream Bundt Cake with Ginger-Infused Strawberries—a show-stopping treat that balances warm spice with a touch of luxury. This moist, tender bundt cake is infused with layers of ginger flavor, from ground ginger in the batter to freshly grated ginger for a vibrant kick. The sour cream ensures every bite is delectably rich and soft, while a light dusting of powdered sugar adds a simple yet elegant finish. Served with a luscious topping of honey-sweetened strawberries gently infused with fresh ginger, this dessert is a perfect blend of sweetness and zing. Ideal for dinner parties or an indulgent afternoon treat, this recipe is easy to follow and makes a stunning centerpiece for any occasion.

Nutriscore Rating: 43/100

Prep Time:30 mins

Cook Time:50 mins

Total Time:80 mins

Servings: 12

Ingredients

• 3 cups All-purpose flour
• 2 teaspoons Baking powder
• 0.5 teaspoons Baking soda
• 1.5 teaspoons Ground ginger
• 0.5 teaspoons Salt
• 1 cup Unsalted butter (softened)
• 2 cups Granulated sugar
• 4 units Eggs (large)
• 1 cup Sour cream
• 2 teaspoons Vanilla extract
• 1 tablespoon Fresh ginger (grated)
• 2 cups Strawberries (hulled and sliced)
• 2 tablespoons Honey
• 0.5 tablespoons Fresh ginger (peeled and sliced)
• 2 tablespoons Powdered sugar (for garnish)

Directions

Step 1

Preheat your oven to 350°F (175°C) and grease a 10-12 cup bundt pan generously with butter or non-stick spray, then lightly coat with flour.

Step 2

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, ground ginger, and salt. Set aside.

Step 3

In a large mixing bowl, cream the softened butter and granulated sugar together using a hand or stand mixer on medium speed until light and fluffy, about 3 minutes.

Step 4

Add the eggs one at a time to the butter mixture, beating well after each addition.

Step 5

Mix in the sour cream, vanilla extract, and grated fresh ginger until well combined.

Step 6

Gradually add the dry ingredients to the wet ingredients in three additions, mixing on low speed until just combined. Avoid overmixing.

Step 7

Pour the batter evenly into the prepared bundt pan and smooth the top with a spatula.

Step 8

Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the center of the cake comes out clean.

Step 9

While the cake is baking, prepare the ginger-infused strawberries. In a small saucepan over low heat, add the sliced strawberries, honey, and sliced fresh ginger.

Step 10

Cook the mixture for 5-7 minutes, stirring occasionally, until the strawberries release their juices and are infused with ginger flavor. Remove the saucepan from heat and let it cool completely. Remove the ginger slices before serving.

Step 11

Once the cake is done, remove it from the oven and allow it to cool in the pan for 15 minutes. Then, invert it onto a wire rack to cool completely.

Step 12

Dust the cooled bundt cake with powdered sugar before serving.

Step 13

Serve slices of the cake topped with generous spoonfuls of the ginger-infused strawberries. Enjoy!

Nutrition Facts

Serving size	(1818.3g)

Amount per serving	% Daily Value*
Calories	5605.9

Total Fat 262.6g	0%
Saturated Fat 158.7g	0%
Polyunsaturated Fat g
Cholesterol 1371.7mg	0%
Sodium 3188.6mg	0%
Total Carbohydrate 773.6g	0%
Dietary Fiber 16.2g	0%
Total Sugars 483.7g
Protein 73.5g	0%

Vitamin D 276.7IU	0%
Calcium 560.5mg	0%
Iron 22.2mg	0%
Potassium 1247.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 41.1%

Protein: 5.1%

Carbs: 53.8%