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Pretty Pink Strawberry Gugelhupf

Pretty Pink Strawberry Gugelhupf

Course Dessert
Cuisine Austrian, German
Keyword Austrian cakes, German Baking, german cakes, Gugelhupf, pink cakes, strawberry gugelhupf
Prep Time 35 minutes
Servings 8
Author Lora Wiley-Lennartz

Ingredients

  • 2 oz dried strawberries
  • 2 tablespoons freshly squeezed lemon juice
  • 1+3/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter room temperature
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 5 eggs
  • Scant 1/2 cup heavy cream
  • 1/2 cup plus 2 tablespoons fresh strawberries liquefied in a food processor 1/2 cup of liquid
  • 2 cups powdered sugar

Instructions

  1. Grease and flour an 8-inch bundt or Gugelhupf pan.
  2. Preheat the oven to 325F.
  3. Reserve a bit of the dried strawberries for garnish.
  4. Place the rest in a small bowl and toss with the freshly squeezed lemon juice. Set aside.
  5. Sift the flour, baking powder, and salt. Set aside.
  6. Cream together the unsalted butter, sugar, and vanilla.
  7. Add the eggs one at a time. Make sure each one is fully incorporated before adding the next.
  8. Whisk together the heavy cream and liquefied strawberries.
  9. Add the flour mixture alternating with the cream mixture to the batter, starting and ending with the dry ingredients.
  10. Fold in the lemon juice-soaked strawberries.
  11. Transfer the batter to the prepared pan. Bake for 1 hour.
  12. Test the cake after 50 minutes by inserting a cake tester or a knife into the cake. If it comes out clean, remove the cake from the oven.
  13. Remove from the pan. Transfer to a wire rack set over a baking sheet lined with parchment paper.
  14. Let cool completely.
  15. Whisk together the remaining liquified strawberries and the powdered sugar until smooth.
  16. Pour the glaze evenly over the cooled cake.
  17. Sprinkle with the rest of the dried strawberries.