Name: Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries
Yield: Makes 12 to 14 servings
Ingredients: Softened butter (for brushing pan); 1/2 cup raw sugar*; 2 1/4 cups all purpose flour; 4 teaspoons ground ginger; 2 teaspoons baking powder; 1/2 teaspoon salt; 1 cup (2 sticks) unsalted butter, room temperature; 2 cups sugar; 4 large eggs; 1 large egg yolk; 2 teaspoons vanilla extract; 1 cup sour cream; 1 cup chopped crystallized ginger; 1 2-inch piece fresh ginger, peeled, very thinly sliced; 2/3 cup water; 1/2 cup sugar; 2 teaspoons fresh lemon juice; 2 quarts fresh strawberries, hulled, halved (about 8 cups); Sliced fresh mint leaves (optional)

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Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused StrawberriesPatricia Heal

Ground ginger and crystallized ginger amp up the flavor of the cake; fresh ginger adds a spicy hit to the fresh strawberries. The Bundt pan is coated with raw sugar before the batter is added, giving the cake a sparkly crust.

Recipe notes

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