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Preheat oven to 325F(160. Butter and flour a 10 or 12 cup bundt or heart shaped cake pan. In a large bowl, blend the eggs and granulated sugar. Using an electric mixer, beat in the butter & liqueur until fluffy. Add all but 2 tablespoonns of the flour and baking powder and salt, and beat until well incorporated and no lumps remain. In another bowl, combine 1-1/2 cups(chopped) strawberries and the remaining 2 tablespoons flour. Toss to coat the strawberries evenly with the flour. Using a rubber spatula, gently fold the berries into the batter. Pour the batter into the prepared pan and level top with rubber spatula. Bake 60 minutes or until a wooden skewer inserted in the center of cake comes out clean. Transfer the pan to a wire rack and let the cake cool in the pan for 20-25 minutes. Unmold the cake onto the rack and let cool completely. Fill the center of the cake with remaining 2 cups(whole) strawberries. Dust cake with confectioners' sugar. Enjoy!
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Flexible silicone bundt — easy release from intricate shapes
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers
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Flexible silicone bundt — easy release from intricate shapes
The original Bundt pan — iconic shape, even heat distribution
Rotating stand for smooth cake frosting and decorating
Adjustable stand — hold cookbook or tablet at eye level while cooking
Wire leveler for perfectly flat cake layers