with Ginger-Infused Strawberries Ground ginger and crystallized ginger amp up the flavor of the cake; fresh ginger adds a spicy hint to the fresh strawberries. The Bundt pan is coated with raw sugar before the batter is added, giving the cake a sparkly crust. Brush the inside of the pan with a generous layer of softened butter to make sure the sugar sticks. If you're using a fancy Bundt pan, pay special attention to the nooks and crannies.12 to 14 servings

Recipe by Abigail Johnson Dodge

Ingredients Cake

• 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

Ginger-Infused Strawberries

• 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)
  • Also called turbinado or demerara sugar; available at most supermarkets and at natural foods stores.

Preparation cake

• Position rack in center of oven and preheat to 350°F. Brush softened butter generously all over inside of 12-cup Bundt pan. Sprinkle raw sugar over butter in pan, tilting pan to coat completely.
• Whisk flour, ground ginger, baking powder, and salt in medium bowl. Using electric mixer, beat 1 cup butter in large bowl until smooth. Add 2 cups sugar; beat on medium-high speed until blended, about 2 minutes. Add eggs 1 at a time, beating well after each addition. Beat in 1 egg yolk and vanilla, stopping to scrape down bowl as needed. Add flour mixture in 3 additions alternately with sour cream in 2 additions, beating on low speed just until blended after each addition. Mix in crystallized ginger. Spread batter in pan, being careful not to dislodge raw sugar.
• Bake cake until top is light brown and tester inserted near center comes out with a few small crumbs attached, about 55 minutes. Transfer to rack; cool in pan 15 minutes. Gently tap bottom edge of pan on work surface while rotating pan until cake loosens. Place rack atop pan and invert cake onto rack; remove pan. Cool completely.

ginger-infused strawberries

• Combine first 4 ingredients in small saucepan. Bring to boil over medium-high heat, stirring until sugar dissolves. Boil until mixture is reduced to scant 1 cup, about 4 minutes. Remove from heat; cool ginger syrup to room temperature (do not strain). DO AHEAD Can be made 2 days ahead. Cover and chill.
• Place berries in medium bowl. Strain ginger syrup and pour over berries; toss. Cover and chill at least 1 hour. DO AHEAD Can be made 2 hours ahead. Keep chilled.
• Cut cake into slices and place on plates. Spoon berries with syrup alongside. Sprinkle with mint, if desired, and serve.