Fresh strawberries baked into a tender, lightly spiced little bundt cake with a delightful floral scent of rose water.
Preheat oven to 350 degrees F. In a mixing bowl sift together all of the dry ingredients.
In another bowl whisk together the melted butter, eggs, vanilla rose water and orange zest.
Add butter mixture to the flour mixture and blend until just combined (do not overmix). Fold in the diced strawberries.
Scoop into a well greased (six well) mini bundt pan.
Bake in the preheated oven approx. 25 minutes until toothpick inserted in the center comes out clean
Let cool for about five minutes. loosen the edges with a knife, then turn cakes out onto a lined baking sheet to finish cooling
Sift some powdered sugar over the cakes once they are cooled. Serve with freshly whipped cream or ice cream and some fresh chopped strawberries. Cake is delicious on it's own as well!