Double-Ginger Sour Cream and Bundt Cake with Ginger-Infused Strawberries

Ingredients

• 1 2-inch piece fresh ginger, peeled, very thinly sliced
• ²/₃ cup water
• 1 cup sour cream
• ½ cup raw sugar*
• 1 cup crystallized ginger
• 2 teaspoons fresh lemon juice
• 2 quarts fresh strawberries
• + 12 more ingredients
• • Sliced fresh mint leaves
  • ½ cup sugar
  • 2 ¼ cups all-purpose flour
  • 4 large eggs
  • 4 teaspoons ground ginger
  • 2 teaspoons baking powder
  • 1 cup unsalted butter
  • ½ teaspoon salt
  • 2 cups sugar
  • 1 large egg yolk
  • 2 teaspoons vanilla extract
  • Softened butter

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 b...

View full recipe at Epicurious