Ingredients
For The Cake:
1 pint fresh strawberries 🍓 (this is for glaze below as well)
1 cup unsalted butter, room temperature 🧈
3 cups granulated sugar 🏺
5 large eggs, room temperature 🥚
3 cups all-purpose flour, sifted 🌾
1 tsp salt 🧂
1/2 tsp baking soda 🥄
1 cup buttermilk 🥛
1 tsp vanilla extract 🌿
2 tsp strawberry extract (optional) 🍓
1/2 tsp red food coloring (optional) 🎨
For The Glaze:
2 tbsp strawberry puree (reserved from cake) 🍓
2 cups powdered sugar 🍚
1 tsp vanilla extract 🌿
1 tsp pure lemon juice or lime juice 🍋
Instructions
1️⃣ Remove the stems and wash strawberries thoroughly. Add strawberries to a food processor or heavy-duty blender and puree until smooth. Remove 2 tablespoons of puree and set aside for the glaze later on. 🍓
2️⃣ Add the strawberry puree to a small pot over medium heat and reduce the puree for 15-20 minutes or until you have ½ cup left. It should be pretty thick. Cool the puree down to room temperature and set aside. 🍲
3️⃣ Preheat your oven to 325°F (165°C) and prepare a 12-cup Bundt pan with a nonstick method of your choosing. 🔥
4️⃣ In your mixer bowl, add butter and beat for 2 minutes on high speed. Slowly add in sugar and beat on high speed for an additional 4 minutes until very pale yellow and fluffy. It might be a bit crumbly. 🧈🏺
5️⃣ Add eggs, one at a time, combining well after each addition and scraping down the sides of your bowl as needed. 🥚
6️⃣ Turn your mixer down to its lowest speed, and slowly add flour in two increments, then add salt and baking soda. Be careful not to overbeat. 🌾🧂🥄
7️⃣ Lastly, add buttermilk, the cooled strawberry puree, vanilla extract, strawberry extract, and red food coloring if using. Mix until just combined, then stop. 🥛🍓🌿🎨
8️⃣ Pour the cake batter into the Bundt pan and bake for 70 to 80 minutes or until a toothpick inserted into the center of the cake comes out clean. ⏳
9️⃣ Cool in the pan on a wire rack for 10 minutes, then invert the cake onto a serving plate. 🔄
- Prep Time: 20min
- Cook Time: 80min
Nutrition
- Calories: 420 Kcal