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. 🔄