Ingredients
For the Cake
- 1 lb fresh strawberries (reserve some for glaze)
- 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 preparation)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp pure lemon juice (or lime juice)
Instructions
- Prepare the Strawberries: Remove the stems and thoroughly wash the strawberries. Add them to a food processor or heavy-duty blender and puree until smooth. Scoop out 2 tablespoons of the puree and set aside for the glaze.
- Reduce the Strawberry Puree: Transfer the remaining strawberry puree to a small pot over medium heat. Simmer for 15–20 minutes, stirring occasionally, until the puree thickens and reduces to about 1/2 cup. Let it cool to room temperature.
- Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Grease and flour a 12-cup Bundt pan or use your preferred nonstick method.
- Cream Butter and Sugar: In a stand mixer, beat the butter for 2 minutes on high speed. Gradually add the sugar and beat for another 4 minutes until the mixture is pale, fluffy, and slightly crumbly.
- Add Eggs: Add eggs one at a time, mixing well after each addition and scraping down the sides of the bowl as needed to ensure everything is well incorporated.
- Mix Dry Ingredients: Lower mixer speed and add the flour in two additions, then the salt and baking soda. Mix gently, being careful not to overbeat the batter.
- Combine Wet Ingredients: Add buttermilk, the cooled reduced strawberry puree, vanilla extract, strawberry extract (if using), and red food coloring (if using). Mix just until combined; do not overmix.
- Bake: Pour the batter into the prepared Bundt pan. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.
- Cool & Unmold: Cool the cake in the pan on a wire rack for 10 minutes, then invert onto a serving plate and allow to cool completely.
- Make the Glaze: In a bowl, whisk together the reserved strawberry puree, powdered sugar, vanilla, and lemon or lime juice. The glaze should be thick yet pourable—test with a spoon and adjust with more sugar or juice as needed.
- Glaze the Cake: Once the cake is completely cool, drizzle the glaze over the top. Let it set for 10 minutes before slicing and serving.
Notes
- Storage (Fridge): Store the cake in an airtight container in the refrigerator due to the fresh fruit content. It will stay fresh for up to 5–6 days.
- Freezing: For longer storage, wrap the cake tightly and freeze for up to 3 months.
- Serving Tip: Allow stored cake slices to come back to room temperature before serving for the best texture and flavor.
- Make Ahead: Both the cake and glaze can be made a day ahead and assembled just before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 430 kcal
- Sugar: 54g
- Sodium: 223mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 73g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 83mg
