Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Generously grease and flour a 10- or 12-cup bundt pan. Set aside.
- In a small bowl, toss the diced strawberries with 2 tablespoons of granulated sugar. Let them sit to macerate while you prepare the batter.
- In a large bowl with an electric mixer, cream the softened butter and remaining sugar for 5-7 minutes until light and fluffy, scraping down the bowl as needed.
- Add the room temperature eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk together the 3 cups of flour, baking powder, and salt.
- With the mixer on low, add the dry ingredients alternately with the milk and vanilla, beginning and ending with the dry ingredients. Mix only until just combined.
- Drain the excess juice from the strawberries and gently toss them with the remaining 1 tablespoon of flour. Carefully fold the strawberries into the batter.
- Pour the batter into the prepared pan and bake for 60-75 minutes, or until a cake tester inserted into the center comes out clean.
- Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
- For the glaze, whisk together powdered sugar and strawberry puree. Add milk 1 teaspoon at a time until you reach a pourable consistency. Drizzle over the completely cooled cake.
Nutrition
Notes
Room Temperature is Key: For the smoothest batter and most tender cake, ensure your butter, eggs, and milk are at room temperature.
Don't Overmix: Mix the flour just until it's incorporated to avoid a tough, dense cake.
Cooling Time: Letting the cake rest in the pan for 15 minutes is crucial for it to release cleanly.
Don't Overmix: Mix the flour just until it's incorporated to avoid a tough, dense cake.
Cooling Time: Letting the cake rest in the pan for 15 minutes is crucial for it to release cleanly.