Ingredients
Scale
- 1 pint fresh strawberries
- 1 cup unsalted butter, room temperature
- 3 cups granulated sugar
- 5 large eggs, room temperature
- 3 cups all-purpose flour, sifted
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp strawberry extract (optional)
- 1/2 tsp red food coloring (optional)
- 2 tbsp strawberry puree (reserved from the cake)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp pure lemon juice or lime juice
Instructions
- Preheat your oven to 325°F (163°C) and grease a bundt pan.
- Wash and slice the strawberries; reserve some for decoration.
- In a mixing bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Combine dry ingredients separately; add alternately with buttermilk to the creamed mixture.
- Gently fold in chopped strawberries.
- Pour batter into the prepared pan and bake for about 70 minutes or until a toothpick comes out clean.
- Cool in the pan for 10 minutes before transferring to a cooling rack.
- Prepare the glaze by mixing powdered sugar with reserved strawberry puree, vanilla extract, and lemon juice, then drizzle over the cooled cake.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 45g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg