Ingredients
Scale
- 3 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
- 1/2 cup pureed fresh strawberries
- A few drops of pink food coloring (optional)
- 1 cup powdered sugar (for glaze)
- 2–3 tablespoons fresh strawberry puree (strained)
- 1 teaspoon lemon juice
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt or tube pan.
- In a bowl, whisk together flour, baking soda, and salt.
- Beat softened butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- In another bowl, combine buttermilk and strawberry puree.
- Alternately add dry ingredients and wet mixture into the butter mixture until just combined.
- If desired, add pink food coloring gently.
- Pour batter into prepared pan and bake for 70-80 minutes until a toothpick comes out clean.
- Cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
- For the glaze, mix powdered sugar with strawberry puree and lemon juice until smooth. Drizzle over cooled cake.
- Prep Time: 20 minutes
- Cook Time: 70-80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (85g)
- Calories: 320
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 70mg