Ingredients:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs
3 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup buttermilk
1/2 cup strawberry purée (blended fresh or frozen strawberries)
2 teaspoons vanilla extract
1 teaspoon strawberry extract (optional)
A few drops of pink food coloring (optional)
For the Strawberry Glaze:
1 ½ cups powdered sugar
2 tablespoons strawberry purée
1 tablespoon milk or heavy cream
Instructions:
Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.
Cream butter and sugar in a large bowl until light and fluffy (about 3–5 minutes).
Add eggs one at a time, beating well after each addition.
In a separate bowl, mix flour, baking soda, and salt.
Combine buttermilk and strawberry purée in another small bowl.
Alternate adding the flour mixture and buttermilk mixture to the butter mixture, starting and ending with flour. Mix until just combined.
Stir in vanilla, strawberry extract, and food coloring (if using).
Pour batter into the pan and bake for 60–70 minutes or until a toothpick inserted comes out clean.
Cool cake in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the glaze, whisk together powdered sugar, strawberry purée, and milk until smooth. Pour over the cooled cake.
Homemade delight
