Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour, sifted
1 tsp baking powder
½ tsp baking soda
½ tsp salt
1 cup sour cream or buttermilk
2 tsp pure vanilla extract
1 ½ cups fresh strawberries, finely diced (or drained thawed frozen strawberries)
1 Tbsp flour (to toss with strawberries to prevent sinking)
Optional Add-In:
½ tsp strawberry extract for extra berry flavor (if using frozen berries or you want a punch of strawberry)
For the Glaze:
1½ cups powdered sugar, sifted
2–3 Tbsp milk or heavy cream
½ tsp vanilla extract
2–3 fresh strawberries, mashed and strained for juice (optional for pink glaze)
Instructions
1. Prepare the Oven & Pan
Preheat oven to 325°F (163°C).
Generously grease and flour a Bundt pan or loaf pan.
2. Cream the Butter & Sugar
Beat the butter and sugar together for about 4–5 minutes until light and fluffy.
3. Add Eggs & Flavoring
Add eggs one at a time, mixing well after each.
Mix in vanilla (and strawberry extract, if using).
4. Mix Dry and Wet Ingredients
In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
Gradually add the dry mixture to the butter mixture, alternating with sour cream, beginning and ending with flour.
5. Add Strawberries
Toss the chopped strawberries with 1 Tbsp of flour.
Gently fold them into the batter by hand to avoid overmixing.
6. Bake
Pour batter into the prepared pan.
Bake for 60–75 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Make the Glaze
Whisk together powdered sugar, vanilla, and milk or cream until smooth.
For a strawberry glaze, add 1–2 tsp of fresh strawberry juice (mash and strain berries) to tint and flavor it.
Drizzle generously over the cooled cake.
Leave a Comment