Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 1/2 cup strawberry puree
- 1 teaspoon vanilla extract
- 1 teaspoon strawberry extract (optional)
- 1 cup chopped fresh strawberries
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a 10-inch bundt pan or use a non-stick spray.
- Cream together the softened butter and granulated sugar with an electric mixer until light and fluffy, about 4-5 minutes.
- Add the eggs one at a time, mixing well after each addition.
- In another bowl, whisk together the all-purpose flour, baking powder, and salt until well combined.
- In a separate bowl, combine the whole milk, strawberry puree, vanilla extract, and optional strawberry extract. Mix well.
- Gradually add the flour mixture to the butter and sugar mixture, alternating with the milk mixture, starting and ending with flour. Mix until just combined.
- Gently fold in the chopped fresh strawberries.
- Pour the batter into the prepared bundt pan and smooth the top. Tap the pan to remove air bubbles.
- Bake for about 60-70 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Cool the cake in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Notes
Store leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. Can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg