- Preheat oven to 350°F (175°C). Grease a Bundt pan with butter and flour.
- In a bowl, whisk together flour, baking powder, and salt. Set aside.
- In another bowl, beat butter and sugar until fluffy (2-3 minutes).
- Add eggs one at a time, mixing after each addition. Stir in vanilla extract.
- Alternate adding flour mixture and buttermilk, mixing just until combined.
Step 2: Bake the Cake
- Pour batter into the prepared Bundt pan and smooth the top.
- Bake for 40-45 minutes, or until a toothpick inserted in the center comes out clean.
- Let cool for 10 minutes, then carefully remove from the pan and place on a wire rack to cool completely.
Step 3: Make the Strawberry Glaze
- Blend or mash strawberries until smooth.
- In a bowl, whisk together powdered sugar, strawberry puree, lemon juice, and vanilla extract until smooth.
Step 4: Assemble & Serve
- Drizzle the strawberry glaze over the cooled cake.
- Top with fresh strawberries for extra sweetness and decoration.
- Let the glaze set for 5 minutes, then slice and enjoy!
Serving & Storage Tips
✔ Best served fresh, but can be stored in an airtight container for up to 3 days.
✔ Freeze cake (without glaze) for up to 2 months; thaw and add glaze before serving.
✔ Serve with whipped cream, vanilla ice cream, or extra strawberries.
Variants & Substitutions
- Chocolate Twist: Add ½ cup white chocolate chips to the batter.
- Lemon Strawberry Cake: Mix 1 teaspoon lemon zest into the batter for a citrusy touch.
- Dairy-Free Version: Use coconut milk or almond milk instead of buttermilk.
FAQ
1. Can I use a cake mix?
Yes! Use a vanilla or butter cake mix and follow the package instructions, then top with the homemade glaze.
2. How do I make the cake extra moist?
- Don’t overmix the batter.
- Use buttermilk for extra softness.
- Store with a light cover to retain moisture.
3. Can I make cupcakes with this recipe?
Absolutely! Bake at 350°F (175°C) for 18-20 minutes instead.
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