Ingredients
Scale
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 cup whole milk
- 1 cup pureed fresh strawberries
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
- Whipped cream for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease and flour a 10-inch bundt pan.
- In a large mixing bowl, beat together the softened unsalted butter and granulated sugar until light and fluffy—about 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 a pinch of salt. Gradually add this dry mixture to your wet ingredients while alternating with whole milk, starting and ending with flour; mix until just combined.
- Gently fold in the pureed fresh strawberries and vanilla extract until evenly distributed. If desired, add pink food coloring.
- Pour the batter into the prepared bundt pan and smooth out the top with a spatula. Bake in your preheated oven for about 60-70 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for about 15 minutes before transferring it onto a wire rack to cool completely.
Notes
Store leftover cake in airtight container.
Reheat slices briefly in microwave.
Serve with fresh strawberries on top.
Use real strawberries for intense flavor.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Method: Bake
Nutrition
- Calories: 320 kcal
- Sugar: 8g
- Sodium: 300mg
- Fat: 12g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 25mg