Ingredients
Equipment
Method
Prep and make the batter
- Preheat the oven to 350°F and grease a 12-cup Bundt pan thoroughly, ensuring every groove is coated (no bare spots).
- Whisk together all-purpose flour, baking powder, and salt in a mixing bowl until evenly combined and free of lumps.
- Beat butter and granulated sugar until light and fluffy, using a smooth, pale texture as your visual cue.
- Add eggs one at a time, beating well after each addition so the batter stays glossy and cohesive.
- Add the flour mixture and the strawberry puree mixture in alternating additions, beginning and ending with flour so the batter remains thick and well mixed.
- Stir in vanilla extract and fold in the fresh strawberries, just until distributed so the berries stay suspended.
Bake, cool, and glaze
- Pour the batter into the prepared Bundt pan and smooth the top for even rising.
- Bake at 350°F for 45-50 minutes, until a toothpick inserted in the center comes out clean with only a few moist crumbs.
- Cool the cake in the pan for 15 minutes, letting the edges set for easier unmolding.
- Invert the cake onto a wire rack and cool completely so the crumb firms up before glazing.
- Warm the strawberry glaze or jelly with water until pourable, stirring until it loosens to a smooth, flowing consistency.
- Drizzle the warm glaze over the cooled cake, allowing it to run down the sides for glossy coverage.
- Dust with powdered sugar before serving for a light, snowy finish on top of the glaze.
Notes
For the cleanest glaze drip, cool the cake completely before pouring and warm the glaze just until it flows (not hot). Store covered at room temperature for up to 2 days or in the refrigerator for up to 4 days; freeze slices (yes, freezer-friendly) for up to 2 months. Dietary swap: use a plant-based butter and a dairy-free sour cream substitute to keep the same tender crumb.