Ingredients
Equipment
Method
Bake the cake
- Preheat the oven to 350°F and grease a 12-cup Bundt pan thoroughly so the pink cake releases cleanly. Set the pan aside.
- Whisk together all-purpose flour, baking powder, and salt until evenly combined. Keep the dry mix dry and lump-free.
- Beat butter and granulated sugar until light and fluffy, which should look paler and more aerated. Add eggs one at a time, mixing well after each.
- Alternate adding the flour mixture and the strawberry puree mixed with sour cream, beginning and ending with flour. Mix just until the batter looks smooth and thick.
- Stir in vanilla extract and fold in the diced fresh strawberries so the pieces stay suspended. The batter should show small strawberry specks.
- Pour the batter into the prepared Bundt pan and smooth the top. Bake for 45-50 minutes at 350°F until a toothpick comes out clean.
- Cool the cake in the pan for 15 minutes, letting it firm up for a neat release. You should see the edges pulling slightly away.
- Invert the cake onto a wire rack and cool completely before glazing. The surface should be cool to the touch, not warm.
Make the glaze and finish
- Warm strawberry glaze or jelly with water until pourable, stirring until smooth. Aim for a glossy, thin consistency that will drip.
- Drizzle the warm glaze over the cooled cake, allowing it to run down the sides. Make sure the top is fully coated for a dripping finish.
- Dust powdered sugar for garnish over the glazed cake before serving. Finish once the glaze has set slightly so the dust sits on top.
Notes
Pro tip: use softened butter and mix the batter just until smooth to keep the crumb tender. Store leftovers covered in the refrigerator for up to 4 days; bring to room temperature before serving for best texture. Freezing is yes—wrap tightly and freeze up to 2 months. For a dairy-light swap, use plain Greek yogurt instead of sour cream for similar tang and moisture.