Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan meticulously to prevent sticking.
In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
2 1/2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In a separate large bowl, cream together the softened butter and sugar until light and fluffy. Use a electric mixer for best results.
1 cup unsalted butter, softened, 1 3/4 cups granulated sugar
Beat in the eggs one at a time, then stir in the vanilla extract.
3 large eggs, 1 teaspoon vanilla extract
Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. Do not overmix.
1 cup buttermilk, 2 1/2 cups all-purpose flour
Gently fold in the diced strawberries.
1 cup fresh strawberries, hulled and diced
Pour the batter into the prepared bundt pan and bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10-15 minutes before inverting it onto a wire rack to cool completely.
In a small bowl, whisk together the powdered sugar, milk or strawberry juice, and vanilla extract until smooth. Adjust the liquid to reach your desired consistency.
1 cup powdered sugar, 2-3 tablespoons milk or strawberry juice, 1/2 teaspoon vanilla extract or strawberry extract
Drizzle the glaze over the cooled cake.
Slice and serve. Enjoy this delicious Homemade Strawberry Bundt Cake Recipe
