Prepare the Bundt Pan:
Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, or spray it with non-stick baking spray. This ensures the cake will come out easily after baking.
Make the Cake Batter:
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a large bowl, beat the softened butter and granulated sugar together until light and fluffy, about 3-5 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Combine Wet and Dry Ingredients:
Add the dry ingredients in three additions, alternating with the sour cream (or yogurt) and strawberry puree. Start and end with the dry ingredients. Mix until just combined, being careful not to overmix. The batter should be smooth and slightly thick.
Bake the Cake:
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. The cake should be golden brown and spring back slightly when touched.
Cool the Cake:
Let the cake cool in the pan for 10-15 minutes, then transfer it to a wire rack to cool completely. This helps the cake set properly and prevents it from falling apart when removing it from the pan.
Make the Glaze:
In a small bowl, whisk together the powdered sugar, strawberry puree, and vanilla extract (if using). Add more strawberry juice or puree if needed to reach a pourable consistency. The glaze should be thick but drizzle easily.
Glaze the Cake:
Once the cake has cooled completely, drizzle the glaze over the top of the Bundt cake, allowing it to cascade down the sides. The glaze will add a sweet, fruity finish to the cake.
Serve and Enjoy:
Slice the cake and enjoy this delicious, moist strawberry Bundt cake with the sweet glaze on top. It’s a delightful treat that pairs perfectly with a hot cup of tea or coffee!
