Ingredients
Equipment
Method
- Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or loaf pan thoroughly to ensure the cake releases cleanly.
- In a large mixing bowl, cream together softened butter and granulated sugar using an electric mixer for 3 to 4 minutes until light and fluffy.
- Add eggs one at a time, beating well after each addition to maintain a smooth batter.
- In a small bowl, whisk together strawberry milk, sour cream, and vanilla extract until smooth.
- In another bowl, sift together all-purpose flour, baking powder, and salt.
- Gradually add the flour mixture and wet mixture alternately to the creamed butter mixture, beginning and ending with dry ingredients. Mix just until combined to avoid overmixing.
- Gently fold in strawberry preserves and finely chopped fresh strawberries to evenly distribute throughout the batter.
- Pour batter into prepared pan and smooth the top. Bake for 60 to 70 minutes or until a toothpick inserted into the center comes out clean.
- Allow cake to cool in pan for 15 minutes before carefully turning out onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, 2-3 tablespoons strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.
- Once cake is completely cooled, drizzle glaze evenly over the top and let it set before slicing and serving.
Notes
Use room temperature ingredients for best texture. Cake can be stored at room temperature for up to 3 days or refrigerated for up to 5 days. Can be frozen without glaze for up to 3 months. If strawberry milk is unavailable, substitute regular milk with strawberry extract or syrup.
