Strawberry Buttermilk Pound Cake

Preheat your oven to 325°F (165°C) and grease and flour a Bundt pan.
2. Cream the Butter and Sugar:
In a large bowl, beat together the unsalted butter and granulated sugar until light and fluffy (about 3–5 minutes).
3. Add the Eggs:
Add the eggs, one at a time, beating well after each addition.
4. Mix the Dry Ingredients:
In a separate bowl, mix together the all-purpose flour, baking soda, and salt.
5. Combine Wet Ingredients:
In another small bowl, combine the buttermilk and strawberry purée.
6. Combine the Ingredients:
Alternate adding the flour mixture and buttermilk mixture to the butter mixture, starting and ending with the flour mixture. Mix until just combined.
Stir in the vanilla extract, strawberry extract (if using), and a few drops of pink food coloring (if desired).
7. Bake the Cake:
Pour the batter into the prepared Bundt pan and bake for 60–70 minutes, or until a toothpick inserted into the center of the cake comes out clean.
8. Cool the Cake:
Cool the cake in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
9. Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, strawberry purée, and milk (or heavy cream) until smooth.
10. Glaze the Cake:
Once the cake has cooled, pour the strawberry glaze over the top, allowing it to drip down the sides.
Serving and Storage Tips