Ingredients

1 pound (454 grams) fresh strawberries, hulled and chopped

2 sticks (226 grams) unsalted butter, at a cool room temperature

2 cups (400 grams) granulated sugar

4 large eggs, at room temperature

2 1/2 cups (318 grams) all-purpose flour

2 teaspoons baking powder

1 teaspoon fine sea salt

1 cup (227 grams) sour cream or full-fat Greek yogurt

1 (1.2 ounce / 34 gram) bag freeze-dried strawberries

3 cups (375 grams) powdered sugar, sifted

1/2 cup milk

Instructions

Step 1: Make the strawberry puree by pureeing the fresh strawberries in a blender or food processor until you have about 1 cup. Transfer the puree to a small saucepan over medium-low heat and cook, stirring occasionally, until reduced by half (about 30 minutes). Let it cool completely before using. This can be made ahead and refrigerated overnight.

Step 2: Preheat the oven to 350°F (175°C). In a mixer with a paddle attachment, beat the butter and sugar on medium-high until light and fluffy, about 3 minutes. Add the eggs one at a time, mixing well after each addition.

Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine the sour cream with the cooled strawberry puree.

Step 4: Add the flour mixture to the butter mixture in three parts, alternating with the sour cream and strawberry mixture. Begin and end with the flour. Mix on low speed until the batter is smooth and lump-free.

Step 5: Generously grease a 10 to 12-cup Bundt pan with nonstick spray, using a pastry brush to reach every crevice. Pour the batter in and smooth the top. Tap the pan on the counter to release air bubbles.

Step 6: Bake for 50 to 60 minutes, or until a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes, then invert onto a platter to cool completely. If needed, run a thin spatula around the inner tube to loosen the cake.

Step 7: To make the glaze, pulverize the freeze-dried strawberries in a blender or food processor into a fine powder. In a bowl, mix the strawberry powder with the sifted powdered sugar and milk until thick and pourable.

Step 8: Pour the glaze evenly over the cooled cake. Let it set for about 20 minutes until the glaze is no longer wet. Serve and enjoy!

Tips & Variations

Use full-fat Greek yogurt if you prefer a tangier flavor in place of sour cream.

To add texture, fold in a handful of chopped nuts or white chocolate chips into the batter before baking.

If fresh strawberries are not available, thawed frozen strawberries can be used for the puree.

For a stronger strawberry flavor in the glaze, increase the amount of freeze-dried strawberries slightly.

FAQs

Can I make the strawberry puree ahead of time?

Yes, the strawberry puree can be made a day in advance and kept covered in the refrigerator to save time on baking day.

What if I don’t have freeze-dried strawberries for the glaze?

You can substitute with a few tablespoons of strawberry jam mixed with powdered sugar and milk, though the glaze may be slightly less thick and vibrant in color.