Preheat oven to 350°F (175°C). Grease and flour a 10-inch bundt pan.
Blend hulled strawberries and lemon juice until smooth. Set aside.
2 cups fresh strawberries, hulled, 1 tablespoon lemon juice
In a large bowl, whisk together flour, baking powder, baking soda, and salt.
3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt
In a separate bowl, cream together softened butter and sugar until light and fluffy.
1 cup unsalted butter, softened, 2 cups granulated sugar
Beat in eggs one at a time, then stir in vanilla extract.
4 large eggs, 1 teaspoon vanilla extract
Gradually add dry ingredients to the wet ingredients, alternating with the sour cream, beginning and ending with the dry ingredients. Mix until just combined.
3 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup unsalted butter, softened, 2 cups granulated sugar, 4 large eggs, 1 teaspoon vanilla extract, 1 cup sour cream
Gently fold in the strawberry puree until evenly distributed.
2 cups fresh strawberries, hulled, 1 tablespoon lemon juice
Pour batter into the prepared bundt pan.
Bake for 50-60 minutes, or until a wooden skewer inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely.
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth.
1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
Drizzle the glaze over the cooled cake.
1 cup powdered sugar, 2-3 tablespoons milk, 1/2 teaspoon vanilla extract
Slice and serve the Homemade Strawberry Bundt Cake Recipe and enjoy!
