Ingredients
– 1 ½ cups unsalted butter, softened
– 3 cups granulated sugar
– 6 large eggs
– 3 cups all-purpose flour
– 1 cup buttermilk
– 1 tablespoon vanilla extract
– 1 cup strawberries, pureed
– 1 teaspoon baking powder
– ½ teaspoon baking soda
– ½ teaspoon salt
Equipment Needed
– Large mixing bowl
– Electric mixer
– Measuring cups and spoons
– Rubber spatula
– 10-inch Bundt pan
– Cooling rack
Step-by-Step Instructions
To start off, I preheat my oven to 325°F (160°C). It’s important to get it nice and warm before the cake goes in. Then, in a large mixing bowl, I cream together the softened butter and granulated sugar until it’s light and fluffy. The smell of butter and sugar coming together instantly fills my kitchen, and it’s one of my favorite moments in the baking process. Once that’s achieved, I slowly add in the eggs, one at a time, making sure each is fully incorporated before adding the next. This step is crucial for achieving that lovely, airy texture in the final cake. (See the next page below to continue steps…)