Presented by Annett Loman

Ingredients

For the cake:

2 cups all-purpose flour

1 ½ teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup unsalted butter, softened

1 ½ cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

1 cup sour cream or buttermilk

1 cup fresh strawberries, pureed

For the strawberry glaze:

1/2 cup powdered sugar

2 tablespoons fresh strawberry puree

1 teaspoon milk (or as needed for consistency)

Instructions

Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line with parchment paper.

Prepare the cake batter: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the softened butter and granulated sugar together until light and fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

Add the wet ingredients: Gradually add the flour mixture to the wet ingredients, alternating with the sour cream or buttermilk. Mix until just combined.

Add the strawberry puree: Reserve about 1/4 cup of the cake batter and mix it with the fresh strawberry puree. Gently swirl the strawberry mixture into the rest of the cake batter, creating a marbled effect.

Bake the cake: Pour the batter into the prepared cake pan and smooth the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Make the glaze: While the cake is cooling, whisk together the powdered sugar, strawberry puree, and milk in a small bowl until smooth. If the glaze is too thick, add a little more milk to reach your desired consistency.

Glaze the cake: Once the cake has cooled completely, drizzle the strawberry glaze over the top of the cake, allowing it to gently drip down the sides.

Serve and enjoy: Slice and serve the cake at room temperature for the best flavor and texture. See less