Ingredients

1 cup unsalted butter (softened)

2 cups granulated sugar

4 large eggs

1/2 cup strawberry milk

1/2 cup sour cream

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon salt

1/2 cup strawberry preserves or puree

1/2 cup finely chopped fresh strawberries

1 cup powdered sugar

2–3 tablespoons strawberry milk (for glaze)

1/2 teaspoon vanilla extract (for glaze)

Pinch of salt (for glaze)

Instructions

Step 1: Preheat the oven to 325°F (163°C) and grease and flour a 10-inch bundt or loaf pan to prevent the cake from sticking.

Step 2: In a large mixing bowl, use an electric mixer to cream together the softened butter and granulated sugar until light and fluffy, about 3 to 4 minutes.

Step 3: Add the eggs one at a time, beating well after each addition to maintain a smooth batter.

Step 4: In a small bowl, whisk together the strawberry milk, sour cream, and vanilla extract until smooth.

Step 5: In another bowl, sift together the all-purpose flour, baking powder, and salt.

Step 6: Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, beginning and ending with the dry ingredients. Mix just until combined to avoid overmixing.

Step 7: Gently fold in the strawberry preserves and finely chopped fresh strawberries to evenly distribute the flavor.

Step 8: Pour the batter into the prepared pan and smooth the top. Bake for 60 to 70 minutes, or until a toothpick inserted into the center comes out clean.

Step 9: Let the cake cool in the pan for 15 minutes, then carefully turn it out onto a wire rack to cool completely.

Step 10: To make the glaze, whisk together powdered sugar, strawberry milk, vanilla extract, and a pinch of salt until smooth and pourable.

Step 11: Once the cake is fully cooled, drizzle the glaze evenly over the top and let it set before slicing and serving.

Tips & Variations

Use either strawberry preserves or fresh puree for a more natural fruit flavor.

For a dairy-free version, substitute sour cream with coconut yogurt and use a plant-based milk alternative.

To intensify the strawberry flavor, add a teaspoon of strawberry extract to the batter.

Swap fresh strawberries with frozen ones if not in season, but be sure to thaw and drain them well.

FAQs

Can I use regular milk instead of strawberry milk?

Yes, you can substitute regular milk, but the strawberry flavor will be less pronounced. Consider adding a bit of strawberry extract or extra preserves to compensate.

How do I know when the cake is fully baked?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Avoid opening the oven too early to prevent collapsing.