Step‑by‑Step Instructions

• Preheat your oven to 325°F (163°C) and prepare a 10-inch bundt pan by greasing and flouring it.
• In a mixing bowl, cream together the softened butter and granulated sugar for about 4-5 minutes until light and fluffy.
• Add eggs one at a time, mixing well after each addition.
• In a separate bowl, whisk together flour, baking powder, and salt.
• Mix the milk, strawberry puree, vanilla extract, and optional strawberry extract in another bowl.
• Gradually combine the dry ingredient mixture with the creamed butter-sugar mixture, alternating with the milk mixture.
• Fold in the chopped fresh strawberries gently.
• Pour the batter into the prepared bundt pan and smooth the top.
• Bake in the preheated oven for 60-70 minutes, checking for doneness with a toothpick.
• Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.