Ingredients
- Unsalted Butter: 1 cup (2 sticks), softened
- Granulated Sugar: 2 cups
- All-Purpose Flour: 3 cups, sifted
- Large Eggs: 4 large, room temperature
- Strawberry Milk (or whole milk mixed with strawberry powder): 1 cup
- Strawberry Puree or Jam: 1/2 cup
- Baking Powder: 1 teaspoon
- Vanilla Bean Paste: 1 teaspoon
Instructions
- Step 1: Preheat the oven to 325°F (160°C). Grease and flour a 10-cup tube or Bundt pan thoroughly. In a large mixing bowl, cream together the softened butter and granulated sugar using an electric mixer until the mixture is very light and fluffy (about 5-7 minutes).
- Step 2: Beat in the large eggs one at a time, scraping down the sides of the bowl after each addition, ensuring each egg is fully incorporated before adding the next. Stir in the vanilla powder until just combined.
- Step 3: In a separate bowl, whisk together the sifted flour and baking powder. Gradually alternate adding the flour mixture and the strawberry milk/puree mixture to the wet ingredients, beginning and ending with the flour mixture. Mix on low speed only until the batter is just combined and smooth; avoid overmixing.
- Step 4: Pour the batter evenly into the prepared pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for 60 to 75 minutes, or until a wooden skewer inserted into the center comes out clean.
- Step 5: Allow the cake to cool in the pan on a wire rack for 15 minutes before carefully inverting it onto the rack to cool completely before slicing and serving.
Notes
- Keep leftover cake tightly wrapped at room temperature for up to 3 days; for long-term storage, freeze individual slices to easily defrost small portions.
- To revive the warmth, gently microwave individual slices for no more than 15 seconds, or wrap in foil and warm briefly in a low oven (300°F) to protect the exterior from drying.
- For an elevated dessert experience, serve a warm slice topped with a scoop of vanilla bean ice cream or a drizzle of homemade strawberry glaze.
- Do not skimp on Step 1: creaming the butter and sugar for the full 5-7 minutes creates the essential air structure needed for a tender, high-rising crumb.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American