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

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 sticking.

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

Step 3: Add the eggs one at a time, beating well after each addition to fully incorporate them.

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

Step 5: In another bowl, sift the all-purpose flour, baking powder, and salt to evenly mix the dry ingredients.

Step 6: Gradually add the flour mixture and the wet mixture alternately to the creamed butter mixture, starting and ending with the flour mixture. 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 in the center comes out clean.

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

Step 10: For the glaze, whisk together the 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. Let it set before slicing and serving.

Tips & Variations

Use frozen strawberries if fresh are not in season—just thaw and drain before chopping.

Add a tablespoon of lemon zest to the batter for a subtle citrus brightness.

For a more intense strawberry flavor, swirl some additional preserves into the batter before baking.

If you prefer a dairy-free version, substitute the butter with a plant-based alternative and use almond or oat milk mixed with strawberry syrup instead of strawberry milk.

FAQs

Can I use regular milk instead of strawberry milk?

Yes, you can substitute regular milk, but you may want to increase the amount of strawberry preserves or add a few drops of strawberry extract to maintain the strawberry flavor.

How do I know when the cake is done baking?

The cake is done when a toothpick or cake tester inserted into the center comes out clean or with just a few moist crumbs. Avoid opening the oven door frequently to prevent the cake from sinking.