Ingredients
Scale
- 1 pint fresh strawberries
- 1 cup unsalted butter (room temperature)
- 3 cups granulated sugar
- 5 large eggs (room temperature)
- 3 cups all-purpose flour (sifted)
- 1 tsp salt
- 1/2 tsp baking soda
- 1 cup buttermilk
- 1 tsp vanilla extract
- 2 tsp strawberry extract (optional)
- 1/2 tsp red food coloring (optional)
- 2 tbsp strawberry puree (reserved from the cake)
- 2 cups powdered sugar
- 1 tsp vanilla extract
- 1 tsp pure lemon juice or lime juice
Instructions
- Preheat the oven to 350°F (175°C).
- Wash and slice strawberries; reserve some for decoration and blend the rest into a puree.
- In a bowl, combine sifted flour, salt, and baking soda.
- Cream together butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition; then stir in buttermilk and extracts.
- Gradually mix dry ingredients into wet mixture until just combined.
- Fold in reserved strawberry puree gently.
- Pour batter into a loaf pan and bake for about 70 minutes or until a toothpick comes out clean.
- Let cool before transferring to a cooling rack.
- While cooling, mix together powdered sugar, vanilla extract, lemon juice, and reserved strawberry puree until smooth. Drizzle over cooled cake before serving.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 36g
- Sodium: 213mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 92mg