Strawberry Bundt Cake

I created this strawberry bundt cake after a friend asked for a cake made with real strawberries—and I knew it had to be incredibly moist, fluffy, and full of fresh flavor. This recipe delivers exactly that. The crumb is soft and tender, the strawberry flavor comes from real reduced purée, and the whole cake comes together so easily you won’t believe how delicious it tastes.

• 453 grams strawberries 16oz

• 3 cups all-purpose flour 382g
• 2½ tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter 113g, room temperature
• 1½ cups granulated sugar 300g
• ½ cup vegetable oil 120ml
• 3 large eggs room temperature
• 1 tsp vanilla extract
• ½ cup sour cream 120g
• ½ cup strawberry purée from above
• ½ cup buttermilk 120ml

• ¼ cup cream cheese 56g, room temperature
• 2 tbsp unsalted butter 28g, room temperature
• 1 ½ to 2 cups powdered sugar 187g to 250g
• 3 tbsp strawberry purée
• 1-2 tbsp milk or heavy cream