Step 1

Add strawberries to a blender or food processor and blend until smooth.

Step 2

Pour into a medium saucepan, bring to a boil over medium-high heat. As soon as it boils, reduce heat and simmer until the moisture evaporates from the strawberries. It should reduce by half. Reserve 2-3 tablespoons of strawberry puree for making the glaze. Let it cool completely while you make the batter for the cake.

Step 3

Preheat the oven to 300°F/150°C. Grease a tube pan generously with cooking spray and set aside.

Step 4

Cream together the butter and sugar at high speed in a stand mixer until it’s fluffy and starts to look white, about 5-7 minutes.

Step 5

Stir in the eggs, a little at a time, beating the mixture well between each addition.

Step 6

Mix in flour, baking soda, baking powder, and salt into the batter.

Step 7

Follow with sour cream, strawberry extract, and vanilla extract. Stir well until everything is fully combined. DO NOT over mix.

Step 8

Fold in the pureed strawberries and 2-3 teaspoons of food coloring into the cake batter until completely mixed in. Scrape down the sides of the mixing bowl.

Step 9

Pour batter into a greased cake pan. Tap pans on the work surface to eliminate any large air bubbles.

Step 10

Bake at 300°F/150°C until a tester inserted into the center comes out clean, 60-70 minutes or more.

Step 11

Transfer to a wire rack and let it cool before glazing.

Step 12

In a medium bowl, add remaining pureed strawberries, lemon or strawberry extract, and powdered sugar, whisk together until smooth, adjust glaze consistency with more powdered sugar or milk.

Step 13

Pour glaze over cake and serve immediately or let it cool before slicing. Enjoy!