1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan thoroughly.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, beat butter and sugar with an electric mixer until light and fluffy, about 3-4 minutes.
4. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
5. Alternately add the dry ingredients and buttermilk to the butter mixture, beginning and ending with the dry ingredients. Mix just until combined.
6. Gently fold in the chopped strawberries and strawberry jam, ensuring even distribution without overmixing.
7. Pour the batter into the prepared bundt pan, smoothing the top with a spatula.
8. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean.
9. Let the cake cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
10. For the glaze, whisk together powdered sugar, strawberry puree, and milk until smooth. Drizzle over the cooled cake.
Prep Time: 20 minutes | Cooking Time: 55 minutes | Total Time: 1 hour 15 minutes
Kcal: 380 kcal | Servings: 10 servings
Tips:
Use room temperature ingredients for a smoother batter and better rise.
Allow the cake to cool completely before glazing to prevent the glaze from melting.
