Instructions

1. Preheat & Prep:
   Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a 10-inch tube pan.

2. Cream Butter & Sugar:
   In a large bowl, cream the softened butter and granulated sugar until light and fluffy.

3. Add Eggs:
   Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next.

4. Mix Dry Ingredients:
   In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.

5. Combine Wet Ingredients:
   In another bowl, mix the buttermilk, strawberry puree, vanilla extract, strawberry extract (if using), and food coloring.

6. Combine All:
   Alternately add the dry and wet mixtures to the creamed butter, starting and ending with the dry ingredients. Mix until just combined.

7. Bake:
   Pour the batter into the prepared pan and smooth the top. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.

8. Cool:
   Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.

9. Prepare Glaze:
   In a bowl, whisk together the powdered sugar, strawberry puree, and buttermilk (if using) until smooth. Adjust the consistency as needed.

10. Glaze the Cake:
    Once the cake is completely cooled, drizzle the glaze over the top. Let it set before slicing.