Preheat and Prepare: Begin by preheating your oven to 325°F (165°C) and greasing and flouring a 10-inch bundt pan to ensure easy release.
Cream Butter and Sugar: In a large bowl, cream together softened butter and granulated sugar until light and fluffy, creating a smooth and creamy base for your cake.
Incorporate Eggs: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. This step ensures a uniform texture and proper aeration.
Sift Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to remove any lumps and evenly distribute the leavening agents.
Alternate Mixing: Gradually add the flour mixture to the butter mixture, alternating with buttermilk, and beginning and ending with the flour mixture. This method helps prevent overmixing and ensures a tender crumb.
Flavor Infusion: Stir in the vanilla and almond extracts, infusing the batter with aromatic flavors that enhance the overall taste experience.
Fold in Strawberries: Gently fold in the finely chopped strawberries, distributing them evenly throughout the batter for a burst of fruity goodness in every slice.
Bake to Perfection: Pour the batter into the prepared bundt pan, smoothing the top with a spatula, and bake for 70-80 minutes, or until a toothpick inserted into the center comes out clean.
Cool and Serve: Allow the cake to cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely. Dust with powdered sugar for a finishing touch before serving, if desired.
Serving Tips:
cream of mushroom
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