• 3 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 4 large eggs (room temperature)
• 2 tsp vanilla extract
• 1 cup full-fat sour cream
• ½ tsp lemon extract
• 2 tbsp whole milk (whisked into the sour cream)
• 2 cups fresh strawberries, diced very small
• ½ to ⅔ cup strawberry syrup (for the internal swirl)

Creating Strawberry Glaze

• 1½ cups powdered sugar (confectioners’ sugar), sifted
• 3 to 4 tbsp of your scratch-made strawberry syrup
• 1 tbsp melted butter (helps the glaze set with a slight crust)
• ½ teaspoon lemon extract
• A splash of milk (only if needed to thin it out)

1. Preheat: Set your oven to 325°F (163°C). A lower temperature is vital for a large Bundt cake to bake evenly without burning the edges.
2. Grease thoroughly: Generously coat every ridge of a 10–12 cup Bundt pan using softened butter or shortening, then dust it lightly with flour, tapping out the excess. (Alternatively, use a baking spray that contains flour). Do not skip this step; strawberries make the cake prone to sticking.
3. Cream Butter and Sugar: In a large bowl or stand mixer fitted with the paddle attachment, beat the 1 cup of softened butter and 2 cups of granulated sugar on medium-high speed for 3 to 5 minutes until the mixture is pale, light, and fluffy.
4. Add Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition. Scrap down the sides of the bowl. Stir in the vanilla extract.
5. Alternate Dry and Wet: Whisk the 2 tablespoons of milk into your 1 cup of sour cream. With the mixer on low speed, add the 3 cups of flour in three additions, alternating with the sour cream mixture (start and end with flour). Mix just until combined. Do not overmix.
6. Fold in the Berries: Gently fold the 2 cups of diced strawberries into the thick batter using a rubber spatula.

1. First Layer: Spoon half of the cake batter into the prepared Bundt pan.
2. Syrup Swirl: Drizzle ¼ cup of your strawberry syrup evenly over the center of the batter. Use a toothpick or butter knife to gently swirl the syrup into the batter, keeping it away from the bare edges of the pan.
3. Second Layer: Carefully spoon the remaining batter over the swirl layer. Drizzle another ¼ to ⅓ cup of syrup on top, and swirl it gently into the surface layer of batter.
4. Bake: Bake at 325°F (163°C) for 65 to 75 minutes. Test the cake by inserting a long toothpick or skewer into the deepest part; it should come out clean or with a few dry crumbs
5. Initial Cool: Let the cake cool in the pan on a wire rack for exactly 15 minutes.
6. Invert: Place the wire rack over the top of the pan, carefully flip it over, and gently lift the pan off. Let the cake cool completely to room temperature before glazing.

1. Make the Glaze: In a medium bowl, whisk together the sifted powdered sugar, 3 tablespoons of strawberry syrup, and the melted butter. If it is too thick to pour, add a tiny splash of milk or a little more syrup. If it is too runny, add a bit more powdered sugar. It should be thick but pourable.
2. Glaze the Cake: Spoon or pour the glaze slowly over the top of the cooled Bundt cake, letting it run down the ridges.
3. Crust Over: Let the cake sit undisturbed at room temperature for 20 to 30 minutes. The powdered sugar and melted butter will air-dry to form a beautiful, sweet crust that cracks slightly when sliced.