A soft and delicious bundt cake with chunks of fresh strawberries is a perfect dessert. The sour cream makes the texture of the cake superb. It's sweet, but not too sweet and the fresh berries are as good as you'd imagine. It is a perfect way to celebrate an abundant berry harvest!
Cream together butter and sugar until light and fluffy.
Beat in eggs, one at a time until completely incorporated.
In a small bowl, stir together flour, baking soda and salt.
Mix lemon juice and sour cream in butter mixture.
Stir in flour mixture until just combined.
Fold in chopped strawberries.
Prepare a large bundt pan in your favorite way (I use the spray with the flour in it, but do what you like best.)
Spread batter into the pan. Place in the oven and reduce heat to 325°F. Bake for one hour, or until the cake tests done.
Allow cake too cool in the pan for 10 minutes and then turn out onto a wire rack or your serving platter. Allow to cool completely.
Optional Vanilla Glaze
Stir together sugar, vanilla and cream. Adjust consistency with a bit more cream or powdered sugar until you get a nice thick consistency, but thin enough to drizzle. Drizzle over cake.
Optional Strawberry Glaze
Stir together pureed strawberries, powdered sugar and lemon juice. Adjust the consistency with powdered sugar or lemon juice as desired. Drizzle over cake.