Vanilla Bundt Cake with Strawberries and Glaze

Ingredients:

**For the Cake:**
– 2 ½ cups all-purpose flour
– 2 ½ tsp baking powder
– ½ tsp salt
– 1 cup unsalted butter, softened
– 2 cups granulated sugar
– 4 large eggs
– 1 tbsp vanilla extract
– 1 cup whole milk

**For the Glaze:**
– 1 cup powdered sugar
– 2-3 tbsp milk
– ½ tsp vanilla extract (optional)

**For the Topping:**
– Fresh strawberries, halved or sliced
– Powdered sugar for dusting

Instructions:

1. **Preheat your oven:** to 350°F (175°C). Grease and flour a Bundt pan.

2. **Prepare the Cake Batter:**
– In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
– In a large bowl, beat the butter and sugar together until light and fluffy.
– Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
– Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined.

3. **Bake the Cake:**
– Pour the batter into the prepared Bundt pan and smooth the top.
– Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean.
– Allow the cake to cool in the pan for about 10 minutes, then turn it out onto a wire rack to cool completely.

4. **Prepare the Glaze:**
– In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable; if it’s too thick, add a little more milk.

5. **Assemble the Cake:**
– Once the cake is completely cool, drizzle the glaze over the top, allowing it to run down the sides.
– Arrange the fresh strawberries in the center of the Bundt cake.
– Dust with powdered sugar for a final touch.

6. **Serve:**
– Slice and serve the cake with extra strawberries if desired. Enjoy!

This cake is perfect for a light dessert or a special occasion, and the strawberries add a lovely fresh touch.