1 1/4 pounds strawberries, hulled and quartered, plus more for serving
1 1/2 cup sugar, separated, plus more for the pan
1 1/2 sticks unsalted butter, at room temperature, plus more for greasing
5 large eggs
1/2 cup sour cream
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
2 1/2 cups all-purpose flour, plus more for dusting
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
In a medium bowl, combine the cut strawberries with 1/4 cup sugar. Cover and refrigerate for 1 hour or up to overnight.
Strain the berries and place in a food processor, pulse 4-5 times until the berries are roughly chopped.
Preheat the oven to 325°. Butter and sugar a bundt pan, set aside.
In a stand mixer fitted with the paddle attachment, beat the butter with the remaining 1 1/4 cups sugar at medium speed until light and fluffy, about 4 minutes.
Reduce the speed to low and beat in the eggs, one at time, just until just incorporated. Then mix in the sour cream, lemon juice, and vanilla.
Top the batter with the flour, baking powder, baking soda, and salt. Use your spatula to combine the dry ingredients on top of the wet, slowly incorporating the wet ingredients.
Then use the mixer to stir until combined. Add the chopped strawberries and mix only just until combined.
Pour the batter into the prepared bundt pan and bake for 50 to 55 minutes, until a toothpick inserted into the cake comes out with a few moist crumbs. Transfer to a rack and let cool in the pan for 20 minutes before inverting onto a cooling rack.
Let cool fully before serving.
Serve with additional strawberries, your favorite caramel, and/or whipped cream.
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