Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or a loaf pan to prevent the cake from sticking. You can also use parchment paper for extra assurance.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. This step ensures the leavening agents are evenly distributed throughout the batter.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, use a hand or stand mixer to cream the butter and granulated sugar together until light and fluffy (about 3-5 minutes). Properly creaming the butter and sugar helps incorporate air, which makes the cake lighter.

Step 4: Add Eggs One by One

Add the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl to ensure even mixing.

Step 5: Incorporate Buttermilk and Strawberry Puree

Mix together the buttermilk and strawberry puree in a separate bowl. Alternately add the dry ingredients and the buttermilk mixture into the butter mixture, beginning and ending with the dry ingredients. Stir in vanilla and almond extracts.

Step 6: Fold in the Strawberries

Gently fold in the diced strawberries and food coloring (if using). Be careful not to overmix, as it can make the cake dense.

Step 7: Bake the Cake

Pour the batter into the prepared pan and smooth out the top. Bake for 60-75 minutes, or until a toothpick inserted in the center comes out clean.

Step 8: Cool the Cake

Allow the cake to cool in the pan for 15-20 minutes before transferring it to a wire rack. Let it cool completely before adding the glaze.

Step 9: Prepare the Glaze

In a small bowl, whisk together powdered sugar, strawberry puree, buttermilk, and vanilla extract until smooth. If the glaze is too thick, add more milk; if too thin, add more sugar.

Step 10: Drizzle and Serve

Drizzle the glaze over the cooled cake, letting it naturally drip down the sides. Allow the glaze to set before slicing and serving.