8oz1 cup, or 2 sticks unsalted butter, room temperature (plus more for greasing pan)
12ozCalifornia Strawberriessliced thin
Macerated Strawberry Topping
10ozCalifornia Strawberrieshulled and sliced in half
½ - 1Tbspgranulated sugarsee notes
Optional: 2 tsp of Grand Marnierother orange liquors or spiced rum would also work
Preheat the oven to 325 degrees F. Butter and flour a 10-inch bundt pan, place on a sheet pan, and set aside.
In a liquid measuring cup, whisk together the buttermilk and vanilla extract. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Add the orange zest and press it into the dry ingredients using clean fingers. This will help break up any clumps. Whisk the ingredients again to evenly distribute the zest.
In a stand mixer fitted with the paddle attachment, cream the butter and sugar together on medium-high speed until light and fluffy, 3-5 minutes. Scrape down the sides of the bowl with a spatula.
With the mixer on low speed, add the eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the bowl after the second and final egg.
With the mixer on medium-low, alternate between adding the wet and dry ingredients, starting and ending with the wet ingredients. Scrape the bowl all the way to the bottom to ensure that everything is fully incorporated. Stir in the strawberries by hand.
Transfer the batter to the prepared bundt pan, using a spatula to even out the top. Bake for 1 hour 15 minutes, or until a toothpick comes out clean. Allow the cake to cool for 10 minutes, then turn out onto a cooling rack.
While the is baking, prepare the topping. In a medium-sized bowl, stir together the strawberries, sugar and liquor, if using. Cover with plastic wrap and place in the refrigerator for at least 30 minutes, stirring once or twice.
Before serving, top the cake with the macerated strawberries.
Nutrition information calculated based on a 16 slice yield.