Preparation

• To make the strawberry reduction, add the strawberries to a food processor or blender and puree until smooth. You should have about 2 cups of puree. Strain it to remove the seeds, if you like.
• Add the puree to a medium sized saucepan and cook over medium heat. Allow the mixture to come to a slow boil, stirring consistently until thickened and reduced to 1 cup, about 20-25 minutes. Measure it and return to pan if more than 1 cup, continue cooking. Allow to cool to at least room temperature.
• Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
• In a large mixer bowl, cream butter and sugar together on medium speed until light and fluffy, about 5 minutes.
• Add eggs one at a time, mixing until well incorporated after each. Scrape down the sides of the bowl as needed.
• With the mixer on low, carefully add the flour, baking powder and salt and mix until just combined.
• Add the strawberry and vanilla extracts, milk, ¾ cup of the strawberry reduction, and gel icing color (if using) and mix just until well combined. Do not over mix.
• Spread the batter evenly into bundt pan and bake for 75-85 minutes until a toothpick inserted comes out moist but mostly clean.
• Allow the cake to cool for about 10 minutes, then invert cake onto cooling rack to cool to room temperature.
• To make the icing, combine all icing ingredients except for powdered sugar in a small saucepan.
• Heat on low until sugar is melted, then bring to a boil for 3 minutes, then remove from heat and pour into a heat-proof glass bowl.
• Allow to cool for 5-10 minutes, then add about ¾ cup of powdered sugar and whisk until smooth. Adjust consistency as needed.
• Drizzle the icing over the cake while still warm; it will firm up if cooled completely.