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Preheat oven to 350 degrees F. Grease and flour a 10- or 12-cup bundt pan.
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Put the strawberries and juice into a blender. Blend until puréed.
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Whisk together flour, poppy seeds, baking powder, baking soda, and salt in a medium bowl.
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Cream butter and sugar in a large bowl until light and fluffy.
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Add eggs, one at a time, beating well after each addition.
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Add vanilla and beat to combine.
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Combine buttermilk and 3/4 cup strawberry purée.
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Add flour mixture in three additions, alternatively with buttermilk/strawberry in two additions, mixing on low speed until just combined. Do not over mix.
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Pour batter into prepared pan and spread batter evenly in the pan.
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Bake for 45 minutes or until a cake tester or toothpick when inserted into the center comes out clean.
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Cool cake in the pan for 10 minutes. Turn out cake on to a wire rack. Cool completely.
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Drizzle glaze over top of cake. Transfer cake to serving plate.
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Keep cake refrigerated when not serving.