Prepare the Strawberry Puree:

• Place the hulled strawberries in a food processor or blender and process until smooth.
• Transfer the puree to a saucepan and simmer over medium heat for 15-20 minutes, or until reduced to ½ cup. Allow it to cool to room temperature.

Preheat the Oven:

• Preheat your oven to 325°F (163°C). Grease and flour a 12-cup bundt pan, or use a non-stick baking spray with flour.

Mix Dry Ingredients:

• In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.

Cream Butter and Sugar:

• In a large bowl, cream together the softened butter and granulated sugar using an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes.

Add Eggs and Extracts:

• Add the eggs one at a time, mixing well after each addition.
• Mix in the vanilla extract and strawberry extract, if using.

Incorporate Dry Ingredients and Buttermilk:

• Gradually add the dry ingredients to the wet mixture in three parts, alternating with the buttermilk in two parts (beginning and ending with the dry ingredients). Mix on low speed until just combined.

Add Strawberry Puree and Color:

• Gently fold in the cooled strawberry puree and red gel food coloring, if using, until evenly distributed.

Bake:

• Pour the batter into the prepared bundt pan and smooth the top.
• Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center comes out clean.

Cool:

• Allow the cake to cool in the pan on a wire rack for 10-15 minutes.
• Invert the cake onto the rack and let it cool completely.

Serve:

• Slice and enjoy! Optionally, serve with fresh strawberries and whipped cream.