Marbled Strawberry Bundt Cake with Buttermilk Glaze

Ingredients

• Marbled Cake:
• 1 cup plus 2 tablespoons (255 grams) unsalted butter, softened
• 1⅔ cups (333 grams) granulated sugar
• 4 large eggs (200 grams), room temperature
• 2 teaspoons (8 grams) vanilla extract
• 2¼ cups (281 grams) unbleached cake flour*, divided, plus more for dusting
• ½ teaspoon (2.5 grams) baking powder, divided
• ½ teaspoon kosher salt, divided
• 6 tablespoons (90 grams) whole buttermilk, room temperature
• ⅔ cup (160 grams) Roasted Strawberry Purée (recipe follows)
• 6 to 7 drops of red liquid food coloring*
• Buttermilk Glaze (recipe follows)
• Garnish: fresh strawberries
• Roasted Strawberry Puree:
• 15 ounces (425 grams) ½- to ¾-inch-chopped fresh strawberries
• 2 tablespoons (24 grams) granulated sugar
• Buttermilk Glaze:
• 1¼ cups (150 grams) confectioners’ sugar
• 2 tablespoons (30 grams) whole buttermilk
• ¼ teaspoon (1 gram) vanilla extract