Preheat oven to 325°F (165°C). Grease and flour a Bundt pan.

Cream butter and sugar in a large bowl until light and fluffy (about 3–5 minutes).

Add eggs one at a time, beating well after each addition.

In a separate bowl, mix flour, baking soda, and salt.

Combine buttermilk and strawberry purée in another small bowl.

Alternate adding the flour mixture and buttermilk mixture to the butter mixture, starting and ending with flour. Mix until just combined.

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