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Preheat oven to 325 F.
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1. Spray your bundt pan with non-stick baking spray (the type with flour in it). I prefer to use the floured spray rather than the shortening and flour technique because of the intricate detail of my bundt pan. I tend to have better luck with a clean release. However, it is key to be liberal with your coating, no matter which technique you choose. The last thing you want is a delicious cake held captive in a sticky pan!
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2. Cream the butter, shortening and sugar in the bowl of a stand mixer. Mix and allow the mixture to become fluffy. This step is very important for setting up the texture of the cake.
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3. Add the vanilla and 5 eggs, adding one at a time and incorporating well after each addition. Scrape the sides of the bowl periodically.
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4. In a separate bowl, combine the dry ingredients (flour through salt).
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5. Beginning with one-third of the dry ingredients, alternate adding the dry ingredients and milk into the creamed mixture, allowing each step to become incorporated before adding the next. You will do two alternating cycles, ending with the flour. Carefully stir in the chopped strawberries.
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6. Pour into the prepared bundt pan. I place the pan onto a cookie sheet before placing it in the oven just to catch any possible overflow. I would much rather clean a cookie sheet rather than the entire oven bottom! Put the pan into the preheated oven.
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7. The cooking time will depend on the size of your pan and your oven. After 1 hour 15 minutes, check the cake. When it is brown on top, firm, and a toothpick inserted in the center comes out clean, your cake is done.
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8. Remove the cake from the oven, set pan on a rack and allow cake to cool for 15 minutes in the pan.
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9. Invert the cake out of the pan onto your serving dish. If you coated the pan well, the cake will release with no problem and you will be left with a steaming, beautiful cake.
