Ingredients:
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 ½ cups granulated sugar
6 large eggs
2 tsp vanilla extract
2 ¾ cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 ½ cups chopped fresh strawberries (lightly tossed in 1 tbsp flour to prevent sinking)
Optional: 1 tbsp lemon juice or zest (to brighten the flavor)
For the glaze (optional):
1 cup powdered sugar
1–2 tbsp milk or heavy cream
2–3 tbsp strawberry puree or mashed strawberries
Optional: A drop of pink food coloring for a vibrant look
Instructions:
1. Preheat oven to 325°F (163°C). Grease and flour a 10-inch bundt or tube pan (or use baking spray with flour).
2. Cream the butter and cream cheese together in a large bowl until smooth and fluffy (about 2-3 minutes with a mixer on medium speed).
3. Gradually add sugar and beat until light and fluffy (another 3-5 minutes).
4. Add eggs one at a time, beating well after each addition.
5. Mix in vanilla extract (and lemon juice or zest, if using).
6. In a separate bowl, whisk together flour, baking powder, and salt.
7. Gradually add dry ingredients to the wet mixture. Mix just until combined—don’t overmix.
8. Gently fold in the floured strawberries using a spatula.
9. Pour the batter into the prepared pan and smooth the top.
10. Bake for 70–85 minutes, or until a toothpick inserted in the center comes out clean. If the top is browning too quickly, cover loosely with foil during the last 20–30 minutes.
11. Cool in the pan for 15–20 minutes, then invert onto a wire rack and cool completely.
For the glaze (optional):
1. Mix together powdered sugar, strawberry puree, and milk or cream until smooth.
2. Drizzle over the cooled cake.
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