Ingredients
Scale
- 1 ½ cups unsalted butter, softened
- 1 (8 oz) block cream cheese, softened
- 2 ½ cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 ½ cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour
- 1 cup powdered sugar
- 1 to 2 tablespoons milk
- ½ teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional, for flavor and color)
Instructions
- Preheat the oven to 325°F (165°C) and grease a 10-inch bundt or tube pan.
- In a large bowl, cream together softened butter and cream cheese until fluffy.
- Gradually mix in granulated sugar until light in color.
- Incorporate eggs one at a time, ensuring each is fully mixed before adding the next.
- Add vanilla extract, mixing until combined.
- In another bowl, whisk together flour, baking powder, and salt. Gradually add to wet ingredients until just combined.
- Gently fold in chopped strawberries dusted with flour to prevent sinking.
- Pour batter into the prepared pan and smooth the top. Bake for 75 to 85 minutes or until a toothpick comes out clean.
- Let cool for 15 to 20 minutes before inverting onto a wire rack.
- For the glaze, whisk together powdered sugar, milk, and optional strawberry puree until smooth; drizzle over cooled cake before serving.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg