Ingredients
Main Ingredients
- 1.5 cups unsalted butter, softened Make sure it's at room temperature.
- 1 8 oz block cream cheese, softened Ensure it's softened for better mixing.
- 2.5 cups granulated sugar
- 6 large eggs, room temperature
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.5 teaspoon salt
- 1.5 cups fresh strawberries, finely chopped and lightly dusted with 1 tablespoon flour Dusting helps prevent sinking in the cake.
Glaze Ingredients
- 1 cup powdered sugar
- 1-2 tablespoons milk Adjust for desired consistency.
- 0.5 teaspoon vanilla extract
- 2 tablespoons strawberry puree (optional, for flavor and color) Optional addition for a richer flavor.
Method
Preparation
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan, or line it with baking spray.
- In a large mixing bowl, cream together the butter and cream cheese until smooth and fluffy.
- Add in the sugar and continue beating until light and well incorporated, about 3 to 5 minutes.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract.
Baking
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Gently fold in the chopped strawberries that have been tossed with a bit of flour to prevent sinking.
- Pour the batter evenly into the prepared pan and smooth the top.
- Bake for 75 to 85 minutes, or until a toothpick inserted into the center comes out clean, checking at the 75-minute mark and covering loosely with foil if browning too quickly.
- Remove from the oven and let the cake cool in the pan for 15 to 20 minutes. Then carefully invert onto a wire rack to cool completely.
Glazing
- To make the glaze, whisk together powdered sugar, milk, vanilla, and strawberry puree (if using) until smooth.
- Drizzle over the cooled cake.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 4gFat: 20gSaturated Fat: 12gSodium: 300mgFiber: 1gSugar: 30g
Notes
Store any leftover cake in an airtight container at room temperature for up to 3 days. If you want it to last longer, you can refrigerate it for up to a week. Make sure to cover it well to keep it fresh. Dusting the strawberries with flour helps prevent them from sinking to the bottom of the cake.
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