Ingredients
Scale
- 1 ½ cups unsalted butter
- 1 (8 oz) block cream cheese
- 2 ½ cups granulated sugar
- 6 large eggs
- 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). Grease and flour a bundt pan.
- Cream softened butter and cream cheese until smooth.
- Gradually add sugar and beat until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract.
- In another bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to wet mixture until just combined.
- Fold in floured strawberries gently.
- Pour batter into prepared pan and smooth the top.
- Bake for 75 to 85 minutes; check for doneness with a toothpick.
- Cool in the pan for 15–20 minutes before transferring to a wire rack.
- Prepare glaze by whisking powdered sugar, milk, vanilla extract, and optional strawberry puree until smooth.
- Drizzle glaze over the cooled cake before serving.
- Prep Time: 30 minutes
- Cook Time: 75–85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 355
- Sugar: 30g
- Sodium: 210mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: <1g
- Protein: 4g
- Cholesterol: 90mg