Ingredients
- 1 cup unsalted butter, softened
- 200 g cream cheese, softened
- 2 1/2 cups granulated sugar
- 6 large eggs, room temperature
- 3 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 cup fresh strawberries, finely chopped
- 1 cup powdered sugar
- 2–3 tablespoons strawberry puree
- 1 teaspoon lemon juice
Instructions
- Preheat oven to 160°C (325°F) and grease and flour a bundt or loaf pan.
- Cream butter and cream cheese until smooth and fluffy.
- Add sugar gradually and beat until light and airy.
- Add eggs one at a time, mixing well after each addition.
- Whisk flour, salt, and baking powder in a separate bowl.
- Slowly add dry ingredients to wet mixture on low speed.
- Stir in vanilla extract.
- Fold in chopped strawberries gently.
- Pour batter into prepared pan and smooth top.
- Bake 70–85 minutes until a toothpick comes out clean.
- Cool in pan 15 minutes, then transfer to rack to cool completely.
- Mix powdered sugar, strawberry puree, and lemon juice for glaze.
- Drizzle glaze over cooled cake and let set before serving.
Notes
- Use room temperature ingredients for smooth batter.
- Do not overmix after adding flour to avoid dense cake.
- Drain strawberries if very juicy to prevent excess moisture.
- Grease pan thoroughly to prevent sticking.
- Allow cake to cool fully before glazing.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
