Ingredients:
For the Cake:
• 1 1/2 cups unsalted butter, softened
• 8 oz cream cheese, softened
• 2 1/2 cups granulated sugar
• 6 large eggs
• 2 teaspoons vanilla extract
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 1/2 cups fresh strawberries, chopped
• 2 tablespoons all-purpose flour (for tossing strawberries)
For the Glaze (optional):
• 1 cup powdered sugar
• 1–2 tablespoons milk
• 1/2 teaspoon vanilla extract
Directions:
1 Preheat oven to 325°F (163°C). Grease and flour a bundt or tube pan.
2 In a large bowl, beat together butter and cream cheese until smooth and creamy.
3 Add sugar and beat until light and fluffy.
4 Add eggs one at a time, mixing well after each addition. Stir in vanilla.
5 In a separate bowl, whisk together flour, baking powder, and salt.
6 Gradually add dry ingredients to the wet mixture, mixing until just combined.
7 Toss chopped strawberries with 2 tablespoons flour, then gently fold them into the batter.
8 Pour batter into the prepared pan and smooth the top.
9 Bake for 80–90 minutes or until a toothpick inserted in the center comes out clean.
10 Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
11 If using glaze, whisk ingredients together and drizzle over cooled cake before serving.
Prep Time: 20 minutes | Baking Time: 1 hour 30 minutes | Total Time: 1 hour 50 minutes�Kcal: 450 kcal | Servings: 12–14 slices