Description
A delightful bundt cake made with fresh strawberries and cream cheese, perfect for any occasion.
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 for glaze
- 2 tablespoons strawberry puree (optional)
Instructions
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- Cream the unsalted butter and cream cheese until smooth and fluffy (3-5 minutes).
- Add granulated sugar and beat until light and well incorporated.
- Add eggs, one at a time, beating well after each addition. Mix in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Gently fold in the chopped strawberries.
- Pour the batter into the prepared pan and smooth the top.
- Bake for 75-85 minutes or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 15-20 minutes before inverting onto a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, vanilla extract, and strawberry puree until smooth. Drizzle over the cooled cake.
Notes
- Make sure the eggs are at room temperature for better mixing.
- Dusting strawberries with flour prevents them from sinking to the bottom.
- Prep Time: 20 minutes
- Cook Time: 85 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice