1 cup finely diced fresh strawberries (pat dry with a paper towel to remove excess moisture)
For the Strawberry Glaze:
1 cup powdered sugar
2–3 tbsp fresh strawberry puree (blend fresh strawberries and strain to remove seeds)
Optional : 1/2 tsp vanilla extract for extra flavor
Step-by-Step Instructions
Step 1: Preheat the Oven
Preheat your oven to 325°F (160°C) . Grease and flour a Bundt pan or line it with parchment paper for easy release.
Step 2: Cream the Butter and Cream Cheese
In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
Gradually add the sugar and beat on medium-high speed for 3–4 minutes , until light and fluffy.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next.
Mix in the vanilla extract.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Alternate Dry Ingredients and Milk
Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients, mixing just until combined after each addition. Do not overmix.
Step 6: Fold in Strawberries
Gently fold in the diced strawberries using a spatula. Be careful not to crush them as you mix.
Step 7: Bake
Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Tap the pan gently on the counter to release air bubbles.
Bake for 60–70 minutes , or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Step 8: Make the Strawberry Glaze
In a small bowl, whisk together the powdered sugar and strawberry puree until smooth. Add more puree for a thinner glaze or more sugar for a thicker consistency.
Drizzle the glaze over the cooled cake.
Step 9: Serve
Slice and serve with additional fresh strawberries or whipped cream if desired. Enjoy every bite of this fruity, creamy delight!