Ingredients:
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1 cup unsalted butter, softened
1 (8 oz) package cream cheese, softened
2 ½ cups granulated sugar
6 large eggs
1 teaspoon vanilla extract
2 ¾ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups fresh strawberries, chopped
For the glaze:
1 ½ cups powdered sugar
2 tablespoons cream cheese, softened
2 tablespoons milk (plus more as needed)
1 tablespoon strawberry jam (optional for color)
Instructions:
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1. Preheat oven to 325°F. Grease and flour a bundt pan generously.
Time: 5 minutes
2. In a large mixing bowl, cream together butter and cream cheese until smooth. Gradually beat in the sugar until light and fluffy.
Time: 5 minutes
3. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Time: 3 minutes
4. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Time: 4 minutes
5. Gently fold in the chopped strawberries, being careful not to overmix.
Time: 2 minutes
6. Pour the batter into the prepared bundt pan and smooth the top. Bake until a toothpick inserted in the center comes out clean.
Time: 1 hour 10 minutes
7. Let the cake cool in the pan for 10 minutes before turning out onto a wire rack to cool completely.
Time: 40 minutes
8. To make the glaze, whisk together powdered sugar, cream cheese, milk, and jam (if using) until smooth. Drizzle over the cooled cake.
Time: 5 minutes
Pro tip: Toss strawberries with a teaspoon of flour before folding them into the batter to prevent sinking.
Prep Time: 15 minutes | Cooking Time: 1 hour 10 minutes | Total Time: 1 hour 25 minutes
Calories: 480 kcal | Servings: 12 servings
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