Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 1/2 cups granulated sugar
6 large eggs, room temperature
1 tablespoon vanilla extract
3 cups all-purpose flour, sifted
1/2 teaspoon salt
1/2 teaspoon baking powder
2 cups fresh strawberries, finely chopped
1/4 cup strawberry puree (blend a few strawberries)
1/2 cup whole milk
1 tablespoon lemon zest (optional for extra brightness)
For the Glaze:
1 1/2 cups powdered sugar
2 tablespoons heavy cream or milk
1 teaspoon vanilla extract
1 tablespoon strawberry puree (for pink color, optional)
Directions
Preheat the oven to 325°F (163°C). Grease and flour a bundt pan or line it with parchment paper to ensure easy removal.
In a large mixing bowl, beat the softened butter and cream cheese together until light and fluffy, about 3 minutes. Gradually add the sugar and continue beating for another 3 minutes until fully incorporated.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until smooth.
In a separate bowl, sift together the all-purpose flour, salt, and baking powder. Gradually add the dry ingredients to the wet ingredients, mixing on low speed to avoid overworking the batter.
Gently fold in the chopped strawberries and strawberry puree. Slowly add the milk and mix just until combined. Be careful not to overmix to maintain a tender texture.
Pour the batter evenly into the prepared bundt pan. Smooth the top with a spatula. Bake in the preheated oven for 75-85 minutes, or until a toothpick inserted in the center comes out clean.
Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then, carefully invert it onto a wire rack and allow it to cool completely before glazing.
In a small bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and strawberry puree (if using). Adjust the consistency by adding more cream or powdered sugar as needed.
ENJOY!!
Recipe From cookefast.com
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