Ingredients
1 cup (2 sticks) unsalted butter, softened
8 oz cream cheese, softened
2 cups granulated sugar
4 large eggs (room temperature)
2 ½ cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 tbsp vanilla extract
1 cup fresh strawberries, chopped
Optional Glaze:
1 cup powdered sugar
2–3 tbsp strawberry juice or milk
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a loaf or bundt pan to prevent sticking.
In a large mixing bowl, beat the butter and cream cheese together until smooth, creamy, and lump-free. This step is key for a soft texture.
Add the sugar gradually and beat until the mixture becomes light and fluffy. This helps incorporate air into the batter.
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and mix until just combined.
Gently fold in the chopped strawberries using a spatula. Avoid overmixing to keep the cake tender.
Pour the batter into the prepared pan and smooth the top evenly.
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Drizzle with glaze if desired, slice, and serve.
Always use room temperature ingredients for smooth mixing.
Do not overmix after adding flour to avoid a dense cake.
Fresh strawberries should be lightly coated in flour before adding to prevent sinking.
Oven temperatures may vary, so start checking at 60 minutes.
