Ingredients:
1 cup unsalted butter, softened
1 (8 oz) package cream cheese, softened
2 ½ cups granulated sugar
6 large eggs
3 cups cake flour
½ teaspoon salt
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 cup finely chopped fresh strawberries (patted dry)
For the Glaze:
1 cup powdered sugar
2–3 tablespoons strawberry puree or milk
½ teaspoon vanilla extract
Directions:
Preheat the oven to 325°F (165°C). Grease and flour a bundt or tube pan generously.
In a large mixing bowl, cream together the softened butter and cream cheese until smooth and fluffy (about 2-3 minutes).
Gradually add in the sugar and continue beating until the mixture is light and airy.
Add the eggs one at a time, mixing well after each addition.
Stir in the vanilla and almond extracts.
Sift together the cake flour and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
Gently fold in the finely chopped strawberries using a spatula, being careful not to overmix.
Pour the batter evenly 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 minutes, then carefully turn it out onto a wire rack to cool completely.
To make the glaze, whisk together powdered sugar, strawberry puree (or milk), and vanilla extract until smooth. Drizzle over cooled cake.
Prep Time: 20 minutes | Cooking Time: 80 minutes | Total Time: 1 hour 40 minutes
Kcal: 480 kcal | Servings: 12 slices