Strawberry puree (fresh or frozen strawberries blended) – 4 tablespoons
Milk (optional, for thinning) – 1–2 tablespoons
Garnish:
Fresh strawberries – 1 cup (halved or whole)
Instructions
Preparation
Step 1: Prepare the Batter
Preheat your oven to 325°F (165°C). Grease and flour a Bundt pan or tube pan generously.
In a large mixing bowl, cream the butter and cream cheese together using an electric mixer until smooth and fluffy (about 3–4 minutes).
Gradually add the sugar, beating until light and fluffy.
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Step 2: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, mixing on low speed. Do this in 2–3 increments to avoid overmixing.
Step 3: Add Flavor and Fill the Pan
Stir in the vanilla extract, ensuring it’s evenly distributed.
Pour the batter into the prepared Bundt pan, smoothing the top with a spatula.
Step 4: Bake the Cake
Bake in the preheated oven for 75–85 minutes, or until a toothpick inserted in 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.
Step 5: Prepare the Glaze
In a medium bowl, whisk together the powdered sugar and strawberry puree until smooth. Adjust the consistency with a little milk if the glaze is too thick.
Step 6: Assemble and Garnish
Drizzle the strawberry glaze generously over the cooled cake, letting it cascade down the sides.
Decorate with fresh strawberries for a vibrant, eye-catching presentation.
Notes
Cooking Notes
Ensure the cream cheese and butter are softened to room temperature for a smooth batter.
Avoid overmixing the batter once the flour is added to prevent a dense texture.
Use fresh strawberries for the garnish for the best flavor and presentation.
