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:
Step 1:
Preheat your oven to 325°F (160°C). Grease and flour a loaf or bundt pan to prevent sticking.
Step 2:
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.
Step 3:
Add the sugar gradually and beat until the mixture becomes light and fluffy. This helps incorporate air into the batter.
Step 4:
Add the eggs one at a time, mixing well after each addition. Then stir in the vanilla extract.
Step 5:
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.
Step 6:
Gently fold in the chopped strawberries using a spatula. Avoid overmixing to keep the cake tender.
Step 7:
Pour the batter into the prepared pan and smooth the top evenly.
Step 8:
Bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean.
Step 9:
Allow the cake to cool in the pan for 10–15 minutes before transferring it to a wire rack to cool completely.
Step 10:
Drizzle with glaze if desired, slice, and serve.
Notes
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.
Enjoy!
