Ingredients:
For the Cake:
1 cup (2 sticks) unsalted butter, softened
1 (8 oz) package cream cheese, softened
2 cups granulated sugar
1 teaspoon vanilla extract
½ teaspoon salt
4 large eggs, at room temperature
2½ cups all-purpose flour, sifted
1 cup fresh strawberries, diced
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For the Glaze:
1 cup powdered sugar
2 tablespoons strawberry puree (blend fresh strawberries)
1 teaspoon lemon juice
Directions:
Prepare the Strawberries:
Wash, hull, and dice 1 cup of fresh strawberries.
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Gently toss the diced strawberries with a tablespoon of flour to prevent them from sinking in the batter. Set aside.
Preheat the Oven:
Preheat your oven to 325°F (165°C).
Thoroughly grease and flour a 10-inch Bundt pan or tube pan to ensure easy release after baking.
Make the Cake Batter:
In a large mixing bowl, using an electric mixer, cream together the softened butter and cream cheese until the mixture is smooth and creamy.
Gradually add the granulated sugar, continuing to beat until the mixture becomes light and fluffy, approximately 3-5 minutes.
Add the vanilla extract and salt, mixing well to combine.
Add the eggs one at a time, beating well after each addition to ensure they are fully incorporated.
Gradually add the sifted all-purpose flour to the mixture, mixing on low speed just until combined. Do not overmix to avoid a dense cake texture.
Gently fold the diced strawberries into the batter, ensuring even distribution.
Bake the Cake:
Pour the batter into the prepared Bundt or tube pan, spreading it evenly.
Bake in the preheated oven for 70-80 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Once baked, remove the cake from the oven and allow it to cool in the pan on a wire rack for about 15 minutes.
After 15 minutes, carefully invert the cake onto the wire rack to cool completely.
Prepare t
