For the glaze:
1 cup powdered sugar
2–3 tbsp milk (or heavy cream)
½ tsp vanilla extract
¼ cup fresh strawberries, puréed and strained
Instructions
Preheat and prepare the pan – Preheat oven to 325°F (160°C). Grease and flour a Bundt pan or loaf pan.
Cream butter, cream cheese, and sugar – In a large mixing bowl, beat the softened butter and cream cheese with the sugar until light and fluffy (about 3–4 minutes).
Add eggs and vanilla – Add eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Combine dry ingredients – In a separate bowl, sift together the flour, baking powder, and salt.
Mix wet and dry – Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in strawberries – Gently fold in the chopped strawberries, ensuring they are evenly distributed. (Patting them dry helps prevent streaks and sinking.)
Bake – Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool – Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Make the glaze – Whisk together powdered sugar, milk, vanilla, and strawberry purée until smooth. Add more sugar to thicken or more milk to thin as needed.
