Description
A delicious and moist strawberry cream cheese bundt cake topped with a creamy glaze.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon vanilla extract
- 1¼ cups fresh strawberries, finely chopped
- 1 tablespoon all-purpose flour (to coat strawberries)
- 4 oz cream cheese, softened (for the glaze)
- 1½ cups powdered sugar
- ¼ cup fresh strawberry puree
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extract (for the glaze)
Instructions
- Preheat oven to 325°F (160°C) and generously grease and flour a 10-inch Bundt pan.
- In a large bowl, beat butter and cream cheese until smooth and fluffy.
- Gradually add sugar and continue beating until light and creamy.
- Add eggs one at a time, mixing well after each addition, then mix in vanilla extract.
- In a separate bowl, whisk together flour and baking powder, then add to the batter on low speed just until combined.
- Toss chopped strawberries with 1 tablespoon flour and gently fold them into the batter.
- Pour batter evenly into the prepared Bundt pan and smooth the top.
- Bake until golden and a toothpick inserted comes out clean.
- Cool cake in the pan for 15 minutes, then invert onto a wire rack and cool completely.
- For the glaze, beat cream cheese until smooth, then add powdered sugar, strawberry puree, vanilla, and milk until thick and glossy.
- Drizzle glaze generously over the fully cooled cake, letting it drip naturally down the sides.
Notes
- Ensure all ingredients are at room temperature for best results.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 80mg