Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 8 oz cream cheese, softened
- 2 cups granulated sugar
- 5 large eggs
- 3 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped (plus extra for garnish)
Instructions
- Preheat oven to 325°F (163°C). Grease and flour a 9×5 inch loaf pan or bundt pan.
- In a large bowl, cream together the butter and cream cheese until smooth and fluffy.
- Gradually add the sugar and continue beating until light and creamy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, sift together the flour, baking powder, and salt.
- Slowly add the dry ingredients to the wet ingredients, mixing just until combined.
- Stir in the vanilla extract.
- Gently fold in the chopped strawberries, being careful not to overmix.
- Pour the batter into the prepared pan and smooth the top.
- Bake for about 70-80 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
- Garnish with fresh strawberries before serving if desired.
Would you like me to add tips for storage or variations?