This is the ultimate “brunch superstar” cake. It’s dense, velvety, and has that signature tangy richness that only cream cheese can provide. Adding fresh strawberries creates pockets of jammy sweetness that cut through the buttery crumb perfectly.
The Ingredients
| Category | Item | Quantity |
| The Base | Unsalted Butter (softened) | 1 ½ cups (3 sticks) |
| Cream Cheese (full fat, softened) | 8 oz (1 block) | |
| Granulated Sugar | 3 cups | |
| The Lift | Large Eggs (room temp) | 6 |
| Vanilla Extract | 2 tsp | |
| The Dry | All-Purpose Flour | 3 cups |
| Salt | ½ tsp | |
| The Star | Fresh Strawberries (diced) | 1 ½ cups |
| All-Purpose Flour (for coating) | 1 tbsp |
Instructions
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Prep the Oven & Pan: Preheat your oven to 325°F (165°C). Generously grease and flour a 10-inch tube pan or Bundt pan.
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Cream the Fats: In a large bowl, beat the butter and cream cheese together until smooth. Gradually add the sugar and beat on medium-high for about 5 minutes until it looks pale and fluffy.
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Add Eggs: Add eggs one at a time, beating well after each addition. Mix in the vanilla.
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Dry Ingredients: Whisk the 3 cups of flour and salt together. Gradually add this to the wet mixture on low speed until just combined. Do not overmix, or the cake will be tough.
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The Strawberry Trick: Toss your diced strawberries in that 1 tablespoon of flour. This prevents them from sinking to the bottom of the pan. Gently fold them into the batter.
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Bake: Pour the batter into the pan. Bake for 75–90 minutes.
Pro Tip: Start checking at 70 minutes. A wooden skewer inserted into the center should come out clean or with just a few moist crumbs.
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Cool: Let the cake cool in the pan for 20 minutes before inverting it onto a wire rack to cool completely.
The “Signature” Glaze
While the cake is cooling, whisk together:
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1 cup Powdered sugar
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1-2 tbsp Milk or heavy cream
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Optional: A drop of strawberry extract or a tablespoon of strawberry puree for a pink tint.
Common Troubleshooting
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Why did my cake sink? Usually, this happens if the oven door is opened too early or if the butter/sugar weren’t creamed long enough to incorporate air.
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Why is it dry? You likely overbaked it. Every oven is different; once that skewer comes out clean, take it out immediately!
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Fresh vs. Frozen? Stick with fresh strawberries. Frozen berries release too much moisture and can turn the batter grey or soggy.