This delightful strawberry cream cheese bundt cake is a perfect blend of sweet strawberries and creamy richness, ideal for any brunch gathering or a sweet treat.
Ingredients
1 cup and 2 teaspoons cup butter
to taste cup sugar
8 ounces ounces cream cheese
1 teaspoon teaspoon vanilla extract
a pinch none salt
3 pieces eggs
2 cups cup all-purpose flour
1 cup (crushed) cup strawberries
for sprinkling none vanilla sugar
Method
Preheat your oven to 350°F (175°C) and thoroughly grease a bundt pan.
In a spacious mixing bowl, cream together 1 cup and 2 teaspoons of butter with sugar and cream cheese until the mixture is airy and light, which should take around 3 minutes. Stir in the vanilla extract and a dash of salt until combined. Add the eggs one at a time, ensuring each one is fully incorporated before adding the next.
Gradually mix in the flour, one cup at a time, until just combined. Gently fold in the crushed strawberries, taking care not to overmix. Pour the batter into the prepared bundt pan and lightly dust the top with vanilla sugar.
Bake in the preheated oven for about 1 hour, or until a toothpick inserted into the center comes out clean.
After baking, remove the cake from the oven and let it cool in the pan for 5 to 10 minutes. Carefully turn the cake out onto a serving plate or a cooling rack and allow it to cool completely before slicing.
