Ingredients List
Gather all the necessary ingredients to craft this irresistible homemade delight:
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340 g (1½ cups) unsalted butter
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226 g cream cheese (softened) / 8 oz cream cheese (softened)
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600 g of granulated sugar (about 3 cups)
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6 large eggs
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3 cups (360 g)flour
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2 teaspoons of vanilla essence (if using essence instead of extract)
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½ teaspoon salt
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Fresh strawberries
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2 tbsp flour to toss with the strawberries
Substitutions:
- To achieve an even lighter, more tender crumb, substitute all-purpose flour with cake flour.
- Frozen strawberries are a great alternative—just thaw and drain them well.
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Use lemon zest instead of almond extract to add vibrant citrus notes
Let the fruity aroma fill your kitchen as you fold the juicy strawberries into the rich batter!
Step 4: Combine Dry Ingredients
Place the flour and salt in a separate bowl and sift them together, creating a fine, even blend that's ready to be incorporated. Slowly blend the dry ingredients into the wet mixture, folding gently to preserve a light, tender crumb without overmixing.
Step 5: Prepare and Add Strawberries
Gently mix the strawberries with flour so they stay suspended throughout the batter for consistent fruit bursts. Carefully fold them into the batter.
Step 6: Bake
Transfer the batter to your prepared bundt pan. Bake for 75 to 85 minutes, checking for doneness by inserting a toothpick into the center—if it emerges clean, your cake is perfectly baked.
Pro Tip: If the cake’s top starts to brown too fast, lightly cover it with foil during the last 20 minutes of baking to prevent over-browning.
Step 7: Cool and Serve
Allow the cake to rest in the pan for 20 minutes to firm up, then carefully invert it onto a wire rack and leave it to cool completely before cutting and serving.
