Ingredients:
For the Cake:
1 ½ cups (3 sticks) unsalted butter, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
½ tsp salt
1 cup heavy cream
1 tbsp vanilla extract
1 cup diced fresh strawberries
For the Cheesecake Layer:
16 oz cream cheese, softened
½ cup granulated sugar
1 egg
1 tsp vanilla extract
For the Strawberry Cream Cheese Frosting:
8 oz cream cheese, softened
½ cup unsalted butter, softened
4 cups powdered sugar
½ cup strawberry puree
1 tsp vanilla extract
Instructions:
Preheat Oven: Set oven to 325°F (163°C). Grease and flour a Bundt or round cake pan.
Make Cake Batter: Cream butter and sugar until fluffy. Add eggs one at a time, mixing after each.
Mix Dry Ingredients: Whisk together flour, baking powder, and salt.
Combine: Alternate adding dry ingredients and heavy cream to the butter mixture. Stir in vanilla and fold in strawberries.
Make Cheesecake Layer: Beat cream cheese, sugar, egg, and vanilla until smooth.
Layer in Pan: Pour half of the cake batter into the pan, then spread the cheesecake layer evenly. Top with remaining cake batter.
Bake: Bake for 75–85 minutes or until a toothpick inserted comes out clean. Cool before frosting.
Make Frosting: Beat cream cheese, butter, and powdered sugar. Add strawberry puree and vanilla until smooth.
Frost & Decorate: Spread frosting over cooled cake and decorate with extra strawberries.
Leave a Comment