1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 1/2 cups granulated sugar

6 large eggs, room temperature

1 tablespoon vanilla extract

3 cups all-purpose flour, sifted

1/2 teaspoon salt

1/2 teaspoon baking powder

2 cups fresh strawberries, finely chopped

1/4 cup strawberry puree

1/2 cup whole milk

1 tablespoon lemon zest (optional)

1 1/2 cups powdered sugar

2 tablespoons heavy cream or milk

1 teaspoon vanilla extract

1 tablespoon strawberry puree (optional for pink glaze)

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Preheat oven to 325°F (163°C). Grease and flour a bundt pan or line with parchment paper.
In a large mixing bowl, beat butter and cream cheese until light and fluffy (about 3 minutes). Gradually add sugar and beat for another 3 minutes.
Add eggs one at a time, beating well after each. Mix in vanilla extract.
In a separate bowl, sift together flour, salt, and baking powder. Gradually add to the wet mixture, mixing on low speed.
Fold in chopped strawberries and strawberry puree. Slowly add milk and mix just until combined.
Pour batter into the prepared bundt pan and smooth the top.
Bake for 75–85 minutes, or until a toothpick inserted in the center comes out clean.
Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
In a small bowl, whisk powdered sugar, heavy cream, vanilla, and strawberry puree (if using). Adjust consistency as needed.
Drizzle glaze over cooled cake before serving.

Do not overmix the batter to keep the cake moist.
Fresh strawberries work best, but thawed frozen ones can be used if well-drained.
Store at room temperature for up to 3 days in an airtight container.
Gluten-free and vegan variations can be made with substitutions.
Freezes well for up to 3 months when wrapped tightly.