Ingredients:

  • 1 lb fresh strawberries, hulled and diced
  • 1/4 cup granulated sugar
  • 1 tsp lemon juice
  • 8 oz unsalted butter, softened
  • 8 oz full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 6 large eggs, room temperature
  • 3 cups all-purpose flour, sifted
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 tbsp vanilla extract
  • 1/2 cup strawberry reduction
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 tbsp heavy cream
  • 1/4 cup strawberry reduction

Instructions:

  1. Combine diced strawberries, sugar, and lemon juice in a saucepan over medium heat. Simmer for 10–15 minutes, stirring occasionally, until thickened. Press through a fine-mesh sieve to remove seeds and cool completely.
  2. In a stand mixer, beat softened butter and cream cheese on medium-high speed for 5–7 minutes until pale and fluffy.
  3. Gradually add the granulated sugar to the butter mixture, continuing to beat until the mixture is nearly doubled in volume.
  4. Add eggs one at a time, beating on medium speed after each addition until fully incorporated.
  5. Stir in the vanilla extract and 1/2 cup of the prepared strawberry reduction.
  6. Fold in the sifted all-purpose flour, baking soda, and salt until just combined.
  7. Pour batter into a 10-cup Bundt pan and bake for 1 hour or until a toothpick comes out clean.
  8. While cake cools, whisk together softened cream cheese, powdered sugar, heavy cream, and the remaining strawberry reduction until smooth.
  9. Drizzle the strawberry cream cheese glaze over the cooled cake before serving.