Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup cream cheese, softened
- 1 1/2 cups granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup sour cream
- 1/4 cup whole milk
- 1 cup fresh strawberries, chopped
Instructions
- Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.
- In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
- In a large bowl, cream butter, cream cheese, and sugar until light and fluffy, about 3-4 minutes.
- Beat in eggs one at a time. Add vanilla and almond extracts.
- Alternate adding dry ingredients with sour cream and milk, starting and ending with dry ingredients. Mix until just combined.
- Gently fold in chopped strawberries.
- Pour batter into prepared pan and spread evenly.
- Bake for 55-65 minutes or until a toothpick comes out clean.
- Cool in pan for 10-15 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or top with whipped cream and strawberries if desired.
Notes
- Add lemon zest for a citrus twist.
- Use a mix of berries for variety.
- Top with a glaze, whipped cream, or ice cream for extra indulgence.
- Store in an airtight container at room temperature for up to 3 days, or refrigerate for a week.
- Freeze for 2-3 months, tightly wrapped.
- Prep Time: 20 minutes
- Cook Time: 55-65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 360
- Sugar: 27g
- Sodium: 140mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 105mg
