3cupsstrawberriesfresh or frozen (partially thawed)
2 1/2cupsall purpose flour
2 8-ozpackages cream cheesesoftened
Preheat oven to 350 degrees F. Grease a 10-12 cup Bundt pan.
Purée strawberries in a food processor.
Pour puree into a small saucepan and cook over medium heat, stirring constantly, until it has reduced to half (approximately 20-25 minutes). Set aside to cool.
In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
With an electric mixer on medium-high speed, cream butter and sugar together. Add eggs and vanilla. Mix well. Mix in strawberry purée.
In a separate bowl, whisk together milk and sour cream.
Add milk mixture and flour mixture to the strawberry puree mixture, alternating between dry and wet. Do not over-mix. Set cake batter to the side while you make cheesecake.
With an electric mixer on medium-high speed, beat cream cheese, vanilla and sugar until light and creamy. Add eggs, one at a time, mixing well between each addition.
Pour half of cake batter into Bundt pan and top with cheesecake mixture.
Add the rest of the cake batter.
Bake for 50-60 minutes, until toothpick comes out clean.
Allow cake to cool at least 30 minutes, then remove from pan.
Let cool completely before icing.
Place cream cheese, butter, and powdered sugar in a large mixing bowl. With mixer on low speed, combine the ingredients. Increase speed to medium-high until mixture is smooth and homogenous.
Add milk one tablespoon at a time until smooth, and desired consistency is reached.
Pour icing over cake.
Allow icing to set before slicing. Decorate top with fresh strawberries if desired.
You can make the strawberry puree ahead of time and store it in a covered container in the refrigerator for up to three days. For best results, all ingredients should be brought to room temperature before continuing with recipe.
If you want your cake to be "pinker", you can add a few drops of red food coloring to the batter.
Keep in mind that the calorie count is assuming that all of the frosting remains on the cake. This is not necessarily true depending on how thin you make it, and how much drips off the cake while you are icing it.