Combine dry ingredients – In a separate bowl, sift together the flour, baking powder, and salt.
Mix wet and dry – Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Fold in strawberries – Gently fold in the chopped strawberries, ensuring they are evenly distributed. (Patting them dry helps prevent streaks and sinking.)
Bake – Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.
Cool – Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Make the glaze – Whisk together powdered sugar, milk, vanilla, and strawberry purée until smooth. Add more sugar to thicken or more milk to thin as needed.
Glaze and serve – Drizzle the glaze over the cooled cake. Allow it to set for a few minutes before slicing.
Tips & Notes
Room temperature ingredients are key – cold butter, cream cheese, or eggs can lead to a dense or lumpy batter.
Pat strawberries dry – Excess moisture from fresh berries can make the cake soggy. Tossing them in a teaspoon of flour also helps.
