1 cup (2 sticks) unsalted butter, softened

8 oz cream cheese, softened

2 ½ cups granulated sugar

6 large eggs, room temperature

1 tablespoon vanilla extract

3 cups all-purpose flour, sifted

½ teaspoon salt

½ teaspoon baking powder

2 cups fresh strawberries, finely chopped

¼ cup strawberry puree

½ cup whole milk

1 tablespoon lemon zest (optional)

Preheat the oven to 350°F (175°C). Grease and flour your pan(s).

Cream butter and cream cheese until smooth.

Gradually add sugar and beat until fluffy.

Add eggs one at a time, then stir in vanilla.

Mix dry ingredients separately; gradually combine with wet mixture, alternating with milk.

Fold in chopped strawberries, strawberry puree, and lemon zest.

Pour batter into prepared pan(s) and smooth top.

Bake 50–70 minutes depending on pan, until a toothpick comes out clean.

Cool 10–15 minutes in pan, then transfer to wire rack.