Step 1

I start this cake in a cold over, so I DO NOT PREHEAT THE OVEN. You can if you like. Preheat to 325°.

Step 2

Grease and flour pan well.

Step 3

Cream butter and cream cheese well in mixer.

Step 4

Add sugar a cup at a time and mix well.

Step 5

Add vanilla

Step 6

Combine cocoa and flour

Step 7

Add eggs alternately with flour/cocoa mixture. I add two eggs, make sure they are well incorporated and add a cup of the flour/cocoa mixture and repeat.

Step 8

Fold in strawberries. See note above on baking a cake with strawberries.

Step 9

Pour batter in greased pan.

Step 10

Bake at 325° for 1¼ to 1½ hours.

Step 11

Remove from oven. Insert a sharp knife in center to see if done. If it comes out clean or with some crumbs it's done. If it comes out with batter, continue baking.

Step 12

Let it cool for 15 minutes.

Step 13

Combine strawberries, sugar and lemon juice in a food processor or blender.

Step 14

Strain puree through a fine mesh strainer to remove seeds.. Using a rubber spatula, press the strawberry puree through by working the spatula back and forth in a sweeping motion.

Step 15

Cook puree at a medium high heat for 10 minutes to reduce down.

Step 16

Set aside and cool at room temperature

Step 17

Cream butter and cream cheese well in small to medium bowl.

Step 18

Add powdered sugar 1/2 cup to 1 cup at a time. Mix well after each addition.

Step 19

Add strawberry puree. The original recipe says to add 2 - 3 Tablespoons. I added all of it, which was a little over 1/4 cup.

Step 20

The original recipe does not call for milk. I wanted mine to be more glaze like and pour well, so I added about ¼ cup milk. You can even add a little more. This is completely optional.