Strawberries & Cream Cake with Cream Cheese Buttercream Frosting

Preheat oven to 350F. Grease a 10-inch Bundt baking pan and set aside.

In a large mixing bowl, mix together the 2 1/4 cups of flour, baking soda, salt, sugar and butter using an electric mixer until well combined and fluffy

Beat in the eggs one at a time to the mixture

Toss the strawberries and gently mix them into the batter, then.pour the into the greased Bundt pan.

Bake in the oven for 45-50 minutes or until a toothpick inserted into the center of the cake comes out clean then remove from oven.

Using the bottom of a wooden spoon, poke holes all around the bottom of the cake

Let cool for about 10 minutes

Mix the pudding mix according to the package, then stir in the yogurt in the bowl until fully combined

Scoop into piping bag and cut the tip off

Pipe the pudding mixture into the holes poked

Cover with foil and place into the fridge for at least 2 hours or overnight

Place the cream cheese in a mixing bowl and mix until smooth

Gradually add the butter 2 Tablespoons at a time, and continue beating until smooth and blended

Add powdered sugar and vanilla all at once.

Blend until combined and smooth.

Once the bundt cake is completely cooled, place a plate over the bottom of the pan and flip it over that way that the cake comes out onto the plate

Cut the tip of the cream cheese piping bag and drizzle it over the cake

Sprinkle with powder sugar and enjoy!