Strawberry Bundt Cake

This recipe requires a bundt pan. 

This recipe requires a bundt pan. 

1. Preheat oven to 350 degrees Fahrenheit.
2. Spray the bundt pan with baking spray.
3. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
4. In the bowl of a stand mixer, cream together the butter and cream cheese.
5. Gradually add in the sugar and mix until the mixture is light and fluffy.
6. Add the eggs one at a time, scraping the bowl after each addition.
7. Mix in the extracts and freeze-dried strawberries.
8. Add ⅓ of the dry ingredients to the batter and mix just until combined. Add ½ of the buttermilk and mix.
9. Add another ⅓ of the dry ingredients, mixing just until combined.
10. Add the last ½ of the milk/sour cream mixture and beat until just combined.
11. Add the final ⅓ of the dry ingredients and mix just until combined, scraping down the sides of the bowl.
12. With a rubber spatula, add half the raisins.
13. Pour the batter into the prepared bundt pan and bake in the middle third of the oven. Bake for 1 hour and 15 minutes, or until a toothpick inserted in the center comes out clean.
14. Meanwhile, make the frosting. In a large bowl, cream together the cream cheese, powdered sugar, fruit spread, extracts, and freeze-dried strawberries.
15. When the cake is baked, let it cool for 15 minutes in the pan. After 15 minutes, turn out the cake and let it cool completely on a wire rack.
16. Once the cake is completely cool, frost the top evenly and then sprinkle t fresh strawberries around the cake.