Directions:
Preheat the oven to 325°F (165°C). Grease and flour a 9×5-inch loaf pan.
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
In a large bowl, beat together the softened butter, cream cheese, and sugar until light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream.
Gradually add the flour mixture, mixing until just combined.
Stir in the pureed strawberries until the batter is evenly mixed and pink.
Pour the batter into the prepared loaf pan and smooth the top.
Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Once cooled, dust with powdered sugar and garnish with finely chopped fresh strawberries, if desired.
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