Ingredients :

• Cream cheese — This is what gives it the signature texture. Philadelphia works very well, as does any classic brand. The essential part: it must be at room temperature. Taken cold from the fridge, it will never incorporate properly and you’ll have lumps in the batter.
• Butter — Unsalted butter, not margarine. It must be soft — not melted, not cold. A good guide: when you press it with a finger, it sinks in without resistance and leaves a clear indentation. The butter fat is what gives this rich, tight crumb.
• Fresh strawberries — Fresh, not frozen — frozen strawberries release too much water during baking and create soggy spots in the crumb. Choose ripe but firm strawberries, chop them finely, and pat them dry thoroughly before folding them in. This simple step changes the behavior of the entire batter.
• Eggs — Six eggs is a lot. They provide both structure and richness. Like the butter and cream cheese, they must be at room temperature — taken out at the same time as the rest, not five minutes before.