Hey Eva, Yes, absolutely! That sounds delicious. To make it work with fresh strawberries, just cut the strawberries into small, blueberry-sized chunks so they distribute evenly. Pat them dry with a paper towel to remove excess moisture, then toss them in a tablespoon of flour before folding them into the batter. This stops them from sinking or making the cake soggy. Keep the lemon juice in the batter (you need the acid for the buttermilk), but you could swap the Lemon Glaze for a Vanilla Bean Cream Cheese Glaze to really nail that Strawberries & Cream vibe. Let me know how it turns out! Xx

I’m thinking of trying this recipe pattern for a strawberries & cream version with fresh strawberries. You think it’s possible?

Hi Danny, Just 1 cup of light cream cheese at room temperature for the cheesecake and 1/2 a cup of cream cheese for the glaze. Enjoy Xx