1½ cups all-purpose flour
2 teaspoons baking powder
½ cup sour cream
¼ cup cream cheese
1 egg, lightly beaten
½ cup butter, melted
1 cup diced fresh strawberries
½ cup sugar
For the Drizzle:
3-5 tablespoons milk
2 tablespoons butter, melted
1 cup powdered sugar
½ tsp vanilla extract

Preheat the oven to 375/190C. Grease a brownie/bar pan and set aside. (If you do not have a brownie pan, a muffin pan can be used in its place). In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted. In a food processor, mix all of the ingredients (except the strawberries) until combined. Clean the sides with a rubber scraper and mix a few seconds more to mix any remnants into the batter. Remove the blade from the food processor and fold in the strawberries. Using an ice cream scoop, fill the sections equally (with one scoop in each section). Bake for 20 to 25 minutes, until a cake tester comes out clean, and the tops are nicely browned. Let cool in the pan for 5 minutes before transferring to a wire rack. For the Drizzle: In a mixing bowl whisk together 2 tablespoons of the milk, the melted butter powdered sugar, and ½ tsp vanilla extract. Add in more milk as needed 1 teaspoon at a time until it is the desired consistency. Once the cakes have cooled ten minutes, drizzle with the glaze and serve.