If you’re looking for the ultimate show-stopping dessert, this Strawberry Cheesecake Bundt Cake is it! Imagine a moist, buttery cake swirled with ribbons of rich cheesecake filling, bursting with juicy strawberries, and drizzled with a luscious glaze. It’s the perfect combination of creamy, fruity, and indulgent—basically, a dream come true for cheesecake and cake lovers alike! Whether you’re making it for a special occasion, a family gathering, or just because you deserve a treat, trust me, this one’s a winner!
Why You’ll Love Strawberry Cheesecake Bundt Cake
This cake isn’t just beautiful—it’s a flavor-packed experience! Here’s why it’s a must-try:
Versatile Perfect for birthdays, holidays, or even a weekend dessert.
Budget-Friendly Made with simple pantry staples, no fancy ingredients required!
Quick and Easy No complicated techniques—just mix, bake, and enjoy.
Customizable Try different berries, add chocolate chips, or switch up the glaze!
Crowd-Pleasing A guaranteed hit with both cheesecake and cake lovers alike!
Ingredients
Ingredients in Strawberry Cheesecake Bundt Cake
This cake is made with two layers of deliciousness—a soft vanilla cake and a creamy cheesecake filling. Here’s what you’ll need:
For the Cake
- Butter Adds richness and keeps the cake moist.
- Sugar The perfect touch of sweetness to balance the flavors.
- Eggs Help give the cake structure and make it light and fluffy.
- Vanilla Extract A must-have for that warm, sweet flavor.
- Flour The base of the cake, giving it just the right texture.
- Baking Powder & Baking Soda Help the cake rise beautifully.
- Sour Cream Adds moisture and a slight tang, making the cake extra soft.
- Strawberries Fresh, juicy, and bursting with natural sweetness.
For the Cheesecake Filling
- Cream Cheese The rich, creamy heart of the filling.
- Sugar Sweetens the cheesecake layer.
- Egg Helps bind everything together.
- Vanilla Extract Enhances the flavor of the filling.
For the Glaze
- Powdered Sugar Creates a silky-smooth glaze.
- Milk or Heavy Cream For the perfect drizzling consistency.
- Vanilla Extract Adds a hint of sweetness to the glaze.
Instructions
Let’s bake this irresistible cake step by step:
Preheat the Oven Set your oven to 350°F (175°C) and grease a Bundt pan generously with butter or non-stick spray.
Make the Cake Batter In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each. Mix in the vanilla extract, flour, baking powder, baking soda, and sour cream until smooth. Fold in the chopped strawberries gently.
Prepare the Cheesecake Filling In another bowl, beat the cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Assemble the Cake Pour half of the cake batter into the prepared Bundt pan. Spoon the cheesecake filling evenly over the batter, then top with the remaining cake batter. Smooth the top with a spatula.
Bake to Perfection Place the Bundt pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted in the center comes out clean.
Cool Completely Let the cake cool in the pan for 15 minutes, then turn it out onto a wire rack to cool completely before glazing.
Make the Glaze Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth. Drizzle over the cooled cake.
Serve and Enjoy Slice, serve, and watch everyone fall in love with this delicious creation!
Nutrition Facts
Servings 12 slices
Calories per serving 350
Note: Nutritional values may vary based on ingredients used.
Preparation Time
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
How to Serve Strawberry Cheesecake Bundt Cake
This cake is delicious on its own, but you can elevate it even more with these serving ideas:
- Fresh Berries Add extra sliced strawberries or a mix of fresh berries on top.
- Whipped Cream A dollop of homemade whipped cream makes it even more indulgent.
- Ice Cream Serve with a scoop of vanilla or strawberry ice cream for the ultimate treat.
- Chocolate Drizzle A little melted chocolate on top never hurts!
Additional Tips
- Use Room Temperature Ingredients This ensures a smooth batter and cheesecake filling.
- Don’t Overmix Gently fold in the strawberries to avoid a dense cake.
- Let it Cool Completely This prevents the cheesecake layer from breaking apart when slicing.
- Store Properly Keep leftovers in the fridge for up to 4 days, or freeze slices for longer storage.
- Make It Ahead You can bake this a day in advance and glaze it just before serving.
FAQ’s
1. Can I use frozen strawberries instead of fresh?
Yes, but make sure to thaw and drain them well to avoid excess moisture in the batter.
2. How do I prevent the cheesecake layer from sinking?
Make sure to layer it evenly and don’t swirl it into the batter—just let it sit in the middle.
3. Can I use a different type of fruit?
Absolutely! Blueberries, raspberries, or even peaches would work beautifully.
4. What if I don’t have sour cream?
You can substitute it with plain Greek yogurt for a similar texture and taste.
5. Can I make this cake without a Bundt pan?
Yes! You can use a regular cake pan, but the baking time may vary.
6. How do I know when the cake is done?
Insert a toothpick into the center—if it comes out clean, your cake is ready!
7. What’s the best way to store leftovers?
Wrap the cake tightly and store it in the fridge for up to 4 days.
8. Can I freeze this cake?
Yes! Wrap individual slices and freeze for up to 3 months. Just thaw before serving.
9. Can I add nuts for extra texture?
Definitely! Chopped pecans or almonds would add a delicious crunch.
10. How do I make the glaze thicker?
Add more powdered sugar if you want a thicker drizzle, or use heavy cream instead of milk.
Conclusion
This Strawberry Cheesecake Bundt Cake is everything you want in a dessert—moist, creamy, fruity, and absolutely delicious! Whether you’re serving it for a party, a family gathering, or just treating yourself, it’s guaranteed to impress. Give it a try, and don’t be surprised if it disappears in minutes!
Print
Strawberry Cheesecake Bundt Cake
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Cheesecake Bundt Cake is a stunning dessert that combines the richness of a classic cheesecake with the moist texture of a bundt cake. Swirls of creamy cheesecake filling are baked into a flavorful strawberry cake, creating a decadent treat perfect for any special occasion.
Ingredients
**For the Cake:**
– 2 1/2 cups all-purpose flour
– 2 teaspoons baking powder
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
– 1 cup unsalted butter, softened
– 1 3/4 cups granulated sugar
– 4 large eggs
– 1 teaspoon vanilla extract
– 1/2 teaspoon almond extract (optional)
– 1/2 cup sour cream
– 1/2 cup whole milk
– 1 cup fresh strawberries, finely chopped
**For the Cheesecake Filling:**
– 8 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 large egg
– 1 teaspoon vanilla extract
**For the Glaze:**
– 1 cup powdered sugar
– 2 tablespoons heavy cream (or milk)
– 1/2 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a large bowl, beat butter and sugar until light and fluffy.
4. Add eggs one at a time, mixing well after each addition. Stir in vanilla and almond extract.
5. Mix in sour cream, followed by milk, until combined.
6. Gradually add dry ingredients to the wet mixture, stirring until just combined.
7. Fold in chopped strawberries.
8. In a separate bowl, mix cream cheese, sugar, egg, and vanilla for the cheesecake filling.
9. Pour half of the cake batter into the bundt pan, then spoon the cheesecake mixture evenly on top.
10. Add the remaining cake batter, smoothing the top.
11. Bake for 50-60 minutes or until a toothpick inserted into the cake comes out clean.
12. Let cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
13. Whisk together powdered sugar, cream, and vanilla to make the glaze, then drizzle over the cooled cake.
14. Slice and enjoy!
Notes
– Use fresh strawberries for the best flavor, but frozen strawberries (thawed and drained) can be used in a pinch.
– Store the cake in the refrigerator for up to 5 days. Let it sit at room temperature before serving.
– For a more intense strawberry flavor, add a tablespoon of strawberry jam to the batter.
Nutrition
- Serving Size: 1 slice
- Calories: 390 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 18 g
- Saturated Fat: 10g
- Unsaturated Fat: 6 g
- Trans Fat: 0g
- Carbohydrates: 52 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg