If you’re dreaming of a dessert that’s as stunning as it is scrumptious, meet your new showstopper: the Strawberry Cheesecake Bundt Cake. This gorgeous cake combines the sweet tang of fresh strawberries, the rich creaminess of cheesecake filling, and the unmistakable comfort of a perfectly baked Bundt. Whether you’re hosting a spring gathering or just want to treat yourself (because you deserve it!), this recipe brings together the best flavors and textures in one irresistible slice.
Ingredients You’ll Need
The magic of Strawberry Cheesecake Bundt Cake comes from simple, familiar ingredients that each play an essential role. From the bright burst of strawberries to the velvety cream cheese center, here’s what you’ll need to create something unforgettable.
- All-purpose flour: The backbone of the cake, providing structure while keeping it tender.
- Baking powder and baking soda: Together, they give the cake an uplifting rise and a light crumb.
- Salt: Just a touch enhances all the flavors, balancing out the sweetness.
- Unsalted butter (softened): For that rich, buttery flavor and moist texture that makes every bite luxurious.
- Granulated sugar: Sweetens both the cake and the cheesecake filling, while helping with browning and tenderness.
- Large eggs: They bind everything together and add beautiful richness.
- Vanilla extract: Infuses both cake and filling with warm, aromatic depth.
- Sour cream: Adds extra moisture and tang, making the cake exceptionally soft and flavorful.
- Fresh strawberries (chopped and lightly tossed in flour): The star ingredient, bringing bright color and juicy bursts to every slice.
- Cream cheese (softened): For the luscious, creamy cheesecake filling nestled inside the cake.
- Powdered sugar (for the glaze): Gives the cake a sweet finish and a little extra flair.
- Milk (for the glaze): Thins out the glaze to the perfect drizzle-able consistency.
How to Make Strawberry Cheesecake Bundt Cake
Step 1: Prepare Your Pan and Preheat
Nothing ruins a beautiful Bundt like sticking, so begin by greasing and flouring your 10–12 cup Bundt pan generously. Preheat your oven to 350°F (175°C), letting the kitchen fill with anticipation as you start assembling your masterpiece.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk the all-purpose flour, baking powder, baking soda, and salt. This quick step ensures each bite will have that perfect, even crumb you crave in a Strawberry Cheesecake Bundt Cake.
Step 3: Cream Butter and Sugar
In your largest mixing bowl, beat the softened butter and granulated sugar together until the mixture becomes fluffy and visibly lighter—this is the key to a tender cake that melts in your mouth.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time, making sure each is fully incorporated before adding the next. Once all four are in, stir in that luscious splash of vanilla extract for a layer of aromatic warmth.
Step 5: Combine with Sour Cream and Dry Mixture
On low speed, add the dry ingredients in three parts, alternating with the sour cream. Begin and end with the flour mixture. Gently fold the chopped, flour-tossed strawberries in last—this keeps them from sinking and distributes pockets of berry bliss throughout your cake.
Step 6: Make the Cheesecake Filling
In a separate bowl, beat the cream cheese, sugar, egg, and vanilla until completely smooth. This dreamy filling is the secret that makes the Strawberry Cheesecake Bundt Cake unforgettable.
Step 7: Assemble the Cake
Spoon half the cake batter into your prepared Bundt pan and smooth it out. Carefully spoon the cheesecake mixture evenly over this base, avoiding contact with the edges. Top with the rest of your cake batter, smoothing out the surface as you go.
Step 8: Bake to Perfection
Slide your cake into the oven and bake for 55–65 minutes. Test for doneness by inserting a toothpick into just the cake portion—when it comes out clean, it’s ready. Let your cake cool in the pan for 15 minutes before turning out onto a wire rack to finish cooling.
Step 9: Glaze and Finish
When the cake is completely cool, whisk together the powdered sugar, milk, and vanilla to make the glaze. Drizzle generously over the top, letting it fall into the grooves and swirls—this touch takes your Strawberry Cheesecake Bundt Cake from delicious to dazzling.
How to Serve Strawberry Cheesecake Bundt Cake
Garnishes
The simplest magic sometimes lies in the finishing touches. Try scattering a handful of fresh strawberries over the top, or add a dusting of powdered sugar for a bakery-style look. A light sprig of mint can add color and a hint of freshness that makes each slice pop.
Side Dishes
This strawberry cheesecake bundt cake shines all on its own, but you can pair it with softly whipped cream, vanilla ice cream, or a silky chocolate sauce for special occasions. These simple additions heighten the creamy flavors and add a little extra indulgence to every plate.
Creative Ways to Present
Turn the cake into a focal point by placing it on a beautiful cake stand and decorating with edible flowers or more fresh berries. For summer parties, serve thick slices alongside a vibrant fruit salad, or even cut into cubes for a fun, buffet-style dessert spread.
Make Ahead and Storage
Storing Leftovers
To keep your Strawberry Cheesecake Bundt Cake at its best, wrap any leftovers tightly in plastic wrap or store in an airtight container. Keep it refrigerated to preserve the freshness of the cheesecake layer and the juiciness of the strawberries; it’ll maintain its flavor and texture for up to 4 days.
Freezing
This cake freezes beautifully! Once the cake is completely cool and (if using) the glaze has set, wrap it well or store individual slices in freezer-safe containers. Thaw overnight in the refrigerator—your future self will thank you for saving a taste of strawberry cheesecake bliss.
Reheating
Although this cake is best served chilled or at room temperature, you can gently bring refrigerated slices to room temp by letting them sit out for 20–30 minutes. If you prefer a slightly warm bite, microwave a slice for just 10–15 seconds to soften the cake and warm the filling.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can substitute frozen strawberries, but be sure to thaw, drain, and pat them dry thoroughly before tossing them with flour and folding them into the batter. This helps prevent excess moisture from making the cake soggy.
What kind of Bundt pan works best?
A standard 10–12 cup Bundt pan works perfectly for this recipe. Just make sure it’s greased and floured generously to ensure the Strawberry Cheesecake Bundt Cake releases easily after baking.
How do I prevent the cheesecake filling from leaking?
When layering, be careful not to let the cheesecake filling touch the edges of the pan. Keeping the filling centered ensures a stunning ribbon of cheesecake in every slice without leaks or burning at the edges.
Can I make this cake ahead for a party?
Absolutely! This cake keeps wonderfully in the refrigerator for up to 4 days, making it a perfect made-ahead dessert. In fact, some say the flavors get even better after a night in the fridge.
Is the glaze necessary?
The glaze is optional, but it adds a lovely touch of sweetness and a hint of sparkle. If you prefer a less-sweet finish, you can simply dust the cake with powdered sugar or skip the glaze altogether—the Strawberry Cheesecake Bundt Cake will still be delicious.
Final Thoughts
This Strawberry Cheesecake Bundt Cake is a true crowd-pleaser—a recipe that brings a little extra joy to both baking and sharing. Give it a try, and you just might find yourself making it on repeat for every celebration, weekend treat, or cozy afternoon with friends. Enjoy every sweet, berry-filled bite!
Print
Strawberry Cheesecake Bundt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of a moist strawberry cake with a creamy cheesecake filling, all topped with a sweet glaze. This Strawberry Cheesecake Bundt Cake is a show-stopping dessert that’s perfect for any occasion.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 ½ cups fresh strawberries (chopped and lightly tossed in 1 tablespoon flour)
For the Cheesecake Filling:
- 8 oz cream cheese (softened)
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Glaze (optional):
- 1 cup powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, cream the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the dry ingredients in batches, alternating with sour cream, beginning and ending with the flour mixture. Fold in the floured strawberries gently.
- To make the filling, beat the cream cheese, sugar, egg, and vanilla in a medium bowl until smooth and creamy.
- Pour half of the cake batter into the prepared Bundt pan. Spoon the cheesecake filling evenly over the batter, avoiding the edges. Top with the remaining cake batter and smooth the top.
- Bake for 55–65 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. Cool in the pan for 15 minutes, then carefully turn out onto a wire rack to cool completely.
- For the glaze, whisk powdered sugar, milk, and vanilla until smooth, then drizzle over the cooled cake.
Notes
- Make sure the strawberries are well-drained and coated in flour to prevent sinking.
- Store in the refrigerator for up to 4 days.
- This cake is best served chilled or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 31g
- Sodium: 220mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
