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Strawberry Cheesecake Bundt Cake

Strawberry Cheesecake Bundt Cake

Strawberry Cheesecake Bundt Cake is a moist and rich dessert that perfectly blends the creaminess of cheesecake with the fresh, natural sweetness of ripe strawberries. This cake features a tender bundt base with a luscious cheesecake swirl and a glossy strawberry glaze, making it an irresistible treat ideal for any occasion.

  • Total Time: 1 hour 20 minutes
  • Yield: 12 servings 1x

Ingredients

Scale

Cake Batter Ingredients

  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 2 ½ cups all-purpose flour (or gluten-free flour blend for gluten-free option)
  • 2 teaspoons baking powder
  • 1 teaspoon vanilla extract
  • 1 cup sour cream or Greek yogurt
  • 1 ½ cups fresh strawberries, sliced

Cheesecake Mixture Ingredients

  • 16 oz cream cheese, softened (dairy or dairy-free cream cheese for vegan version)
  • ½ cup granulated sugar
  • 2 large eggs

Strawberry Glaze

  • 1 cup powdered sugar
  • ¼ cup pureed fresh strawberries

Instructions

  1. Prepare Your Ingredients: Preheat your oven to 350°F (175°C) and thoroughly grease your Bundt pan. Ensure all ingredients, especially cream cheese and butter, are at room temperature for smooth mixing and consistent texture.
  2. Make the Cake Batter: In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Alternate adding the dry ingredients (flour and baking powder) with sour cream, mixing just until combined to avoid overmixing.
  3. Prepare the Cheesecake Mixture: In a separate bowl, blend the softened cream cheese, sugar, and eggs until silky smooth. This mixture creates a rich, creamy layer that will swirl through the cake.
  4. Assemble the Cake: Pour half of the cake batter evenly into the prepared Bundt pan. Spoon dollops of the cream cheese mixture over the batter, then sprinkle sliced strawberries on top. Pour the remaining cake batter over the cheesecake layer and add more sliced strawberries to create fruity pockets.
  5. Bake and Cool: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted comes out clean. Allow the cake to cool in the pan for at least 15 minutes before carefully inverting it onto a wire rack to cool completely.
  6. Add the Glaze and Serve: Once the cake is completely cooled, prepare the strawberry glaze by mixing powdered sugar and pureed strawberries. Drizzle the glaze over the cake, letting it drip down the sides for a beautiful, glossy finish. Slice and enjoy your delicious Strawberry Cheesecake Bundt Cake.

Notes

  • Use room temperature ingredients to ensure a smooth batter and even baking.
  • Avoid overmixing the batter to keep the cake tender and prevent toughness.
  • Grease the Bundt pan well using baking spray with flour or melted butter and flour to avoid sticking.
  • Pat strawberries dry before adding to prevent excess moisture affecting the cake texture.
  • For an ultra-moist cheesecake swirl, bake the Bundt pan in a water bath with water halfway up the sides (optional).
  • Leftovers can be stored at room temperature up to two days or refrigerated for up to five days in an airtight container.
  • Freeze wrapped in plastic wrap and aluminum foil up to 3 months; thaw overnight in the refrigerator before serving.
  • Warm slices in the microwave for 15-20 seconds to revive softness and flavor.
  • Author: Lina
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free (with substitution option)

Nutrition

  • Serving Size: 1 slice (1/12 of cake)
  • Calories: 350 kcal
  • Sugar: 28 g
  • Sodium: 220 mg
  • Fat: 18 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 6 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 90 mg

Keywords: strawberry, cheesecake, bundt cake, dessert, creamy, fruity, moist, homemade, easy, berry cake