If you have a sweet tooth and love the delightful combo of fresh fruit and creamy cheesecake, you are going to absolutely adore this Strawberry Cheesecake Bundt Cake Recipe. Imagine a moist, tender cake bursting with juicy strawberries swirled alongside a luscious cheesecake filling, all embraced in a perfectly golden Bundt shape. This recipe feels like a warm hug in dessert form, effortlessly bringing that lovely balance of sweetness and tang, with a gorgeous texture that makes every bite simply irresistible. Whether it’s a special occasion or just a cozy weekend treat, this cake delivers impressive flavors and stunning looks without needing fancy skills.
Ingredients You’ll Need
Gathering simple, straightforward ingredients is the first step to creating this stunning cake. Each item plays a crucial part: from the buttery richness of softened butter to the fresh berries that give that vibrant pop of strawberry flavor and color, everything combines to craft a dessert that tastes as wonderful as it looks.
- All-purpose flour: Forms the foundation of the cake’s tender crumb and structure.
- Baking powder and baking soda: These leavening agents ensure the cake rises perfectly light and fluffy.
- Salt: Balances sweetness and enhances flavor depth.
- Unsalted butter: Adds moistness and rich, creamy texture when softened properly.
- Granulated sugar: Sweetens the cake and helps create a lovely tender crumb.
- Large eggs: Provide structure and help emulsify the batter for an even, smooth cake.
- Vanilla extract: Brings warm aromatic notes that complement strawberries beautifully.
- Almond extract (optional): Offers a subtle nutty flavor to elevate the strawberry essence.
- Sour cream: Adds tanginess and moisture, making the cake incredibly soft.
- Fresh strawberries: Tossed lightly in flour to keep them perfectly suspended throughout the cake.
- Cream cheese: The star of the cheesecake filling, providing that luscious, velvety creaminess.
- Powdered sugar, milk or cream, and vanilla extract (for glaze): Combine to make a smooth, glossy glaze that adds the perfect finishing touch.
- Optional garnishes — sliced strawberries and whipped cream: These add fresh elegance and extra indulgence when serving.
How to Make Strawberry Cheesecake Bundt Cake Recipe
Step 1: Prepare Your Batter and Cheesecake Filling
Begin by preheating your oven to 350°F (175°C) and greasing and flouring your Bundt pan generously — this will help your cake release easily. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This dry mix helps your cake develop that perfect crumb. In a large bowl, beat the softened butter with sugar until light and fluffy, which takes about 3-5 minutes—this step is key to creating a tender texture.
Step 2: Combine Wet and Dry Ingredients
Add your eggs one at a time to the butter-sugar mix, beating well after each to keep the batter smooth and airy. Then, stir in vanilla and almond extract if using — these add warmth and complexity to your cake’s flavor. Alternate adding the dry mixture with sour cream in three batches, starting and ending with the flour mix. Finally, gently fold in the floured strawberries; dusting them this way makes sure they won’t sink to the bottom of your cake while baking.
Step 3: Assemble the Bundt Cake with Cheesecake Layer
For the cheesecake filling, beat together the cream cheese, sugar, egg, and vanilla until smooth and creamy. This is the luscious center that makes this cake truly special. Spoon half the strawberry cake batter into your prepared Bundt pan. Then, carefully add the cheesecake filling in a ring around the center, avoiding the edges so it stays beautifully swirled inside. Top with the remaining cake batter and smooth out the surface.
Step 4: Bake to Perfection
Bake your cake for 55 to 65 minutes, testing by inserting a toothpick in the center—it should come out clean or with just a few moist crumbs. Let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely. Cooling fully allows the cheesecake swirl to set perfectly without breaking.
Step 5: Glaze and Garnish
Mix powdered sugar with milk or cream and vanilla until you have a smooth, pourable glaze. Drizzle this over your cooled Bundt cake for a beautiful, glossy finish that adds just the right hint of sweetness. Top optionally with sliced strawberries and a dollop of whipped cream for a show-stopping presentation and delicious extra strawberry burst.
How to Serve Strawberry Cheesecake Bundt Cake Recipe
Garnishes
A few fresh sliced strawberries arrange beautifully along the top and sides, providing a fresh, juicy contrast to the rich cheesecake filling. Whipped cream adds a light, airy texture that complements the cake’s dense yet tender crumb. These simple garnishes elevate the presentation, making it as pleasing to the eye as it is to the palate.
Side Dishes
This Strawberry Cheesecake Bundt Cake pairs wonderfully with a scoop of vanilla ice cream or a dollop of freshly whipped cream on the side. For a refreshing balance, serve it alongside a light berry compote or a fresh green salad with lemon vinaigrette—something crisp and bright to cut through the richness and make your dessert experience well-rounded.
Creative Ways to Present
For a fun twist, slice the cake and serve it as mini individual portions in pretty dessert glasses layered with extra strawberries and cream. Or dust the top lightly with powdered sugar and add edible flowers to wow guests. Each option highlights different facets of this versatile Strawberry Cheesecake Bundt Cake Recipe and makes your dessert moment unique.
Make Ahead and Storage
Storing Leftovers
This cake stays moist and delicious when wrapped tightly in plastic wrap or stored in an airtight container in the refrigerator for up to 3 days. Bringing it to room temperature before serving allows the flavors to shine and the texture to soften wonderfully, so it’s just like freshly baked.
Freezing
You can freeze this Strawberry Cheesecake Bundt Cake by wrapping it tightly in plastic wrap and then in foil to protect it from freezer burn. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge, then bring to room temperature before serving for the best texture and flavor.
Reheating
If you prefer your cheesecake cake slightly warm, gently heat individual slices in the microwave for 10-15 seconds or in a low oven (about 300°F/150°C) for 10 minutes. This softens the cake slightly and releases all those lovely aromas, making it feel freshly baked all over again.
FAQs
Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for this cake because they hold their texture better during baking. However, if using frozen, make sure to thaw and drain them thoroughly before tossing with flour to prevent adding excess moisture to the batter.
Is it necessary to flour the strawberries?
Yes, tossing strawberries lightly in flour helps keep them suspended evenly throughout the cake rather than sinking to the bottom, which creates that perfect strawberry distribution we want in this recipe.
Can I make this cake dairy-free or vegan?
This recipe relies on dairy ingredients like butter, cream cheese, and sour cream for its signature flavor and texture, so substitutions can be tricky. Using plant-based alternatives might work, but expect changes in taste and texture. For best results, try this version first.
How do I know when the cake is done baking?
Insert a toothpick into the center of the cake. It should come out clean or with a few moist crumbs but no wet batter. Because of the cheesecake center, a perfectly clean toothpick might be difficult, so look for set edges and a lightly golden surface as additional signs of doneness.
Can I double this recipe for a larger cake or sheet cake?
You can double the ingredients for a larger cake, but consider using two Bundt pans or a larger baking dish to ensure even baking. Adjust the bake time accordingly, checking doneness regularly. The cheesecake swirl is also beautiful in other pans if you want to try a different presentation.
Final Thoughts
This Strawberry Cheesecake Bundt Cake Recipe is one of those desserts that feels like a little celebration every time you bake it. From the rich cream cheese filling to the fresh strawberry bursts and soft crumb, it brings joy to any occasion without demanding complicated techniques. I can’t wait for you to try it and discover how easy it is to make a stunning, scrumptious dessert that everyone will ask for again and again.
Print
Strawberry Cheesecake Bundt Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 25 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Strawberry Cheesecake Bundt Cake is a delightful spring dessert combining moist strawberry-studded cake with a creamy cheesecake swirl. The cake is baked to perfection in a Bundt pan, then drizzled with a smooth vanilla glaze and garnished with fresh strawberries, making it a perfect showstopper for gatherings or special occasions.
Ingredients
For the Cake:
- 2 1/2 cups all-purpose flour
- 1 teaspoon 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 cup sour cream
- 1 1/2 cups fresh strawberries, diced and lightly tossed in 1 tablespoon flour
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
- 2–3 tablespoons milk or cream
- 1/2 teaspoon vanilla extract
Optional Garnish:
- Sliced strawberries
- Whipped cream
Instructions
- Prepare the Pan and Dry Ingredients: Preheat your oven to 350°F (175°C). Generously grease and flour a 10- to 12-cup Bundt pan to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt to evenly distribute the leavening agents and salt.
- Cream Butter and Sugar: In a large bowl, beat the unsalted butter and granulated sugar together until the mixture is light and fluffy, which helps create a tender crumb. This usually takes several minutes with an electric mixer.
- Add Eggs and Extracts: Add the eggs one at a time, beating well after each addition to incorporate air and ensure a smooth batter. Mix in the vanilla extract and almond extract if using, to add depth of flavor.
- Incorporate Dry Ingredients and Sour Cream: Add the dry ingredient mixture in three parts, alternating with the sour cream starting and ending with the dry ingredients. Gently fold the ingredients together to avoid overmixing. This method keeps the batter tender and moist.
- Fold in Strawberries: Gently fold in the diced strawberries, which have been tossed in flour to prevent them from sinking during baking. This adds fresh strawberry flavor throughout the cake.
- Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract until the mixture is smooth and creamy. This filling will create the signature cheesecake swirl inside the cake.
- Assemble the Cake: Spoon half the cake batter into the prepared Bundt pan, spreading it evenly. Carefully spoon the cheesecake filling in a ring shape, keeping it centered and away from the edges to prevent it from leaking out. Top with the remaining cake batter and smooth the surface with a spatula.
- Bake the Cake: Bake for 55 to 65 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked. Baking times can vary, so start checking towards the end of the time range.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set and make it easier to remove. Then carefully turn the cake out onto a wire rack to cool completely before glazing.
- Make and Apply the Glaze: Whisk together the powdered sugar, milk or cream, and vanilla extract until smooth and pourable. Drizzle this glaze evenly over the cooled cake to add sweetness and a glossy finish.
- Garnish and Serve: Optionally, decorate the cake with sliced fresh strawberries and whipped cream before serving for an extra touch of color and flavor.
Notes
- Tossing the strawberries in flour helps prevent them from sinking to the bottom during baking, ensuring an even distribution throughout the cake.
- The cake can be made a day ahead and refrigerated; bring it to room temperature before serving or warm it slightly for a softer texture.
