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
Scale
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.
