Description
Strawberry Cheesecake Bundt Cake is a show-stopping dessert that perfectly balances creamy cheesecake richness with the fresh, natural sweetness of strawberries in a moist, fluffy Bundt cake. This easy-to-bake cake offers vibrant flavors and a stunning presentation, ideal for holidays, birthdays, or any special occasion.
Ingredients
Scale
Cheesecake Layer
- 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream or yogurt
Cake Batter
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 cup milk or buttermilk
- 1 tsp vanilla extract
- 1 cup fresh strawberries, washed and finely chopped
Optional Glaze
- 1 cup powdered sugar
- 2–3 tbsp milk or lemon juice (for glazing)
Instructions
- Prepare the Strawberries: Wash and finely chop fresh strawberries to ensure their flavor is evenly distributed while keeping the moisture balanced. Set aside.
- Make the Cheesecake Layer: In a bowl, beat softened cream cheese with sugar, eggs, vanilla extract, and sour cream or yogurt until mixture is smooth and creamy. This will be the luscious cheesecake swirl inside the cake.
- Mix the Cake Batter: Cream the butter and sugar together until fluffy. Add eggs one at a time, mixing well after each addition. In a separate bowl, combine flour, baking powder, and baking soda. Gradually add the dry ingredients alternated with milk or buttermilk into the butter mixture, mixing just until combined to keep the batter moist and tender.
- Combine Strawberries with Batter: Gently fold the chopped strawberries into the cake batter, taking care not to break down the fruit to maintain even distribution.
- Layer and Swirl in Bundt Pan: Grease and flour a Bundt pan thoroughly. Pour half of the cake batter into the pan, then pour the entire cheesecake mixture on top. Finish by pouring the remaining cake batter over the cheesecake layer. Use a butter knife or skewer to gently swirl the cheesecake and cake layers together, creating a marbled effect.
- Bake Until Golden: Bake at 350°F (175°C) for 50 to 60 minutes. Check doneness by inserting a toothpick into the cake; it should come out mostly clean with a few moist crumbs but no raw batter. The cheesecake center will remain slightly soft but edges should be firm.
- Cool and Glaze: Let the cake cool in the pan for 15 minutes. Turn out onto a wire rack to cool completely. Optionally, drizzle with a simple powdered sugar glaze made by mixing powdered sugar and milk or lemon juice, or dust lightly with powdered sugar before serving.
Notes
- Use room temperature ingredients like butter, cream cheese, and eggs for a smooth batter.
- Gently fold in strawberries and cheesecake mixture to keep the cake light and airy.
- Grease and flour the Bundt pan well to prevent sticking and ensure easy removal.
- Fresh strawberries are preferred over frozen to avoid watery batter.
- Test for doneness carefully as the cheesecake center may remain slightly soft.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 350 kcal
- Sugar: 28 g
- Sodium: 220 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg
Keywords: Strawberry cheesecake, Bundt cake, fresh strawberries, creamy cake, homemade dessert, easy cheesecake swirl, moist cake