Dreamy Strawberry Cheesecake Bundt Cake Recipe for Dessert Lovers

Sweet summer memories dance through this delectable strawberry cheesecake bundt cake that promises pure indulgence.

Creamy layers meld with vibrant fruit, creating a dessert that sings with bright, fresh notes.

Soft vanilla undertones embrace tangy cream cheese in each moist, decadent slice.

Seasonal strawberries weave their magic, infusing every bite with natural sweetness and color.

Delicate swirls of rich filling peek through the golden cake’s tender crumb, beckoning you closer.

Elegant yet approachable, this bundt cake feels like a celebration waiting to happen.

Grab a fork and let the first heavenly bite transport you to dessert paradise.

Why Strawberry Cheesecake Bundt Cake Is So Irresistible

• Quick and Easy Baking Adventure: Whip up this stunning strawberry cheesecake bundt cake without needing advanced pastry skills, making it perfect for bakers of all levels who want to impress family and friends.
• Crowd-Pleasing Dessert Delight: The combination of moist strawberry cake, creamy cheesecake filling, and dreamy cream cheese glaze creates a show-stopping dessert that appeals to both kids and adults at gatherings, potlucks, or birthday celebrations.
• Make-Ahead Magic: Prepare this cake in advance and store it in the refrigerator, allowing busy home cooks to plan ahead and serve a gorgeous dessert without last-minute stress. The cake stays moist and delicious for several days after baking.
• Versatile Seasonal Treat: Leverage fresh strawberry season by incorporating real strawberry puree, or use frozen strawberries during off-peak months, ensuring you can enjoy this delectable cake year-round with consistent deliciousness.

What You’ll Need For Strawberry Cheesecake Bundt Cake

Main Cake Ingredients:

Flour: The base of the cake, providing structure and texture.

Sugar: Adds sweetness and helps with browning.

Baking Powder, Baking Soda: Essential leavening agents for a light, fluffy cake.

Salt: Enhances overall flavor profile.

Wet Ingredients:

Butter: Provides moisture and rich flavor to the cake.

Eggs: Bind ingredients and add structure.

Strawberry Puree: Infuses natural strawberry flavor and moisture.

Sour Cream: Adds tanginess and helps create a tender crumb.

Vanilla Extract: Enhances overall flavor complexity.

Cheesecake and Glaze Ingredients:

Cream Cheese: Creates a rich, creamy filling and smooth glaze.

Granulated Sugar: Sweetens the cheesecake filling.

Powdered Sugar: Creates a smooth, pourable glaze.

Milk: Helps adjust glaze consistency.

Egg: Binds the cheesecake filling.

How To Bake Strawberry Cheesecake Bundt Cake Easily

Step 1: Warm Up the Oven

Crank your oven to a toasty 350F (175C). Grab a 10-cup Bundt pan and give it a generous coating of grease and flour, making sure to reach every nook and cranny.

Step 2: Whip Up the Creamy Center

In a medium bowl, transform cream cheese and sugar into a silky smooth mixture. Crack in an egg and splash some vanilla extract, then blend until dreamy and luscious. Set this heavenly filling aside.

Step 3: Create the Cake Base

• Flour
• Sugar
• Baking powder
• Baking soda
• Salt

Toss in the softened butter, eggs, strawberry puree, vanilla extract, and sour cream. Whip everything into a velvety batter. Want a more vibrant look? Add a few drops of red or pink food coloring to amp up the strawberry vibes.

Step 4: Layer the Goodness

Pour half the cake batter into your prepared pan. Gently spoon the cheesecake filling right in the center, keeping it away from the edges. Carefully cover with the remaining batter, spreading it evenly.

Step 5: Bake to Perfection

Slide the pan into the oven and bake for 50-60 minutes. Check doneness by inserting a toothpick into the cake – it should come out clean. Let the cake rest in the pan for 15 minutes, then flip onto a wire rack to cool completely.

Step 6: Craft the Drizzle

• Powdered sugar
• Cream cheese
• Milk
• Vanilla extract

Stir until you’ve got a smooth, pourable glaze. Need it thinner? Add a splash more milk.

Step 7: Final Flourish

Drizzle the creamy glaze over the cooled cake. Scattered some fresh strawberry slices on top for a pop of color and freshness. Slice, serve, and watch everyone’s eyes light up!

Tips To Nail Strawberry Cheesecake Bundt Cake

• Prevent Filling Sinking: Create a barrier by spooning cheesecake mixture in the center of cake batter, ensuring it stays away from pan edges to stop potential sinking during baking.
• Maximize Strawberry Flavor: Use fresh, ripe strawberries for puree to enhance natural sweetness and create vibrant color without relying heavily on artificial food coloring.
• Perfect Cake Texture: Allow ingredients like butter and eggs to reach room temperature before mixing, which helps create smoother batter and more even cake texture.
• Avoid Overbaking: Check cake doneness early by inserting toothpick near cake's center, not filling area, to prevent dry edges while maintaining moist interior.
• Glaze Consistency Control: Gradually add milk when preparing cream cheese glaze, watching carefully to achieve perfect drizzling thickness without becoming too runny or thick.

How To Store Strawberry Cheesecake Bundt Cake The Smart Way

• Refrigerate the strawberry cheesecake bundt cake in an airtight container for up to 5 days.
• Wrap the cake tightly with plastic wrap to prevent drying out and maintain its moisture.
• Keep the glaze separate until serving to prevent sogginess.
• Store at a consistent temperature in the refrigerator's main compartment, away from strong-smelling foods.
• Bring the cake to room temperature for about 15-20 minutes before serving to enhance its flavor and texture.
• Freeze individual slices in freezer-safe containers for up to 3 months, ensuring they are completely sealed to prevent freezer burn.
• Thaw overnight in the refrigerator before enjoying the delightful dessert.

What Pairs Well With Strawberry Cheesecake Bundt Cake

• Sip Sparkling Strawberry Wine: Complement the cake's fruity sweetness with a chilled rosé or strawberry-infused sparkling wine that echoes the dessert's bright berry notes.
• Pair with Creamy Vanilla Latte: Balance the rich cheesecake texture with a smooth, velvety vanilla latte that highlights the cake's delicate flavors and provides a warm, comforting contrast.
• Serve with Fresh Berry Sorbet: Add a light, refreshing palate cleanser alongside the cake, using a tart berry sorbet that cuts through the dessert's richness and enhances the strawberry undertones.
• Match with Champagne Cocktail: Elevate the dessert experience with a classic champagne cocktail, using a sugar cube and a dash of bitters to create an effervescent and elegant accompaniment that celebrates the cake's luxurious profile.

New Twists On Strawberry Cheesecake Bundt Cake

• Berry Bliss Bundt: Swap strawberry puree with mixed berry compote for a vibrant, multi-berry flavor explosion that adds depth and richness to the classic recipe.
• Citrus Sunshine Swirl: Incorporate lemon zest and orange extract into the batter, creating a bright, tangy complement to the creamy cheesecake filling that cuts through the sweetness.
• Chocolate Lover's Dream: Fold in cocoa powder and dark chocolate chips to the batter, transforming the strawberry base into a decadent chocolate-berry masterpiece that satisfies intense chocolate cravings.
• Nutty Crunch Edition: Sprinkle chopped almonds or pecans between cake layers and on top of the glaze, introducing a delightful textural contrast and warm, toasted undertones to the dessert.

Strawberry Cheesecake Bundt Cake Questions Answered

• Why use a Bundt pan for this cake?

A Bundt pan creates a beautiful, elegant shape with distinctive ridges that make the cake look professional and helps distribute heat evenly, ensuring a moist and perfectly baked strawberry cheesecake cake.

• Can I use frozen strawberries for the puree?

Yes, you can use frozen strawberries. Thaw them completely, drain excess liquid, and puree in a blender. Fresh strawberries work best for the most vibrant flavor and color.

• How do I prevent the cheesecake filling from sinking?

Pour the cake batter in layers, carefully spooning the cheesecake filling in the center of the batter and away from the pan edges. This technique helps keep the filling suspended in the middle of the cake during baking.

• What if my cake batter looks curdled or lumpy?

Don’t worry! This can happen when ingredients are at different temperatures. Continue mixing, and the batter will smooth out. Ensure all ingredients are at room temperature before starting to help create a uniform, silky batter.

Strawberry Cheesecake Bundt Cake Recipe

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4.8 from 17 reviews

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

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Description

Luscious strawberry cheesecake bundt cake blends creamy cheesecake with fruity strawberry goodness in one irresistible dessert. Rich layers of flavor and smooth texture invite sweet indulgence that delights your senses.

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Ingredients

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Main Dry Ingredients:

• 2.5 cups all-purpose flour
• 2 cups granulated sugar
• 1 tablespoon baking powder
• 0.5 teaspoon baking soda
• 0.5 teaspoon salt

Wet Ingredients and Flavor Enhancers:

• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup strawberry puree
• 1 teaspoon vanilla extract
• 0.5 cup sour cream
• A few drops of red or pink food coloring (optional)

Cheesecake Filling:

• 8 ounces (226 grams) cream cheese, softened
• 0.25 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

Cream Cheese Glaze:

• 1 cup powdered sugar
• 2 ounces (56 grams) cream cheese, softened
• 2–3 tablespoons milk
• 0.5 teaspoon vanilla extract

Garnish:

• Fresh strawberries, sliced

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Instructions

1. Prepare the baking vessel by coating a 10-cup Bundt pan with grease and flour, ensuring complete coverage of all intricate grooves. Heat the oven to a precise 350F (175C).

1. Craft the creamy cheesecake core by whipping cream cheese and sugar until silky smooth. Incorporate a single egg and vanilla extract, blending until luxuriously uniform. Reserve this mixture for later assembly.

1. Develop the cake foundation by combining dry ingredients – flour, sugar, leavening agents, and a pinch of salt. Introduce softened butter, eggs, vibrant strawberry puree, vanilla essence, and tangy sour cream. Whisk until the batter achieves a velvety consistency. Optional: enhance the rosy hue with a few drops of food coloring.

1. Layer the cake by gently spreading half the batter into the prepared pan. Delicately position the cheesecake filling at the center, avoiding contact with pan edges. Carefully blanket the filling with remaining batter, ensuring even distribution.

1. Bake the creation for 50-60 minutes, monitoring with a toothpick inserted near the cake’s center. The pick should emerge clean, signaling perfect doneness. Allow the cake to rest in the pan for 15 minutes before carefully inverting onto a cooling rack.

1. Construct a decadent glaze by whisking powdered sugar, cream cheese, milk, and vanilla until achieving a silky, pourable consistency. Adjust liquid as needed to reach ideal drizzling texture.

1. Elevate the presentation by cascading the cream cheese glaze over the cooled cake. Garnish with fresh, ruby-red strawberry slices. Slice and savor the intricate layers of flavor and texture.

Notes

• Adjust oven temperature for even baking by rotating the Bundt pan halfway through cooking to ensure uniform golden-brown color and consistent texture.
• Use room temperature ingredients like cream cheese, eggs, and butter to create smoother, more integrated cake batter with better mixing and lighter consistency.
• Prevent strawberry puree from sinking by lightly coating fresh strawberries in flour before folding into batter, which helps distribute fruit evenly throughout the cake.
• Reduce moisture content in strawberry puree by straining excess liquid or gently patting fresh strawberries dry to maintain cake’s structural integrity and prevent potential sogginess.

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 320
• Sugar: 24 g
• Sodium: 280 mg
• Fat: 16 g
• Saturated Fat: 10 g
• Unsaturated Fat: 6 g
• Trans Fat: 0 g
• Carbohydrates: 38 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 90 mg