If you’re looking for a showstopping dessert that combines the creamy goodness of cheesecake, the sweetness of fresh strawberries, and the tender crumb of a classic cake, look no further than this Strawberry Cheesecake Bundt Cake. This bake is pure celebration in cake form, swirling together silky cheesecake filling and juicy berries inside a perfectly golden bundt. It’s a recipe that sparks joy both when you present it at the table and when you sneak a midnight slice from the fridge. Whether you serve it for a spring celebration, a cozy family gathering, or just because, this Strawberry Cheesecake Bundt Cake is guaranteed to be a hit.

Ingredients You’ll Need

Strawberry Cheesecake Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

This Strawberry Cheesecake Bundt Cake manages to pull off bakery-level decadence with pantry-friendly ingredients. Each one plays a crucial role in the final flavor and texture, so don’t skip or substitute unless you must—the results are absolutely worth the effort!

All-purpose flour: Provides the structure for the cake so it holds together beautifully, even with luscious cheesecake swirled inside.
Baking powder & baking soda: Give your cake lift and a tender crumb; use fresh leaveners for best results.
Salt: Enhances all the flavors and balances sweetness.
Unsalted butter: The starting point of rich flavor and a soft, moist cake crumb—make sure it’s softened for easy mixing.
Granulated sugar: Sweetens both the cake and the cheesecake filling; granulated is perfect for a light texture.
Eggs: Essential for structure and that beautiful golden color; you’ll need them for both the cake and filling.
Vanilla extract: Adds irresistible aroma and warmth to both the cake and the filling.
Sour cream: Secret weapon for a super-moist bundt—don’t skip it!
Milk: Loosens the batter just enough for a velvety crumb.
Cream cheese: The heart of the cheesecake layer; use full-fat for best flavor and texture.
Chopped fresh strawberries: Folded right into the cheesecake filling for bursts of fresh berry flavor and a gorgeous pink swirl.
Powdered sugar: The base of the glaze, giving you that beautiful drizzly finish.
Extra strawberries for garnish (optional): Make your finished cake look as stunning as it tastes!

How to Make Strawberry Cheesecake Bundt Cake

Step 1: Prep the Pan and Preheat the Oven

Before you mix up a single ingredient, set your oven to 350°F (175°C) and take the time to thoroughly grease and flour your bundt pan. This step is a non-negotiable; it prevents sticking and ensures every intricate swirl comes out perfectly when you unmold your cake. A little patience here means your Strawberry Cheesecake Bundt Cake will look as fabulous as it tastes!

Step 2: Mix the Dry Ingredients

Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt. This not only evenly distributes your leaveners for consistent rise but also prevents any bitter lumps of baking soda in the finished cake. Set this mixture aside—you’ll come back to it soon!

Step 3: Cream the Butter and Sugar

In a large mixing bowl, beat your softened butter and granulated sugar together until it’s pale and fluffy. This aerates the batter, setting you up for a cake that’s light yet rich. Take your time; three to five minutes with an electric mixer works wonders here.

Step 4: Add the Eggs and Vanilla

Beat in the eggs one at a time, scraping the sides of the bowl after each addition to keep the batter smooth. Stir in the vanilla extract to add that unmistakable cozy aroma—it’s an essential layer of flavor in every good Strawberry Cheesecake Bundt Cake.

Step 5: Alternate the Dry Ingredients with Dairy

Now for the magic! Add the flour mixture in three parts, alternating with the sour cream and milk. Always begin and end with the dry ingredients. This careful mixing ensures the batter stays tender, not tough, resulting in a beautifully soft crumb.

Step 6: Make the Cheesecake Filling

In a separate bowl, beat together cream cheese, granulated sugar, an egg, and vanilla until gorgeously smooth. Fold in those chopped strawberries next—make sure to use fresh for the best flavor and color. This creamy, fruity layer is what gives the Strawberry Cheesecake Bundt Cake its wow factor.

Step 7: Layer and Swirl

Pour half the cake batter into your prepared bundt pan, smoothing it to the edges. Spoon the cheesecake filling evenly over the batter, taking care not to let it touch the sides of the pan. Finish with the remaining cake batter, gently spreading it to cover the filling completely. This layering creates the gorgeous stripes and pockets of flavor inside every slice.

Step 8: Bake to Perfection

Slide your pan into the oven and bake for 55 to 65 minutes. You’re looking for a golden top and a toothpick inserted into the center to come out clean or with just a few moist crumbs attached. Give it time—Bundt cakes are thick and need even heat. Cool the cake in its pan for 15 minutes before turning it onto a wire rack, then let it cool completely so the glaze sets properly later.

Step 9: Glaze and Garnish

When the cake is fully cooled, whisk together powdered sugar, milk, and vanilla until you have a smooth, pourable glaze. Drizzle this sweet finish all over your Strawberry Cheesecake Bundt Cake, letting it pool in the nooks and crannies. Top with extra strawberries if you want to take the presentation over the top!

How to Serve Strawberry Cheesecake Bundt Cake

Garnishes

A first impression counts, and this cake is ready to impress! After glazing, I love to scatter a few freshly sliced strawberries over the top. For a hint of elegance, add a dusting of powdered sugar or a handful of edible flowers. The bright red berries shout “springtime,” and those creamy white and golden swirls will have your guests swooning before they even take a bite.

Side Dishes

Strawberry Cheesecake Bundt Cake pairs beautifully with a dollop of lightly sweetened whipped cream or vanilla ice cream. For a brunch or tea spread, serve alongside a platter of fresh fruit, or some lemon curd for a tangy twist. A hot cup of coffee or a flute of sparkling wine both complement this cake’s richness perfectly.

Creative Ways to Present

Slice your Strawberry Cheesecake Bundt Cake and fan it out on a vintage cake stand for special occasions, or wrap individual slices in parchment for a picnic treat. To turn it into an unforgettable dessert parfait, layer cubes of cake with extra berries and whipped cream in pretty glasses. You can even drizzle each slice with a little warm berry compote as a decadent finish.

Make Ahead and Storage

Storing Leftovers

This cake stays moist and delicious for days! Store leftover Strawberry Cheesecake Bundt Cake tightly wrapped or in an airtight container in the refrigerator, where it will keep perfectly for up to 4 days. The cheesecake filling actually makes it even creamier over time.

Freezing

To freeze, wrap the fully cooled, unglazed cake (or individual slices) snugly in plastic wrap and then in foil. Store in the freezer for up to three months. When you’re ready to enjoy, thaw overnight in the refrigerator, then glaze just before serving for optimal freshness and best texture.

Reheating

Bundt cake is wonderful chilled, but if you prefer it slightly warm, just microwave a slice for 10-15 seconds. This revives the soft crumb and makes the flavors even more pronounced. If frozen, always thaw completely before reheating so the cheesecake swirl stays creamy and smooth.

FAQs

Can I use frozen strawberries instead of fresh?

You can, but fresh strawberries are best for a vibrant flavor and color. If using frozen, thaw them completely and drain off any excess liquid before adding to the cheesecake filling to avoid making it watery.

Do I need a stand mixer, or can I mix by hand?

While a stand or hand mixer makes creaming the butter and sugar much easier, you can absolutely make this by hand with a sturdy spoon or whisk. It just takes more elbow grease, especially for the cheesecake filling!

Why is my cake sticking to the pan?

Bundt pans are notorious for sticking if not thoroughly greased and floured. Take your time prepping the pan, ensuring every nook is well coated. Letting the cake cool for 15 minutes before turning out also helps prevent breakage.

Can I make a gluten-free version of this cake?

Yes! Swap the all-purpose flour for your favorite gluten-free blend, and double-check that your baking powder and vanilla are gluten-free. The texture may be slightly different, but you’ll still get that delicious swirl and strawberry goodness.

How do I prevent the cheesecake filling from sinking?

Be sure to spoon the filling in a thick layer that doesn’t touch the edges of the pan, then cover completely with the remaining batter. The dense cake batter supports the cream cheese swirl so it bakes right in the middle.

Final Thoughts

Nothing says celebration quite like a homemade Strawberry Cheesecake Bundt Cake. Every slice is a little surprise, with creamy cheesecake, juicy berries, and a soft, buttery crumb. If you’re looking for a dessert that’ll wow family and friends, or just want to make an ordinary day extra special, you simply have to try this cake. Happy baking!

Strawberry Cheesecake Bundt Cake Recipe

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4.9 from 5 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of strawberry cheesecake and moist cake with this Strawberry Cheesecake Bundt Cake. Perfect for spring or any special occasion, this dessert is sure to impress your guests!

Ingredients

Scale

For the cake:

2 1/2 cups all-purpose flour
2 teaspoons 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 cup sour cream
1/4 cup milk

For the cheesecake filling:

8 ounces cream cheese, softened
1/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 cup chopped fresh strawberries

For the glaze:

1 cup powdered sugar
2 to 3 tablespoons milk
1/2 teaspoon vanilla extract
Optional extra strawberries for garnish

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C). Grease and flour a 10- or 12-cup Bundt pan.
Prepare the batter: Whisk together the flour, baking powder, baking soda, and salt. Cream butter and sugar, then add eggs and vanilla. Alternate adding dry ingredients with sour cream and milk.
Make the cheesecake filling: Beat together cream cheese, sugar, egg, and vanilla. Fold in chopped strawberries.
Assemble and bake: Pour half of the cake batter into the pan, add cheesecake mixture, then top with remaining batter. Bake for 55-65 minutes.
Glaze and serve: Whisk together glaze ingredients, drizzle over cooled cake, and garnish with strawberries.