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
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.
Notes
- Ensure the cake cools completely before glazing.
- Raspberries or blueberries can be used instead of strawberries.
- Store covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 38 g
- Sodium: 210 mg
- Fat: 21 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 100 mg
