This Strawberry Cheesecake Bundt Cake is pure dessert magic! Imagine a soft, buttery cake swirled with creamy cheesecake filling and bursting with sweet strawberry flavor. Every bite is a perfect mix of moist cake, tangy cheesecake, and juicy berries. It’s like strawberry shortcake meets classic cheesecake—all in a stunning Bundt cake form! Whether you’re making it for a special occasion or just because you deserve a treat, this one’s a guaranteed showstopper.
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Why You’ll Love Strawberry Cheesecake Bundt Cake
Perfect Balance of Flavors: Buttery vanilla cake, tangy cheesecake, and sweet strawberries make every bite irresistible.
Moist & Tender: Thanks to the creamy cheesecake layer, this cake stays soft and delicious.
Visually Stunning: The Bundt cake shape makes it look fancy with minimal effort.
Easy Yet Impressive: No need for complicated decorating—just drizzle with glaze and serve!
Great for Any Occasion: Birthdays, brunches, holidays, or just a weekend indulgence.
Ingredients in Strawberry Cheesecake Bundt Cake
Butter: Adds richness and moisture to the cake.
Sugar: Sweetens the batter and helps create a soft texture.
Eggs: Provide structure and make the cake light and fluffy.
Vanilla Extract: Enhances the overall flavor.
Flour: The base of the cake, giving it the perfect crumb.
Baking Powder & Baking Soda: Helps the cake rise beautifully.
Buttermilk: Keeps the cake tender and moist.
Fresh Strawberries: Adds bursts of natural sweetness and freshness.
Cream Cheese: The key ingredient for the creamy cheesecake layer.
Powdered Sugar: Sweetens the cheesecake filling and the glaze.
Heavy Cream: Makes the glaze smooth and pourable.
Instructions
Prepare the Bundt Pan: Preheat the oven to 350°F (175°C). Grease and flour a Bundt pan to prevent sticking.
Make the Cake Batter: In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, then mix in vanilla. Alternate adding flour and buttermilk, mixing until just combined. Fold in chopped strawberries.
Prepare the Cheesecake Filling: In a separate bowl, beat cream cheese and powdered sugar until smooth. Add an egg and mix until creamy.
Layer the Batter & Filling: Pour half of the cake batter into the Bundt pan. Spoon the cheesecake filling over the top, then cover with the remaining cake batter.
Bake to Perfection: Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 10 minutes before transferring to a wire rack.
Make the Glaze: Whisk powdered sugar and heavy cream until smooth. Drizzle over the cooled cake.
Serve & Enjoy: Slice and enjoy this heavenly cake with fresh strawberries on top!
How to Serve Strawberry Cheesecake Bundt Cake
With Fresh Berries: Serve with extra sliced strawberries for a fresh touch.
With Whipped Cream: A dollop of homemade whipped cream makes it even more indulgent.
With Ice Cream: A scoop of vanilla ice cream takes this dessert to the next level.
For Breakfast: Yes, cake for breakfast is totally acceptable—pair it with coffee for the best start to your day!
Additional Tips
Use Room Temperature Ingredients: This helps everything mix smoothly for the best texture.
Don’t Overmix: Mix just until combined to keep the cake light and tender.
Grease the Pan Well: Bundt cakes can be tricky to remove, so be sure to grease and flour the pan thoroughly.
Let It Cool Completely: This prevents the cheesecake layer from becoming too soft when slicing.
Make It Ahead: This cake stays moist for days, making it a great make-ahead dessert.
FAQ Section
Q1: Can I use frozen strawberries?
A1: Yes! Just thaw and drain them well to avoid excess moisture in the batter.
Q2: Can I use a different fruit?
A2: Absolutely! Blueberries, raspberries, or even peaches would work beautifully.
Q3: How do I store leftovers?
A3: Store in an airtight container in the fridge for up to 4 days.
Q4: Can I freeze this cake?
A4: Yes! Wrap slices tightly in plastic wrap and freeze for up to 2 months.
Q5: What’s the best way to remove the cake from the pan?
A5: Let it cool for 10 minutes, then gently loosen the edges with a knife before flipping it onto a plate.
Q6: Can I make this without the cheesecake filling?
A6: Of course! It will still be a delicious strawberry Bundt cake.
Q7: How do I prevent the strawberries from sinking?
A7: Toss them in a little flour before folding them into the batter.
Q8: Can I make this in a regular cake pan?
A8: Yes! A 9×13-inch pan should work, but adjust the baking time accordingly.
Q9: Can I use Greek yogurt instead of buttermilk?
A9: Yes! Just thin it with a little milk to match the consistency of buttermilk.
Q10: What if I don’t have a Bundt pan?
A10: A loaf pan or round cake pans will work, but baking times may vary.
Final Thoughts
This Strawberry Cheesecake Bundt Cake is the perfect balance of sweet, creamy, and fruity flavors. It’s easy to make, absolutely gorgeous, and guaranteed to impress anyone who takes a bite. Whether it’s for a special celebration or a simple weekend treat, this cake will have everyone coming back for seconds.
Print
Strawberry Cheesecake Bundt Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Strawberry Cheesecake Bundt Cake is the perfect dessert for any family gathering! A moist strawberry cake with a creamy cheesecake center, topped with a sweet vanilla glaze. It’s a must-try dessert recipe for special occasions or just because! If you’re looking for simple desserts, easy homemade cakes, or sweet recipes to try, this one is a showstopper
Ingredients
For the Cake:
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1 box (15.25 oz) strawberry cake mix
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1 cup water
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1/2 cup vegetable oil
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3 large eggs
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1 cup strawberry purée (fresh or frozen)
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1 tsp vanilla extract
For the Cheesecake Filling:
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1 package (8 oz) cream cheese, softened
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1/2 cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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1/2 cup fresh strawberries, chopped (optional)
For the Glaze:
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1 cup powdered sugar
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2 tbsp milk
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1 tsp vanilla extract
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Pink food coloring (optional)
Instructions
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Preheat the oven: Set your oven to 350°F (175°C). Grease and flour a bundt pan.
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Prepare the cheesecake filling: In a bowl, beat cream cheese and sugar until smooth. Mix in the egg and vanilla extract until well combined. Fold in chopped strawberries if using. Set aside.
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Make the strawberry cake batter: In a large bowl, mix cake mix, water, oil, eggs, strawberry purée, and vanilla extract until combined.
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Layer the cake: Pour half the cake batter into the bundt pan. Spoon the cheesecake filling evenly over it, avoiding the edges. Pour the remaining cake batter on top to cover.
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Bake: Bake for 45-50 minutes, or until a toothpick inserted into the cake (not the cheesecake filling) comes out clean.
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Cool the cake: Let it cool in the pan for 10-15 minutes, then carefully invert onto a wire rack to cool completely.
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Prepare the glaze: Whisk together powdered sugar, milk, and vanilla extract until smooth. Add pink food coloring if desired. Adjust consistency with more sugar or milk.
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Glaze the cake: Once fully cooled, drizzle glaze over the cake and let it set.
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Serve: Slice and enjoy this delicious Strawberry Cheesecake Bundt Cake!
Notes
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For extra strawberry flavor: Add strawberry extract or mix in chopped strawberries into the batter.
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Make ahead: Store in an airtight container in the fridge for up to 3 days.
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Variations: Try using a vanilla or white cake mix for a different twist.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 32 g
- Sodium: 280mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg