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Strawberry Cheesecake Bundt Cake

Strawberry Cheesecake Bundt Cake
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Strawberry Cheesecake Bundt Cake is a visually stunning and irresistibly delicious dessert that combines the moist, fluffy texture of a classic bundt cake with a creamy, tangy cheesecake layer infused with fresh strawberries. Perfect for celebrations, family gatherings, or an everyday treat, this easy-to-follow recipe delivers a show-stopping cake everyone will love.

Ingredients

Scale

Dry Ingredients

  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda

Wet Ingredients

  • ½ cup unsalted butter, softened
  • 1 ½ cups granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • ½ cup sour cream or Greek yogurt
  • 1 ½ cups fresh strawberries, chopped

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened
  • ⅔ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Optional for Garnish

  • Powdered sugar for dusting
  • Strawberry glaze
  • Fresh sliced strawberries
  • Whipped cream
  • Toasted almonds

Instructions

  1. Prepare the bundt pan and preheat oven: Grease your bundt pan thoroughly with butter or non-stick spray, then lightly dust it with flour to ensure the cake releases easily after baking. Preheat your oven to 350°F (175°C).
  2. Make the cheesecake filling: In a medium bowl, beat softened cream cheese with sugar and vanilla extract until smooth and creamy. Add eggs one at a time, beating well after each addition until the mixture is thick and well combined.
  3. Prepare the strawberry cake batter: In a large bowl, whisk together the flour, baking powder, and baking soda. In another bowl, cream the butter with sugar until fluffy, then add eggs and vanilla extract. Alternate adding the dry ingredients and sour cream, mixing just until combined. Gently fold in the chopped fresh strawberries.
  4. Layer the batter and cheesecake filling: Pour half of the strawberry batter into the bundt pan, spreading evenly. Spoon the cheesecake filling evenly over the batter, avoiding the edges so it doesn’t leak out. Top with the remaining batter and smooth the surface.
  5. Bake the cake: Bake for 50-60 minutes, or until a toothpick inserted into the cake portion (avoiding the cheesecake layer) comes out clean. Let the cake cool in the pan for about 15 minutes, then carefully invert onto a wire rack to cool completely.

Notes

  • Use room temperature cream cheese and butter for a smooth batter and even baking.
  • Do not over-mix the batter to keep the cake light and fluffy.
  • Use ripe, fresh strawberries for best flavor and moisture; frozen strawberries may add excess liquid.
  • Cool the cake completely before removing from the pan to prevent breakage.
  • Test doneness by inserting a toothpick into the cake layer, avoiding the cheesecake swirl.

Nutrition

Keywords: strawberry cheesecake bundt cake, cheesecake bundt, strawberry cake, bundt cake dessert, creamy cheesecake, fresh strawberries, celebration cake

Find it online: https://mydishez.com/strawberry-cheesecake-bundt-cake/