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Strawberry Cheesecake Bundt Cake

A delightful bundt cake combining the tangy flavors of strawberries and creamy cheesecake, perfect for summer gatherings or any special occasion.

Ingredients

Scale
  • For the cake:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1 cup fresh strawberries, diced
  • For the cheesecake filling:
  • 8 oz cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 cup diced strawberries
  • For the glaze:
  • 1 cup powdered sugar
  • 2 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • Fresh strawberries for garnish

Instructions

  1. For the cake:
  2. Preheat oven to 350°F (175°C). Grease and flour a 12-cup bundt pan.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  4. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs one at a time, then add vanilla.
  5. Alternate adding dry ingredients and sour cream to the butter mixture, mixing until just combined. Fold in diced strawberries.
  6. Pour half of the batter into the prepared pan.
  7. For the cheesecake filling:
  8. Beat cream cheese and sugar until smooth. Add egg and vanilla, mixing well. Fold in diced strawberries.
  9. Pour cheesecake filling over the batter in the pan, then top with remaining cake batter.
  10. Swirl lightly with a knife to create marbled effect.
  11. Bake for 50-60 minutes or until a toothpick inserted comes out clean.
  12. Cool in pan for 10 minutes, then invert onto a wire rack to cool completely.
  13. For the glaze:
  14. Whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.
  15. Garnish with fresh strawberries.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This cake has flavors that meld beautifully overnight.

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