If you’re a dessert lover who adores the magic of strawberries and the creamy richness of cheesecake, you’re about to fall for Strawberry Cheesecake Bundt Cake. This cake is where luscious cream cheese filling meets the airy, almost ethereal crumb of a strawberry-studded vanilla cake, then gets crowned with a sweet vanilla glaze. It’s not only gorgeous to behold but also surprisingly easy to craft—even if you’ve never baked a bundt cake before. Whether you’re prepping it for a brunch, a picnic, or just to treat yourself, this Strawberry Cheesecake Bundt Cake is destined to become your new go-to sweet treat.
Ingredients You’ll Need
Baking something show-stopping doesn’t have to mean fussing over complicated components. Each ingredient in this Strawberry Cheesecake Bundt Cake plays a crucial role, from soft crumb to the melt-in-your-mouth cheesecake swirl and the fresh pop from the strawberries. Here’s what you’ll need and why it matters:
- Vanilla cake mix: Provides a dependable base that’s moist and flavorful—your shortcut to bundt perfection.
- Sour cream: Adds extra moisture and a light tang that balances the cake’s sweetness.
- Vegetable oil: Ensures a tender crumb and keeps the cake soft even after chilling.
- Large eggs: Bind everything together for structure and lift.
- Vanilla extract: Brings warmth and depth to both the cake and the glaze.
- Fresh strawberries (diced): Sprinkle juicy bursts of tart-sweet flavor throughout every bite.
- Cream cheese (softened): The star of the cheesecake filling, lending richness and that signature creamy texture.
- Granulated sugar: Sweetens the cheesecake swirl, making sure it stands out inside the cake.
- Egg white: Helps firm up the cheesecake layer, so it slices cleanly.
- Lemon juice: Wakes up the cream cheese with a fresh citrus zing.
- All-purpose flour: Thickens the cheesecake mixture just enough for a swirl that won’t sink.
- Powdered sugar: Creates a silken glaze for that picture-perfect finish.
- Milk: Thins the glaze to just the right drizzling consistency.
How to Make Strawberry Cheesecake Bundt Cake
Step 1: Prep Your Bundt Pan
Begin by generously greasing and flouring your bundt pan—this is your best insurance policy for a clean release! Preheat your oven to 350°F, ensuring it’s fully heated by the time your cake mixture is ready.
Step 2: Mix the Strawberry Cake Batter
In a large mixing bowl, combine the cake mix, sour cream, oil, eggs, and vanilla extract. Beat everything together until it’s velvety smooth—no dry pockets allowed! Now, fold in those diced strawberries carefully. The batter will look speckled and irresistible.
Step 3: Make the Cheesecake Swirl Filling
In a separate bowl, whip the softened cream cheese with granulated sugar, egg white, lemon juice, and flour. You want the mixture perfectly smooth, so take a moment to scrape down the sides. This dreamy filling is what makes the Strawberry Cheesecake Bundt Cake next-level.
Step 4: Assemble in Layers
Pour half the cake batter into your prepared pan and gently smooth it out. Then, spoon the cheesecake filling directly over the batter—aim to keep it from touching the pan’s edges, so it stays nestled within the cake once baked. Top with the remaining strawberry batter and carefully spread to cover.
Step 5: Bake to Golden Perfection
Slide the pan into the oven and bake for 50–55 minutes, or until a toothpick inserted in the cake (not directly in the cheesecake swirl) comes out clean. If your kitchen starts to smell like sweet strawberry heaven, you’re on the right track!
Step 6: Cool and Remove from Pan
After baking, let your bundt cake cool in the pan for 15 minutes. This allows the cake to firm up and reduces the odds of breakage. Then, carefully invert it onto a wire rack and let it cool completely before glazing.
Step 7: Glaze and Finish
Whisk together the powdered sugar, milk, and vanilla until you have a smooth, pourable glaze. Once your cake is cool, drizzle it generously over the top for a finish that’s both beautiful and delicious. Your Strawberry Cheesecake Bundt Cake is ready to shine!
How to Serve Strawberry Cheesecake Bundt Cake
Garnishes
A final flourish really makes this cake look special. Try garnishing with a handful of fresh strawberry slices, a dusting of powdered sugar, or even a few sprigs of mint for a pop of color. Whipped cream piped around the top or a scattering of white chocolate curls can also add elegance for parties or special occasions.
Side Dishes
Because the Strawberry Cheesecake Bundt Cake is rich and delightfully sweet, consider serving it with tangy vanilla yogurt, softly whipped cream, or a refreshing fruit salad. For a more decadent vibe, offer an espresso or an iced coffee alongside—perfection for a spring or summer brunch.
Creative Ways to Present
Don’t just slice and serve! Turn your Strawberry Cheesecake Bundt Cake into a showstopper centerpiece by arranging it on a pretty cake stand and piling the center with extra berries. For gatherings, slice the cake and layer a piece into parfaits with extra whipped cream and jam, or serve mini slices on individual dessert plates with a dollop of mascarpone.
Make Ahead and Storage
Storing Leftovers
Thanks to the cream cheese swirl, this cake stays deliciously moist for days. Simply wrap slices tightly in plastic or stash them in an airtight container. Keep them chilled in the refrigerator for up to five days for best flavor and texture.
Freezing
Freezing is a fantastic option if you want to prep the Strawberry Cheesecake Bundt Cake in advance. After baking and completely cooling (before glazing), wrap the cake tightly in plastic wrap and then foil. Freeze for up to three months, then thaw overnight in the fridge before adding the glaze and serving.
Reheating
This cake is wonderful chilled, but if you prefer a warm slice, gently microwave individual pieces for 10–15 seconds. Avoid reheating the entire cake to preserve its moisture and prevent drying out the cheesecake swirl.
FAQs
Can I use frozen strawberries instead of fresh?
Yes! Just make sure to thaw the strawberries completely and pat them dry with a paper towel to avoid extra liquid in the batter. This helps keep the cake beautifully light and ensures the swirl stays in place.
What’s the best way to keep the cheesecake filling from sinking?
Layering is key! Spoon the cheesecake mixture carefully over the first half of the batter, avoiding the sides, then cover with the rest of the cake batter. This technique keeps the swirl beautifully centered inside every slice.
Do I need to use room temperature ingredients?
Absolutely. Room temperature eggs, sour cream, and cream cheese blend more smoothly and help the batter rise evenly, ensuring the final Strawberry Cheesecake Bundt Cake is ultra-fluffy with a creamy swirl throughout.
Can I make this cake gluten-free?
You can try swapping in your favorite gluten-free vanilla cake mix and making sure your all-purpose flour is gluten-free. Just be aware that the texture may vary a bit, but the cake will still be delicious and bursting with strawberry cheesecake flavor.
Is it possible to double the recipe?
Doubling isn’t recommended for a standard bundt pan, as it may overflow. For a crowd, bake two Strawberry Cheesecake Bundt Cakes separately or use mini bundt pans for adorable, personal-sized treats.
Final Thoughts
Don’t let the impressive look of Strawberry Cheesecake Bundt Cake intimidate you—it’s the kind of dessert that looks like you spent hours in the kitchen but comes together with simple, pantry-friendly ingredients. Give it a try, share it with your favorite people, and watch it disappear slice by irresistible slice!
Print
Strawberry Cheesecake Bundt Cake Recipe
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Total Time: 1 hour 15 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the delightful combination of strawberry cheesecake and moist vanilla cake with this irresistible Strawberry Cheesecake Bundt Cake. Perfect for any occasion, this cake is sure to impress your family and friends!
Ingredients
Cake:
- 1 box (15.25 oz) vanilla cake mix
- 1 cup sour cream
- ½ cup vegetable oil
- 3 large eggs
- 1 teaspoon vanilla extract
- 1½ cups diced fresh strawberries
Cheesecake Filling:
- 8 oz cream cheese (softened)
- ¼ cup granulated sugar
- 1 egg white
- 1 teaspoon lemon juice
- 1 tablespoon all-purpose flour
Glaze:
- 1½ cups powdered sugar
- 2–3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F and grease and flour a bundt pan.
- Prepare the cake batter: Mix together the cake mix, sour cream, oil, eggs, and vanilla. Fold in the diced strawberries.
- Make the cheesecake filling: Beat cream cheese, sugar, egg white, lemon juice, and flour until smooth.
- Layer the batter: Pour half of the cake batter into the pan, add the cheesecake mixture, then top with the remaining batter.
- Bake: Bake for 50–55 minutes until a toothpick comes out clean. Cool, then invert onto a rack.
- Prepare the glaze: Whisk powdered sugar, milk, and vanilla. Drizzle over the cooled cake.
Notes
- Use room temperature ingredients for a smoother cheesecake filling.
- Frozen strawberries can be used if thawed and drained well.
- Store leftovers in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 34g
- Sodium: 340mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 55mg
