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
Scale
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
