Indulge in the ultimate strawberry dessert with this Strawberry Cheesecake Bundt Cake! Moist, fluffy, and bursting with fresh strawberry flavor, this cake features a luscious cheesecake filling and a dreamy pink strawberry glaze. Whether you’re celebrating a special occasion or simply craving something sweet, this stunning cake is sure to impress.
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Why You’ll Love This Recipe
- Perfectly Moist & Fluffy: The sour cream and strawberry purée create a soft and tender crumb.
- Cheesecake Surprise: A rich and creamy cheesecake layer adds an irresistible twist.
- Gorgeous Pink Glaze: A naturally colored strawberry glaze makes this cake a showstopper.
- Ideal for Any Occasion: Perfect for birthdays, brunches, or weekend treats.
Ingredients Breakdown
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Cake Base – A rich blend of butter, sugar, eggs, and sour cream for a soft, moist texture. Strawberry purée and fresh strawberries add natural sweetness.
-
Cheesecake Filling – Cream cheese, sugar, egg, and vanilla create a smooth, creamy center.
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Strawberry Glaze – A mix of powdered sugar, strawberry purée, and milk for a vibrant pink drizzle.
Tips and Tricks
- Use Fresh Strawberries: For the best flavor, choose ripe, juicy strawberries.
- Chill for a Cheesecake-Like Texture: Store in the fridge for a denser, creamier consistency.
- Enhance the Color: Add a drop of pink food coloring for a deeper pink hue in the glaze.
- Prevent Sticking: Grease and flour your Bundt pan thoroughly for easy release.
Variations and Customizations
- Chocolate Twist: Add white chocolate chips to the cake batter for extra indulgence.
- Lemon Strawberry: Replace 2 tbsp of milk with fresh lemon juice for a tangy kick.
- Nutty Crunch: Sprinkle toasted almonds or pecans over the glaze for added texture.
Pairing Suggestions
- Hot Beverages: Enjoy with coffee, tea, or a vanilla latte for a cozy treat.
- Whipped Cream: Serve with a dollop of whipped cream for extra creaminess.
- Berry Medley: Pair with fresh raspberries and blueberries for a fruity contrast.
Storage Instructions
- Room Temperature: Store in an airtight container for up to 2 days.
- Refrigeration: Keep in the fridge for up to 5 days.
- Freezing: Wrap slices individually and freeze for up to 2 months. Thaw at room temperature before serving.
Popular Questions
Can I make this cake ahead of time?
Yes! Bake and store in an airtight container. Add the glaze just before serving for the best presentation.
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Can I use frozen strawberries?
Absolutely! Thaw and drain excess liquid before using to prevent excess moisture in the batter.
Can I substitute sour cream?
Yes, you can use Greek yogurt or buttermilk for a similar tangy and moist texture.
Print
Strawberry Cheesecake Bundt Cake
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
Enjoy the ultimate strawberry treat with this Strawberry Cheesecake Bundt Cake! Moist, fluffy, and filled with creamy cheesecake, it’s topped with a dreamy pink strawberry glaze—perfect for any occasion.
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Ingredients
- 2 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream
- 1/2 cup strawberry purée (fresh or frozen)
- 1/2 cup milk
- 1 1/2 cups chopped fresh strawberries
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 2 tbsp strawberry purée
- 1–2 tbsp milk (adjust for consistency)
- Graham cracker crumbs (for extra crunch!)
Instructions
Step 1: Make the Cake Batter
- Preheat oven to 350°F (175°C) and grease a Bundt pan.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Stir in vanilla extract, sour cream, and strawberry purée.
- Gradually alternate adding dry ingredients and milk, beginning and ending with the dry mixture. Mix until just combined.
- Gently fold in chopped fresh strawberries.
Step 2: Make the Cheesecake Filling
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla extract until smooth and creamy.
Step 3: Assemble the Cake
- Pour half of the cake batter into the prepared Bundt pan.
- Spoon the cheesecake filling evenly over the batter.
- Pour the remaining cake batter on top, ensuring the cheesecake layer is fully covered.
Step 4: Bake & Cool
- Bake for 50-60 minutes or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
Step 5: Make the Strawberry Glaze
- In a small bowl, whisk together powdered sugar, strawberry purée, and milk until smooth and pourable.
- Drizzle the glaze over the cooled cake and sprinkle with graham cracker crumbs for added texture.
Notes
- Adjust the glaze thickness by adding more milk for a thinner consistency or more powdered sugar for a thicker drizzle.
- If using a dark-colored Bundt pan, reduce oven temperature to 325°F (163°C) to prevent over-browning.
- Allow the cake to cool completely before glazing for the best results.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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