Description
This Strawberry Cheesecake Bundt Cake combines the light, fruity flavor of strawberry cake with a rich cheesecake filling, creating a beautiful and delicious dessert. Finished with a drizzle of cream cheese glaze and fresh strawberries, this cake is perfect for special occasions or anytime you want a delightful treat.
Ingredients
Units
Scale
- For the Cake:
- 2 1/2 cups all-purpose flour
- 2 cups granulated sugar
- 1 tbsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup strawberry purée (fresh or frozen strawberries, blended)
- 1 tsp vanilla extract
- 1/2 cup sour cream
- A few drops of red or pink food coloring (optional, for a more vibrant color)
- For the Cheesecake Filling:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- For the Cream Cheese Glaze:
- 1 cup powdered sugar
- 2 oz cream cheese, softened
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Garnish:
- Fresh strawberries, sliced
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, making sure to coat all the grooves.
- Prepare the Cheesecake Filling: In a medium mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until creamy. Set aside.
- Make the Cake Batter: In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter, eggs, strawberry purée, vanilla extract, and sour cream. Beat until smooth and well-combined. If desired, add a few drops of red or pink food coloring for a deeper strawberry color.
- Assemble the Cake: Pour half of the cake batter into the prepared Bundt pan. Carefully spoon the cheesecake filling over the batter, keeping it centered and away from the edges. Gently pour the remaining batter over the filling, spreading it evenly to cover.
- Bake: Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
- Make the Glaze: In a small bowl, beat the powdered sugar, cream cheese, milk, and vanilla extract until smooth and pourable. Adjust with a bit more milk if needed.
- Decorate and Serve: Drizzle the cream cheese glaze over the cooled cake and garnish with fresh strawberry slices. Slice and enjoy!
Notes
- For a more intense strawberry flavor, add a teaspoon of strawberry extract to the cake batter.
- This cake stores well in the fridge for up to 3 days.