Description
This Strawberry Cheesecake Bundt Cake bakes up soft and buttery with juicy strawberries, then surprises you with a creamy cheesecake ribbon inside. I finish it with a quick strawberry glaze for a beautiful, bakery-style Bundt that feels special but stays easy—perfect for brunch, birthdays, and cozy family gatherings.
Ingredients
- 2 3/4 cups (345g) all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon fine salt
- 1 cup (226g) unsalted butter, softened
- 1 3/4 cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1 cup (240g) sour cream, room temperature
- 1/2 cup (120ml) whole milk, room temperature
- 1 1/2 cups (225g) fresh strawberries, chopped (tossed with 1 tablespoon flour)
- Cheesecake layer: 8 oz (225g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- Strawberry glaze: 1 cup (120g) powdered sugar
- 2 tablespoons strawberry puree (or very finely mashed strawberries)
- 1–2 tablespoons milk (as needed)
Instructions
- Preheat oven to 350°F (175°C). Grease a 10–12 cup Bundt pan very well, then lightly flour it (or use baking spray with flour).
- Make the cheesecake layer: Beat softened cream cheese until smooth. Add sugar and beat again. Add egg and vanilla and mix just until creamy. Set aside.
- Whisk dry ingredients: In a bowl, whisk flour, baking powder, baking soda, and salt.
- Cream butter and sugar: In a large bowl, beat butter and sugar until pale and fluffy, about 3–4 minutes.
- Add eggs and vanilla: Beat in eggs one at a time, scraping the bowl as needed. Mix in vanilla.
- Finish batter: Add dry ingredients in 3 additions, alternating with sour cream and milk. Mix on low just until combined—do not overmix.
- Fold strawberries: Gently fold in chopped strawberries (tossed with flour) with a spatula.
- Layer: Spoon half the batter into the Bundt pan and smooth. Add cheesecake filling in a ring down the center, keeping it away from the edges. Cover evenly with remaining batter and smooth the top.
- Bake 55–65 minutes, or until a toothpick inserted into the cake portion comes out clean and the top springs back lightly. If browning too fast, tent loosely with foil for the last 10–15 minutes.
- Cool: Cool in the pan 15 minutes, then invert onto a rack to cool completely.
- Glaze: Whisk powdered sugar with strawberry puree and enough milk to make a thick but pourable glaze. Drizzle over cooled cake. Let set 10 minutes before slicing.
Notes
Room-temperature ingredients blend smoothly and help the cake bake evenly. Tossing strawberries with a tablespoon of flour helps prevent sinking. Keep the cheesecake filling from touching the pan edges so it stays centered. Store covered in the refrigerator up to 4 days. Serve chilled for the creamiest center, or let slices sit at room temperature 15–20 minutes before serving. To freeze, wrap unglazed cake tightly and freeze up to 2 months; thaw overnight in the fridge and glaze before serving.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 34g
- Sodium: 280mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg