Get ready to fall head over heels for Strawberry Cheesecake Bundt Cake—a show-stopping dessert that’s as gorgeous as it is delicious. Imagine the cozy flavor of homemade pound cake wrapped around a creamy cheesecake swirl, studded with juicy strawberries and finished with a simple vanilla glaze. Each slice is a celebration of textures and flavors, making it perfect for birthdays, brunches, or just treating yourself to something truly special.

Strawberry Cheesecake Bundt Cake Recipe - Recipe Image

Ingredients You’ll Need

There’s nothing fancy hiding here—just a handful of pantry staples and one or two special add-ins come together for this delicious Strawberry Cheesecake Bundt Cake. Each ingredient plays its part, from the tangy sour cream for tenderness to fresh strawberries for juicy pops of fruit and the rich cream cheese filling that makes every bite irresistible.

All-purpose flour: This provides the perfect sturdy-yet-tender crumb to support the cake and hold those juicy strawberries without getting soggy.
Baking powder & baking soda: These rising agents give your Bundt cake its beautiful lift and airy texture.
Salt: Just a half teaspoon wakes up all the flavors—never skip it.
Unsalted butter: Softened butter brings richness and a buttery backbone to both the texture and taste.
Granulated sugar: Sweetens both the cake and the creamy cheesecake filling without overpowering the fruity notes.
Eggs: Four eggs help with structure and moistness, while making everything luscious.
Vanilla extract: Use real vanilla if possible; it infuses every layer with comforting aroma.
Almond extract (optional): Adds a subtle, bakery-style note that pairs beautifully with strawberries.
Sour cream: Secret weapon for softness—the slight tang complements the sweet berries and rich filling.
Fresh strawberries (tossed with flour): Fresh berries throughout the cake give delightful bursts of flavour in every bite and tossing them in flour keeps them suspended evenly.
Cream cheese: The heart of the cheesecake swirl—be sure it’s soft for easy mixing.
Powdered sugar: Essential for a simple glaze that adds shine and just enough extra sweetness.
Milk: Adjusts the consistency of the glaze so you get those perfect drips down the sides.

How to Make Strawberry Cheesecake Bundt Cake

Step 1: Prepare Your Bundt Pan and Preheat the Oven

Set yourself up for success by greasing and flouring your Bundt pan thoroughly. Preheat your oven to 350°F (175°C), making sure it’s properly hot when you’re ready to bake. This crucial step will ensure your Strawberry Cheesecake Bundt Cake pops out of the pan beautifully when cool, showing off those signature Bundt curves.

Step 2: Make the Cheesecake Filling

In a small bowl, blend together the softened cream cheese, granulated sugar, egg, and vanilla extract until smooth and creamy. Take your time—this filling should be silky and lump-free so it bakes up into a dreamy ripple through the center of your cake.

Step 3: Mix Up the Cake Batter

Grab a medium bowl and whisk together the flour, baking powder, baking soda, and salt to combine. In a separate, larger mixing bowl, cream the softened butter and sugar until pale and fluffy—this takes about 3 minutes, but the effort is worth it for a tender crumb. Beat in eggs one at a time, followed by vanilla and almond extract if you’re using it. Mix in the sour cream, then add the dry ingredients gradually, blending just until no flour streaks remain. Finally, fold in the floured fresh strawberries as gently as possible to keep the batter light and your strawberry pieces whole.

Step 4: Layer and Assemble

Start by spooning half the cake batter into your prepared Bundt pan, smoothing it out evenly. Carefully layer the cheesecake filling over the batter, taking care to keep it centered and away from the pan’s edges—this helps prevent sticking and ensures a neat swirl. Top with the rest of the cake batter, smoothing the top again so everything bakes up evenly.

Step 5: Bake to Golden Perfection

Slide your cake into the oven and bake for 55 to 65 minutes. Check for doneness by inserting a toothpick into the cake portion (not the cheesecake swirl)—it should come out clean or with just a few crumbs. Once baked, allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack and let it cool completely. This patience pays off with clean slices and the perfect crumb.

Step 6: Glaze and Finish

Whisk together powdered sugar, milk, and vanilla extract until smooth—aim for a consistency that will drizzle rather than run. Once your cake is fully cool, drizzle on the glaze and let it cascade over those beautiful Bundt ridges. The glaze hardens as it sets, adding just the right amount of sweetness and shine.

How to Serve Strawberry Cheesecake Bundt Cake

Garnishes

For a little extra wow-factor, dust your Strawberry Cheesecake Bundt Cake with a shower of powdered sugar or scatter over a few sliced fresh strawberries. Sprigs of mint add a fresh pop of green, while a handful of white chocolate curls or edible flowers make it feel even more festive for special occasions.

Side Dishes

This cake is fabulous on its own, but it pairs wonderfully with a scoop of vanilla or strawberry ice cream. For a brunch spread, offer a platter of fresh berries, whipped cream, or even a bright fruit salad on the side for guests to mix and match flavors. A cup of strong coffee or chilled rosé makes for a fabulous finishing touch.

Creative Ways to Present

Try serving Strawberry Cheesecake Bundt Cake as individual slices on pretty plates with a drizzle of extra glaze or a scattering of berries. For parties, cube slices and serve them in mini cupcake liners for a fun, bite-sized treat. Or, go full retro and display the whole cake on a pedestal stand, letting those strawberry flecks and creamy cheesecake swirl steal the show.

Make Ahead and Storage

Storing Leftovers

You can keep your Strawberry Cheesecake Bundt Cake covered in the refrigerator for up to 4 days—just pop it into an airtight container or wrap it well with plastic wrap. Chilling helps the cheesecake filling stay firm and the flavors even deepen after a day or two.

Freezing

To freeze, simply wrap individual slices (or the entire cooled cake) tightly in plastic wrap, then in aluminum foil, and stash in the freezer for up to 2 months. Thaw overnight in the fridge before serving, and add the glaze after thawing for the freshest taste and best texture.

Reheating

While Strawberry Cheesecake Bundt Cake is wonderful chilled or at room temperature, you can gently warm slices for a few seconds in the microwave if you prefer a softer bite. Just be careful not to overheat, since the cream cheese filling can melt and turn runny if it gets too hot.

FAQs

Can I use frozen strawberries instead of fresh?

Absolutely! Just be sure to thaw them completely, pat dry with paper towels, and toss with flour as you would with fresh berries. Frozen strawberries may bleed a bit into the batter, but you’ll still get that lovely berry flavor.

Do I have to use almond extract?

Nope! Almond extract is optional and adds a subtle, nutty undertone, but you can skip it if you prefer a pure vanilla taste or if you have allergies. The cake will still be delicious and full of flavor.

How do I prevent my Bundt cake from sticking?

The key is to generously grease and flour every nook and cranny of your Bundt pan. You can also use a baking spray with flour. Let the cake cool for about 15 minutes before inverting—it helps it release cleanly for that stunning presentation.

Can I make Strawberry Cheesecake Bundt Cake ahead of time?

Yes! This cake keeps beautifully. Bake it a day ahead and chill overnight; the flavors meld and the cheesecake center sets even more, making it easy to slice for your event or family gathering.

Is this cake better served cold or at room temperature?

It’s truly lovely either way! Many people enjoy Strawberry Cheesecake Bundt Cake chilled for a firmer, more cheesecake-like texture, but letting it sit at room temperature for 20 to 30 minutes before serving softens the crumb and intensifies the flavors.

Final Thoughts

If you love the fresh taste of spring berries and that classic creamy cheesecake swirl, Strawberry Cheesecake Bundt Cake is destined to win your heart. Each slice is a little celebration, so whether you’re baking for a loved one or simply treating yourself, don’t let this recipe pass you by!

Strawberry Cheesecake Bundt Cake Recipe

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4.8 from 14 reviews

Author: admin
Total Time: 1 hour 25 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful combination of strawberries, cream cheese, and moist cake with this Strawberry Cheesecake Bundt Cake recipe. Perfect for any occasion, this dessert is a sure crowd-pleaser that will have everyone asking for seconds.

Ingredients

Scale

For the Cake:

2 ½ cups all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
1 cup sour cream
1 ½ cups chopped fresh strawberries (tossed with 1 tablespoon flour)

For the Cheesecake Filling:

8 oz cream cheese, softened
¼ cup granulated sugar
1 egg
½ teaspoon vanilla extract

For the Glaze:

1 cup powdered sugar
1–2 tablespoons milk
½ teaspoon vanilla extract

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Instructions

Preheat the oven to 350°F (175°C). Grease and flour a 10–12 cup Bundt pan thoroughly.
Make the cheesecake filling: In a small bowl, beat cream cheese, sugar, egg, and vanilla until smooth. Set aside.
Make the cake batter: In a medium bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, then mix in vanilla and almond extract. Add sour cream and mix until smooth. Gradually add dry ingredients, mixing just until combined. Fold in the floured strawberries gently.
Assemble the cake: Spoon half of the batter into the prepared Bundt pan. Carefully spoon the cheesecake filling evenly over the batter, avoiding the edges. Top with the remaining cake batter and smooth the top.
Bake for 55–65 minutes, or until a toothpick inserted into the cake (not the cheesecake layer) comes out clean. Let cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
Make the glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over cooled cake.