Why You’ll Love Strawberry Cheesecake Bundt Cake Recipe
If you’re a fan of both cheesecake and cake, this Strawberry Cheesecake Bundt Cake is the perfect dessert to satisfy your cravings. It combines the rich, creamy texture of cheesecake with the light, fluffy consistency of a Bundt cake, all enhanced by the natural sweetness of fresh strawberries. This visually stunning cake is surprisingly easy to make, making it ideal for special occasions or a delightful treat any time.
Ingredients
For the Cake:
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2 cups all-purpose flour
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1 teaspoon baking powder
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½ teaspoon baking soda
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½ teaspoon salt
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1 teaspoon vanilla extract
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1 cup unsalted butter, softened
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1 cup granulated sugar
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3 large eggs
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1 cup sour cream
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1 cup fresh strawberries, chopped
For the Cheesecake Filling:
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8 oz cream cheese, softened
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½ cup powdered sugar
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1 teaspoon vanilla extract
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1 egg
For the Strawberry Topping:
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½ cup fresh strawberries, sliced
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1 tablespoon sugar (optional, for extra sweetness)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Bundt Pan: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure easy removal of the cake after baking.
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Make the Cheesecake Filling: In a medium bowl, beat the softened cream cheese until smooth. Add the powdered sugar, vanilla extract, and egg, mixing until well combined. Set aside.
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Prepare the Cake Batter: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs, one at a time, followed by the vanilla extract. Gradually add the dry ingredients to the wet mixture, alternating with the sour cream, and mix until just combined. Gently fold in the chopped fresh strawberries.
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Assemble the Cake: Pour half of the cake batter into the prepared Bundt pan. Carefully spoon the cheesecake filling over the batter, spreading it evenly. Add the remaining cake batter on top, ensuring the cheesecake filling is fully covered.
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Bake: Place the Bundt pan in the preheated oven and bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean.
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Cool: Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
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Prepare the Strawberry Topping: In a small bowl, combine the sliced fresh strawberries with sugar (if using). Let them sit for a few minutes to macerate and release their juices.
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Serve: Once the cake has cooled, drizzle the strawberry topping over the top. Slice and serve this indulgent treat to your family and friends.
Servings and Timing
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Servings: Approximately 12 slices
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Prep Time: 20 minutes
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Cook Time: 50-60 minutes
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Total Time: Approximately 1 hour and 20 minutes
Variations
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Fruit Substitutes: While this recipe uses fresh strawberries, you can substitute them with other berries like raspberries or blueberries for a different flavor profile.
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Cheesecake Flavor Variations: Add a teaspoon of lemon or almond extract to the cheesecake filling for an added depth of flavor.
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Glaze Option: For extra sweetness, drizzle a simple powdered sugar glaze over the cooled cake before serving.
Storage/Reheating
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Storage: Store the cake in an airtight container in the refrigerator for up to 3 days.
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Reheating: To enjoy a warm slice, microwave individual pieces for 10-15 seconds.
FAQs
1. Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Ensure they are thawed and drained of excess moisture before incorporating them into the batter.
2. How do I prevent the cheesecake filling from sinking?
To prevent the cheesecake filling from sinking, ensure the cake batter is thick enough to support it. You can also bake the cake at a slightly lower temperature to allow the cheesecake filling to set before the cake rises.
3. Can I make this cake ahead of time?
Absolutely! This cake can be made a day ahead. Store it in the refrigerator, and let it come to room temperature before serving for the best flavor and texture.
4. Is it necessary to use a Bundt pan?
While a Bundt pan gives the cake its distinctive shape, you can use a regular round cake pan. Adjust the baking time as needed, since Bundt pans typically bake more evenly due to their design.
5. Can I add a glaze to this cake?
Yes, a glaze can add extra sweetness and a glossy finish. A simple powdered sugar glaze or a cream cheese glaze would complement the flavors well.
6. How can I tell when the cake is done?
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done.
7. Can I use a different type of cheese for the filling?
Cream cheese provides the desired texture and flavor for the filling. Substituting it with another cheese may alter the taste and consistency of the cake.
8. How should I store leftovers?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days.
9. Can I freeze this cake?
Yes, you can freeze the cake. Wrap it tightly in plastic wrap and aluminum foil, and store it in the freezer for up to 2 months. Thaw in the refrigerator before serving.
10. Is this cake suitable for special occasions?
Absolutely! Its impressive appearance and delicious flavor make it a perfect choice for birthdays, holidays, or any special gathering.
Conclusion
The Strawberry Cheesecake Bundt Cake is a delightful dessert that combines the best of both worlds—cheesecake and cake. Its moist texture, rich flavor, and beautiful presentation make it a standout choice for any occasion. Whether you’re celebrating a special event or simply indulging in a sweet treat, this cake is sure to impress and satisfy.
Strawberry Cheesecake Bundt Cake
Indulge in the perfect fusion of a classic cheesecake and a moist bundt cake with this delicious Strawberry Cheesecake Bundt Cake recipe. With a rich, creamy cheesecake filling swirled inside a soft, fluffy cake, this dessert is an irresistible treat. Perfect for any occasion!
- Prep Time: 20 minutes
- Cook Time: 55-60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10-12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup milk
- 1 cup strawberry puree (fresh or frozen)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- Fresh strawberries, for garnish (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a bundt pan.
- In a bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, beat together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Alternate adding the dry ingredients and sour cream to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a separate bowl, whisk together the milk and strawberry puree. Slowly add this to the batter and gently fold it in.
- In another small bowl, beat together the softened cream cheese, powdered sugar, and vanilla extract until smooth.
- Pour half of the cake batter into the bundt pan, then spoon dollops of the cheesecake mixture on top. Swirl the two together with a knife to create a marbled effect. Pour the remaining cake batter over the top.
- Bake for 55-60 minutes or until a toothpick inserted into the cake comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then turn it out onto a wire rack to cool completely.
- Once cooled, garnish with fresh strawberries and a dusting of powdered sugar, if desired.
Notes
- Ensure the cream cheese is softened for easy mixing.
- You can use fresh or frozen strawberries for the puree.
- Make sure to let the cake cool completely before slicing to avoid the cheesecake filling from oozing out.
