Introduction

Strawberries and cheesecake are a match made in dessert heaven, and when you combine them inside a soft, tender Bundt cake, you get a show-stopping masterpiece: Strawberry Cheesecake Bundt Cake. This bakery-quality dessert blends moist strawberry cake with a sweet, velvety cream cheese filling baked right into the center. Each slice delivers layers of flavor—bright strawberry, rich cheesecake, buttery cake crumbs, and a beautiful glaze that ties everything together.

This recipe creates a stunning dessert perfect for holidays, birthdays, Mother’s Day, Sunday dinners, or anytime you want a cake that looks as amazing as it tastes. The Bundt shape gives the cake natural elegance, while the strawberry glaze adds a glossy, irresistible finish.

With detailed steps, flawless texture, and rich strawberry flavor in every bite, this Strawberry Cheesecake Bundt Cake is guaranteed to impress your guests—or satisfy your own cravings.

Ingredients:

For the Strawberry Cake:

• 1 box strawberry cake mix (or homemade strawberry cake base)
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 cup sour cream
• 4 large eggs
• ½ cup vegetable oil
• 1 cup water or strawberry puree
• 1 teaspoon vanilla extract
• 1 tablespoon strawberry gelatin powder (optional for extra color/flavor)

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 tablespoon cornstarch

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2–3 tablespoons strawberry puree or strawberry syrup
• 1 teaspoon vanilla extract
• Optional: Crushed freeze-dried strawberries for topping

Preparation:

Step 1:

Preheat oven to 350°F (175°C). Thoroughly grease a Bundt pan with butter and flour or baking spray to prevent sticking. This is especially important with cheesecake-filled cakes.

Step 2:

Prepare the cake batter by mixing strawberry cake mix, flour, sugar, sour cream, eggs, oil, water or puree, vanilla, and strawberry gelatin. Beat until smooth, thick, and well-combined.

Step 3:

Prepare the cheesecake filling by beating cream cheese and sugar until creamy. Add egg, vanilla, and cornstarch. Mix until smooth and silky.

Step 4:

Pour half of the strawberry cake batter into the Bundt pan. Spoon the cheesecake filling evenly around the center, keeping it away from the pan edges so it stays inside the cake while baking.

Step 5:

Carefully pour the remaining strawberry cake batter over the cheesecake layer, fully covering it. Smooth the top.

Step 6:

Bake for 55–65 minutes or until a toothpick inserted into the cake portion comes out clean. Avoid overbaking—Bundt cakes can dry quickly.

Step 7:

Cool the cake in the pan for 10–15 minutes, then flip onto a cooling rack. Allow the cake to cool completely before glazing.

Step 8:

Whisk powdered sugar, strawberry puree, and vanilla until smooth. Drizzle generously over the cake. Add crushed freeze-dried strawberries if desired.

Variation:

• Strawberry Lemon Cheesecake Bundt: Add lemon zest to batter and glaze.
• Chocolate-Dipped Version: Drizzle melted white chocolate on top.
• Fresh Strawberry Center: Fold diced fresh strawberries into the cake batter.
• Strawberry Crunch: Coat the glaze with Golden Oreo + freeze-dried strawberry crumble.
• Vanilla Cheesecake: Add 2 tablespoons vanilla pudding mix to richen the filling.

COOKING Note:

Make sure the cheesecake filling stays in the center of the batter and does not touch the Bundt pan directly. This ensures a clean, beautiful cheesecake ribbon inside every slice.

Serving Suggestions:

• Serve with fresh strawberries or strawberry sauce.
• Pair with vanilla ice cream or whipped cream.
• Beautiful centerpiece for brunch or coffee gatherings.
• Great for gifting—Bundt cakes slice perfectly and travel well.

Tips:

• Allow the cake to cool fully before glazing to avoid melting.
• Use room-temperature cream cheese for silky filling.
• Sour cream adds moisture and prevents a dry crumb—don’t skip it.
• If using strawberry puree, reduce water to prevent thinning the batter.
• A thick glaze is prettier on a Bundt cake than a thin, runny one.

Prep Time:

20 minutes

Cooking Time:

55–65 minutes

Total Time:

1 hour 20 minutes – 1 hour 30 minutes

Nutritional Information (Approx per slice):

Calories: ~390
Protein: ~5g
Sodium: ~360mg

FAQs

Q: Can I use homemade strawberry cake instead of boxed mix?
Yes! Use any strawberry cake recipe you love—the cheesecake filling remains the same.

Q: How do I prevent my cheesecake filling from sinking?
Keep it centered and avoid pouring too close to the sides of the Bundt pan.

Q: Can I freeze this cake?
Absolutely. Freeze slices tightly wrapped for up to 2 months.

Q: Can I make this cake the day before?
Yes! The flavors deepen and the texture improves overnight.

Q: What can I use instead of strawberry puree in the glaze?
Strawberry syrup, jam, or even melted strawberry ice cream.

Conclusion

This Strawberry Cheesecake Bundt Cake is the perfect marriage of sweet strawberry flavor and creamy cheesecake richness. Every slice reveals a beautiful swirl of filling wrapped in a moist, tender cake. It’s stunning enough for celebrations but simple enough for everyday baking. Whether you love strawberries, cheesecake, or show-stopping Bundt cakes, this recipe delivers a delicious dessert that will quickly become a favorite.

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