Name: Strawberry Cheesecake Bundt Cake – Moist Strawberry Cake with Creamy Cheesecake Filling
Ingredients: 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); 8 oz cream cheese, softened; ½ cup granulated sugar; 1 large egg; 1 teaspoon vanilla extract; 1 tablespoon cornstarch; 1 cup powdered sugar; 2–3 tablespoons strawberry puree or strawberry syrup; 1 teaspoon vanilla extract; Optional: Crushed freeze-dried strawberries for topping

Ingredients

Scale

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

Instructions

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.

Notes

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.