This Strawberry Cheesecake Bundt Cake is as delicious as it is stunning! With a sweet strawberry cake and a creamy cheesecake center, it’s the perfect blend of flavors and textures. Topped with a light pink glaze, it’s a show-stopping dessert for special occasions or simply to treat yourself. Plus, it’s easy to make thanks to a few shortcuts, including boxed cake mix and a no-fuss cheesecake filling.
Why You’ll Love This Recipe
- Strawberry and Cheesecake Delight: The fruity strawberry cake pairs perfectly with the creamy cheesecake center.
- Impressive Yet Simple: Despite its bakery-worthy appearance, this bundt cake comes together quickly with minimal effort.
- Perfect for Celebrations: With its bright pink glaze and beautiful layers, this cake is ideal for birthdays, showers, or holiday gatherings.
- Customizable: Use fresh or frozen strawberries, and adjust the glaze color for an extra festive look.
Ingredients
For the Cake:
- 1 box (15.25 oz) strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup strawberry puree (fresh or frozen)
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, chopped (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
Step-by-Step Directions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking.
- Prepare the Cheesecake Filling: In a medium mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until fully combined. If desired, fold in the chopped strawberries for extra texture and flavor. Set aside.
- Make the Strawberry Cake Batter: In a large bowl, combine the strawberry cake mix, water, vegetable oil, eggs, strawberry puree, and vanilla extract. Mix until just combined, being careful not to overmix.
- Assemble the Cake: Pour half of the strawberry cake batter into the prepared bundt pan, spreading it evenly. Carefully spoon the cheesecake filling over the batter, trying to avoid the sides of the pan. Pour the remaining cake batter over the cheesecake layer, ensuring it is fully covered.
- Bake: Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the cake (avoiding the cheesecake layer) comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Carefully invert the cake onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. If desired, add a few drops of pink food coloring for a lovely pink glaze. Adjust the consistency by adding more powdered sugar or milk as needed.
- Glaze the Cake: Once the cake has cooled completely, drizzle the glaze over the top and let it set for a few minutes.
- Serve: Slice and serve your beautiful Strawberry Cheesecake Bundt Cake!
Kitchen Equipment Needed
- Bundt pan
- Mixing bowls
- Electric mixer or hand whisk
- Wire rack
- Spatula
- Measuring cups and spoons
Serving and Storage Tips
- Serving: This cake is best enjoyed at room temperature. Serve with fresh strawberries on the side or a dollop of whipped cream for an added treat.
- Storage: Store the cake in an airtight container in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture.
- Freezing: This cake can be frozen! Wrap individual slices in plastic wrap and place them in a freezer-safe container for up to 2 months. Thaw in the refrigerator before serving.
Variations
- Lemon Glaze: Add a teaspoon of lemon zest and a splash of lemon juice to the glaze for a fresh citrus flavor that complements the strawberry.
- Chocolate Drizzle: Drizzle melted white or dark chocolate over the glaze for a decorative and delicious twist.
- Berry Swirl: Swirl 1/4 cup of strawberry jam into the cheesecake filling before adding it to the cake for a more intense berry flavor.
- Almond Accent: Replace the vanilla extract with almond extract for a subtle almond flavor that pairs beautifully with strawberries.
Helpful Notes and Tips
- Avoid Overmixing: Stir the cake batter just until combined to keep it light and fluffy.
- Prevent Sticking: Grease and flour the bundt pan thoroughly to ensure the cake releases smoothly after baking.
- Cool Completely: Let the cake cool completely before glazing to avoid melting the glaze.
- Extra Strawberry Flavor: If you want even more strawberry flavor, add 1/4 cup of finely chopped strawberries to the cake batter.
Tips from Well-Known Chefs
- Mary Berry suggests using room temperature ingredients for cakes to ensure a smooth, evenly mixed batter and better texture.
- Nigella Lawson recommends using a bundt pan with a non-stick coating for foolproof removal, which is especially helpful for filled cakes.
- Ina Garten advises letting the cheesecake filling set slightly in the refrigerator before adding it to the cake batter for a cleaner layer.
Frequently Asked Questions
- Can I use fresh strawberries for the puree?
Yes, you can use either fresh or frozen strawberries. If using frozen, thaw them first and then blend into a smooth puree. - How can I make this cake without a boxed mix?
Substitute with a homemade strawberry cake recipe or use a basic vanilla cake recipe with added strawberry puree and strawberry extract. - Can I make this cake ahead of time?
Absolutely! The cake can be baked a day in advance and stored in the refrigerator. Glaze just before serving for the freshest look. - What can I use if I don’t have a bundt pan?
You can use a regular 9×13-inch baking dish or two 8-inch round cake pans, but adjust the baking time accordingly and layer the cheesecake filling between cake layers if using rounds. - How can I make the glaze thicker or thinner?
For a thicker glaze, add more powdered sugar; for a thinner glaze, add a little more milk until you reach the desired consistency.
This Strawberry Cheesecake Bundt Cake is a delightful dessert that combines creamy cheesecake and strawberry flavors in a beautiful presentation. With a hint of vanilla and a light pink glaze, this cake is as tasty as it is visually appealing, making it perfect for celebrations and gatherings. Enjoy every delicious bite!
Strawberry Cheesecake Bundt Cake
This Strawberry Cheesecake Bundt Cake is an absolute delight, combining the sweetness of strawberries with a creamy cheesecake center for a dessert that’s as beautiful as it is delicious. Each slice reveals a perfect swirl of pink strawberry cake and smooth cheesecake filling, topped with a delicate drizzle of pink glaze that adds a festive touch. The addition of chopped fresh strawberries in the filling creates bursts of flavor with every bite.
Ingredients
For the Cake:
- 1 box 15.25 oz strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup strawberry puree fresh or frozen
- 1 teaspoon vanilla extract
For the Cheesecake Filling:
- 1 package 8 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries chopped (optional)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pink food coloring optional
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan to prevent sticking.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until fully combined. Fold in the chopped strawberries if desired. Set aside.
- Make the Strawberry Cake Batter: In a large bowl, mix the strawberry cake mix, water, vegetable oil, eggs, strawberry puree, and vanilla extract until just combined.
- Assemble the Cake: Pour half of the strawberry cake batter into the prepared bundt pan, spreading it evenly. Carefully spoon the cheesecake filling over the batter, avoiding the sides of the pan. Pour the remaining cake batter on top, covering the cheesecake layer completely.
- Bake: Place the bundt pan in the preheated oven and bake for 45-50 minutes, or until a toothpick inserted into the cake (avoiding the cheesecake layer) comes out clean.
- Cool: Remove the cake from the oven and let it cool in the pan for 10-15 minutes. Then, carefully invert the cake onto a wire rack to cool completely.
- Prepare the Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. If desired, add pink food coloring for a colorful touch. Adjust the consistency with additional powdered sugar or milk to reach your desired thickness.
- Glaze the Cake: Once the cake is completely cooled, drizzle the glaze over the bundt cake and allow it to set for a few minutes.
- Serve: Slice and serve your gorgeous Strawberry Cheesecake Bundt Cake!
Notes
- Avoid Overmixing: Stir the cake batter just until combined to keep it light and fluffy.
- Prevent Sticking: Grease and flour the bundt pan thoroughly to ensure the cake releases smoothly after baking.
- Cool Completely: Let the cake cool completely before glazing to avoid melting the glaze.
- Extra Strawberry Flavor: If you want even more strawberry flavor, add 1/4 cup of finely chopped strawberries to the cake batter.