Strawberry Cheesecake Bundt Cake

If you’re looking for a stunning and delicious dessert, this Strawberry Cheesecake Bundt Cake is the perfect choice! Combining the sweet flavors of strawberry cake with a creamy cheesecake filling, this cake is a guaranteed hit at any gathering or celebration. The addition of a simple glaze makes it even more delightful. Let’s dive into how to make this showstopper!

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.

Prepare the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the egg and vanilla extract, mixing until well combined. Fold in the chopped strawberries if using. Set aside.

Make the Strawberry Cake:
In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, eggs, strawberry puree, and vanilla extract. Mix until just combined. Pour half of the batter into the prepared bundt pan, spreading it evenly. Carefully spoon the cheesecake filling over the batter, making sure not to touch the sides of the pan. Pour the remaining strawberry cake batter on top, covering the cheesecake filling completely.

Bake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the cake (not touching the cheesecake filling) comes out clean.

Cool:
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Carefully invert the cake onto a wire rack to cool completely.

Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add pink food coloring if desired to achieve a pink glaze. Adjust the consistency by adding more powdered sugar or milk until you reach your desired thickness.

Glaze the Cake:
Once the cake is completely cooled, drizzle the glaze over the bundt cake. Allow it to set for a few minutes.

Serve:
Slice and serve your beautiful Strawberry Cheesecake Bundt Cake! Enjoy!

Serving and Storage Tips

Serving Tips:

  • This cake can be enjoyed as a delightful dessert after dinner or as a sweet treat during a gathering.
  • Serve it on its own or pair it with fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.
  • For an extra touch, garnish the cake with fresh strawberries or mint leaves to enhance its appearance and flavor.

Storage Tips:

  • To store the cake, cover it with plastic wrap or store it in an airtight container.
  • Keep it in a cool, dry place for up to 2 days, or refrigerate it to prolong its freshness for up to 5 days.
  • If you want to store it for a longer period, you can freeze the cake. Wrap it tightly in plastic wrap, then place it in a freezer-safe container or zip-top bag. The cake will stay fresh in the freezer for up to 3 months.
  • When ready to enjoy, let the cake thaw at room temperature before serving. If frozen, drizzle the glaze after it has thawed.

Variations

  1. Chocolate Strawberry Cheesecake Bundt Cake:
    Add a twist to the classic by using chocolate cake mix instead of strawberry cake mix. The creamy cheesecake filling will still pair beautifully with the chocolate cake, and you can drizzle a chocolate glaze over the top for extra decadence.
  2. Berry Medley Cheesecake Bundt Cake:
    Instead of using just strawberries, mix in other berries like raspberries, blueberries, or blackberries into the cake or cheesecake filling. This will give the cake a colorful and fruity flavor that’s even more vibrant.
  3. Lemon Strawberry Cheesecake Bundt Cake:
    For a citrusy kick, add lemon zest to the cake batter and cheesecake filling. You can also add a small amount of lemon juice to the glaze for a refreshing contrast to the sweetness of the strawberries.
  4. No-Bake Cheesecake Filling:
    If you prefer a lighter, fluffier cheesecake filling, try a no-bake version. Mix together whipped cream cheese with powdered sugar and whipped heavy cream for a mousse-like consistency. It will add a soft texture to the cake.
  5. Gluten-Free Strawberry Cheesecake Bundt Cake:
    Use a gluten-free strawberry cake mix and ensure the cheesecake filling ingredients are gluten-free to make this a great option for those with gluten sensitivities. It’s just as delicious and satisfying!
  6. Caramel Strawberry Cheesecake Bundt Cake:
    For an indulgent twist, add caramel sauce to the cheesecake filling or drizzle caramel over the finished cake. This complements the strawberry flavor with a rich, buttery sweetness.
  7. Nuts and Crunchy Topping:
    Add crushed nuts such as almonds, pecans, or walnuts to the cake batter for a crunchy texture. You can also sprinkle some chopped nuts over the glaze before it sets to enhance the flavor and texture.
  8. Strawberry Shortcake Cheesecake Bundt Cake:
    For a twist on the classic strawberry shortcake, fold in crushed shortbread cookies or sponge cake into the batter. The cookies will absorb the moisture and give the cake a delicious, crumbly texture.

These variations give you plenty of options to personalize the cake to your taste or occasion!

FAQs

  1. Can I use frozen strawberries instead of fresh?
    Yes, you can use frozen strawberries for the strawberry puree or the cheesecake filling. Just be sure to thaw and drain them before use to prevent excess moisture.
  2. Can I make this cake ahead of time?
    Absolutely! You can bake the cake a day or two in advance. Store it in an airtight container, and add the glaze just before serving for the freshest look and taste.
  3. Can I make the cheesecake filling without eggs?
    Yes, you can make an eggless cheesecake filling by using a combination of cream cheese, sugar, and vanilla extract, or try a no-bake cheesecake filling option for a lighter texture.
  4. How do I know when the cake is fully baked?
    Insert a toothpick into the cake (not the cheesecake filling). If it comes out clean or with just a few crumbs, the cake is done. Be careful not to pierce the cheesecake filling, as that can affect the results.
  5. Can I freeze this cake?
    Yes, you can freeze the cake for up to 3 months. Make sure to wrap it tightly in plastic wrap and then store it in an airtight container or freezer-safe bag.
  6. Can I add more sugar to the glaze for extra sweetness?
    Yes, you can adjust the sweetness of the glaze by adding more powdered sugar. Just be sure to add small amounts at a time to avoid making it too thick or too sweet.
  7. What’s the best way to serve this cake?
    Slice and serve the cake at room temperature. For an extra special touch, you can add whipped cream, fresh strawberries, or a drizzle of extra glaze on top.
  8. Can I use a different type of cake mix?
    While the strawberry cake mix is key to this recipe, you can substitute it with a different flavor like vanilla or chocolate cake mix, depending on your taste preferences.
  9. How long can I store the leftovers?
    You can store the leftovers in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. Just make sure it’s properly covered to keep it fresh.
  10. Can I make this recipe as cupcakes instead of a bundt cake?
    Yes, you can make this as cupcakes! Fill cupcake liners halfway with batter, then add a spoonful of the cheesecake filling, and top with the remaining batter. Bake for about 20-25 minutes, or until a toothpick comes out clean.

This Strawberry Cheesecake Bundt Cake is not only delicious but also visually impressive. Perfect for any occasion, it’s a dessert that will be remembered. Whether you’re celebrating with family, friends, or simply indulging in a sweet treat, this cake is sure to be a crowd-pleaser. Happy baking!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Strawberry Cheesecake Bundt Cake


  • Author: Lusine Svetlana

Description

 

If you’re looking for a stunning and delicious dessert, this Strawberry Cheesecake Bundt Cake is the perfect choice! Combining the sweet flavors of strawberry cake with a creamy cheesecake filling, this cake is a guaranteed hit at any gathering or celebration. The addition of a simple glaze makes it even more delightful. Let’s dive into how to make this showstopper!


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.

Prepare the Cheesecake Filling:
In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the egg and vanilla extract, mixing until well combined. Fold in the chopped strawberries if using. Set aside.

Make the Strawberry Cake:
In a large mixing bowl, combine the strawberry cake mix, water, vegetable oil, eggs, strawberry puree, and vanilla extract. Mix until just combined. Pour half of the batter into the prepared bundt pan, spreading it evenly. Carefully spoon the cheesecake filling over the batter, making sure not to touch the sides of the pan. Pour the remaining strawberry cake batter on top, covering the cheesecake filling completely.

Bake:
Bake in the preheated oven for 45-50 minutes, or until a toothpick inserted into the cake (not touching the cheesecake filling) comes out clean.

Cool:
Once baked, remove the cake from the oven and let it cool in the pan for about 10-15 minutes. Carefully invert the cake onto a wire rack to cool completely.

Prepare the Glaze:
In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add pink food coloring if desired to achieve a pink glaze. Adjust the consistency by adding more powdered sugar or milk until you reach your desired thickness.

Glaze the Cake:
Once the cake is completely cooled, drizzle the glaze over the bundt cake. Allow it to set for a few minutes.

Serve:
Slice and serve your beautiful Strawberry Cheesecake Bundt Cake! Enjoy!

Notes

Serving Tips:

  • This cake can be enjoyed as a delightful dessert after dinner or as a sweet treat during a gathering.
  • Serve it on its own or pair it with fresh whipped cream or a scoop of vanilla ice cream for extra indulgence.
  • For an extra touch, garnish the cake with fresh strawberries or mint leaves to enhance its appearance and flavor.

Storage Tips:

  • To store the cake, cover it with plastic wrap or store it in an airtight container.
  • Keep it in a cool, dry place for up to 2 days, or refrigerate it to prolong its freshness for up to 5 days.
  • If you want to store it for a longer period, you can freeze the cake. Wrap it tightly in plastic wrap, then place it in a freezer-safe container or zip-top bag. The cake will stay fresh in the freezer for up to 3 months.
  • When ready to enjoy, let the cake thaw at room temperature before serving. If frozen, drizzle the glaze after it has thawed.