Strawberry Cheesecake Bundt Cake

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Moist, rich, and bursting with berry bliss, this Strawberry Cheesecake Bundt Cake is a show-stopper for any dessert table. Picture a golden, buttery pound cake swirled with creamy cheesecake filling, all crowned in a luscious strawberry glaze and topped with plump, fresh strawberries. It’s the kind of cake that makes you pause mid-bite, eyes closed, just to savor the perfect harmony of flavors and textures.

Whether you’re planning a spring brunch, celebrating a birthday, or simply looking for a standout treat for your next gathering, this cake delivers elegance and flavor with ease. The strawberry glaze adds a bright, fruity contrast to the dense and velvety crumb, while the fresh berries bring a burst of freshness that balances the richness beautifully. It’s decadent, yes—but also beautifully balanced and irresistibly light on the palate.

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Ingredients for this Strawberry Cheesecake Bundt Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup sour cream
• ½ cup milk

For the Cheesecake Filling:

• 8 oz cream cheese, softened
• ¼ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

For the Strawberry Glaze:

• 1 cup powdered sugar
• 2–3 tbsp strawberry puree (fresh or thawed from frozen)
• ½ tsp lemon juice (optional, for a slight tang)

Topping:

• Fresh strawberries (whole or halved)
• Optional: powdered sugar for dusting

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Step 1: Prepare the Pan and Preheat

Start by preheating your oven to 350°F (175°C). Generously grease and flour a Bundt pan to prevent sticking, making sure to get into every curve of the pan. This helps ensure a clean release and beautiful presentation.

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Step 2: Make the Cheesecake Filling

In a medium mixing bowl, beat the softened cream cheese with ¼ cup of sugar until smooth. Add in the egg and vanilla extract, mixing until fully incorporated. Set the filling aside while you make the cake batter.

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Step 3: Mix the Cake Batter

In a large bowl, whisk together flour, baking powder, baking soda, and salt. In a separate bowl, cream the butter and sugar together using a mixer until light and fluffy—about 3–4 minutes. Beat in the eggs, one at a time, then add vanilla extract.

Add the dry ingredients in three additions, alternating with sour cream and milk. Begin and end with the dry ingredients. Mix just until combined to keep the batter fluffy.

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Step 4: Layer the Batter and Filling

Pour half of the cake batter into the prepared Bundt pan. Spoon the cheesecake filling evenly over the batter, keeping it centered and away from the edges. Top with the remaining batter and smooth the surface gently with a spatula.

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Step 5: Bake

Place the pan in the preheated oven and bake for 50–60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. If the top begins to brown too quickly, tent it loosely with foil during the last 15 minutes of baking.

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Step 6: Cool and Glaze

Let the cake cool in the pan for about 15 minutes, then carefully invert onto a wire rack to cool completely. Once cool, whisk together the powdered sugar, strawberry puree, and lemon juice until smooth. Drizzle the glaze over the cake, letting it drip down the sides.

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Step 7: Garnish and Serve

Top the glazed cake with fresh strawberries. Dust with powdered sugar for an elegant finish. Slice, serve, and enjoy the delightful blend of buttery cake, creamy cheesecake, and sweet strawberries.

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Storage Instructions

To keep your Strawberry Cheesecake Bundt Cake tasting fresh and fabulous:

• Room Temperature: If you plan to enjoy the cake within 1–2 days, you can store it covered at room temperature—preferably in a cake dome or airtight container.
• Refrigerator: Because of the cheesecake filling, refrigerating the cake is the safest option for longer storage. Wrap it well or place it in an airtight container. It will stay fresh for up to 5 days.
• Freezer: You can freeze this cake without the glaze and fresh strawberries. Wrap individual slices or the entire cake tightly in plastic wrap, then foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and glaze fresh before serving.

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Estimated Nutrition (Per Slice – based on 12 slices)

• Calories: ~420 kcal
• Total Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 105mg
• Sodium: 210mg
• Carbohydrates: 50g
• Sugar: 35g
• Protein: 6g
  Note: Nutrition may vary slightly based on specific ingredients used.

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Frequently Asked Questions

### 1. Can I use boxed cake mix for this recipe?

Yes, you can use a vanilla or butter cake mix as a shortcut, but homemade gives the richest flavor and texture. Still include the cheesecake filling layer for that signature touch.

### 2. How do I make the glaze thicker or thinner?

Add more powdered sugar for a thicker glaze or more strawberry puree to thin it out. Adjust gradually until you reach the desired consistency.

### 3. Can I substitute the sour cream?

Yes, full-fat Greek yogurt is a great substitute and gives similar moisture and tang.

### 4. Can I use frozen strawberries for the glaze?

Absolutely. Just thaw them completely and puree before using. Strain if you’d like a smoother glaze.

### 5. How do I know when the cake is done?

Insert a toothpick into the cake part (not the cheesecake center). If it comes out clean or with a few crumbs, it’s ready. The cheesecake layer may remain soft.

### 6. What kind of Bundt pan should I use?

A 10–12 cup Bundt pan works best. Non-stick is ideal, but always grease and flour thoroughly for easy release.

### 7. Can I add fresh strawberry chunks to the batter?

You can, but be cautious—they may sink or add excess moisture. Toss them in flour before folding in to help distribute evenly.

### 8. Is this cake good for special occasions?

Definitely! It’s visually stunning and crowd-pleasing, making it perfect for birthdays, brunches, Mother’s Day, or Valentine’s Day.

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