If you love rich, buttery Bundt cake, velvety cheesecake, and juicy strawberries, then this Strawberry Cheesecake Bundt Cake is the dessert of your dreams! Each slice is a perfect balance of moist cake, tangy cheesecake filling, and bursts of fresh strawberries—all topped with a decadent strawberry glaze.
The first time I made this, my husband took one bite and closed his eyes, savoring every moment, before saying, “This might be the best cake you’ve ever made!” That’s how you know you have a winning recipe!
What makes this cake extra special?
- A rich, buttery vanilla cake base that’s incredibly moist.
- A hidden cheesecake filling that adds a creamy surprise inside.
- Fresh strawberries folded into the batter for fruity bursts of flavor.
- A silky strawberry glaze that takes it over the top.
So, if you’re ready to bake a stunning and irresistible dessert, let’s get started!
Why You’ll Love This Strawberry Cheesecake Bundt Cake
- Moist & Buttery: A soft, rich cake that stays tender for days.
- Cheesecake Swirl: A creamy filling that adds texture and flavor.
- Fresh & Fruity: Juicy strawberries in every bite.
- Gorgeous Presentation: Perfect for birthdays, brunch, or special occasions.
- Make-Ahead Friendly: Tastes even better the next day!
What You Need for Strawberry Cheesecake Bundt Cake
For the Cake Batter:
- 2 ½ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk
- 1 ½ cups fresh strawberries, diced
- 2 tablespoons flour (to coat strawberries)
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Glaze:
- 1 cup powdered sugar
- 2 tablespoons strawberry puree (blended fresh strawberries)
- 1 teaspoon lemon juice
For Garnish (Optional):
- Fresh strawberries, sliced
- Whipped cream
How to Make Strawberry Cheesecake Bundt Cake
Step 1: Prepare the Bundt Pan & Preheat Oven
- Preheat oven to 350°F (175°C). Grease and flour a 10-12 cup Bundt pan.
Step 2: Make the Cake Batter
- In a bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large mixing bowl, beat butter and sugar until light and fluffy (about 2 minutes).
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Alternate adding dry ingredients and buttermilk, mixing just until combined.
- Toss diced strawberries with 2 tablespoons flour (prevents sinking), then gently fold into the batter.
Step 3: Make the Cheesecake Filling
- In a separate bowl, beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
Step 4: Assemble the Cake
- Pour half of the cake batter into the prepared Bundt pan.
- Spoon the cheesecake filling evenly over the batter (avoid touching the edges).
- Pour the remaining cake batter on top, smoothing the surface.
Step 5: Bake the Cake
- Bake for 50-60 minutes, or until a toothpick inserted (avoiding the cheesecake center) comes out with a few moist crumbs.
- Let the cake cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.
Step 6: Make the Strawberry Glaze
- Blend fresh strawberries until smooth to make a puree.
- In a bowl, whisk together powdered sugar, strawberry puree, and lemon juice until smooth.
- Drizzle the glaze over the cooled cake.
Step 7: Garnish & Serve
- Garnish with sliced strawberries and whipped cream if desired.
- Slice and enjoyyour stunning Strawberry Cheesecake Bundt Cake!
Tips for the Best Strawberry Cheesecake Bundt Cake
- Use fresh, ripe strawberries for the best flavor.
- Don’t overmix the batter—it keeps the cake soft and tender.
- Let the cake cool completely before glazing to avoid melting.
- Coat strawberries in flour so they don’t sink to the bottom.
- Store leftovers in the fridge for a chilled, cheesecake-like texture.
Substitutions and Variations
- Make it chocolatey: Add ½ cup white chocolate chips to the batter!
- Use a different fruit: Swap strawberries for raspberries or blueberries.
- Make a lemon glaze: Replace strawberry puree with lemon juice and zest.
- Try a cream cheese frosting: Instead of glaze, frost with a tangy cheesecake-style frosting.
Make a Healthier Version
- Use Greek yogurt instead of butter for a lighter cake.
- Reduce sugar by ¼ cup without affecting taste.
- Use whole wheat flour for half of the flour for added fiber.
Closing Thoughts
And there you have it—Strawberry Cheesecake Bundt Cake that’s rich, creamy, and absolutely stunning! Whether you’re making this for Mother’s Day, birthdays, or a weekend treat, it’s guaranteed to impress.
Try it out and let me know how it turns out! And if you love cheesecake-inspired desserts, be sure to check out more of our indulgent cake recipes! 🍓🍰
Frequently Asked Questions
1. Can I make this cake ahead of time?
Yes! Store in the fridge for up to 3 days—it tastes even better the next day.
2. Can I freeze this cake?
Absolutely! Wrap slices in plastic wrap and freeze for up to 2 months. Thaw in the fridge before serving.
3. What’s the best way to store leftovers?
Keep in an airtight container in the refrigerator for up to 4 days.
4. Can I use frozen strawberries?
Yes! Just thaw and drain well before adding to the batter.
5. How do I prevent the cheesecake layer from sinking?
Make sure the cake batter is thick enough and don’t spread the cheesecake layer to the edges.
6. What’s the best way to cut clean slices?
Chill the cake slightly before slicing and use a serrated knife for clean cuts.