Description
This Strawberry Cheesecake Bundt Cake combines a moist and flavorful strawberry cake base with a creamy cheesecake swirl running throughout, topped with a sweet vanilla glaze and fresh strawberries for a beautifully festive dessert perfect for any occasion.
Ingredients
Scale
Strawberry 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
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)
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C). Lightly grease and flour a bundt pan to ensure easy release of the cake after baking.
- Make the strawberry cake batter: In a large bowl, combine the strawberry cake mix, water, vegetable oil, eggs, strawberry puree, and vanilla extract. Beat on medium speed until well blended and smooth, about 2 minutes.
- Prepare the cheesecake filling: In a separate medium bowl, beat the softened cream cheese, granulated sugar, egg, and vanilla extract together until smooth and creamy. Fold in the chopped fresh strawberries if using, to add extra strawberry bursts.
- Assemble the cake: Pour half of the strawberry cake batter into the prepared bundt pan. Spoon the cheesecake filling evenly over the cake batter. Then pour the remaining cake batter on top and use a spatula to gently spread it, ensuring the cheesecake layer is covered.
- Bake the cake: Place the bundt pan in the preheated oven and bake for 45-50 minutes or until a toothpick inserted comes out with a few moist crumbs but no raw batter. Avoid overbaking to keep the cake moist.
- Cool the cake: Remove the cake from the oven and allow it to cool in the pan for 15 minutes. Then invert onto a wire rack to cool completely before glazing.
- Prepare the vanilla glaze: In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a few drops of pink food coloring until smooth and pourable. Adjust the milk quantity to reach desired consistency.
- Glaze the cake: Drizzle the vanilla glaze over the cooled cake, allowing it to drip down the sides. Let the glaze set for about 15-20 minutes before serving.
- Serve: Cut into slices and serve. Optionally garnish with extra fresh strawberries for an added touch of freshness and color.
Notes
- Use fresh or thawed frozen strawberries for the puree to ensure the best flavor.
- Allow the cream cheese to soften at room temperature before mixing to avoid lumps.
- If you prefer a stronger strawberry flavor, add a few drops of strawberry extract to the cake batter.
- The glaze can be made thicker by adding more powdered sugar or thinner by adding a bit more milk.
- Make sure the cake is completely cool before adding the glaze to prevent it from melting.
