Why You’ll Love This Recipe

Strawberry Cheesecake Bundt Cake is the ultimate fusion dessert, combining the rich, creamy texture of a cheesecake with the soft, moist crumb of a bundt cake. Swirls of strawberry filling and a luscious cream cheese center make every slice decadent and visually stunning. Perfect for spring gatherings, birthdays, or anytime you crave something indulgent and fruity.

ingredients

Tip: You’ll find the full list of ingredients and measurements in the recipe card below.

flourgranulated sugareggsunsalted buttercream cheesevanilla extractbaking powdersaltmilkstrawberry jam or preservesfresh strawberries (optional for garnish)powdered sugarlime juice (for glaze, optional)

directions

Preheat your oven to 350°F (175°C) and grease a bundt cake pan thoroughly.

In a large mixing bowl, cream together the butter and sugar until light and fluffy.

Add the eggs one at a time, mixing well after each addition, then stir in vanilla extract.

In a separate bowl, whisk together the flour, baking powder, and salt.

Gradually add the dry ingredients to the wet mixture, alternating with milk, until a smooth batter forms.

In another bowl, mix the softened cream cheese with a bit of sugar and vanilla extract until creamy.

Pour half the cake batter into the prepared bundt pan.

Spoon the cream cheese mixture in a ring over the batter, avoiding the edges.

Drizzle strawberry jam or preserves over the cream cheese layer.

Top with the remaining cake batter, smoothing the surface.

Bake for 55-65 minutes, or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 15 minutes before inverting onto a wire rack to cool completely.

Dust with powdered sugar or drizzle with a light lime glaze before serving. Garnish with fresh strawberries if desired.

Servings and timing

This recipe yields approximately 12 slices.Preparation time: 20 minutesBaking time: 55-65 minutesCooling and decorating time: 30 minutesTotal time: 1 hour 45 minutes

Variations

Add a swirl of chocolate ganache along with the strawberry for a richer twist.

Use raspberry preserves instead of strawberry for a tangier flavor.

Incorporate crushed graham crackers into the cream cheese layer for a more authentic cheesecake taste.

Top with whipped cream and mint leaves for a decorative finish.

storage/reheating

Store in an airtight container in the refrigerator for up to 5 days.For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months.Thaw at room temperature or reheat briefly in the microwave to enjoy warm.

FAQs

Can I use store-bought strawberry jam?

Yes, a good quality jam or preserve works perfectly in this recipe.

Do I need a special bundt pan?

Any standard 10-12 cup bundt pan will work. Just make sure it’s greased well.

Can I make this cake ahead of time?

Absolutely! It can be made a day in advance and stored in the fridge.

Can I skip the cream cheese filling?

You can, but it won’t have the cheesecake element. You can replace it with more strawberry jam instead.

Is it overly sweet?

The sweetness is balanced between the cake, the cream cheese, and the fruity filling.

Can I make it gluten-free?

Yes, use a 1:1 gluten-free flour blend for baking.

What if I don’t have fresh strawberries?

They’re optional and mainly for garnish. You can skip them or use freeze-dried ones.

Can I use low-fat cream cheese?

Full-fat is recommended for the creamiest texture, but low-fat can work in a pinch.

Do I need to refrigerate leftovers?

Yes, due to the cream cheese layer, refrigerate any leftovers.

Can I double this recipe?

No, doubling may overflow the pan. It’s best to bake two separate cakes if needed.

Conclusion

Strawberry Cheesecake Bundt Cake brings together the best of both dessert worlds—light, fluffy cake with rich, tangy cheesecake and sweet strawberry ribbons. It’s a crowd-pleaser with its beautiful presentation and irresistible flavor. Ideal for celebrations or simply spoiling yourself, this cake is a delicious showstopper that’s worth every bite.