Pin it
This Strawberry Cheesecake Bundt Cake is my answer to springtime dessert cravings. It is bursting with berry flavor and features a creamy layer tucked right inside the moist pink cake. When strawberries are at their sweetest I love making this cake for gatherings and it never fails to wow guests with its hidden cheesecake swirl.
The first time I baked this cake for a baby shower my friends thought it came straight from a fancy bakery. Since then it has become my go to way to impress with very little hassle. Everyone loves that hidden creamy center.
Ingredients
- Strawberry cake mix: the shortcut for a vibrant moist cake and bold berry taste
- Instant cheesecake pudding: boosts moisture and creamy flavor
- Large eggs: for richness and to bind the cake
- Water: keeps the texture light pick clean tasting spring water if possible
- Vegetable oil: ensures a soft crumb neutral flavor is best here
- Fresh strawberries chopped: for bursts of fruit and lovely pink specks select ripe firm berries that smell fragrant
- Cream cheese softened: for a luscious dreamy middle choose full fat for best texture
- Powdered sugar: sweetens the cheesecake swirl sift out any lumps before using
- Vanilla extract: deepens the flavor use pure extract if possible
Instructions
- Preheat Oven:
- Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease every nook and cranny of a bundt pan with butter and a dusting of flour to prevent sticking.
- Mix Cake Batter:
- In a big mixing bowl stir together the strawberry cake mix cheesecake pudding eggs water and vegetable oil until totally smooth with no dry streaks. A hand mixer on medium speed works great. Your batter should be thick and glossy.
- Fold in Strawberries:
- Take your chopped strawberries and gently fold them into the batter with a spatula. Be careful not to overmix or you will smush the berries and lose their shape.
- Prepare Cheesecake Filling:
- In a separate bowl beat softened cream cheese with a hand mixer on medium until perfectly smooth and fluffy. Add powdered sugar and vanilla then beat again until the mix is creamy with no lumps.
- Layer the Cake:
- Pour half the pink batter evenly into your prepared bundt pan spreading it to create a base layer. Carefully spoon all the cheesecake filling on top in a ring avoiding the edges so it does not touch the sides. Now gently pour the rest of the batter over the filling to cover it fully.
- Bake the Cake:
- Place your pan in the center of the oven. Bake for 50 to 60 minutes until the cake feels springy to the touch and a toothpick inserted near the center edge comes out clean. Start checking at the 50 minute mark to avoid overbaking.
- Cool and Serve:
- Let the cake rest in its pan for at least 15 minutes so it firms up. Then turn it out onto a wire rack and allow it to cool completely. Once cool slice to reveal that creamy swirl inside and serve up big wedges.
I am always amazed at how the creamy layer bursts out when you slice into this cake. My favorite part is the juicy bits of baked strawberry hiding in every bite. This cake reminds me of my grandmother who loved anything with strawberries and cream cheese and it always brings a smile when I serve it to family and friends.
Storage Tips
Keep leftover cake tightly covered in the fridge. It stays moist for up to four days thanks to the pudding mix and cream cheese. I like to slice big pieces and wrap them individually in plastic so they stay fresh. For longer storage you can pop slices in the freezer for up to two months then thaw as needed for a ready to eat treat.
Ingredient Substitutions
If strawberries are not in season try using frozen berries just thaw and drain well to prevent sogginess. You can swap in vanilla cake mix with some added strawberry preserves for berry flavor. Greek yogurt in place of cream cheese gives a tangy twist and lower fat option for the filling.
Serving Suggestions
Dust the cooled cake with extra powdered sugar for a pretty finish. It pairs perfectly with a dollop of whipped cream or a scoop of vanilla ice cream. I sometimes drizzle a simple glaze of lemon juice and powdered sugar for extra zing. For special occasions decorate with fresh sliced strawberries or edible flowers to really turn heads.
Cultural Context
Bundt cakes have roots in central Europe but became popular in American kitchens mid-century thanks to the classic ring shaped pan. Combining cheesecake and cake in one dessert feels like the ultimate indulgence and reflects the American love for mashup desserts. Strawberry cheesecake flavors bring nostalgic comfort for spring and summer gatherings across many cultures.
Seasonal Adaptations
You can swap in raspberries or blueberries for a new twist. A lemon zest in the batter brightens the flavor for summer. For fall swirl in pumpkin and spice instead of strawberry and use cinnamon in the filling.
Success Stories
After I made this bundt cake for a family barbecue my aunt texted me the next day begging for the recipe. My neighbor now requests it for every birthday. Seeing the surprise on guests faces when they discover the hidden cheesecake layer always makes baking this cake worth it every time.
Freezer Meal Conversion
You can freeze the whole cake or individual slices once completely cooled. Wrap tightly in plastic and foil to protect from freezer burn. Thaw in the fridge overnight for best texture. Sometimes I keep a small stash in the freezer for unexpected guests or dessert cravings.
This Strawberry Cheesecake Bundt Cake is a celebration in every slice. Enjoy sharing it with friends and family at your next special occasion.
Recipe FAQs
- → Can I use frozen strawberries instead of fresh?
Yes, you can use frozen strawberries. Thaw and drain them well to avoid excess moisture in the batter.
- → How do I prevent the cheesecake filling from touching the sides?
Spoon the filling carefully into the center of the batter and avoid spreading it too close to the edge of the pan.
- → Can this be made ahead of time?
Absolutely! Bake a day in advance and store covered at room temperature or refrigerate for up to three days.
- → How do I know when the cake is done baking?
Insert a toothpick into the cake portion (not the filling); it should come out clean when done.
- → What’s the best way to serve this cake?
Slice when completely cooled and top with extra fresh strawberries or a dusting of powdered sugar.