The Ultimate Strawberry Cheesecake Swirl Bundt Cake: A Show-Stopping Dessert Recipe
Prepare to impress your guests with this truly gorgeous and show-stopping strawberry bundt cake. More than just a simple strawberry cake, this exquisite dessert features a tender, strawberry-infused cake batter beautifully swirled with a rich and creamy cheesecake filling. It’s a party cake that promises to deliver on flavor and presentation, making it an unforgettable centerpiece for any celebration or a delightful treat for an everyday indulgence.
This recipe brings together the fresh, vibrant taste of strawberries with the luxurious texture of cheesecake, all baked in a classic bundt pan. The result is a moist, flavorful cake with a delightful surprise in every slice – a ribbon of tangy, sweet cream cheese that perfectly complements the fruity cake. Get ready to bake a masterpiece that will have everyone asking for the recipe!
Why This Strawberry Bundt Cake Recipe Works So Well
Our strawberry bundt cake with cream cheese filling stands out not only for its stunning appearance but also for its incredible versatility and ease of preparation. While it’s absolutely perfect for grand parties, birthdays, or special celebrations, it’s also wonderfully suitable as an elevated everyday dessert. If you’re searching for a delicious strawberry cake but desire an extra layer of elegance and flavor that truly pops, then this is the recipe you’ve been waiting for.
This recipe shines because it uses readily available ingredients and common pantry staples, making this beautiful dessert accessible to any home baker. The beauty of a bundt cake lies in its effortless elegance, and our added cheesecake swirl takes it to another level without adding significant complexity. The combination of moist strawberry cake and creamy, tangy cheesecake creates a textural and flavor contrast that is simply irresistible. Plus, using your favorite 10-12 cup volume bundt pan means you likely already have the essential equipment on hand.
We’ve fine-tuned the method to ensure a perfectly baked cake with a distinct, yet harmonious, strawberry and cheesecake flavor profile. From the reduced strawberry puree that concentrates the fruit’s essence to the perfectly balanced cream cheese layer, every element is designed for success and maximum enjoyment.
Key Ingredients for Your Strawberry Cheesecake Bundt Cake
To create this magnificent strawberry bundt cake with a cheesecake swirl, you’ll need a selection of fresh, high-quality ingredients. All precise measurements, quantities, and detailed instructions can be found in the printable recipe card at the very end of this post.
Fresh or Frozen STRAWBERRIES: The star of our bundt cake! You can use either fresh or frozen strawberries (partially thawed if frozen) to make the vibrant puree. Reducing the puree on the stovetop concentrates the natural strawberry flavor, ensuring it shines through in the cake. You can even prepare this puree ahead of time and store it for up to three days in the refrigerator to cut down on prep time on baking day. The strawberry flavor in this cake is delightfully mild and natural, never overpowering. For those who desire a more intense strawberry kick, consider adding a few drops of strawberry extract to the batter. Alternatively, for a natural and concentrated boost, grind some freeze-dried strawberries in a food processor and gently fold them into your cake batter. Remember, freeze-dried strawberries are highly concentrated, so a small amount goes a long way in enhancing the fruit’s essence.
ROOM TEMPERATURE Ingredients: This is a crucial tip for achieving the best results with your strawberry cheesecake bundt cake. Ensure your ingredients, especially butter, cream cheese, milk, sour cream, and eggs, are all at room temperature before you begin mixing. Room temperature ingredients emulsify more effectively, leading to a smoother, more homogenous batter and ultimately a more tender, evenly baked cake. To achieve this, simply remove these ingredients from the refrigerator and allow them to sit on your kitchen counter for 20-30 minutes prior to starting the recipe.
Other Essential Ingredients:
- All-Purpose Flour: Provides the structure for our moist bundt cake.
- Granulated Sugar: Sweetens both the cake and the cheesecake swirl, contributing to moisture.
- Unsalted Butter: Adds richness, flavor, and contributes to the cake’s tender crumb.
- Eggs: Act as a binder, add moisture, and help with the cake’s structure.
- Vanilla Extract: Enhances all the flavors, bringing warmth and depth to both cake and cheesecake.
- Baking Powder & Baking Soda: Our leavening agents that ensure a light and fluffy texture.
- Milk & Sour Cream: Add moisture and richness, with sour cream also contributing to tenderness and a slight tanginess that balances the sweetness.
- Cream Cheese: The star of our decadent swirl! Softened cream cheese is key for a smooth, lump-free cheesecake layer.
- Powdered Sugar: For the smooth, pourable cream cheese icing that crowns your masterpiece.
How to Make This Incredible Strawberry Bundt Cake
Making this beautiful strawberry bundt cake with a cheesecake swirl is a rewarding process, and these step-by-step photos and detailed instructions are here to guide you to perfection. You can find the complete printable version of this recipe, including all measurements and detailed instructions, in the recipe card at the bottom of this post.
EXPERT TIP: You can prepare the strawberry puree up to three days in advance. Store it in a covered container in the refrigerator to save time on your baking day.
First, preheat your oven to 350 degrees F (175°C). Then, meticulously grease a 12-cup Bundt pan. Proper greasing is vital for bundt cakes to ensure a clean release. If you opt to use a 10-cup bundt pan, be aware that you will likely have some overflow or excess batter, so a 12-cup pan is highly recommended for this recipe.
Prepare the Delicious Strawberry Cake Batter
- Create the Strawberry Purée: Begin by puréeing your fresh or partially thawed sliced strawberries in a food processor until smooth. This vibrant purée is what gives our cake its delightful strawberry essence.
- Reduce the Purée: Pour the strawberry purée into a small saucepan and cook it over medium heat, stirring constantly. Continue cooking until the purée has reduced by half, which usually takes around 20-25 minutes. This step concentrates the strawberry flavor significantly. Once reduced, set it aside to cool completely before adding to the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside for later.
- Cream Butter and Sugar: Using an electric mixer on medium-high speed, cream the softened butter and granulated sugar together until the mixture is light and fluffy. This step incorporates air, contributing to the cake’s texture.
- Add Wet Ingredients to Creamed Mixture: Beat in the eggs one at a time, followed by the vanilla extract, mixing well after each addition. Finally, mix in the cooled strawberry purée until just combined.
- Prepare Milk Mixture: In a separate small bowl, whisk together the milk and sour cream.
- Combine Wet and Dry: Gradually add the milk mixture and the flour mixture to the strawberry purée mixture, alternating between the dry and wet additions. Begin and end with the dry ingredients. Mix until just combined, being careful not to over-mix, as over-mixing can lead to a tough cake. Set this delightful strawberry cake batter aside while you prepare the cheesecake filling.
Prepare the Rich & Creamy Cheesecake Swirl
The cheesecake layer is what elevates this from a simple strawberry cake to an extraordinary dessert. With your electric mixer on medium-high speed, beat the softened cream cheese, vanilla extract, and granulated sugar together until the mixture is light, smooth, and creamy. This should take a few minutes to ensure there are no lumps. Then, add the eggs one at a time, mixing well after each addition until just incorporated. Avoid over-beating the eggs once they are added.
Assemble Your Strawberry Cheesecake Bundt Cake and Bake
- Layer the Batter: Pour approximately half of the prepared strawberry cake batter into your meticulously greased 12-cup Bundt pan, spreading it evenly across the bottom.
- Add the Cheesecake Layer: Carefully spoon the entire cheesecake mixture over the strawberry cake batter in the pan. You can gently spread it, but avoid pushing it too far into the bottom layer of cake batter.
- Top with Remaining Batter: Gently pour the remaining half of the strawberry cake batter over the cheesecake layer, ensuring the cheesecake is mostly covered. For a beautiful swirl, you can take a knife and gently swirl through the layers once or twice, but don’t overdo it.
- Bake to Perfection: Bake for 50-60 minutes, or until a wooden toothpick inserted into the cake part (avoiding the cheesecake layer initially) comes out clean. The cheesecake may still appear slightly jiggly, which is normal.
- Cooling is Key: Allow the cake to cool in the bundt pan on a wire rack for at least 30 minutes. This cooling period helps the cake firm up and release cleanly from the pan. After 30 minutes, carefully invert the pan onto the wire rack and remove the cake.
- Complete Cooling: Let the cake cool completely on the wire rack before you even think about icing it. Icing a warm cake will result in a melted, messy glaze. Patience here is a virtue!
Icing Your Gorgeous Strawberry Bundt Cake
A luscious cream cheese icing is the perfect finishing touch for our strawberry bundt cake with cheesecake swirl, adding another layer of creamy texture and tangy sweetness.
- Prepare the Icing Base: In a large mixing bowl, combine the softened cream cheese, softened butter, and powdered sugar. Using an electric mixer on low speed, combine the ingredients until just moistened.
- Whip to Smoothness: Increase the mixer speed to medium-high and beat until the mixture is completely smooth and homogenous. Scrape down the sides of the bowl as needed.
- Achieve Desired Consistency: Add milk one tablespoon at a time, mixing after each addition, until your icing is smooth and reaches your desired pourable or spreadable consistency. For a thinner, drizzly glaze, you might use more milk; for a thicker, more opaque topping, use less.
- Decorate Your Cake: Once the cake is completely cool, pour the prepared cream cheese icing evenly over the top of the bundt cake, allowing it to naturally drip down the sides. Alternatively, you can spread the icing on the cake if you prefer a more controlled look.
- Set and Garnish: Allow the icing to set for a short while before slicing. For an extra touch of beauty and freshness, decorate the top of your cake with fresh strawberry slices or whole strawberries if desired.
Frequently Asked Questions & Expert Tips for Bundt Cake Success
While you can use a cooking spray like Pam, for best results and to prevent sticking, we highly recommend using a tablespoon of softened butter or shortening. Spread it evenly in an even, thorough layer with your fingers, ensuring every crevice of the bundt pan is coated. You can also use vegetable oil or olive oil, applied with a pastry brush. The key is to be generous and meticulous with your greasing.
For this strawberry bundt cake, we recommend a minimum of 30 minutes of cooling time in the pan before attempting to invert it. This crucial period allows the cake to set, firm up, and gently pull away from the sides of the pan as it cools. Some denser cakes might be removed after 10-15 minutes, but for a delicate cake with a cheesecake swirl, 30 minutes ensures structural integrity and a clean release. Patience here prevents your beautiful cake from sticking or breaking apart.
Bundt cakes typically require a longer baking time compared to cakes baked in standard round or square pans. This is primarily because bundt pans often hold a considerably larger volume of batter. The intricate designs and deeper cavities of a bundt pan mean there’s more cake material to cook through, and the heat distribution might be slightly different than in a thinner layer cake. The more batter there is, the longer it will take to bake thoroughly to the center.
This delicious strawberry bundt cake with cheesecake swirl can be kept at room temperature, covered, for the day of your celebration. However, due to the cream cheese in both the filling and the icing, it should be stored in the refrigerator thereafter. Keep it tightly covered in the fridge for up to 5 days. For longer storage, this cake freezes exceptionally well for up to 3 months. To freeze, wrap individual slices or the whole cake tightly in plastic wrap, then in aluminum foil, and place in a freezer-safe bag or container.
Absolutely! This cake is a fantastic make-ahead dessert. You can bake the cake a day or two in advance. Store the cooled, unfrosted cake tightly wrapped at room temperature or in the refrigerator. Prepare the icing on the day of serving and then frost. As mentioned, the strawberry puree can also be made up to three days prior.
Sticking is a common bundt cake woe, almost always due to insufficient greasing or not allowing enough cooling time. Ensure you grease every nook and cranny of your pan with butter or shortening and a dusting of flour, or use a high-quality non-stick baking spray specifically for bundt pans. Also, make sure the cake cools for the recommended 30 minutes in the pan before inverting. Trying to remove it too soon can cause it to tear.
Serving Suggestions for Your Strawberry Cheesecake Bundt Cake
This strawberry bundt cake is truly a versatile dessert that shines on many occasions. Its striking appearance and irresistible flavor make it ideal for festive gatherings, birthdays, anniversaries, Mother’s Day celebrations, or even as a special treat for a baby shower. With strawberries being in season throughout late spring and early summer, it’s the perfect time to whip up this delightful cake!
Because this cake is wonderfully rich and satisfying, it pairs beautifully with lighter main courses. Consider serving it after a meal featuring grilled chicken or delicate fish dishes. Meatless meals also offer a lighter canvas, making a slice of this delicious strawberry-flavored bundt cake a perfect indulgence afterward. To further enhance the experience, serve it with a dollop of fresh whipped cream, a scoop of vanilla bean ice cream, or a simple drizzle of strawberry sauce. Garnish with a few fresh strawberry halves or mint leaves for an elegant touch.
Every bite of this moist and tender strawberry bundt cake, generously rippled with its creamy cheesecake layer, is an experience in itself. It’s a definite must-try for all lovers of strawberries and cream!
More Impressive Cake Recipes to Explore
If you loved this strawberry cheesecake bundt cake, you might enjoy these other equally delicious and impressive cake recipes:
- Heart Shaped Cupcakes
- Pumpkin Roll
- Pumpkin Magic Cake
- Pineapple Upside Down Cake in a Cast Iron Skillet
- Boston Cream Poke Cake
- Checkerboard Cake
I absolutely adore baking and cooking, and sharing my kitchen experiences and perfected recipes with all of you brings me immense joy! To make sure you never miss out on a new recipe, I offer a convenient newsletter every time I post something new. Simply subscribe today and start receiving your free daily recipes directly to your inbox!
Strawberry Bundt Cake with Cheesecake Swirl
4.92 from 25 votes
IMPORTANT – Don’t forget to check the Frequently Asked Questions and Expert Tips sections within the blog post for additional helpful information. Simply scroll back up to read them!
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Ingredients
For the Strawberry Bundt Cake
- 3 cups sliced strawberries (fresh or frozen, partially thawed)
- 2 ½ cups all-purpose flour
- 1 cup granulated sugar
- ¼ cup milk (at room temperature)
- ½ cup sour cream (at room temperature)
- ¾ cup unsalted butter (softened, at room temperature)
- ½ teaspoon salt
- 4 large eggs (at room temperature)
- 1 teaspoon vanilla extract
- 2 teaspoons baking powder
- ½ tsp. baking soda
For the Cheesecake Swirl Filling
- 2 8-oz packages cream cheese (softened, at room temperature)
- 2 large eggs (at room temperature)
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
For the Cream Cheese Icing
- 4 oz cream cheese (softened)
- ⅓ cup unsalted butter (softened)
- 2 cups powdered sugar
- 2-4 tablespoons milk (or more, until desired consistency is reached)
Optional Garnish
- Fresh strawberries (for decoration)
Things You’ll Need
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Electric mixer
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Bundt pan (12-cup volume)
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Wire cooling racks
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Food processor
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Saucepan
Before You Begin & Expert Tips
- Room Temperature is Key: For the best results, ensure all your cold ingredients (butter, cream cheese, milk, sour cream, eggs) are brought to room temperature before you begin. This helps create a smooth, emulsified batter and cheesecake filling, leading to a perfectly textured cake.
- Make Ahead Tip for Purée: You can prepare the strawberry purée up to three days in advance and store it in a covered container in the refrigerator, saving you time on baking day.
- Adjusting Strawberry Flavor: The natural strawberry flavor in this cake is mild and pleasant. If you prefer a more intense strawberry taste, you have options: you can add a few drops of strawberry extract to the cake batter, OR for a natural booster, finely grind some freeze-dried strawberries in a food processor and fold them into the batter. Freeze-dried strawberries are very concentrated, so you won’t need much for a significant flavor boost.
- Achieving a Rosier Hue: If you desire a more pronounced pink color in your strawberry cake, you can optionally add a few drops of red food coloring to the cake batter.
- Bundt Pan Size Matters: This recipe is developed for a 12-cup Bundt pan. If you use a smaller 10-cup Bundt pan, you will likely have some overflow of batter, or you will need to bake some batter separately as cupcakes.
- Nutrition Note: The provided calorie count assumes that all of the frosting remains on the cake. Keep in mind that depending on how thinly you spread the icing, and how much drips off during the process, the actual calorie intake per slice may vary slightly.
- Proper Greasing is Essential: Always thoroughly grease your Bundt pan with softened butter or shortening, ensuring every groove is covered. A light dusting of flour can also help prevent sticking, especially with intricate designs.
Instructions for the Strawberry Cheesecake Bundt Cake
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Preheat oven to 350 degrees F (175°C). Liberally grease a 12-cup Bundt pan with butter or shortening, ensuring all crevices are coated.
Prepare the Strawberry Cake Batter:
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Purée the sliced strawberries in a food processor until completely smooth.
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Pour the strawberry purée into a small saucepan. Cook over medium heat, stirring constantly, until it has reduced by half (this typically takes about 20-25 minutes). Set aside the concentrated purée to cool completely.
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In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set the dry ingredients aside.
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Using an electric mixer on medium-high speed, cream the softened unsalted butter and granulated sugar together until light and fluffy. Beat in the room temperature eggs one at a time, followed by the vanilla extract, mixing well after each addition. Finally, mix in the cooled strawberry purée until just combined.
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In a separate small bowl, whisk together the milk and sour cream until smooth.
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Add the milk mixture and flour mixture to the strawberry purée mixture, alternating between the dry and wet ingredients. Begin and end with the flour mixture. Mix gently until just combined; do not over-mix. Set the strawberry cake batter to the side while you prepare the cheesecake filling.
Prepare the Cheesecake Swirl:
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With an electric mixer on medium-high speed, beat the softened cream cheese, vanilla extract, and granulated sugar until the mixture is light, smooth, and creamy, with no lumps. Add the room temperature eggs one at a time, mixing well after each addition until just incorporated. Be careful not to over-beat.
Assemble and Bake the Bundt Cake:
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Pour half of the strawberry cake batter into the prepared Bundt pan, spreading it evenly. Then, carefully spoon the entire cheesecake mixture over the cake batter.
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Gently pour the remaining strawberry cake batter over the cheesecake layer, ensuring it is mostly covered. If desired, you can gently swirl with a knife a couple of times for a more defined swirl.
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Bake for 50-60 minutes, or until a wooden toothpick inserted into the cake portion (avoiding the cheesecake) comes out clean.
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Allow the cake to cool in the pan on a wire rack for at least 30 minutes. This is critical for easy release. After 30 minutes, carefully invert the pan onto the wire rack and remove the cake.
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Let the bundt cake cool completely on the wire rack before attempting to ice it.
Prepare and Apply the Cream Cheese Icing:
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In a large mixing bowl, combine the softened cream cheese, softened butter, and powdered sugar. With your electric mixer on low speed, mix these ingredients until they are just combined. Increase the speed to medium-high and beat until the mixture is perfectly smooth and homogenous, scraping down the sides as needed.
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Add milk one tablespoon at a time, mixing after each addition, until the icing is smooth and has reached your desired pourable or spreadable consistency.
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Pour the prepared cream cheese icing evenly over the completely cooled strawberry bundt cake. Allow it to drip artistically down the sides, or spread it for a more uniform coating.
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Allow the icing to set slightly before slicing your beautiful cake. For an elegant finish, decorate the top with fresh strawberry slices or whole strawberries if desired.
Nutrition Facts
The recipes on this blog are meticulously tested using a conventional gas oven and gas stovetop. Please be aware that oven performance can vary, especially with older appliances. Using an inexpensive oven thermometer is highly recommended to ensure your oven maintains the correct temperature for consistent baking results. If you are using a toaster oven, countertop oven, pressure cooker, air fryer, slow cooker, or any other appliance, kindly note that heat distribution and cooking times may differ from a full-sized conventional oven. Adjustments to cooking or baking times may be necessary. For recipes where measurements are provided by weight, please be advised that substituting cup measurements may lead to different outcomes, and we cannot guarantee success with this alternative method.
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