Strawberry Cheesecake Bundt Cake is the kind of dessert that stops conversations mid-sentence. I still remember the first time I tested this recipe in my home kitchen—strawberry juice dripping onto the counter, cream cheese softening by the window, and that unmistakable scent of vanilla and butter filling the air. It instantly took me back to baking with my grandmother, when desserts weren’t rushed and every step felt like love.
Hi, I’m Lily Anne Bakehart, recipe developer and editor at DishWhirl, and a passionate home cook at heart. My philosophy has always been simple: Make it warm. Make it easy. Make it feel like home. This Strawberry Cheesecake Bundt Cake is a perfect reflection of that belief. It blends the nostalgic comfort of a classic pound cake with the indulgence of creamy cheesecake and the bright freshness of strawberries.
I’ve tested this cake more times than I can count—adjusting moisture, balancing sweetness, and perfecting the cheesecake swirl so it stays creamy without sinking. The result is a bakery-quality Strawberry Cheesecake Bundt Cake that’s surprisingly approachable for home bakers. Whether you’re baking for a family gathering, a spring brunch, or simply because strawberries are calling your name, this recipe delivers every time.
And if you love desserts that feel special yet achievable, you’ll feel right at home here. Every recipe I create carries a bit of my story—and I hope this Strawberry Cheesecake Bundt Cake becomes part of yours too.
Why You’ll Love This Strawberry Cheesecake Bundt Cake
- Rich yet balanced flavor – Sweet strawberries, tangy cream cheese, and buttery vanilla cake in every bite
- Moist, tender crumb – Thanks to sour cream and real strawberries
- Show-stopping presentation – A bundt cake always looks impressive with minimal effort
- No fancy tools required – Just a bundt pan and simple ingredients
- Versatile for any occasion – Perfect for birthdays, brunch, holidays, or gifting
- Better than store-bought – Fresher flavor, no preservatives, and customizable sweetness
Compared to traditional strawberry bundt cakes, this version stands out because of the true cheesecake layer baked right inside—not just cream cheese flavoring mixed into the batter. It’s the same reason readers who enjoy my Strawberry Crunch Cheesecake Bites Cups often come back for this recipe too: real ingredients, real texture, real comfort.
Table of Contents
Table of Contents
Ingredients for Strawberry Cheesecake Bundt Cake
Cake Batter Ingredients
- 3 cups all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1¾ cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- ¾ cup sour cream
- ¾ cup whole milk
- 1½ cups diced strawberries (fresh or frozen, thawed & drained)
Why these ingredients matter:
- Butter & sugar create structure and richness
- Sour cream adds moisture and tenderness
- Strawberries provide natural sweetness and color
Cheesecake Swirl Ingredients
- 8 oz cream cheese, softened
- ⅓ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
Optional Strawberry Glaze
- 1 cup powdered sugar
- 2–3 tbsp strawberry puree or milk
- ½ tsp vanilla extract
Ingredient Substitutions & Variations
- Fresh vs frozen strawberries: Both work beautifully. Just drain frozen strawberries well.
- Greek yogurt can replace sour cream in equal amounts.
- Gluten-free flour blend (1:1 ratio) works well for this recipe.
- Lemon zest adds brightness if you love citrus notes.
Step-by-Step Instructions
1. Prepare the Bundt Pan
Generously grease and flour a 10-cup bundt pan, ensuring all crevices are coated. This step guarantees a clean release.
2. Mix Dry Ingredients
Whisk flour, baking powder, and salt together. Set aside.
3. Cream Butter & Sugar
Beat butter and sugar until light and fluffy—about 3–4 minutes. This creates air for a tender crumb.
4. Add Eggs & Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
5. Alternate Wet & Dry
Add flour mixture in three additions, alternating with sour cream and milk. Mix gently to avoid overworking the batter.
6. Fold in Strawberries
Gently fold diced strawberries into the batter.
7. Make Cheesecake Filling
Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
8. Layer the Cake
Pour half the cake batter into the pan. Spoon cheesecake filling evenly over it, avoiding edges. Top with remaining batter.
9. Bake
Bake at 325°F (165°C) for 60–70 minutes, until a toothpick comes out clean from the cake portion.
10. Cool & Release
Cool 20 minutes in the pan, then invert onto a rack to cool completely.
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Strawberry Cheesecake Bundt Cake
- Total Time: 1 hour 30 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
This Strawberry Cheesecake Bundt Cake combines moist strawberry cake with a rich cheesecake swirl for a stunning, bakery-style dessert.
Ingredients
3 cups all-purpose flour
2½ tsp baking powder
½ tsp salt
1 cup unsalted butter, softened
1¾ cups granulated sugar
4 large eggs, room temperature
1 tbsp vanilla extract
¾ cup sour cream
¾ cup whole milk
1½ cups diced strawberries (fresh or frozen, thawed & drained)
Instructions
1. Prepare the Bundt Pan
Generously grease and flour a 10-cup bundt pan, ensuring all crevices are coated. This step guarantees a clean release.
2. Mix Dry Ingredients
Whisk flour, baking powder, and salt together. Set aside.
3. Cream Butter & Sugar
Beat butter and sugar until light and fluffy—about 3–4 minutes. This creates air for a tender crumb.
4. Add Eggs & Vanilla
Add eggs one at a time, mixing well after each. Stir in vanilla extract.
5. Alternate Wet & Dry
Add flour mixture in three additions, alternating with sour cream and milk. Mix gently to avoid overworking the batter.
6. Fold in Strawberries
Gently fold diced strawberries into the batter.
7. Make Cheesecake Filling
Beat cream cheese, sugar, egg, and vanilla until smooth and creamy.
8. Layer the Cake
Pour half the cake batter into the pan. Spoon cheesecake filling evenly over it, avoiding edges. Top with remaining batter.
9. Bake
Bake at 325°F (165°C) for 60–70 minutes, until a toothpick comes out clean from the cake portion.
10. Cool & Release
Cool 20 minutes in the pan, then invert onto a rack to cool completely.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Understanding Strawberry Cheesecake Bundt Cake as a Dessert
Strawberry Cheesecake Bundt Cake is essentially a hybrid dessert that blends two beloved classics into one. It’s not as dense as a traditional cheesecake, but richer than a standard strawberry cake. The cheesecake layer bakes directly into the cake, creating a creamy ribbon that surprises you with every slice.
This type of cake is ideal when you want cheesecake flavor without the fuss. It slices cleanly, travels well, and doesn’t require refrigeration for short periods, making it perfect for gatherings.
Choosing Strawberries: Fresh or Frozen?
Both fresh and frozen strawberries work beautifully in this Strawberry Cheesecake Bundt Cake.
- Fresh strawberries offer vibrant flavor when in season.
- Frozen strawberries are convenient and consistent year-round.
If using frozen strawberries, thaw and drain them well before pureeing to avoid excess moisture.
Store-Bought vs Homemade Strawberry Cheesecake Bundt Cake
While some bakeries and grocery stores sell strawberry cheesecake bundt cakes, homemade versions offer unmatched freshness and flavor control. Store-bought cakes often rely on artificial flavorings, while this recipe uses real strawberries and cream cheese for authentic taste.
Homemade also allows you to adjust sweetness, texture, and presentation—something no packaged cake can match.
Expert Tips for the Best Strawberry Cheesecake Bundt Cake
- Always use room-temperature cream cheese for a smooth swirl.
- Avoid over-swirling to keep distinct layers.
- Let the cake cool completely before glazing for clean presentation.
- Store leftovers covered in the fridge for up to 5 days.
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Frequently Asked Questions
Can this cake be made ahead of time?
Yes. Strawberry Cheesecake Bundt Cake tastes even better the next day as flavors meld.
How should it be stored?
Store covered in the refrigerator for up to 5 days. Let slices come to room temperature before serving.
Can I freeze this cake?
Absolutely. Wrap tightly and freeze for up to 2 months.
Can I use other berries?
Yes. Raspberries or mixed berries work well, though strawberries remain the classic choice.
Conclusion
Strawberry Cheesecake Bundt Cake is more than just a dessert—it’s a celebration of simple ingredients, big love, and the joy of baking at home. With its tender crumb, creamy swirl, and real strawberry flavor, this cake embodies everything I believe food should be: comforting, approachable, and made to be shared.
If you try this recipe, I’d love to hear how it turned out for you. Leave a comment, share it with someone you love, and keep creating your own food stories—one slice at a time.
