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.

Absolutely. Wrap tightly and freeze for up to 2 months.

Yes. Raspberries or mixed berries work well, though strawberries remain the classic choice.

This Strawberry Cheesecake Bundt Cake combines moist strawberry cake with a rich cheesecake swirl for a stunning, bakery-style dessert.

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)

Cook Mode Prevent your screen from going dark

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.