Description
This Strawberry Cheesecake Bundt Cake combines the rich, creamy texture of cheesecake with the sweet, fruity flavor of strawberry cake. Moist and tender, it’s layered with a luscious strawberry cheesecake filling and topped with a smooth vanilla glaze tinted pink for a festive touch. Perfect for birthdays, special occasions, or any time a delightful berry dessert is desired.
Ingredients
Scale
Strawberry Cake Batter
- 1 box (15.25 oz) strawberry cake mix
- 1 cup water
- 1/2 cup vegetable oil
- 3 large eggs
- 1 cup strawberry puree (fresh or frozen)
- 1 teaspoon vanilla extract
Cheesecake Filling
- 1 package (8 oz) cream cheese, softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup fresh strawberries, chopped (optional)
Vanilla Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Pink food coloring (optional)
Instructions
- Prepare the Cake Batter: In a large bowl, combine the strawberry cake mix, water, vegetable oil, eggs, strawberry puree, and vanilla extract. Use a hand mixer or whisk to blend the ingredients until smooth and well combined.
- Make the Cheesecake Filling: In a separate bowl, beat the softened cream cheese with granulated sugar until creamy and smooth. Add the egg and vanilla extract, and continue mixing until fully incorporated. Fold in the chopped fresh strawberries if using.
- Assemble the Bundt Cake: Preheat your oven to 350°F (175°C). Grease a bundt pan thoroughly. Pour half of the strawberry cake batter into the pan, then gently spoon the cheesecake filling over the batter evenly. Top with the remaining strawberry cake batter, smoothing the top with a spatula.
- Bake the Cake: Place the bundt pan in the preheated oven and bake for approximately 50 minutes, or until a toothpick inserted into the cake (avoiding the filling) comes out clean. Let the cake cool in the pan for about 15 minutes, then invert it onto a wire rack to cool completely.
- Prepare the Vanilla Glaze: In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and a few drops of pink food coloring if desired, until smooth and pourable.
- Glaze the Cake: Once the cake is completely cooled, drizzle the vanilla glaze evenly over the top, allowing it to cascade down the sides. Let the glaze set for a few minutes before serving.
Notes
- Ensure the cream cheese is softened to room temperature to avoid lumps in the filling.
- Use fresh strawberries in the filling for extra texture and flavor, but this is optional.
- If you prefer a more intense strawberry flavor, consider adding strawberry extract to the batter or glaze.
- Make sure to grease the bundt pan well to prevent sticking, especially in the detailed crevices.
- Allow the cake to cool completely before glazing to prevent the glaze from melting off.
