Decadent Strawberry Cheesecake Swirl Bundt Cake: A Show-Stopping Homemade Delight
Prepare to amaze your guests with this truly spectacular strawberry bundt cake, featuring a luscious cheesecake swirl. This isn’t just a cake; it’s a culinary masterpiece that combines tender, strawberry-infused cake with pockets of creamy, tangy cheesecake. Perfect for any celebration or simply to elevate an ordinary day, this homemade dessert promises an unforgettable experience with every slice.
Why This Strawberry Bundt Cake Recipe Is a Must-Try
Our strawberry bundt cake with its irresistible cream cheese filling is designed to impress. While it shines as the centerpiece of any party or special occasion, it’s equally delightful as a comforting everyday treat. If you’ve been searching for a classic strawberry cake but desire an extra touch of elegance and flavor, this unique recipe is precisely what you need. The marriage of sweet strawberry cake and a rich, creamy cheesecake layer creates a depth of flavor and texture that sets it apart from typical bundt cakes.
One of the best aspects of this recipe is its accessibility. You’ll find that all the ingredients are easy to locate at your local grocery store, with most being pantry staples you likely already have on hand. You’ll need a reliable 10-12 cup volume bundt pan for the best results, ensuring that beautiful, iconic bundt shape. The process, while yielding a sophisticated dessert, is straightforward and enjoyable, even for intermediate bakers.
Essential Ingredients for Your Strawberry Bundt Cake
Crafting this incredible strawberry bundt cake requires a selection of high-quality ingredients, thoughtfully combined to create its signature taste and texture. Below, we’ll detail the key components, along with tips for optimal results. You can find all precise measurements and comprehensive instructions in the printable recipe card at the conclusion of this post.
Highlighting Key Ingredients:
- Fresh or Frozen Strawberries: The star of our cake! You’ll need 3 cups of sliced strawberries to create a vibrant puree. Whether you opt for fresh, in-season berries or convenient frozen ones (partially thawed), both will yield delicious results. Making the strawberry puree ahead of time, up to three days in advance, can significantly reduce your active prep time on baking day. The natural strawberry flavor in this cake is delightfully mild and balanced. If you prefer a more pronounced strawberry essence, consider adding a few drops of strawberry extract to your batter. Alternatively, for an all-natural flavor boost, grind some freeze-dried strawberries into a fine powder using a food processor and gently fold them into the batter. Freeze-dried strawberries are highly concentrated, so a small amount goes a long way in amplifying that fruity goodness. For a “pinker” cake, a few drops of red food coloring can be added to the batter.
- Room Temperature Ingredients: This is a crucial tip for achieving the best possible texture and consistency in your cake batter and cheesecake filling. Ingredients like butter, cream cheese, and eggs emulsify much better when they are at room temperature, creating a smoother, more uniform mixture. This leads to a tender, more finely textured cake and a silky-smooth cheesecake. To ensure your ingredients are ready, remove them from the refrigerator and let them sit on the counter for 20-30 minutes before you begin mixing.
- All-Purpose Flour: Provides the structural base for the cake.
- Granulated Sugar: Sweetens both the cake and cheesecake layers, ensuring a perfectly balanced taste.
- Milk and Sour Cream: Contribute to the cake’s moistness and tender crumb. Sour cream also adds a subtle tang that complements the strawberries beautifully.
- Unsalted Butter: Essential for richness and flavor in both the cake and the cream cheese frosting.
- Salt, Baking Soda, and Baking Powder: These leavening agents and flavor enhancers are critical for the cake’s rise and overall balance.
- Large Eggs: Act as binders and add richness, structure, and moisture to both the cake and cheesecake components.
- Vanilla Extract: A universal flavor enhancer, vanilla brings out the best in both the strawberry and cream cheese elements.
- Cream Cheese (for Cheesecake & Icing): The foundation of our creamy cheesecake swirl and tangy cream cheese icing. Ensure it’s softened for smooth mixing.
- Powdered Sugar: Used exclusively for creating a smooth, delectable cream cheese icing.
How to Make This Incredible Strawberry Bundt Cake with Cheesecake Swirl
Creating this stunning bundt cake is a rewarding process, and these detailed steps will guide you through each stage, from preparing the fruit to pouring the final icing. Remember, you can jump to the full printable recipe card at the bottom of the page for exact measurements and a concise instruction list.
EXPERT TIP: You can prepare the strawberry puree ahead of time and store it in an airtight container in the refrigerator for up to three days. This can be a real time-saver on your baking day! For the best possible results, ensure all your refrigerated ingredients (butter, cream cheese, eggs, milk, sour cream) are at room temperature before you begin. This helps them combine more smoothly and creates a better texture in your final cake.
First, preheat your oven to 350 degrees F (175 degrees C). Properly greasing your bundt pan is key to a clean release. For a 12-cup bundt pan, liberally grease the entire interior surface with butter or shortening, making sure to get into all the nooks and crannies, then lightly dust with flour. Tap out any excess flour. If you only have a 10-cup bundt pan, be aware that you might have some overflow or excess batter, so a 12-cup pan is recommended for this recipe’s volume.
Step-by-Step: Prepare the Strawberry Cake Batter
- Make the Strawberry Puree: Begin by pureeing 3 cups of sliced fresh or partially thawed frozen strawberries in a food processor until completely smooth. This step ensures a consistent strawberry flavor throughout the cake.
- Reduce the Puree: Pour the strawberry puree into a small saucepan. Cook it over medium heat, stirring constantly, until its volume has reduced by half. This process concentrates the strawberry flavor and removes excess moisture, which is important for the cake’s structure. This typically takes about 20-25 minutes. Once reduced, set it aside to cool completely before adding it to the batter.
- Combine Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Whisking ensures these ingredients are evenly distributed, leading to a consistent rise in your cake. Set this mixture aside.
- Cream Butter and Sugar: Using an electric mixer on medium-high speed, cream together the softened unsalted butter and granulated sugar until the mixture is light, fluffy, and pale in color. This step incorporates air, which is vital for a tender cake.
- Incorporate Eggs and Vanilla: Add the eggs one at a time, mixing well after each addition to ensure full incorporation. Stir in the vanilla extract. Finally, mix in the cooled, reduced strawberry puree until just combined. Be careful not to overmix at this stage.
- Alternate Wet and Dry Mixtures: In a separate small bowl, whisk together the milk and sour cream. With the electric mixer on low speed, gradually add the dry flour mixture and the wet milk mixture to the strawberry batter, alternating between them. Begin and end with the dry ingredients. Mix until just combined, being careful not to over-mix, as this can lead to a tough cake. Over-mixing develops gluten, which we want to avoid for a tender crumb. Once the cake batter is ready, set it aside while you prepare the cheesecake filling.
Step-by-Step: Prepare the Creamy Cheesecake Swirl
The cheesecake layer is what truly elevates this bundt cake, offering a delightful contrast in texture and flavor. Using your electric mixer on medium-high speed, beat the softened cream cheese, vanilla extract, and granulated sugar until the mixture is light, smooth, and wonderfully creamy. This thorough beating ensures there are no lumps in your cheesecake. Next, add the eggs one at a time, mixing well after each addition until just combined. Avoid over-beating after the eggs are added, as this can incorporate too much air and lead to cracks in the cheesecake.
Step-by-Step: Assemble and Bake Your Bundt Cake
- Layer the Batter: Pour approximately half of the prepared strawberry cake batter into your greased 12-cup Bundt pan, spreading it as evenly as possible. Gently spoon the entire cheesecake mixture over the top of the cake batter, creating a distinct layer.
- Top with Remaining Batter: Carefully pour the remaining cake batter over the cheesecake layer. Use a spoon or spatula to gently spread it, ensuring the cheesecake layer is mostly covered. For a swirled effect, you can take a knife and gently swirl through the layers a few times, being careful not to scrape the bottom of the pan.
- Bake to Perfection: Bake the cake in your preheated oven for 50-60 minutes. The exact baking time may vary based on your oven. The cake is done when a wooden toothpick inserted into the cake portion (avoiding the cheesecake layer) comes out clean or with moist crumbs attached.
- Initial Cooling: Once baked, remove the bundt pan from the oven and allow the cake to cool on a wire rack for at least 30 minutes. This crucial cooling period allows the cake to firm up slightly and contract from the sides of the pan, making it much easier to release without sticking or breaking.
- Complete Cooling: After 30 minutes, carefully invert the bundt pan onto the wire rack to remove the cake. Let the cake cool completely to room temperature before attempting to ice it. Icing a warm cake will cause the frosting to melt and slide off.
Step-by-Step: Icing Your Strawberry Bundt Cake
The final touch is a silky smooth cream cheese icing that complements the cake perfectly. It’s a simple yet elegant glaze that enhances both the flavor and presentation.
- Combine Icing Ingredients: In a large mixing bowl, place the softened cream cheese, softened unsalted butter, and powdered sugar. With your electric mixer on low speed, combine these ingredients until they are just moistened.
- Beat to Smoothness: Increase the mixer speed to medium-high and beat the mixture until it is perfectly smooth, light, and homogenous. This ensures a creamy, lump-free icing.
- Achieve Desired Consistency: Gradually add milk, one tablespoon at a time, continuing to beat until your desired consistency is reached. For a pourable glaze, you’ll need more milk; for a thicker, spreadable frosting, use less.
- Ice the Cake: Carefully pour the prepared icing over the cooled bundt cake, allowing it to drizzle artfully down the sides. Alternatively, you can use an offset spatula to spread the icing evenly over the top and sides of the cake for a more traditional look.
- Set and Garnish: Allow the icing to set for a bit before slicing into the cake. For an extra touch of beauty and freshness, decorate the top of the cake with fresh strawberry slices or whole berries, if desired.
Frequently Asked Questions & Expert Tips for Bundt Cake Success
While cooking sprays can be convenient, for bundt cakes, we generally recommend a more robust method to ensure a perfect release. A tablespoon of softened butter or shortening spread evenly with your fingers, followed by a light dusting of flour, is usually the most reliable approach. The butter/shortening creates a solid barrier, and the flour provides a non-stick surface. You can also use vegetable oil or olive oil. If you do prefer to use a cooking spray like Pam, ensure it’s a non-stick baking spray that contains flour, as regular cooking spray might not always prevent sticking in the intricate designs of a bundt pan.
For this strawberry bundt cake, we recommend a minimum cooling time of 30 minutes in the pan before attempting to invert it. This period is crucial because it allows the cake’s internal structure to set and the cake itself to slightly pull away from the sides of the pan as it cools and contracts. While some simpler cakes might be removable after just 10-15 minutes, the delicate nature of a bundt cake, especially with a cheesecake swirl, benefits greatly from this slightly longer cooling period for a clean, intact release. Don’t rush this step!
Bundt cakes generally require a longer baking time compared to cakes baked in round or square pans because bundt pans typically hold a significantly larger volume of batter. The unique shape also means the batter is distributed differently, creating a denser mass in some areas. The increased mass of the cake simply means there’s more volume to cook through, necessitating a longer duration in the oven to ensure it’s fully baked and set in the center without being raw or gummy.
This delightful strawberry bundt cake can be kept at room temperature on the day of your celebration, especially if your kitchen isn’t too warm. However, due to the cream cheese in both the cheesecake swirl and the icing, it should be stored in the refrigerator in an airtight container for any longer periods. When properly covered and refrigerated, this cake will stay fresh and delicious for up to 5 days. For longer storage, this cake freezes exceptionally well. Wrap individual slices or the entire cooled cake tightly in plastic wrap, then in aluminum foil, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.
Serving Suggestions for Your Strawberry Bundt Cake
This strawberry bundt cake with its incredible cheesecake swirl is incredibly versatile and suited for a variety of occasions. It’s truly perfect for celebratory gatherings like birthday parties, anniversaries, or special holidays such as Mother’s Day or Easter brunches. However, its irresistible charm means you don’t need to limit it to just special events! Take advantage when strawberries are in season during early summer to make this cake anytime a craving strikes.
Because this cake is rich and satisfying, with its moist crumb and creamy filling, it pairs beautifully as a dessert after a lighter main course. Consider serving it following meals featuring chicken or fish. Meatless meals also offer a lighter canvas, allowing this decadent strawberry bundt cake to truly shine as the sweet finale. For an extra touch, consider a dollop of fresh whipped cream or a scoop of vanilla bean ice cream on the side, further enhancing the “strawberries and cream” experience. A warm cup of coffee or a glass of sparkling rosé would also be lovely accompaniments.
This moist and tender strawberry bundt cake, crafted with fresh berry puree and elegantly rippled with a luscious cheesecake layer, is truly hard to resist. Any enthusiast of classic strawberries and cream desserts will undoubtedly fall in love with this cake from the very first bite.
More Impressive Cake Recipes to Try
If you’ve enjoyed baking and tasting this magnificent strawberry bundt cake, you might be interested in exploring other impressive dessert recipes from our collection:
- Heart Shaped Cupcakes: Perfect for romantic occasions or just to show someone you care.
- Pumpkin Roll: A delightful autumn classic, beautifully spiced and filled with cream cheese.
- Pumpkin Magic Cake: An incredibly easy and flavorful cake that starts with a mix but tastes homemade.
- Pineapple Upside Down Cake in a Cast Iron Skillet: A nostalgic dessert with caramelized pineapple and cherries, made extra special in a skillet.
- Boston Cream Poke Cake: All the flavors of a classic Boston cream pie in an easy-to-make poke cake format.
- Checkerboard Cake: A visually stunning cake that’s simpler to make than it looks, perfect for special celebrations.
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Strawberry Bundt Cake with Cream Cheese Swirl
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
For the Strawberry Cake
- 3 cups sliced strawberries (fresh or frozen, partially thawed)
- 2 ½ cups all purpose flour
- 1 cup granulated sugar
- ¼ cup milk
- ½ cup sour cream
- ¾ cup unsalted butter (softened)
- 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
- 2 8- oz packages cream cheese (softened, 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
- Advance Prep for Puree: You can prepare the strawberry puree ahead of time and store it in a covered container in the refrigerator for up to three days. This is a great way to save time on baking day.
- Room Temperature Matters: For the best results in both cake and cheesecake texture, ensure all cold ingredients (butter, cream cheese, eggs, milk, sour cream) are brought to room temperature before you start mixing.
- Flavor Intensity: The natural strawberry flavor in this cake is mild and not overpowering. If you desire a stronger berry taste, you have options:
- Add a few drops of strawberry extract to the cake batter.
- Grind some freeze-dried strawberries in a food processor into a fine powder and fold them into the cake batter. These are highly concentrated, so a small amount will add significant flavor.
- Achieving a Pinker Cake: If you’d like your cake to have a more vibrant pink hue, you can add a few drops of red food coloring to the cake batter along with the strawberry puree.
- Calorie Count Note: Please keep in mind that the calorie count provided assumes all of the frosting remains on the cake. The actual amount consumed may vary depending on how thinly you apply it and how much drips off during the icing process.
- Bundt Pan Size: This recipe is optimized for a 12-cup bundt pan. If you use a smaller 10-cup bundt pan, you will likely have some overflow or excess batter, so be prepared to bake extra cupcakes or discard any surplus.
Instructions
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Preheat oven to 350°F (175°C). Liberally grease and flour a 12-cup Bundt pan.
Prepare the Strawberry Cake Batter
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Purée 3 cups of sliced strawberries in a food processor until smooth.
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Pour the puree into a small saucepan and cook over medium heat, stirring constantly, until it has reduced to half its original volume (approximately 20-25 minutes). Set aside to cool completely.
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In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
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With an electric mixer on medium-high speed, cream the softened butter and granulated sugar together until light and fluffy. Add the 4 large eggs and 1 teaspoon vanilla extract, mixing well. 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.
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Gradually add the milk mixture and flour mixture to the strawberry puree mixture, alternating between the dry and wet components. Begin and end with the dry ingredients. Mix on low speed until just combined, being careful not to over-mix. Set the cake batter aside 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, 2 teaspoons vanilla extract, and 1 cup granulated sugar until light, smooth, and creamy. Add the 2 large eggs, one at a time, mixing well after each addition until just combined. Do not over-beat.
Assemble and Bake the Cake
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Pour half of the strawberry cake batter into the prepared Bundt pan. Carefully spoon the cheesecake mixture evenly over the cake batter.
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Add the remaining cake batter on top of the cheesecake layer, spreading gently to cover. For a swirl effect, gently run a knife through the layers a few times.
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Bake for 50-60 minutes, or until a wooden toothpick inserted into the cake (avoiding the cheesecake layer) comes out clean with no wet batter.
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Allow the cake to cool in the pan on a wire rack for at least 30 minutes. This allows the cake to set and ensures a clean release.
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After the initial cooling, invert the pan onto the wire rack to remove the cake. Let it cool completely to room temperature before applying the icing.
Prepare and Apply the Cream Cheese Icing
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In a large mixing bowl, combine the 4 oz softened cream cheese, ⅓ cup softened unsalted butter, and 2 cups powdered sugar. With an electric mixer on low speed, combine the ingredients until just moistened. Increase speed to medium-high and beat until the mixture is smooth and homogenous.
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Add milk one tablespoon at a time, beating until the icing is smooth and the desired pourable or spreadable consistency is reached.
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Pour or spread the icing over the completely cooled cake.
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Allow the icing to set before slicing and serving. Garnish with fresh strawberries if desired for an elegant finish.
Nutrition Information (per serving)
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.