Delicious Strawberry Cheesecake Bundt Cake

Here's a mashup everyone wants to try—creamy cheesecake hiding inside soft vanilla cake, all dotted with juicy strawberries. The bundt pan keeps the cheesecake layer right where you want it and makes the whole thing look gorgeous, no tricky decorating needed. A quick strawberry sauce on top makes it super colorful and brings a bright, fruity pop that goes great with the creamy filling.

When my sister's baby shower rolled around last spring, I was looking for something standout but not over the top. This cake totally stole the show—everyone was asking for how to make it before they left. Even my brother-in-law, who's usually not into sweets, went for seconds once he tasted the cheesecake surprise inside.

Key Elements

• Fresh Strawberries: Bring juicy sweetness to every bite. Pick out ripe and super fragrant berries so you get the punchiest strawberry flavor.
• Cream Cheese: The main star in the creamy middle. Go with full-fat, block style for the smoothest cheesecake part.
• All-Purpose Flour: Gives the cake its structure. Spoon flour into your measuring cup and level—don't scoop or you'll get heavy cake.
• Powdered Sugar: Melts right into the filling for a silky, sweet center with zero grit.
• Eggs: Hold everything together and help both the cake and cheesecake layers stay rich and moist. Let them sit out to come up to room temp for best mixing.
• Baking Powder & Soda: These raise the cake just right, which helps keep it soft and fluffy—no weird flavors left behind.
• Vanilla Extract: Bumps up the flavors in the cake and the filling. Real vanilla is way better than those fake ones.
• Granulated Sugar: Adds sweetness and air to the cake when you mix, making the final texture extra tender.
• Unsalted Butter: Gives the cake flavor and keeps it moist. Let it get soft at room temp before mixing so it creams up light and fluffy.
• Sour Cream: Lends that lovely tender crumb and just a little tang. Its acidity helps the cake rise well and stay real soft.

How to Make It

Get the Pan Ready:

Set your oven to 350°F (175°C) and move the rack to the middle. Make sure your bundt pan is fully greased—really get into all the little corners—then sprinkle some flour in and tap out the rest. This step helps the cake pop out smoothly after baking.

Put Together the Cheesecake Mix:

Mix softened cream cheese with a hand mixer until it's totally smooth—about two minutes should do it. Add powdered sugar and vanilla, blend till they're in, then stir in the egg till it's just mixed in. Don't over-beat or you'll get too much air and the cheesecake might puff up and fall.

Mix the Dry Stuff:

In a different bowl, whisk your flour, both baking powders, baking soda, and salt until it's all one color. This makes sure every bite bakes up evenly with no heavy spots.

Make the Cake Batter:

Use a big bowl to beat the softened butter with sugar until it's crazy light—go for at least 3 minutes. Add eggs, one at a time, mixing well between each. Splash in the vanilla next.

Finish Off the Batter:

Add your dry mix to the butter batter in three parts, swapping with sour cream each time. Begin and end with flour. Stir only till blended—if you mix too much, the cake gets tough. Gently fold in the strawberries so they're scattered everywhere.

Layer Everything:

Spoon half your cake mix into the bundt and smooth it out. Carefully pour the cheesecake mixture on top, keeping it away from the edges. This keeps the cheesecake hidden inside once baked. Cover everything up gently with the rest of the cake batter.

Baking Time:

Pop the pan in the oven and bake for 50–60 minutes. Check the cake part with a toothpick—if it comes out clean, you're good. The cake should be a nice golden color and will pull a bit from the sides. Don't let it overbake or it'll dry out and the center won't be as creamy.

Let It Cool:

Leave it in the pan for exactly 10 minutes—no guessing. Flip it out onto a wire rack and cool all the way before adding toppings. This lets the cake hold together, with the filling setting up just right inside.

Save

The first time I tried this, I got impatient and flipped the cake out too early—after just five minutes. It fell apart a bit (still tasted awesome). Now I always leave it exactly ten minutes before unmolding and it's a perfect clean release every time. Waiting just that little bit makes a big difference!

Strawberry Sauce

For a fresh topping, slice up strawberries and toss them with some sugar. Leave them for at least fifteen minutes so they start to get juicy and shiny—that sweetness and syrupy sauce look amazing draped over the cake and make the berries taste even better.

How to Serve

This showstopper goes great with some easy sides. For a chill night, drop a spoon of whipped cream on top—it'll melt just a little and make everything extra dreamy. If you're aiming to impress, add vanilla ice cream and more berries. For brunch? Serve slices with espresso or cappuccino to cut the sweetness.

Fun Twists

Switch things up any way you like—use raspberries or blueberries instead of strawberries for both the cake and topping. Want some zesty flavor? Grate in some lemon or orange zest. For more indulgence, throw in some white chocolate chips so you get gooey bits in every bite.

Keeping It Tasty

Once it's cooled down, wrap up the cake and keep it in the fridge. It'll stay awesome for about four days, but save the berry topping for right before you eat. To keep it longer, slice up pieces, wrap them in plastic and then foil, freeze for up to three months. Let them thaw overnight in the fridge and bring to room temp before digging in.

Save

I've made this strawberry cheesecake bundt for so many get-togethers—it checks all the boxes for wow factor and not driving you crazy in the kitchen. That blend of fresh berries, tangy cheesecake, and light cake is just unforgettable. People always want seconds and the leftovers are even better the next day!

Recipe FAQs

→ Can I swap the homemade batter for a boxed mix?

Yep, go for a boxed strawberry mix if you're short on time. Make it according to the package but throw in 1/2 cup of sour cream for extra richness. Then layer in the cheesecake filling the same way. It might not taste as fresh, but it's a quick and easy option.

→ What can I do to stop my cake from sticking to the pan?

Fully coat every crevice of your bundt pan with butter or shortening, then sprinkle with flour. You could also use a baking spray with flour built in. Let the cake rest in the pan for exactly 15 minutes; if you try earlier, it could break, and longer might make it stick more. Run a small knife around the edges just before flipping. Still stuck? Hold a warm, moist towel on the bottom of the pan for a few minutes.

→ Do I need fresh strawberries, or are there substitutes?

No worries if fresh ones aren't an option. Use thawed, pureed frozen strawberries, swap in a cup of strawberry jam or preserves (cut sugar by 1/4 cup), or blend 1/3 cup freeze-dried strawberry powder with 2/3 cup liquid like water or milk. The freeze-dried option packs the boldest flavor punch.

→ How early can I prepare this cake?

You can bake it 1-2 days ahead and keep it refrigerated, covered. The flavors actually get better as it sits. Add the glaze and fresh strawberry topping right before serving to keep it looking its best. If needed, you can freeze the ungarnished cake for up to 2 months by wrapping it tightly in plastic wrap and foil. Thaw overnight in the fridge, then glaze and serve.

→ Why did my cheesecake layer leak out into the cake edges?

Your filling probably got too close to the edges of the pan. Be sure to keep it in the center of the batter, leaving at least an inch of space around the sides. Also, make sure your batter is thick enough to hold the filling in place. Lastly, check that the cheesecake mixture isn't too runny—it should be smooth and thick before using.