Cheesecake-Filled Strawberry Cake (Printable Version)
A stunning cake made with strawberry batter, a luscious cheesecake center, and topped with a creamy glaze and fresh berries.
# Ingredients:
→ Cake Mixture
01 -
1 cup smooth butter, room temperature
02 -
4 big eggs
03 -
1 tsp vanilla extract
04 -
½ cup sour cream
05 -
2½ cups plain flour
06 -
½ tsp salt
07 -
1 tbsp baking powder
08 -
2 cups white sugar
09 -
½ tsp baking soda
10 -
1 cup blended strawberries (use fresh or frozen)
11 -
Tiny drops of red or pink color (optional, for brightness)
→ Cheesecake Center
12 -
1 (8 oz) block of softened cream cheese
13 -
¼ cup white sugar
14 -
1 egg
15 -
1 tsp vanilla flavor
→ Creamy Sweet Glaze
16 -
2 oz cream cheese, softened
17 -
1 cup icing sugar
18 -
½ tsp vanilla flavor
19 -
2–3 tbsp milk
→ Topping
20 -
Freshly sliced strawberries
# Steps:
01 -
Set your oven to 350°F (175°C). Coat a 10-cup Bundt pan with grease and flour, ensuring every nook is covered.
02 -
Blend softened cream cheese and sugar in a medium bowl until silky. Mix in the egg and vanilla until creamy and smooth. Put it aside for later.
03 -
Grab a large bowl and combine sugar, flour, salt, baking powder, and soda. Add butter, eggs, sour cream, vanilla, and strawberry purée. Whip it all up until the mix is fully blended. For a vibrant hue, toss in some pink or red food color.
04 -
Pour half of the cake batter into the greased Bundt pan. Spoon the cheesecake mix over this layer, keeping it away from edges. Then, top with the remaining batter, smoothing it out.
05 -
Let your cake bake in the preheated oven for 50–60 minutes or until a toothpick comes out clean (poke parts without filling). Cool it in the pan for 15 minutes, then flip onto a rack to cool fully.
06 -
Mix icing sugar, cream cheese, milk, and vanilla in a bowl until smooth enough to drizzle. Add extra milk if it's too thick.
07 -
Drizzle the glaze over the cooled cake. Top with fresh strawberry slices, cut, and dig in!
# Notes:
01 -
Boost the strawberry touch by adding 1 tsp of strawberry flavor to the batter.
02 -
Store this cake in the fridge for as long as three days.