Strawberry Cake with Cheesecake Filling (Printable Format)

A beautiful bundt cake featuring strawberry-flavored batter with a hidden layer of cheesecake filling, topped with cream cheese glaze and fresh strawberries.

# What You'll Gather:

→ For the Cake

01 - 2½ cups all-purpose flour
02 - 2 cups granulated sugar
03 - 1 tbsp baking powder
04 - ½ tsp baking soda
05 - ½ tsp salt
06 - 1 cup unsalted butter, softened
07 - 4 large eggs
08 - 1 cup strawberry purée (fresh or frozen strawberries, blended)
09 - 1 tsp vanilla extract
10 - ½ cup sour cream
11 - A few drops of red or pink food coloring (optional, for a more vibrant color)

→ For the Cheesecake Filling

12 - 1 (8 oz) package cream cheese, softened
13 - ¼ cup granulated sugar
14 - 1 large egg
15 - 1 tsp vanilla extract

→ For the Cream Cheese Glaze

16 - 1 cup powdered sugar
17 - 2 oz cream cheese, softened
18 - 2–3 tbsp milk
19 - ½ tsp vanilla extract

→ Garnish

20 - Fresh strawberries, sliced

# Step-by-Step Instructions:

01 - Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan, making sure to coat all the grooves.
02 - In a medium mixing bowl, beat the cream cheese and granulated sugar until smooth. Add the egg and vanilla extract, mixing until creamy. Set aside.
03 - In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the softened butter, eggs, strawberry purée, vanilla extract, and sour cream. Beat until smooth and well-combined. If desired, add a few drops of red or pink food coloring for a deeper strawberry color.
04 - Pour half of the cake batter into the prepared Bundt pan. Carefully spoon the cheesecake filling over the batter, keeping it centered and away from the edges. Gently pour the remaining batter over the filling, spreading it evenly to cover.
05 - Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted into the cake (not the filling) comes out clean. Let the cake cool in the pan for 15 minutes, then carefully invert onto a wire rack to cool completely.
06 - In a small bowl, beat the powdered sugar, cream cheese, milk, and vanilla extract until smooth and pourable. Adjust with a bit more milk if needed.
07 - Drizzle the cream cheese glaze over the cooled cake and garnish with fresh strawberry slices. Slice and enjoy!

# Important Tips:

01 - For a more intense strawberry flavor, add a teaspoon of strawberry extract to the cake batter
02 - This cake stores well in the fridge for up to 3 days

Back to Recipe