Description
A delightful Strawberry Cheesecake Bundt Cake featuring a moist strawberry-flavored cake layered with a creamy cheesecake filling, baked to perfection in a bundt pan and topped with a light dusting of powdered sugar. Perfect for dessert lovers seeking a beautiful and delicious treat.
Ingredients
Scale
Cake Batter
- 1¼ cups unsalted butter, softened
- 2½ cups granulated sugar
- 5 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3.4 oz package strawberry Jello powder
- 1 tsp baking soda
- 1¼ cups milk
- 1 cup fresh strawberries, diced
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour
Topping
- Powdered sugar, for dusting
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and grease and flour a bundt pan to prevent sticking.
- Cream butter and sugar: In a large bowl, beat the softened butter and granulated sugar together until the mixture is light and fluffy, which ensures a tender cake crumb.
- Add eggs and vanilla: Incorporate the eggs one at a time into the butter mixture, beating well after each addition, then stir in the vanilla extract for flavor.
- Mix dry ingredients: In another bowl, whisk together the all-purpose flour, strawberry Jello powder, and baking soda to evenly distribute the leavening and strawberry flavor.
- Combine wet and dry: Alternately add the dry ingredients and milk to the butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing, which can toughen the cake.
- Fold in strawberries: Gently fold in the diced fresh strawberries to incorporate them without breaking down the fruit.
- Prepare cheesecake filling: In a medium bowl, beat the softened cream cheese, granulated sugar, egg, vanilla extract, and flour until smooth and creamy.
- Assemble in bundt pan: Pour half of the cake batter into the prepared bundt pan. Carefully spread the cheesecake filling evenly over this layer. Top with the remaining cake batter and smooth the surface.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean. Note that the cheesecake layer may be slightly moist but should not be wet.
- Cool: Allow the cake to cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely to room temperature.
- Serve: Dust the cooled cake with powdered sugar before slicing and serving for a beautiful presentation and added sweetness.
Notes
- To ensure the cake does not stick, thoroughly grease and flour the bundt pan.
- Folding in the fresh strawberries gently prevents the fruit from breaking apart and keeps the cake texture intact.
- Baking times may vary slightly depending on your oven; start checking at 60 minutes.
- The cheesecake filling may appear slightly moist after baking but should not be liquid.
- For best flavor, use fresh, ripe strawberries.
- Allow the cake to cool completely before dusting with powdered sugar to avoid melting.
- Prep Time: 20 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
