Strawberry Cheesecake Bundt Cake (Print Version)
# Ingredients:
→ Cake
01 -
2 cups all-purpose flour
02 -
1 teaspoon baking powder
03 -
½ teaspoon baking soda
04 -
½ teaspoon salt
05 -
1 teaspoon vanilla extract
06 -
1 cup unsalted butter, softened
07 -
1 cup granulated sugar
08 -
3 large eggs
09 -
1 cup sour cream
10 -
1 cup fresh strawberries, chopped
→ Cheesecake Filling
11 -
8 oz cream cheese, softened
12 -
½ cup powdered sugar
13 -
1 teaspoon vanilla extract
14 -
1 egg
→ Strawberry Topping
15 -
½ cup fresh strawberries, sliced
16 -
1 tablespoon sugar (optional)
# Instructions:
01 -
Preheat oven to 350°F (175°C). Grease and flour a 10-inch Bundt pan to ensure easy release.
02 -
In a medium bowl, beat the cream cheese until smooth. Add powdered sugar, vanilla extract, and egg. Mix until combined and set aside.
03 -
In a separate bowl, whisk together flour, baking powder, baking soda, and salt. In a large bowl, cream softened butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla extract. Gradually mix in dry ingredients, alternating with sour cream, until smooth.
04 -
Pour half of the batter into the prepared Bundt pan. Smooth cheesecake filling over the batter evenly, then cover with remaining batter.
05 -
Bake for 50-60 minutes, or until a toothpick inserted into the cake comes out clean. Let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
06 -
Combine sliced strawberries with sugar, if desired, in a small bowl. Allow to sit for a few minutes to macerate and release juices.
07 -
Once cooled, drizzle strawberries and juices over the cake. Slice and serve.
# Notes:
01 -
The Bundt pan must be well-greased and floured to ensure the cake releases smoothly.
02 -
Use fresh strawberries for the best flavor, though frozen strawberries can substitute if necessary.
03 -
Avoid overmixing the batter; mix until the ingredients are just combined.