Did you know that combining cheesecake and cake could lead to pure bliss? If you're anything like me, the thought of luscious cream cheese nestled in a moist strawberry pound cake is enough to make your mouth water. This Cheesecake Stuffed Strawberry Bundt Cake perfectly marries the flavors of fresh strawberries with velvety cream cheese, creating a hit not just for dessert tables but also for brunch gatherings.
One of the best perks of this recipe is its incredible moistness that keeps each slice tender and delightful. Plus, it’s an eye-catching centerpiece that delights not only the taste buds but also the eyes—vibrant swirls of strawberry make it a showstopper! Whether you pair it with a scoop of ice cream or enjoy it alongside your morning coffee, this cake is bound to elevate your dessert game.
Are you ready to impress your friends and family with a cake that tastes as good as it looks? Scroll down to get started on this delightful recipe!
Why will you love this Cheesecake Stuffed Strawberry Bundt Cake?
Irresistible combination: The marriage of cheesecake and moist strawberry pound cake creates an explosion of flavors in every bite.
Visually stunning: With beautiful strawberry swirls, this cake isn’t just delicious—it’s a showstopper for any gathering!
Versatile indulgence: Serve it up at brunch or as a dessert, and watch it disappear in no time.
Easy to make: With straightforward steps, you’ll be whipping up this masterpiece before you know it! For more delightful variations, check out this Cheesecake Mini Oreo Stuffed Brownies.
Perfectly moist: Its tender crumb and mouthwatering glaze ensure that each slice is simply divine.
Cheesecake Stuffed Strawberry Bundt Cake Ingredients
For the Cake
- Fresh Strawberries (1 lb, washed and hulled) – These luscious berries add natural sweetness; you can use frozen in a pinch, but they may alter the cake’s moisture.
- Granulated Sugar (3 cups) – Sweetens the cake beautifully and complements the tartness of the strawberries; brown sugar can add deeper flavor.
- Cream Cheese (8 oz, room temperature) – Provides a rich and velvety texture; ensure it's softened for seamless mixing.
- Salted Butter (1½ cups, 3 sticks, room temperature) – Adds richness and ensures a luscious crumb; unsalted can be used, but add a pinch more salt.
- Eggs (6, room temperature) – Binds the ingredients while adding structure; room temperature eggs emulsify better for a smooth batter.
- Whole Milk (⅓ cup, room temperature) – Keeps the cake moist and light; you can substitute with buttermilk for a tangy flavor.
- All-Purpose Flour (3 cups, spooned and leveled) – Creates the cake's structure; it's best not to substitute for a traditional pound cake texture.
- Baking Soda (½ tsp) & Salt (½ tsp) – Helps the cake rise and balances flavors.
For the Cheesecake Filling
- Cream Cheese (8 oz, room temperature) – The star of the filling; ensure it’s softened to achieve a smooth blend.
- Granulated Sugar (½ cup) – Sweetens the cheesecake layer and balances the richness.
- Vanilla Extract (1 tsp) – Adds a lovely aroma and depth; pure extract is recommended for best flavor.
- Egg (1) – Binds the filling together for a creamy consistency.
For the Glaze
- Powdered Sugar (1 cup, sifted) – Sweetens and creates a smooth glaze; ensure it's sifted for the best texture.
- Whole Milk (2-3 tbsp) – Adjusts the glaze consistency; you can use cream for a richer finish.
- Vanilla Extract (¼ tsp) – Flavors the glaze; using pure extract enhances the taste.
This Cheesecake Stuffed Strawberry Bundt Cake is more than just a cake; it's a delightful centerpiece for any occasion, promising to impress with its stunning appearance and irresistible flavor!
Step-by-Step Instructions for Cheesecake Stuffed Strawberry Bundt Cake
Step 1
Start by preparing the cheesecake filling. In a medium bowl, beat 8 oz of room temperature cream cheese and ½ cup granulated sugar until smooth and creamy, about 2 minutes. Then, mix in 1 teaspoon of vanilla extract and the egg until fully combined. The mixture should be velvety with no lumps. Set it aside to let the flavors meld while you progress to the cake batter.
Step 2
Next, preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan thoroughly to ensure that the cake releases easily after baking. The greasing process is vital for the cake's structure, so be generous and make sure all crevices are covered. This way, you can enjoy a perfectly shaped Cheesecake Stuffed Strawberry Bundt Cake!
Step 3
In a large mixing bowl, combine 1½ cups of room temperature salted butter and 3 cups of granulated sugar. Using a hand mixer, beat the mixture on medium speed until it becomes light and fluffy, which should take about 3-4 minutes. This process incorporates air, resulting in a moist cake. You’ll know it's ready when it’s pale in color and fluffy.
Step 4
Now, slowly add 6 room temperature eggs, one at a time, mixing well after each addition. Follow this with ⅓ cup of whole milk, blending until smooth. The combination should create a rich, cohesive batter. Be careful not to overmix; you want to just blend everything until fully integrated for that perfect Cheesecake Stuffed Strawberry Bundt Cake texture.
Step 5
In a separate bowl, whisk together 3 cups of all-purpose flour, ½ teaspoon of baking soda, and ½ teaspoon of salt. Gradually add this dry mixture to the wet ingredients, alternating with the remaining ⅓ cup of milk. Mix just until combined, aiming for a batter that's slightly thick and smooth. The key is to avoid overmixing, which can lead to a dense cake.
Step 6
Remove about 2 cups of the batter and set it aside in a separate bowl. To this reserved batter, add the prepared cheesecake filling and gently swirl it together, creating a marbled effect. This mixture will be nestled in the center of the bundt cake, offering a surprise creamy bite of cheesecake amidst the strawberry layers.
Step 7
In another bowl, fold together the strawberries that you’ve hulled and chopped, gently incorporating them into the remaining batter. Ensure the strawberries are evenly distributed for that burst of flavor you expect from a Cheesecake Stuffed Strawberry Bundt Cake. The batter should now be slightly speckled with red from the strawberries.
Step 8
Carefully pour half of the strawberry-infused batter into the greased bundt pan. Then, gently spoon the cheesecake batter over the strawberry base, ensuring an even layer. Finally, add the remaining strawberry batter on top, making sure all layers are well represented in the pan. Use a knife to swirl slightly for a beautiful marbled effect without overmixing.
Step 9
Bake your bundt cake in the preheated oven for about 1 hour and 15-20 minutes, or until a toothpick comes out clean when inserted into the cake. Keep an eye out for a golden brown top that springs back when gently pressed. This is a great indicator that your Cheesecake Stuffed Strawberry Bundt Cake is ready!
Step 10
Once baked, remove the cake from the oven and let it cool in the pan for about 15-20 minutes. This waiting period helps it set and makes the cake easier to release. After the resting time, carefully invert it onto a wire rack and let it cool completely before adding the glaze.
Step 11
While the cake cools, prepare the glaze by mixing 1 cup of sifted powdered sugar with 2-3 tablespoon of whole milk in a small bowl, whisking until smooth. The glaze should have a pourable consistency; if too thick, add a little more milk. Stir in ¼ teaspoon of vanilla extract to enhance the flavor of your glaze.
Step 12
Once the cake is fully cooled, drizzle the glaze generously over the top, allowing it to cascade down the sides. Let it set for a few minutes before slicing into your Cheesecake Stuffed Strawberry Bundt Cake. The luscious layers, combined with a sweet glaze, create a delightful finish that’s simply irresistible!
How to Store and Freeze Cheesecake Stuffed Strawberry Bundt Cake
Room Temperature: Store at room temperature, wrapped in plastic wrap or aluminum foil, for up to 3 days to maintain moisture.
Fridge: If you want to extend freshness, refrigerate for up to a week. Ensure the cake is properly wrapped to avoid drying out.
Freezer: For long-term storage, freeze the cake for up to three months. Wrap it tightly in plastic wrap, then in aluminum foil to prevent freezer burn.
Reheating: To enjoy a slice after freezing, thaw overnight in the fridge and bring to room temperature before serving. This helps restore the moistness of the Cheesecake Stuffed Strawberry Bundt Cake.
What to Serve with Cheesecake Stuffed Strawberry Bundt Cake?
This stunning dessert calls for a few complementary treats to create a delightful meal or gathering experience.
- Vanilla Ice Cream: A classic pairing, the creamy richness of vanilla ice cream enhances the cake’s flavors while keeping everything deliciously cool.
- Fresh Strawberries: Garnishing with whole or sliced fresh strawberries provides a refreshing touch and amplifies the fruity essence of the cake.
- Whipped Cream: Light and airy, a dollop of whipped cream adds a luxurious texture while balancing the sweetness of the cake.
- Coffee or Espresso: As the warm beverage cuts through the richness, pairing a slice with your favorite coffee elevates the entire experience.
- Fruit Salad: A medley of seasonal fruits adds freshness to your dessert spread, enhancing the strawberries while bringing variety in flavors and textures.
- Sparkling Water with Lemon: For a non-sweet refreshing drink option, serving sparkling water with a slice of lemon creates a delightful palate cleanser between bites.
Cheesecake Stuffed Strawberry Bundt Cake Variations
Make this delightful cake your own with these fun twists and swaps that add even more deliciousness!
- Berry Medley: Swap strawberries for a mix of raspberries and blueberries for a tart and sweet explosion of flavors.
- Chocolate Chunks: Add 1 cup of dark chocolate chips to the batter for a decadent, rich contrast to the fruity flavors.
- Nutty Crunch: Fold in ½ cup of chopped walnuts or pecans to the batter to introduce a delightful crunch in every bite.
- Zesty Twist: Incorporate 1 tablespoon of orange zest into the batter for a vibrant citrus flavor that complements the strawberries.
- Gluten-Free Option: Replace all-purpose flour with a gluten-free baking blend to make this cake suitable for gluten-sensitive friends.
- Creamy Swirl: Swirl extra cream cheese filling into the batter for a richer cheesecake experience with each slice.
- Spiced Delight: Add 1 teaspoon of cinnamon or nutmeg to the batter for a warm, cozy aroma that enhances the sweetness.
- Caramel Drizzle: Top with a homemade or store-bought caramel sauce for an indulgent finish that pairs beautifully with strawberries.
These variations can take your Cheesecake Stuffed Strawberry Bundt Cake to new heights, making each bite an adventure!
Expert Tips for Cheesecake Stuffed Strawberry Bundt Cake
- Room Temperature Ingredients: Always use room temperature eggs, cream cheese, and butter for optimal mixing and a smooth batter.
- Avoid Overmixing: Mix just until combined after adding the flour to prevent a dense cake. Overmixing can lead to a less fluffy Cheesecake Stuffed Strawberry Bundt Cake.
- Cheesecake Filling Consistency: Ensure your cream cheese is very soft; this helps create a velvety cheesecake layer without lumps.
- Swirling Technique: When combining the cheesecake and strawberry batters, lightly swirl them for a beautiful marbled effect without fully blending.
- Cool Before Glazing: Allow the cake to cool in the pan for about 15-20 minutes before inverting. This helps set the shape and prevents the cake from breaking.
- Use Fresh Strawberries: For the best flavor, use fresh strawberries in this recipe. Frozen strawberries can alter the cake's moisture and texture.
Make Ahead Options
Preparing your Cheesecake Stuffed Strawberry Bundt Cake in advance can save you valuable time, especially for busy weekends or gatherings! You can prepare the cake batter up to 24 hours ahead of time. Simply mix the strawberry-infused batter, store it in an airtight container in the fridge, and also prepare the cheesecake filling, which can also be refrigerated. When you're ready to bake, allow the batter to come to room temperature for about 30 minutes before pouring it into the bundt pan and baking as directed. This ensures the cake remains just as delicious, with a moist and fluffy texture, as if you made it fresh. Enjoy the convenience of having this delightful cake ready to impress with minimal last-minute fuss!
Cheesecake Stuffed Strawberry Bundt Cake Recipe FAQs
What type of strawberries should I use?
Absolutely! Fresh strawberries are ideal for this recipe as they provide the best flavor and sweetness. If using frozen strawberries, keep in mind that they can release excess moisture, which might alter the cake's texture. I recommend drying them off after thawing to reduce this moisture.
How long can I store the cheesecake stuffed strawberry bundt cake?
Store your cake wrapped in plastic wrap or aluminum foil at room temperature for up to 3 days. To keep it fresher for longer, refrigerate for up to a week. Just make sure it’s wrapped properly to prevent it from drying out!
Can I freeze the cheesecake stuffed strawberry bundt cake?
Yes, you can freeze it! For best results, wrap the cake tightly in plastic wrap and then in aluminum foil. This will prevent freezer burn and will keep it good for up to 3 months. When you’re ready to enjoy it again, thaw it overnight in the fridge before bringing it to room temperature to help maintain its moistness.
What should I do if my cake is dense?
If you find that your cheesecake stuffed strawberry bundt cake is dense, it might be due to overmixing your batter or using cold ingredients. Make sure all ingredients are at room temperature, and mix the batter just until everything is combined to achieve that light, fluffy texture.
Is this recipe suitable for people with dietary restrictions?
While this cake is not gluten-free or dairy-free, you can make some adjustments! For a gluten-free version, use a gluten-free all-purpose flour blend. Additionally, you may substitute dairy with plant-based alternatives, like almond or coconut milk, if preferred (just keep in mind this may slightly change the texture). Always check labels to accommodate any allergies!
Can I add extra flavors to the cake?
Very! You can enhance the flavor of your cheesecake stuffing or cake by mixing in a bit of lemon zest for brightness, or add a splash of almond extract for nuttiness. Feel free to get creative; the more, the merrier when it comes to flavors!
Indulgent Cheesecake Stuffed Strawberry Bundt Cake Recipe
Ingredients
Method
- Prepare the cheesecake filling by beating 8 oz of room temperature cream cheese and ½ cup granulated sugar until smooth. Mix in 1 teaspoon vanilla extract and 1 egg until fully combined. Set aside.
- Preheat your oven to 325°F (163°C). Grease and flour a 10-cup bundt pan.
- In a large mixing bowl, beat 1½ cups of room temperature salted butter and 3 cups granulated sugar until light and fluffy, about 3-4 minutes.
- Slowly add 6 room temperature eggs, one at a time, mixing well after each addition. Follow with ⅓ cup whole milk, blending until smooth.
- In a separate bowl, whisk together 3 cups all-purpose flour, ½ teaspoon baking soda, and ½ teaspoon salt. Gradually add this to the wet ingredients, alternating with the remaining ⅓ cup milk.
- Remove about 2 cups of the batter, add the prepared cheesecake filling, and gently swirl it together.
- Fold in the hulled and chopped strawberries into the remaining batter.
- Pour half of the strawberry batter into the bundt pan, spoon the cheesecake batter on top, followed by the remaining strawberry batter.
- Bake for about 1 hour and 15-20 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 15-20 minutes, then invert onto a wire rack to cool completely.
- Prepare the glaze by mixing 1 cup sifted powdered sugar with 2-3 tablespoon whole milk until smooth, and stir in ¼ teaspoon vanilla extract.
- Once the cake is cooled, drizzle the glaze over the top.
Nutrition
Notes
- Use room temperature ingredients for optimal mixing.
- Avoid overmixing to prevent a dense cake.
- Ensure cream cheese is very soft for a smooth filling.
- Swirl batters lightly for a marbled effect.
- Cool the cake before glazing for best results.
- Fresh strawberries are recommended for best flavor.
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