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If you love strawberries and cheesecake then this is the dessert for you. This Strawberry Bundt Cake has a layer of cheesecake stuffed inside. Easy, tasty and absolutely delicious.
Don’t you love it when you can have two desserts in one? I know that I do, and that is exactly what this strawberry bundt cake is. You have cake and you have cheesecake—how can you say no to that?
HERE IS WHAT OUR READERS ARE SAYING:
“I made this recipe three times its deliciousness at its best always wanted that beautiful color in a strawberry cake but the puree only leaves it a dark color, the jello gives it the vibrance like a summer day . loved , it does rise way up high but comes right out of the pan in a flash .” – Janice
I love strawberries all year long, I don’t care what season it is you’ll see me eating something or making something strawberry related, I love that you can buy the all year round unlike some fruits.
But cheesecake now that is a whole other story, I could eat cheesecake every day if I got the chance to, thats why mashing these two desserts together is my favorite.
It’s almost like the cheesecake is topping the bundt cake with a thin layer of cake just covering it and hiding it from you and then you bite into it and BOOM surprise.
Delicious recipes like this one don’t come around every day! I’m pretty satisfied with it, if I do say so myself. Ha!!
Strawberry desserts might be my favorite way to go. Not sure what it is these days, but it’s one of those flavors I can’t get enough of.
So let’s get into this strawberry bundt cake. You’re gonna love it too!
Some of my other favorite strawberry/cheesecake recipes we have on our site include Strawberry Cheesecake Bars, Handheld Strawberry Shortcakes and Strawberry Shortcake Cheesecake Cake!
WHY THIS RECIPE WORKS:
- Pantry staple ingredients help this whip up in no time.
- You can make the cheesecake layer higher up in the cake or lower down.
- You can top this with powdered sugar or even a glaze if you like.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
Cake:
- Unsalted butter, softened
- Granulated sugar
- Eggs
- Vanilla extract
- All-purpose flour
- Strawberry jello
- Baking soda
- Milk
- Strawberries, diced
- Powdered sugar for topping
Cheesecake Filling:
- Cream cheese, softened
- Granulated sugar
- Egg
- Vanilla extract
- Flour
Jump to:
- WHY THIS RECIPE WORKS:
- INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- HOW TO MAKE STRAWBERRY BUNDT CAKE:
- FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
- CAN I USE A CAKE MIX?
- HOW CAN I LEVEL UP THE STRAWBERRY FLAVOR?
- ANY ADDITIONS?
- ANY SUBSTITUTIONS?
- HOW TO STORE:
- DANA’S TIPS AND TRICKS:
- Cheesecake Stuffed Strawberry Bundt Cake Recipe
HOW TO MAKE STRAWBERRY BUNDT CAKE:
- Preheat the oven to 350 degrees F.
- Grease and flour a 10 cup bundt pan, set aside.
- In a stand mixer, beat your butter and sugar until light and fluffy.
- Add in the eggs, one at a time mixing well after each addition
- Then add in the vanilla and beat again until it is combined.
- In a large bowl add the flour, jello and baking soda.
- Whisk this mixture until it is combined really well and jello is spread out evenly among the flour.
- Alternate adding your dry ingredients with the milk until everything is combined.
- Lastly add in the strawberries and fold in until distributed evenly through the batter, set aside.
- In another bowl mix together the cream cheese and sugar until smooth, add in the egg, vanilla and flour and beat until all lumps are gone.
- Pour about half of the cake mixture into the bottom of your bundt pan then spoon your cream cheese in the center of that trying to not let it go out to the sides, pour remaining batter over top and bake for about 1 hour to 1 hour 10 minutes..
- Once baked remove from the oven and let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Remove to a serving platter, set aside.
- Dust with powdered sugar and serve.
We love to incorporate strawberry jello into this Strawberry Cheesecake Bundt Cake Recipe because it really amps up the flavor so much!
It also makes this cake super moist, like melt in your mouth moist.
No one likes dry cakes that is for sure and this bundt cake is absolutely not one of them.
It also gives it a beautiful pink color that just screams strawberry to me!
Adding the diced up strawberries just gives this cake another little texture and flavor surprise that it deserves.
This cake can also be made without the cheesecake layer if you like, but I highly encourage you to add that layer, it is so good and just blends so nicely.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
CAN I USE A CAKE MIX?
Yes, you can use a strawberry cake mix as a shortcut for this recipe.
This makes it an easy strawberry bundt cake to prepare, especially if you’re short on time.
Simply prepare the cake mix according to the package instructions and fold in the fresh strawberries and cheesecake filling as directed.
This adjustment can still give you a delicious homemade strawberry bundt cake flavor without the extra steps.
HOW CAN I LEVEL UP THE STRAWBERRY FLAVOR?
To boost the natural strawberry flavor, consider adding strawberry puree or finely chopped freeze-dried strawberries to the cake batter.
This amplifies the strawberry essence and provides a more intense taste.
A bit of fresh lemon zest or lemon juice can brighten the flavors, making the strawberry notes more vibrant.
These additions are a perfect way to make the cake even more appealing to any strawberry lover.
ANY ADDITIONS?
I always like having options!
- Lemon Glaze: Drizzle a lemon glaze made from confectioners’ sugar and lemon juice over the cooled cake for a zesty touch.
- Cream Cheese Frosting: Top the cake with a rich cream cheese frosting instead of powdered sugar for extra indulgence.
- Fresh Berries: Garnish with additional fresh strawberries or other fresh berries to enhance the presentation and flavor.
- Chopped Nuts: Fold in chopped almonds or pecans into the cake batter for added texture and crunch.
- Chocolate Chips: Add white or dark chocolate chips to the batter for a delightful twist, creating a fusion similar to a chocolate bundt cake.
- Strawberry Glaze: Pour a bright pink strawberry glaze over the cooled cake using strawberry puree and sugar.
- Whipped Cream: Serve slices with a dollop of whipped cream for an extra layer of creaminess.
- Sprinkles: Decorate the top with colorful sprinkles to make it festive for special occasions.
- Almond Extract: Add a teaspoon of almond extract to the batter for a subtle nutty flavor.
- Coconut Flakes: Sprinkle toasted coconut flakes over the cake after glazing for a tropical flair.
ANY SUBSTITUTIONS?
I hope this list suits your needs!
- Sour Cream: Substitute the milk with sour cream or Greek yogurt in the batter to create a moist strawberry pound cake texture.
- Vegetable Oil: Replace half of the unsalted butter with vegetable oil for a moister cake.
- Freeze-Dried Strawberries: Use freeze-dried strawberries if fresh ones are unavailable, finely chopping them before adding to the batter.
- Strawberry Jello: If you can’t find strawberry Jello, use strawberry powder or a natural strawberry flavoring to maintain the natural strawberry flavor.
- Gluten-Free Flour: Use a gluten-free all-purpose flour blend to make the cake suitable for those with gluten sensitivities.
- Cream Cheese Filling: Swap the cream cheese filling with a layer of strawberry pie filling for a fruity center.
HOW TO STORE:
Since this cake has the cheesecake layer it needs to be stored in the refrigerator.
You can store on the cake plate that you are serving it on and cover tightly in plastic wrap. It should keep for up to 4-5 days.
This Strawberry Cheesecake Bundt Cake can also be frozen.
Let cool to room temperature (no not place powdered sugar on top) then wrap the whole cake in plastic wrap.
Place cake in freezer and it should keep frozen for up to 3 months, let defrost in refrigerator then decorate with powdered sugar.
DANA’S TIPS AND TRICKS:
- This needs to cool fully to give the cheesecake layer time to set up after baking.
- The brand of jello you use will affect the color you get, you can always use red food coloring if you want it more pink.
- If you want a more potent strawberry flavor you can add in some strawberry extract alongside the vanilla.
- The cheesecake layer will rise when baking, if you want it lower in your cake, place about 1/3 of your cake mixture in the pan then the cheesecake mixture.
- Try to not let the cheesecake mixture touch the sides of the pan or it will bake outside of the cake.
- I highly recommend greasing your bundt pan with shortening and then dusting with flour, perfect turn out every time
- You can make a glaze to put over the top if you want a sweeter flavor.
- This can be frozen, see my tips above.
Looking for a fun, tasty and easy dessert recipe then you have to try my Strawberry Bundt Cake!
If you’ve tried this STRAWBERRY BUNDT CAKE let me know in the comments how it turned out! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Cheesecake Stuffed Strawberry Bundt Cake Recipe
Ingredients
Cake:
- 1 1/4 cup unsalted butter softened
- 2 1/2 cups granulated sugar
- 5 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3.4 ounce package strawberry jello
- 1 teaspoon baking soda
- 1 1/4 cup milk
- 1 cup strawberries diced
- powdered sugar for topping
Cheesecake Filling:
- 8 ounces cream cheese softened
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 3 tablespoons all-purpose flour
Instructions
- Preheat the oven to 350 degrees F.
- Grease and flour a 10 cup bundt pan, set aside.
- In a stand mixer, beat your butter and sugar until light and fluffy.1 1/4 cup unsalted butter, 2 1/2 cups granulated sugar
- Add in the eggs, one at a time mixing well after each addition5 large eggs
- Then add in the vanilla and beat again until it is combined.2 tsp vanilla extract
- In a large bowl add the flour, jello and baking soda.3 cups all-purpose flour, 3.4 ounce package strawberry jello, 1 teaspoon baking soda
- Whisk this mixture until it is combined really well and jello is spread out evenly among the flour.
- Alternate adding your dry ingredients with the milk until everything is combined.1 1/4 cup milk
- Lastly add in the strawberries and fold in until distributed evenly through the batter, set aside.1 cup strawberries
- In another bowl mix together the cream cheese and sugar until smooth, add in the egg, vanilla and flour and beat until all lumps are gone.8 ounces cream cheese, 1/2 cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 3 tablespoons all-purpose flour
- Pour about half of the cake mixture into the bottom of your bundt pan then spoon your cream cheese in the center of that trying to not let it go out to the sides, pour remaining batter over top and bake for about 1 hour to 1 hour 10 minutes..
- Once baked remove from the oven and let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
- Remove to a serving platter, set aside.
- Dust with powdered sugar and serve.powdered sugar
Video
Notes
- This needs to cool fully to give the cheesecake layer time to set up after baking.
- The brand of jello you use will affect the color you get, you can always use red food coloring if you want it more pink.
- If you want a more potent strawberry flavor you can add in some strawberry extract alongside the vanilla.
- The cheesecake layer will rise when baking, if you want it lower in your cake, place about 1/3 of your cake mixture in the pan then the cheesecake mixture.
- Try to not let the cheesecake mixture touch the sides of the pan or it will bake outside of the cake.
- I highly recommend greasing your bundt pan with shortening and then dusting with flour, perfect turn out every time
- You can make a glaze to put over the top if you want a sweeter flavor.
- This can be frozen, see my tips above.
Nutrition
Love This Recipe?
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Mine stuck, really stuck. The flavor is too mild for my taste. I suggest using a strawberry flavoring. My cake was dry; and did not look as moist as the picture. I did divide the cake since I read the reviews stating that there was too much batter and found that the cake was more than my bunt cake pan.
It would work, even more strawberry flavor
If I am using a boxed cake mix, do I still put the jello in it?
My son won “Best of Show” with this recipe at the Taste of Texas food show at the Poteet Strawberry Festival!
This was a disaster. Overflowed in my oven and took almost 1-1/2 hours to bake. I guess this recipe needs a 12 cup Bundt pan.
Delicious! Followed the recipe exactly and it came out moist and flavorful. Added a lemon glaze .
One of my top 5 cakes.
I should have read the comments before proceeding, 10 cup pan is WAY too small and yes, the cake is stuck to the pan. I faithfully use the Wilton pan spray and haven’t had a Bundt cake get stuck in many years. I’d recommend a 12 cup tube pan, this way you can remove the tube to extract the cake easier. Batter was kind of thin so next time (if there is a next time, ingredients are painfully expensive), I’d cut back on the eggs and milk. Taste is great but I’m not looking forward to scooping this out of the pan to eat it.
Yes
Can a tube pan be used instead of a Bundt?
I made this recipe three times its deliciousness at its best always wanted that beautiful color in a strawberry cake but the puree only leaves it a dark color, the jello gives it the vibrance like a summer day . loved , it does rise way up high but comes right out of the pan in a flash .
Sounds more like a technical issue than the recipe. Did you make sure to spray the pan well in all crevices and flour it, or use something like Baker’s Joy?
This cake smelled wonderful, however it stuck to the pan big time. I cooked it for 1 hour 15 minutes, tester came out clean. Followed directions exactly, half the cake came out, the rest all stuck. Not keeping this recipe!!
I followed the recipe exactly but it over flowed in the oven. And my Bundt pan holds 12 cups. Next time will not use 2 or 2 1/2 cups of the batter. I think there is to much batter.
T made this deliciousness for Easter and the family loved it!!!