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If you love strawberries and cheesecake then this is the dessert for you. This Strawberry Cheesecake Bundt Cake has a layer of cheesecake stuffed inside. Easy, tasty and absolutely delicious.

Finished Bundt Cake topped with powdered sugar and strawberries

Don’t you love when you can have two desserts in one? I know that I do, and that is exactly what this cake is. You have cake and you have cheesecake, how can you say no to that.

 

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.

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!

Let’s just say that I love the flavors of strawberry and cheesecake together as much as I love them separate.

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.

Slice of Strawberry Cheesecake Bundt Cake on white plate showing cheesecake ribbon

HOW TO MAKE STRAWBERRY CHEESECAKE BUNDT CAKE:

  1. Preheat the oven to 350 degrees F.
  2. Grease and flour a 10 cup bundt pan, set aside.
  3. In a stand mixer, beat your butter and sugar until light and fluffy.
  4. Add in the eggs, one at a time mixing well after each addition
  5. Then add in the vanilla and beat again until it is combined.
  6. In a large bowl add the flour, jello and baking soda.
  7. Whisk this mixture until it is combined really well and jello is spread out evenly among the flour.
  8. Alternate adding your dry ingredients with the milk until everything is combined.
  9. Lastly add in the strawberries and fold in until distributed evenly through the batter, set aside.
  10. 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.
  11. 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..
  12. Once baked remove from the oven and let cool in pan for 10 minutes before inverting onto a wire rack to cool completely.
  13. Remove to a serving platter, set aside.
  14. Dust with powdered sugar and serve. 

Overhead photo of two slices of cake on white plates

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.

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.

Slices of Strawberry Cheesecake Bundt Cake on two white plate with whole cake in background

This bundt cake is just calling my name and I cannot wait to make it again. This quickly became one of our favorite recipes and I’m sure it will for you too.

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.

Slice of Strawberry Cheesecake Bundt Cake with bite taken out

If you are looking for a fun, tasty and easy dessert recipe then you have to try my Strawberry Cheesecake Bundt Cake!

If you like this recipe you might also like:

If you’ve tried this STRAWBERRY CHEESECAKE 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!

This Silly Girls Kitchen Logo
4.95 from 57 votes

Strawberry Cheesecake Bundt Cake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 10 minutes
Cook: 1 hour 10 minutes
If you love strawberries and cheesecake then this is the dessert for you. This Strawberry Cheesecake Bundt Cake has a layer of cheesecake stuffed inside. Easy, tasty and absolutely delicious.
Servings 10

Ingredients
  

Cake:

Cheesecake Filling:

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.
  • 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.

Video

Nutrition

Calories: 759kcal | Carbohydrates: 103g | Protein: 11g | Fat: 35g | Saturated Fat: 20g | Trans Fat: 1g | Cholesterol: 187mg | Sodium: 283mg | Potassium: 183mg | Fiber: 1g | Sugar: 72g | Vitamin A: 1207IU | Vitamin C: 8mg | Calcium: 88mg | Iron: 3mg
Nutrition Disclaimer
Course Baked Good, Dessert
Cuisine American

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4.95 from 57 votes (53 ratings without comment)

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8 Comments

  1. Millie Cruz says:

    5 stars
    T made this deliciousness for Easter and the family loved it!!!

  2. 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.

  3. 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!!

  4. 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?

  5. 5 stars
    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 .

  6. 4 stars
    Can a tube pan be used instead of a Bundt?

  7. 3 stars
    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.

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