This gorgeous, show-stopping strawberry bundt cake will wow your guests. Tender strawberry-infused cake, swirled with delicious cheesecake, this party cake does not disappoint.
Why this recipe works
Our strawberry bundt cake with cream cheese filling is perfect for parties but just as great as an everyday dessert. If you’re looking for a strawberry cake but want a little more pizzazz, this is the recipe for you!
Easy to find ingredients and pantry staples are all that are needed to make this beautiful dessert. Use your favorite 10-12 cup volume bundt pan.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
STRAWBERRIES – You can use fresh or frozen strawberries to make the puree, and even make the puree ahead to cut back on some of the prep time. The strawberry flavor in this cake is mild and not overpowering. If you would like it to be a bit stronger you can optionally add a few drops of strawberry extract to the batter OR grind some freeze-dried strawberries in a food processor and fold them into the batter. Freeze-dried strawberries are very concentrated, so you will not need to add a lot for additional flavor.
ROOM TEMPERATURE – You will yield the best results with this cake by bringing your ingredients (including the eggs) to room temperature first. To do this, remove ingredients from the refrigerator and allow to sit on the counter for 20-30 minutes before beginning.
How to Make Strawberry Bundt Cake
EXPERT TIP – You can make the strawberry puree ahead of time and store it in a covered container in the refrigerator for up to three days.
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
Preheat oven to 350 degrees F. Grease a 12 cup Bundt pan. If you use a 10 cup bundt pan, you will likely have some overflow or excess batter.
Prepare the Cake Batter
- Purée strawberries in a food processor.
- Pour puree into a small saucepan and cook over medium heat, stirring constantly, until it has reduced to half (approximately 20-25 minutes). Set aside to cool.
- In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
- With an electric mixer on medium-high speed, cream butter and sugar together. Add eggs and vanilla. Mix well. Mix in strawberry purée.
- In a separate bowl, whisk together milk and sour cream.
- Add milk mixture and flour mixture to the strawberry puree mixture, alternating between dry and wet. Do not over-mix. Set cake batter to the side while you make cheesecake.
Prepare the Cheesecake
With an electric mixer on medium-high speed, beat cream cheese, vanilla and sugar until light and creamy. Add eggs, one at a time, mixing well between each addition.
Assemble and Bake
- Pour half of the cake batter into a 12 cup Bundt pan and top with cheesecake mixture.
- Add the rest of the cake batter.
- Bake for 50-60 minutes, until toothpick comes out clean.
- Allow cake to cool on a wire rack at least 30 minutes, then remove from pan.
- Let cool completely before icing.
Icing the Cake
- Place cream cheese, butter, and powdered sugar in a large mixing bowl. With mixer on low speed, combine the ingredients. Increase speed to medium-high until mixture is smooth and homogenous.
- Add milk one tablespoon at a time until smooth and desired consistency is reached.
- Pour icing over cake. You can alternatively spread the icing if desired.
- Allow icing to set before slicing. Decorate top with fresh strawberries if desired.
Frequently Asked Questions & Expert Tips
When greasing a bundt pan, we like to use a a tablespoon of butter, spreading it in an even layer with our fingers. You can also use shortening, vegetable oil, or olive oil to grease a bundt pan. If you prefer, you can use a cooking spray like Pam.
We are recommending 30 minutes cool time before removing this strawberry bundt cake from the pan. Some cakes can be removed after 10 minutes, you just need to allow enough time for the cooling process to begin, which will relax the cake, releasing it from the sides.
Bundt cakes take longer to bake than other pans because they hold considerably more batter. The more cake there is to cook, the longer it takes to get done.
This strawberry bundt cake can be kept on the counter the during the day of your celebration, but should be stored in the refrigerator after that. You can keep it covered in the fridge for up to 5 days. This cake will freeze well for up to 3 months.
Serving Suggestions
This strawberry bundt cake is perfect for parties, birthdays or Mother’s Day. However, you don’t have to limit this cake to special occasions. Strawberries are in season early summer, so make it anytime you like! Because cake is a bit heavier than some other desserts, it’s best served after a lighter meal consisting of chicken or fish. Meatless meals are light as well and would benefit from a slice of this delicious strawberry flavored bundt!
This moist and tender strawberry bundt cake is made with fresh berries and rippled with a cheesecake layer that’s hard to resist! Strawberries and cream lovers definitely want to try this cake.
Some More Impressive Cake Recipes
- Heart Shaped Cupcakes
- Pumpkin Roll
- Pumpkin Magic Cake
- Pineapple Upside Down Cake in a Cast Iron Skillet
- Boston Cream Poke Cake
- Checkerboard Cake
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Strawberry Bundt Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
Cake
- 3 cups sliced strawberries fresh or frozen (partially thawed)
- 2 ½ cups all purpose flour
- 1 cup granulated sugar
- ¼ cup milk
- ½ cup sour cream
- ¾ cup unsalted butter
- ½ teaspoon salt
- 4 large eggs
- 1 teaspoon vanilla extract
- 2 teaspoon baking powder
- ½ tsp. baking soda
Cheesecake
- 2 8- oz packages cream cheese softened
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup granulated sugar
Icing
- 4 oz cream cheese softened
- â…“ cup unsalted butter softened
- 2 cups powdered sugar
- 2-4 tablespoons milk or more until desired consistency is reached
Optional Garnish
- Fresh strawberries
Things You’ll Need
- Bundt pan 12 inch
Before You Begin
- You can make the strawberry puree ahead of time and store it in a covered container in the refrigerator for up to three days. For best results, all ingredients should be brought to room temperature before continuing with recipe.
- The strawberry flavor in this cake is mild and not overpowering. If you would like it to be a bit stronger you can optionally add a few drops of strawberry extract OR grind some freeze dried strawberries in a food processor and fold them into the batter. Freeze dried strawberries are very concentrated, so you will not need to add a lot for additional flavor.
- If you want your cake to be “pinker”, you can add a few drops of red food coloring to the batter.
- Keep in mind that the calorie count is assuming that all of the frosting remains on the cake. This is not necessarily true depending on how thin you make it, and how much drips off the cake while you are icing it.
- If you use a 10 cup bundt pan, you will likely have some overflow or excess batter.
Instructions
- Preheat oven to 350 degrees F. Grease a 12 cup Bundt pan.
Cake
- Purée strawberries in a food processor.
- Pour puree into a small saucepan and cook over medium heat, stirring constantly, until it has reduced to half (approximately 20-25 minutes). Set aside to cool.
- In a medium bowl whisk together flour, baking soda, baking powder, and salt. Set aside.
- With an electric mixer on medium-high speed, cream butter and sugar together. Add eggs and vanilla. Mix well. Mix in strawberry purée.
- In a separate bowl, whisk together milk and sour cream.
- Add milk mixture and flour mixture to the strawberry puree mixture, alternating between dry and wet. Do not over-mix. Set cake batter to the side while you make cheesecake.
Cheesecake
- With an electric mixer on medium-high speed, beat cream cheese, vanilla and sugar until light and creamy. Add eggs, one at a time, mixing well between each addition.
Assemble
- Pour half of the cake batter into the Bundt pan and top with the cheesecake mixture.
- Add the rest of the cake batter.
- Bake for 50-60 minutes, until toothpick comes out clean.
- Allow cake to cool at least 30 minutes, then remove from pan.
- Let cool completely before icing.
Icing
- Place cream cheese, butter, and powdered sugar in a large mixing bowl. With mixer on low speed, combine the ingredients. Increase speed to medium-high until mixture is smooth and homogenous.
- Add milk one tablespoon at a time until smooth and desired consistency is reached.
- Pour icing over cake. You can alternatively spread the icing on top.
- Allow icing to set before slicing. Decorate top with fresh strawberries if desired.
Nutrition
Amanda Davis
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Janice says
Would it work to bake it in a 9 X 13 pan?
I do not have a bundt pan.
Thank you,
It sounds really delicious.
Amanda Davis says
We have not tested that with this recipe so cannot give you precise instructions. That said, if we were to try it we would use a 13×9 and bake it for 30-45 minutes, and start checking with the knife or toothpick test after 30 minutes. Should you decide to experiment we would love to hear your results!
susan jane burney says
Well, the cake was beautiful! even though l seemed to have lost the plot approx 12 way through [ l have Parkinson’s disease] May l compliment the writer of the recipe for a well laid out easy to understand instructions especially the bit where you tick off things like ingredients
Cheryl Spires says
Things I liked:
Moist
Cheesecake part was good.
Frosting was good.
Wasn’t to sweet.
Things I didn’t like:
Wasn’t a very Strawberry flavor.
It overflowed my bundt pan.
Frosting wasn’t pourable