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.
3cupssliced strawberriesfresh or frozen (partially thawed)
2 1/2cupsall purpose flour
1cupgranulated sugar
1/4cupmilk
1/2cupsour cream
3/4cupunsalted butter
1/2teaspoonsalt
4large eggs
1teaspoonvanilla extract
2teaspoonbaking powder
1/2tsp.baking soda
Cheesecake
2 8-ozpackages cream cheesesoftened
2large eggs
2teaspoonsvanilla extract
1cupgranulated sugar
Icing
4ozcream cheesesoftened
1/3cupunsalted buttersoftened
2cupspowdered sugar
2-4tablespoonsmilkor more until desired consistency is reached
Optional Garnish
Fresh strawberries
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.
Notes
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.