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This bundt cake combines the magic of strawberry cake with creamy cheesecake in one amazing dessert. The smooth, rich cheesecake center hidden inside a soft, strawberry-packed cake creates an awesome mix of tastes and textures that'll wow everyone at your next get-together. I came up with this idea when I needed something extra special for my daughter's graduation celebration, and now my family begs for it at every holiday and birthday.
I whipped up this cake for the first time at a backyard party about four years back. Everyone was blown away by how stunning it looked when sliced and couldn't get over the amazing contrast between the velvety filling and fluffy cake - now it's the dessert I'm known for whenever there's something to celebrate.
- All purpose flour: Gives the cake its backbone while staying soft
- Baking powder and baking soda: Team up to make the cake fluffy and tall
- Unsalted butter: Makes everything moist and tasty throughout
- Sour cream: The secret to keeping your cake super soft with a hint of tang
- Fresh strawberries: Add pops of sweetness and pretty color in every bite
- Cream cheese: Creates that dreamy, smooth cheesecake center
- Vanilla extract: Brings warm, sweet notes to both cake and filling
- Powdered sugar: Blends perfectly into the filling for a silky texture
Easy Preparation Guide
- Get Your Pan Ready:
- Really coat your bundt pan with grease and flour, making sure to hit every nook and the middle tube. Nothing's worse than having this beauty stick to the pan. I like to use cooking spray with flour and then add even more flour on top just to be safe.
- Whip Up The Filling:
- Beat softened cream cheese until it's totally smooth without any bumps. This usually needs about 2 minutes with your mixer. The cream cheese has to be fully room temp or you'll end up with lumps nobody wants. Mix in powdered sugar bit by bit until it's all combined, then add vanilla and egg until everything looks creamy.
- Mix The Cake:
- Stir dry stuff together in a separate bowl so everything spreads out evenly. In your main bowl, beat butter and sugar until it's fluffy and almost white, taking around 3 minutes. Add eggs one by one, letting each one mix in completely. Switch between adding your dry mix and sour cream three times, starting and finishing with the dry ingredients. Fold strawberry pieces in by hand so they don't get crushed or overworked.
- Build And Bake:
- Dump half your cake mix into the pan and smooth it out. Carefully add the cheesecake mix on top, keeping it in the middle away from the edges. The filling should stay about 1 inch from both outer and inner edges. Cover everything with the rest of your cake batter, making sure no filling peeks through. Bake until you can stick a toothpick in and it comes out clean, with the cake pulling slightly away from the pan sides.
- Rest And Flip:
- Let the cake sit in the pan for exactly 10 minutes after baking. This timing really matters. Too quick and it'll fall apart, too long and it'll stick forever. Slide a thin knife around the edges, then flip onto a cooling rack. Let it cool completely before you top it or cut into it.
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The thing I love most about serving this cake is watching people's surprise when they cut in and find that creamy center. My grandma, who taught me everything about baking, always told me great desserts should have a little surprise element, and this cake definitely carries on that family tradition.
Keeping It Fresh
Since there's cream cheese inside, you'll need to put this cake in the fridge after the first day. Keep it in something airtight or wrapped up well with plastic wrap so it doesn't dry out. When stored right, it stays good for about four days in the fridge. For the best taste, pull slices out about 15 minutes before you want to eat them so they can warm up a bit.
Changing With The Seasons
Strawberries make the classic version, but you can switch things up all year round with whatever fruit is in season. During summer, try it with peaches or blackberries. When fall comes around, go for apples or pears with some cinnamon. Winter works great with orange zest or cranberries. The cheesecake center stays the same while the fruit flavors change things up.
Ways To Serve
This cake is totally amazing on its own, but for special times you can dress it up even more. A spoonful of lightly sweetened whipped cream on the side makes everything even better. If you want it to look extra fancy, sprinkle some powdered sugar on top right before bringing it to the table. When strawberry season hits, save a few pretty ones to place around the cake plate.
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Fixing Common Problems
If your filling leaks out while baking, you probably didn't put enough cake batter on the bottom. Always make sure your first layer of batter covers the entire pan bottom before adding the filling. If your cake won't come out of the pan, try putting the upside-down pan on a towel soaked with hot water for 5 minutes to help loosen it. Think the cake's too sweet? You can cut back the sugar in the cake part by up to 1/4 cup without messing up how it turns out.
Frequently Asked Questions
- → Can I swap fresh strawberries for frozen ones?
Yes, frozen strawberries work great! Just thaw and drain them well so your cake doesn't turn out watery.
- → How do I keep the cheesecake filling from sinking?
Carefully layer the cheesecake filling over the first batter layer without stirring. Cover it gently with the rest of the batter to keep it in place.
- → What can I use to dress this cake up?
Fresh strawberries, whipped cream, or a light sugar glaze are beautiful. For a unique touch, decorate with edible flowers.
- → Is it okay to make this cake ahead of time?
Yes! Bake and refrigerate it the day before. Letting it sit overnight enhances the flavors beautifully.
- → How do I store this cake properly?
Keep leftover cake in a sealed container in the fridge for 3-4 days. For longer storage, freeze individual pieces wrapped tightly for up to two months.
- → Any tips to keep the cake from sticking to the Bundt pan?
Generously grease the pan with butter or spray, then dust it with flour. Be sure to get in all the grooves so the cake releases neatly after baking.