Cheesecake Bundt Strawberry (Print Version)
# Ingredients:
→ Cake
01 -
1 teaspoon vanilla extract
02 -
1 teaspoon baking powder
03 -
1 cup granulated sugar
04 -
½ teaspoon baking soda
05 -
½ teaspoon salt
06 -
3 large eggs
07 -
2 cups all-purpose flour
08 -
1 cup sour cream
09 -
1 cup unsalted butter, softened
10 -
1 cup chopped fresh strawberries
→ Cheesecake Filling
11 -
1 teaspoon vanilla extract
12 -
8 oz softened cream cheese
13 -
1 egg
14 -
½ cup powdered sugar
→ Strawberry Topping
15 -
1 tablespoon sugar (optional)
16 -
½ cup sliced fresh strawberries
# Instructions:
01 -
Start by preheating your oven to 350°F (175°C). Use butter and flour to coat the inside of a 10-inch Bundt pan so the cake doesn’t stick.
02 -
In a mixing bowl, whip the cream cheese until creamy. Stir in powdered sugar, vanilla extract, and the egg until well blended. Set this aside.
03 -
In one bowl, combine flour, salt, baking soda, and baking powder. In another, mix softened butter and sugar until fluffy. Beat in eggs one at a time, then stir in vanilla. Slowly add the dry mix, alternating with sour cream, until everything is smooth.
04 -
Pour half the cake batter into the greased pan. Spread the cheesecake filling over this evenly, then add the rest of the batter on top to cover it.
05 -
Bake in the oven for 50-60 minutes, or until you can poke a toothpick in and it comes out clean. Let it rest in the pan for 10 minutes, then cool completely on a wire rack.
06 -
Toss the sliced strawberries with some sugar, if you’d like, and let them sit for a few minutes to get juicy and sweeter.
07 -
Once the cake is completely cool, spoon the berries and their juices over it. Cut into slices before serving.
# Notes:
01 -
Bundt pans need to be coated with butter and flour to stop the cake from sticking.
02 -
Fresh strawberries give the best taste, but frozen ones can work if that’s all you have.
03 -
Overmixing the batter can make the cake dense, so mix until it just comes together.