Description
A luscious bundt cake combining fluffy strawberry-flavored cake with a creamy cheesecake filling. Studded with fresh strawberries and topped with a light dusting of powdered sugar, this dessert is perfect for celebrations or anytime you want a show-stopping sweet treat.
Ingredients
Cake:
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1¼ cups unsalted butter, softened
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2½ cups granulated sugar
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5 large eggs
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2 tsp vanilla extract
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3 cups all-purpose flour
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3.4 oz package strawberry Jello
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1 tsp baking soda
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1¼ cups milk
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1 cup fresh strawberries, diced
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Powdered sugar, for topping
Cheesecake Filling:
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8 oz cream cheese, softened
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½ cup granulated sugar
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1 large egg
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1 tsp vanilla extract
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3 tbsp all-purpose flour
Instructions
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Preheat oven to 350°F (175°C). Grease and flour a bundt pan.
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In a large bowl, cream the softened butter and granulated sugar until light and fluffy.
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Beat in eggs one at a time, then add vanilla extract.
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In a separate bowl, whisk together flour, strawberry Jello powder, and baking soda.
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Alternately add dry ingredients and milk to the butter mixture, beginning and ending with dry ingredients. Mix just until combined.
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Gently fold in diced strawberries.
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In a medium bowl, beat cream cheese, sugar, egg, vanilla, and flour until smooth to make the cheesecake filling.
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Pour half of the cake batter into the prepared bundt pan. Carefully spread the cheesecake filling over the batter. Top with remaining cake batter, smoothing the top.
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Bake for 60–70 minutes or until a toothpick inserted near the center comes out clean (cheesecake center may be slightly moist but not wet).
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Cool in the pan for 15 minutes, then invert onto a wire rack to cool completely.
- Dust with powdered sugar before serving.
Notes
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For best texture, use room temperature ingredients.
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Fresh strawberries add moisture and bursts of flavor; frozen can be used but drain well.
- Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American