Description
This Strawberry Cheesecake Bundt Cake is a delightful dessert combining the fruity flavor of fresh strawberries and strawberry Jello with a creamy cheesecake filling. Baked in a bundt pan, this moist and luscious cake layers strawberry-infused batter and smooth cheesecake for a perfect balance of textures and tastes, topped with a light dusting of powdered sugar for an elegant finish.
Ingredients
Scale
Cake Batter
- 1¼ cups unsalted butter, softened
- 2½ cups granulated sugar
- 5 large eggs
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 3.4 oz package strawberry Jello powder
- 1 tsp baking soda
- 1¼ cups milk
- 1 cup fresh strawberries, diced
Cheesecake Filling
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 3 tbsp all-purpose flour
Topping
- Powdered sugar, for dusting
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and flour a bundt pan thoroughly to prevent sticking and ensure an even bake.
- Cream Butter and Sugar: In a large bowl, use a mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which helps to incorporate air for a tender cake.
- Add Eggs and Vanilla: Beat in the eggs one at a time, fully incorporating each before adding the next, then mix in the vanilla extract to infuse flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, strawberry Jello powder, and baking soda to evenly distribute the leavening agents and flavoring.
- Add Dry and Wet Ingredients Alternately: Gradually add the dry ingredients alternately with the milk to the creamed butter mixture, starting and ending with the dry ingredients. Mix just until combined to avoid overmixing.
- Fold in Strawberries: Gently fold the diced fresh strawberries into the batter, taking care not to break them up and to evenly distribute their sweetness.
- Prepare Cheesecake Filling: In a medium bowl, beat the softened cream cheese, granulated sugar, egg, vanilla extract, and flour until smooth and creamy, forming the cheesecake layer.
- Assemble the Cake: Pour half of the cake batter into the prepared bundt pan. Carefully spread the cheesecake filling over this layer, then top with the remaining cake batter, smoothing the top to create even layers.
- Bake: Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted near the center comes out clean. Note that the cheesecake center may be slightly moist but should not be wet.
- Cool the Cake: Allow the cake to cool in the pan for 15 minutes to set. Then invert the cake onto a wire rack and let it cool completely to room temperature.
- Serve: Once cooled, dust the top with powdered sugar before slicing and serving to add a delicate sweetness and enhance presentation.
Notes
- Make sure the cream cheese and butter are softened to room temperature for easier mixing and a smoother batter.
- Do not overmix the batter once the dry and wet ingredients are combined to keep the cake tender.
- Fresh strawberries add moisture and flavor; ensure they are well drained if washed.
- Allow the cake to cool completely before dusting with powdered sugar to prevent melting.
- Use a non-stick bundt pan or properly prepare your pan for easy release of the cake.
- The cheesecake layer may appear slightly moist after baking but should not be wet or raw.
