Creamy Strawberry Bundt (Print Version)
# Ingredients:
→ Cake
01 -
1 cup chopped fresh strawberries
02 -
1 teaspoon vanilla extract
03 -
1 cup sour cream
04 -
3 large eggs
05 -
1 cup of softened unsalted butter
06 -
½ teaspoon salt
07 -
½ teaspoon baking soda
08 -
1 teaspoon of baking powder
09 -
1 cup of regular sugar
10 -
2 cups of all-purpose flour
→ Cheesecake Layer
11 -
1 teaspoon of vanilla
12 -
½ cup powdered sugar
13 -
1 softened egg
14 -
8 oz softened cream cheese
→ Strawberry Layer
15 -
1 tablespoon optional sugar
16 -
½ cup sliced fresh strawberries
# Instructions:
01 -
Set your oven to 350°F (175°C) and get a 10-inch Bundt pan ready. Grease and flour it thoroughly so your cake pops out easily.
02 -
In a mixing bowl, combine cream cheese until smooth. Throw in powdered sugar, vanilla, and the egg, then mix till creamy. Leave it aside for now.
03 -
Mix the dry stuff—flour, baking powder, baking soda, and salt—in a medium bowl. In another larger bowl, cream together butter and sugar until they’re nice and fluffy. Toss eggs in one at a time, stir in the vanilla, then slowly alternate dry ingredients with sour cream until it all blends nicely.
04 -
Pour about half the batter into your prepared pan. Evenly spread the cheesecake mix on top, then cover it up with the rest of the batter.
05 -
Bake for about 50-60 minutes. Stick a toothpick in the center—when it comes out clean, it’s done. Let the cake cool for 10 minutes in the pan, then move it to a rack to cool completely.
06 -
In a small bowl, toss together the sliced strawberries and sugar if you’re using it. Let it sit for a bit so the juices start to seep out.
07 -
Once the cake’s cool, pour the strawberries and all those yummy juices over the top. Slice it up and enjoy!
# Notes:
01 -
Grease and flour the pan well, or the cake might stick.
02 -
Fresh strawberries are your best bet, but frozen will work too.
03 -
Don’t overdo it when mixing the batter. Just stir enough to combine.