Description

Indulge in this luscious Buttery Strawberry Cream Cheese Cake – a moist, velvety dessert bursting with fresh strawberry flavor and topped with a silky pink glaze. Perfect for spring gatherings, birthdays, or simply satisfying your sweet cravings. This strawberry cream cheese bundt cake is as beautiful as it is delicious!

Ingredients

For the Cake:

1 cup butter, softened
8 oz cream cheese, softened
3 cups granulated sugar
6 large eggs
3 cups all-purpose flour
1 tsp baking powder
1/2 tsp salt
1 cup strawberry purée
1 tbsp vanilla extract
1/2 tsp almond extract (optional)
Few drops of pink food coloring (optional)

For the Glaze:

2 cups powdered sugar
1/4 cup milk or cream
1/2 tsp vanilla extract
1/2 cup strawberry purée (optional)

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Instructions

Preheat oven to 325°F (163°C) and grease a bundt pan.
In a large bowl, cream together butter, cream cheese, and sugar until light and fluffy.
Add eggs one at a time, beating well after each addition.
In a separate bowl, whisk together flour, baking powder, and salt.
Gradually mix dry ingredients into the wet mixture.
Stir in strawberry purée, vanilla extract, almond extract (if using), and food coloring until just combined.
Pour batter into prepared bundt pan and bake for 75–85 minutes, or until a toothpick inserted comes out clean.
Allow cake to cool in pan for 10–15 minutes before inverting onto a wire rack to cool completely.
For the glaze, whisk powdered sugar, milk, and vanilla until smooth. Add strawberry purée for color and flavor.
Drizzle glaze over cooled cake. Slice and serve!

Notes

Use fresh or frozen strawberries for the purée.
The almond extract adds depth but can be omitted.
Cake can be made a day ahead—flavor improves overnight!