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Strawberry Key Lime Cheesecake Bundt Cake! Alternating swirls of fresh strawberry pound cake and key lime pound cake layered with cheesecake filling, then drizzled with a tasty cream cheese glaze.
Hey hi happy Thursday! I know, this is a really weird day for a new recipe to come your way, but I promise it’s for a good reason.
Swirly, summery, strawberry-studded, cheesecake-stuffed bundt cake to be exact.
It’s Bundt Baker Thursday! And I blame this cake solely on my friend Liv.
A couple of years ago, I saw an amazing bundt cake she made come across my Instagram feed and put it on my bucket list. It was a chocolate & vanilla rocky road cake, and the sheer perfection of it captivated me.
So of course, imagine my excitement when she posted a super easy tutorial on how she made it happen.
Obviously, it’s taken me some time to get around to it. And the flavors in this Strawberry Key Lime Cheesecake Bundt Cake are very much on the opposite side of the taste spectrum, but let me tell you – they work.
They so work.
I love how this cake ended up turning out, and not just because it tasted so good. The way the colors swirled together, the layer of cheesecake filling (that I’m starting to think belongs in every cake,) the tangy cream cheese glaze on top.
I hauled half of this cake to Tampa with me last weekend when I drove over to meet up with my friends Nichole (of Casa de Crews) and Cheryl (of Pook’s Pantry) for brunch at our mutual friend’s new restaurant (Cricket of Cricket’s Confections.)
(You know damn well I can’t keep an entire cake in the house. Abe took the rest to work.)
So, after enjoying brunch (complete with mimosas,) we then popped over to historic Dunedin for a noon beer (it was Sunday – totally acceptable. PLUS is was PUMPKING. Guys. PUMPKING.) before heading back to downtown Tampa for a very nostalgic viewing of The Wizard of Oz at the Tampa Theatre.
A few more hours/drinks, not-so-random John Mayer tunes by the Bay (turns out he was performing a show that night,) and a healthy-sized bowl of guac later, and I hit the road home, leaving this cake behind in the homes of my friends as a thank you for a fab day.
I’d be lying if I said I didn’t wish I’d left myself a little slice.
Strawberry Key Lime Cheesecake Bundt Cake
- 8 ounces cream cheese
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 teaspoon kosher salt
- 1 cup unsalted butter
- 1 2/3 cup granulated sugar
- 4 eggs
- 1/2 tablespoon vanilla extract
- 2/3 cup milk
Key Lime Cake
- 1 lime juice
- 2 limes zested
- Green food coloring
- 1/2 cup strawberries hulled & chopped
- Pink food coloring
Strawberry Lime Glaze
- 4 ounces cream cheese
- 1/2 cup powdered sugar sifted
- 3 tablespoons lime juice
- 1/2 teaspoon lime zest
- 2 strawberries hulled & chopped
- In the bowl of an electric mixer, beat the cream cheese and sugar until well combined. Add the egg, vanilla, and flour until well combined. Set aside.
- Preheat oven to 325 degrees F and grease a 10-cup Heritage bundt pan with cooking spray.
- In a medium bowl, whisk flour, baking powder, and salt. Set aside.
- In a stand mixer, cream butter and sugar for 4-5 minutes on medium-high speed until pale and fluffy.
- Blend eggs in one at a time, fully incorporating after each addition. Add vanilla.
- With the mixer on low speed, add the flour mixture alternately with the milk, mixing until just combined.
- Separate the batter into 2 bowls. Fold lime juice, zest, and green food color into one, and fresh strawberries and pink food color into the other.
- Prepare 2 pastry bags and fill each with one of the batters. Pipe the batter, alternating the colors, into the folds of the bundt pan, being careful to avoid spilling over into the other folds.
- Once folds are filled, continue to fill pan until half full. Pour the cheesecake filling into the center of the batter, not allowing it to touch the edges of the pan. Pipe the remaining batter in alternating layers and marble it if desired. Spread the batter evenly.
- Bake for 55-60 minutes, or until a skewer comes out clean.
- Remove from oven and transfer pan to cooling rack for 10-15mins. Loosen the cake by tapping it against the counter to loosen it, then turn the cake out onto cooling rack to cool completely.
Strawberry Lime Glaze
- Combine cream cheese and powdered sugar in a small bowl. Use a mixer to cream, mixing until well combined. Muddle lime juice, zest and chopped strawberries in a mortar or in the bottom of a glass. Blend into the cream cheese mixture, adding more lime juice if necessary to thin. Pour glaze onto warm cake. Garnish with sliced strawberries and lime zest.
Love cake? Take a look at these other tasty bundt cakes!
- Chocolate Covered Strawberry Poke Bundt by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
- Freeze Dried Strawberry Bundt with Cream Cheese Glaze by Sweet Sensations
- Jam Strawberry Bundt Cake by Bizcocheando
- Lemon Strawberry Poke Bundt by A Day in the Life on the Farm
- Neapolitan Zebra Bundt Cake by All That’s Left Are The Crumbs
- Strawberry Balsamic Bundt Cake by Sew You Think You Can Cook
- Strawberry & Cream Bundt Cake by Patty’s Cakes
- Strawberry Crunch Bundt Cake by Cookaholic Wife
- Strawberry Bundt Cake with White Chocolate Ganache by The Queen of Scones
- Strawberry Bundt Mousse Cake by Sneha’s Recipe
- Strawberry Bundt Poke Cake by Our Good Life
- Strawberries & Cream Naked Bundt Cake by Living the Gourmet
- Strawberry Jam Bundt Cake by Katin špajz
- Strawberry Key Lime Cheesecake Bundt by The Crumby Kitchen
- Strawberry Orange Bundt Cake by I Love Bundt Cakes
#BundtBakers is a group of Bundt loving bakers who get together once a month to bake Bundts with a common ingredient or theme. We take turns hosting each month and choosing the theme or ingredient. Hosting: Tammy from Living the Gourmet.