Key Lime Strawberry 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.
Even more beautiful bundt cakes to love!
If you love this recipe, please consider leaving a 5 STAR RATING! If you really love it, leave us a comment and let us know – we appreciate all forms of feedback!
Join in on the fun in our Facebook group! Feel free to share YOUR favorite recipes, ask questions, help out your fellow home cooks, and see what’s new with The Crumby Kitchen (so that you never miss a new recipe)! If you’d like to check it out, you can request to join HERE.
Also, don’t forget to follow us on Instagram and tag #crumbykitchen so we can see all the wonderful recipes YOU recreate from this site!
You can also enjoy exclusive content before anyone else by subscribing to our weekly newsletter – and you’ll never miss a delicious recipe again!
Key Lime Strawberry Cheesecake Bundt Cake
- 8 ounces cream cheese
- ½ cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 2 teaspoons all-purpose flour
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter
- 1 ⅔ cup granulated sugar
- 4 eggs
- ½ tablespoon vanilla extract
- ⅔ cup milk
Key Lime Cake
- 1 lime juice
- 2 limes zested
- Green food coloring
- ½ cup strawberries hulled & chopped
- Pink food coloring
Strawberry Lime Glaze
- 4 ounces cream cheese
- ½ cup powdered sugar sifted
- 3 tablespoons lime juice
- ½ 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.