A delicious and moist yogurt bundt cake, with creamy strawberry cheesecake and fresh strawberries baked right into it. So easy, so yummy and perfect for summer!
Hello my lovelies! Boy, have I got a real treat for you today. This Strawberry Cheesecake Upside Down Bundt Cake is so full of summer flavour, moist and delicious and easy to make. But this scrummy cake is not the only treat I have for you today, because today is the first Yum of the Month! Yum of the Month is a brand new group I am so excited to be a part of, it’s a team of really talented bloggers and bakers facing yummy challenges every month and sharing the results with our lovely readers. Each month we pick a theme and create recipe based around that idea, this month the theme was fresh fruit – absolutely perfect for summer coming up! As you can see, I chose delicious strawberries!
As I said, Yum of the Month is made up of some amazing bloggers. There’s Amy from Accidental Happy Baker who is constantly wowing us with her creative recipes and gorgeous photography, if you really do eat with your eyes you’d never go hungry on her blog! Sam blogs at Sugar Spun Run and you will be in awe of her baking, she makes the most beautiful cakes! The lovely Shadi from Unicorns in the Kitchen creates magical bakes that will satisfy both your sweet and savoury tooth, with awesome Persian twists! And then there’s the wonderful Wajeeha from I Knead to Eat who will take you around the world one delicious dish at a time and have you drooling over her photos for hours.
I really think you’re going to love seeing these recipes every month, I know I will!
When we decided on Fresh Fruit as the theme I knew I wanted to make an upside down cake of sorts, they’re such a delicious and easy way to bake fruit that never disappoints. My first idea was an upside down peach cake, which somehow eventually evolved into the Strawberry Cheesecake Upside Down Bundt Cake you see here- the recipe developing section of my brain takes some weird turns, but it ended up in an awesome place so I won’t question it. The cake itself is made with strawberry yogurt, giving the whole cake a subtle strawberry taste throughout and making it so incredibly moist and tender. The strawberry cheesecake works its way through the cake as it bakes, giving you that unmistakable cheesecake taste throughout, with a thick layer on the top (originally the bottom, of course) to delight your tastebuds. Fresh strawberries are baked directly into the top, giving the cheesecake layer even more flavour and the bursts of fruit in your mouth with each bite. It’s a unique cake that is perfect for summer and everybody will just adore it, I promise. It would also make the perfect centre piece for a Mother’s Day dessert, dont’ you think
Strawberry Cheesecake Upside Down Bundt Cake
Prep
Cook
Total
Yield 10
A delicious, moist and tender yogurt bundt cake, with creamy strawberry cheesecake and fresh strawberries baked right into it. So easy, so yummy and perfect for summer.
Ingredients
For the cheesecake:
- 250g cream cheese, room temperature
- 100g sugar
- 2 medium eggs
- 1 tsp vanilla extract
- 1 tbsp cornflour (cornstarch)
- 160g strawberries, pureed
- 70g strawberries, roughly chopped
For the strawberry layer:
- 175g fresh strawberries, chopped into halves or quarters
- 50g sugar
- 1 tbsp cornflour (cornstarch)
- 1 tsp vanilla extract
For the cake:
- 230g unsalted butter, room temperature
- 350g sugar
- 4 medium eggs
- 1 tsp vanilla extract
- zest of 1 lemon
- 280g plain flour (AP)
- 1/2 tsp bicarb (baking soda)
- 1/2 tsp salt
- 225g strawberry yogurt
To serve (optional):
- Fresh strawberries
- A dusting of icing/confectioners sugar
Instructions
- Preheat your oven to 160C/325F. Grease a 10" bundt pan
To make the cheesecake:
- Beat the cream cheese and sugar together with a wooden spoon until combined. Beat in the eggs, vanilla and cornflour. Stir in the pureed and chopped strawberries. Set aside.
To make the strawberry layer:
- Toss the chopped strawberries, sugar, cornflour and vanilla together. Then spread around the bottom of the bundt pan.
To make the cake layer:
- Cream the butter and sugar until pale and fluffy, about three minutes using an electric/stand mixer. Beat in the eggs one at a time until combined, then stir in the vanilla extract and lemon zest.
- Combine the flour, salt and bicarb in a bowl.
- Alternate adding the yogurt and flour mix, starting and ending with the yogurt in three parts. Gently mix until combined, do not overmix.
- Spoon half of the cake batter into the bundt pan and spread out evenly. Pour all of the cheesecake mixture over the top. Spoon the rest of the cake batter on top and spread out.
- Bake for 60-70 minutes, until springy to touch and a skewer comes out clean.
- Leave to cool in the pan for 1 hour, then turn out onto a wire rack to cool completely.
- Dust with icing sugar when ready to serve
Notes
Store in an airtight container in the fridge, allow to come to room temperature before serving.
I honestly could not get enough of this cake, the combination of the yogurt and cheesecake make it so creamy but the cake itself is incredibly light and tender thanks to the yogurt. It’s the perfect cake to serve at any summer event, since it’s full of light summer flavours and holds up in the heat way better than a full cheesecake. Fresh fruit is the key here, you won’t get the same flavour or texture from frozen. And summer is the strawberry’s time to shine – you can never regret buy punnets full of fresh strawberry goodness at this time of year in the northern hemisphere!
Check out all the delicious recipes from Yum of the Month
Lemon Blueberry Tarts from Sam @ Sugar Spun Run
Creamy, no-bake lemon cheesecake filling layered over a graham cracker crust and topped with fresh blueberries. These delectable (and easy!) tarts are made single-serving-sized in mason jar lids! (oh I just love single-serve desserts!)
Blueberry Cupcakes with Lemon Cream Cheese Frosting from Wajeeha @ I Knead to Eat
These blueberry cupcakes with lemon cream cheese frosting are so quick and easy to make, not to mention delicious! (Mmm look at those juicy blueberries!)
Baked French Toast with Berry Compote from Shadi @ Unicorns in the Kitchen
Momemade baked French toast with Berry compote, all you need for a Sunday morning! Save time and energy by baking these French toasts in the oven! (I need this for breakfast now)
Strawberry Nutella Tart from Amy @ Accidental Happy Baker
A sweet pastry crust filled with creamy nutella and cream cheese filling and topped with luscious fresh strawberries. This tart is so pretty and also pretty easy to make! (a match made in heaven!)
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Oh Michelle, your strawberry cheesecake bundt cake looks absolutely gorgeous and delicious. Pinned!
Thank you so much Lily!
This cake is GORGEOUS. Almost too pretty to eat. *Almost 😉
Haha thank you Tracy! It’s definitely worth destroying the pretty to eat!
OH, Michelle this looks so incredibly moist. I’m such a novice baker but I’m so tempted to try this. A bundt cake is a major goal of mine and this one is extra special.
Thank you Christine! You should definitely give it a go, it’s really simple. As long as you properly grease the bundt pan the rest is easy!
Michelle, this is just beautiful! I would love to have a slice of this! Perfect for Mother’s Day!
Thanks so much, Julie <3 xx
What a fun challenge! And oh, this looks SO good. I love that you use strawberry yogurt in the cake for even more strawberry flavor. It sounds to die for.
Thank you Tracy! I originally planned to use greek yogurt, but then I saw the strawberry yogurt in the store and the “duh” moment happened haha!
What a great idea to do monthly cooking challenges! I look forward to seeing what else you all make in the future. And I love how your cake ended up with a layer of creamy, strawberry goodness on the top. I know that the cake wouldn’t last long around here. 🙂
Thank you Annmarie 😀
It didn’t last long here either!
Don’t you love how recipe ideas evolve?! I’ve had those days when I think … tomatoes and lettuce, what can I make, salad, sandwich, pizza, cake, banana sundae! At least you managed to stay in the “fresh fruit” and “baked” fields!
What a pretty cake this is too! Such nice photos – so tempting. My hubs isn’t a strawberry fan, but I’ll bet he’ll eat some of this cake!
Would I be able to use frozen berries in the recipe if I can’t find good fresh ones?
Haha oh don’t worry Noel, that happens to me too!
Frozen should be fine in the cheesecake (as long as they’re thawed first), but I’m not sure about the strawberry layer on top as they may have a bit too much moisture. I would say to stick to fresh berries if you can, but if you try it with frozen do let me know how it turns out!
I wish I had a cup of tea and slice of this bundt cake right now! This sounds perfect for Mother’s Day.
Thank you, Jessica!
This is gorgeous! And I mean strawberry cheescake AND also bundt cake? It’s everything good in one cake.
Haha I don’t believe in settling for just one type of cake 😉
Thank’s Meghan xxx
As always your desserts are to die for!! LOVE strawberries and this cake looks brill. Spot on texture! What a fun collection of posts.. Shadi’s French toast looks spectacular!
Thank you Swayam!
Fruit was such a good idea for our first post, everyone’s recipes look so yummy and summery!
can’t get over how good these upside down cake looks! definitely wishing for a slice right now.
Thank you Thalia!
This cake looks super gorgeous Michelle! I would love to have a piece please!
Aww thank you Shadi!
Oh my gosh, my grocery store has been out of strawberries again! What is up with this. I’m about to go nuts. I really would like a slice of this.
That’s just mean – it’s summer bascially, tell them to get their act together!
Thank you!
I’ll say your cheesecake just says “summer”. Would love to try this when Michigan strawberries come in next month. Great recipe Michelle!
It tastes a lot like summer too!
Thanks Judi 😀
This looks absolutely delicious!!! I am SUCH a sucker for anything to do with cheesecake! I could (and want to) have this all to myself!
Plus I love all the other features from Yum of the Month – great picks Michelle 🙂
Thanks, Dini 😀
I love the challenge of fresh fruit! This cake would be perfect for the summertime that is just around the corner. Thank you so much for bringing this cake to the fiesta. I’m sure it’ll be a hit!
Thank you Kaila!
The cake is so gorgeous! I am so close to grabbing a slice and I realized that I am just looking at my computer screen. 😛
Thank you Jhuls!
If only we could reach through screens and grab food!!
I love how all the strawberries make a perfect layer on the cake and keep it so moist! Gorgeous!
Thank you Jennifer! Sorry for the delay in replying, your commnet was sent to spam for some unknow reason!!
Such a beautiful cake and the new group sounds great as well. Definitely pinned to try some time!
Thank you!
This cake is stunning! I love how cleverly you incorporated the fruit, and I’m a huge cheesecake fan so this dessert is a real winner in my book! I have a HUGE amount of strawberries on my hands right now (after going strawberry picking last weekend) so this will be a great way to use up some of them! 🙂
Thank you Sam!
Too many strawberries is a VERY good problem to have, hope you enjoy the cake 😀
Could you convert the ingredients from metric??
Hi Sherry, I am currently working on converting my recipes to include cups measurements to make them more accessible (I bake in weights so most don’t have them yet). I will put this recipe next on my list and have it updated ASAP. In the mean time, check out my measurement conversions page which should be of some help: https://www.atipsygiraffe.com/measurement-conversions/
Michelle, do you have conversions from grams to ounces? Thank You
Hi Tom, I don’t to hand since we use grams here in the UK. But google has it’s own converter that is very handy – in the search bar just type 100g in oz (or whatever amount of grams you’re converting and google will convert – you can then use the converter it brings up for any amount you like! Thanks and happy baking!
I have made this so many times and can’t seem to get it down to the right form of texture !!!
Hi Eleftheria,
Apologies for my delayed reply, I have been without a computer for some time!
I’m sorry that the texture hasn’t been working out for you – is it too wet or too dry? It is quite a moist cake due to the cheesecake, so it may be that you need to bake it for a little longer at a slightly lower temperature – perhaps at 150C/300F for about 80 minutes – your skewer (can also use a thin knife) should come out without any wet crumbs on it (don’t poke it all the way down to the bottom as you don’t want to hit cheesecake!).
Hope this helps and happy baking!