Strawberries and Cream Cheesecake Cake
Why You’ll Love This Cake
This cake is the perfect balance of flavors and textures. The vanilla cheesecake layer is creamy and rich, while the strawberry cake layers are light, moist, and bursting with fruity flavor. The cream cheese whipped frosting adds a smooth, slightly tangy finish that ties everything together. Plus, the fresh strawberry garnish adds a bright, juicy pop of color and flavor. Whether you’re celebrating a birthday, holiday, or just treating yourself, this cake is bound to impress.Strawberries and Cream Cheesecake Cake
If you’re craving amazing cakes and recipes, you’re in the perfect spot! Today’s treat is a dream come true—combining a classic cake and cheesecake into one irresistible dessert. How could it possibly get better? As I was planning this new creation, I realized our blog only had one cheesecake cake recipe so far: the No-Bake Lemon and Mango Cheesecake. While that recipe is a true gem, it’s high time we add a new twist. And what better way to do that than with this fabulous Strawberries and Cream Cheesecake Cake? This dessert is sure to become a new favorite, blending the best of both worlds in one delectable package. Enjoy the deliciousness!Ingredients Breakdown
- Cream cheese: Forms the rich, creamy base of the cheesecake.
- Flour: Stabilizes the cheesecake and prevents cracking.
- Sour cream: Adds moisture and tangy flavor, enhancing the creamy texture.
- Vanilla extract: Infuses the cheesecake with a warm, sweet aroma.
- Eggs: Provide structure and create a smooth, velvety texture.
- Butter: Gives the cake its rich, buttery flavor.
- Strawberry extract: Intensifies the fruity strawberry flavor.
- Egg whites: Lighten the cake and create a fluffy texture.
- Baking powder: Helps the cake rise for a light, airy texture.
- Milk: Adds moisture, keeping the cake soft.
- Strawberry puree: Enhances the strawberry flavor and adds a natural pink hue.
- Pink food coloring: Optional, but it gives the cake a vibrant pink color.
- Cream cheese: Adds creaminess and a slight tang to the frosting.
- Heavy whipping cream: Whips up light and fluffy, making the frosting smooth and airy.
- Powdered sugar: Sweetens the frosting without making it too dense.
- Fresh strawberries: Used for garnish, these provide a fresh, juicy element.
Step-by-Step Instructions
1. Make the Vanilla Cheesecake
- Preheat the oven to 300°F (150°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides.
- In a large bowl, beat 24 oz cream cheese until smooth. Add 1 cup sugar and 3 tbsp flour, beating until well combined.
- Mix in 1 cup sour cream and 1 tbsp vanilla extract, scraping the sides of the bowl as needed.
- Add the 4 eggs one at a time, mixing after each addition until just combined. Avoid overmixing to prevent cracks.
- Pour the cheesecake batter into the prepared pan and bake for 1 hour. Turn off the oven and let the cheesecake cool in the oven for 30 minutes, then refrigerate until completely chilled.
2. Prepare the Strawberry Cake Layers
- Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large bowl, cream together ¾ cup butter and 1 ½ cups sugar until light and fluffy. Beat in ¾ cup sour cream and 2 tbsp strawberry extract.
- In another bowl, whisk together 2 ½ cups flour, 4 tsp baking powder, and ½ tsp salt.
- Add the dry ingredients to the butter mixture, alternating with ½ cup milk and ½ cup strawberry puree, beginning and ending with the dry ingredients. Add 7-8 drops of pink food coloring if desired.
- In a separate bowl, beat 6 egg whites until stiff peaks form. Gently fold the egg whites into the batter until just combined.
- Divide the batter between the prepared pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely.
3. Make the Cream Cheese Whipped Cream Frosting
- In a large bowl, beat 16 oz cream cheese until smooth.
- Gradually add 3 cups heavy whipping cream and beat on medium-high speed until stiff peaks form.
- Add 1 ¼ cups powdered sugar and 1 tbsp vanilla extract, mixing until combined and the frosting is smooth and fluffy.
4. Assemble the Cake
- Place one strawberry cake layer on a serving plate. Spread a thin layer of frosting over the top.
- Carefully place the chilled cheesecake layer on top, followed by another thin layer of frosting.
- Top with the second strawberry cake layer. Frost the entire cake with the remaining cream cheese whipped cream frosting.
- Garnish with sliced strawberries around the sides and place halved strawberries on top for decoration.
Tips for Success
- Prevent cheesecake cracks: Make sure not to overmix the cheesecake batter, and let it cool gradually in the oven before refrigerating.
- Room temperature ingredients: Ensure all your ingredients (especially the cream cheese and eggs) are at room temperature for smoother batter and better mixing.
- Whipping cream tip: To get stiff peaks in your whipped cream, make sure both the cream and the bowl are cold before beating.
FAQ
Q: Can I use frozen strawberries for the puree? A: Yes, but thaw and drain them first to avoid excess liquid in the batter. Q: Can I make the cake ahead of time? A: Absolutely! You can bake the cheesecake and cake layers a day ahead and assemble the cake the next day. Q: How should I store the cake? A: Store the cake in the refrigerator for up to 4 days. You can also freeze the cake for longer storage, but it’s best to garnish with fresh strawberries just before serving. The Strawberries and Cream Cheesecake Cake is an impressive and indulgent dessert that’s perfect for any celebration. With its layers of tangy cheesecake, fluffy strawberry cake, and creamy frosting, it’s a show-stopper that will leave your guests craving more. Enjoy!- 24 oz (678g) cream cheese
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream
- 2 tbsp strawberry extract
- 6 large egg whites
- 2 1/2 cups (325g) all purpose flour
- 4 tsp (18g) baking powder
- ½ tsp salt
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) strawberry puree
- 7–8 drops pink food color
- 16 oz (452g) cream cheese, room temperature
- 3 cups (720ml) heavy whipping cream, cold
- 1 1/4 cups (144g) powdered sugar
- 1 tbsp vanilla extract
- 6–10 strawberries, sliced
- 3 strawberries, cut in half
Preheat the oven to 300°F (148°C). Line a 9-inch (23 cm) cake pan with aluminum foil, pressing it flat along the sides.
In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Scrape the sides of the bowl to ensure even mixing.
Add the sour cream and vanilla extract, mixing until fully combined on low speed.
Incorporate the eggs one at a time, mixing slowly and scraping the bowl after each addition.
Pour the cheesecake batter into the prepared pan and place the pan inside a larger pan. Fill the outer pan with warm water until it reaches halfway up the sides.
Bake for 1 hour, then turn off the oven and let the cheesecake sit inside for 30 minutes without opening the door. Crack the door slightly and let it cool for another 30 minutes before refrigerating for 5-6 hours, until firm.
Preheat the oven to 350°F (176°C). Line two 9-inch (23 cm) cake pans with parchment paper and grease the sides.
In a large bowl, cream the butter and sugar together on
Add the sour cream and strawberry extract, mixing until fully combined.
Gradually beat in the egg whites in two batches, scraping the sides of the bowl to ensure thorough mixing.
In a separate bowl, whisk together the flour, baking powder, and salt. In a measuring cup, mix the milk and strawberry puree.
Add half of the flour mixture to the butter mixture, followed by the milk mixture. Repeat with the remaining flour mixture, mixing until smooth. Stir in pink food coloring.
Divide the batter evenly between the prepared pans and bake for 27-30 minutes, until a toothpick inserted comes out clean. Let the cakes cool in the pans for 2-3 minutes before transferring them to a wire rack to cool completely.
In a large bowl, beat the cream cheese until smooth.
In another bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until soft peaks form.
Combine the whipped cream with the cream cheese and beat until stiff peaks form. Refrigerate the frosting until ready to use.
Level the tops of the cooled cake layers with a serrated knife.
Place the first layer of strawberry cake on a serving plate and spread 1 cup of frosting evenly over the top.
Carefully lift the cheesecake from the pan using the foil, remove the foil, and place the cheesecake on top of the frosted cake.
Spread another cup of frosting over the cheesecake, then place the second strawberry cake layer on top. If the sides don’t line up perfectly, trim them with a serrated knife.
Frost the entire cake with the remaining whipped frosting.
Pipe swirls of frosting around the top edge of the cake using a piping bag and a star tip (Ateco 844).
Garnish the cake with sliced strawberries along the bottom edge and place strawberry halves on top of the piped swirls.
Optionally, pipe a decorative shell border around the bottom edge of the cake for a polished finish.
Store the cake in an airtight container in the refrigerator for up to 2-3 days.
Hello! I’m Jessica Carter, the passionate baker behind Sweet Creations. My love for pâtisserie began in my grandmother’s kitchen, where I learned that baking is about more than just recipes—it’s about love, patience, and sharing. This blog is my way of continuing her legacy, sharing what I’ve learned, and bringing a little sweetness into your life. Let’s bake something special together!
