Strawberry Cheesecake Cake Recipe
For a Strawberry Cheesecake Cake, bake a layer of vanilla cake and let it cool. Prepare a creamy cheesecake filling using cream cheese, sugar, eggs, and vanilla, and spread it over the cake. Top with a second layer of cake and frost with a strawberry-flavored buttercream. Decorate with fresh strawberries and a drizzle of strawberry sauce. Chill before serving for a delightful, fruity dessert.
Equipment
- Two 9-inch round cake pans
- Mixing bowls
- Hand or stand mixer
- Spatula
- Oven
Ingredients
For the Cheesecake Layer:
- 16 oz cream cheese softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the Cake Layers:
- 1 1/2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup buttermilk
- 1/2 cup strawberry puree made from fresh or frozen strawberries
For the Frosting:
- 8 oz cream cheese softened
- 1/2 cup unsalted butter softened
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- Fresh strawberries for garnish
Instructions
Prepare the Cheesecake Layer
- Preheat your oven to 325°F (163°C). Line a 9-inch round cake pan with parchment paper and lightly grease it.
- In a mixing bowl, beat the cream cheese and sugar until smooth. Add the vanilla extract, eggs, and sour cream, mixing until fully combined.
- Pour the cheesecake batter into the prepared pan and bake for about 40 minutes or until the center is set. Let it cool completely before removing it from the pan.
Bake the Cake Layers
- Preheat your oven to 350°F (177°C). Grease and flour two 9-inch round cake pans.
- In a bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
- Mix in the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Fold in the strawberry puree.
- Divide the batter between the two pans and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely.
Assemble the Cake
- Place one cake layer on a serving plate. Spread a thin layer of frosting over the top.
- Carefully place the cheesecake layer on top of the frosted cake layer. Spread another thin layer of frosting over the cheesecake.
- Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
Decorate the Cake
- Garnish with fresh strawberries on top and around the base of the cake.
Notes
1. Make Ahead: The cheesecake layer can be made a day in advance and stored in the refrigerator until you’re ready to assemble the cake.
2. Strawberry Substitutes: If strawberries aren’t in season, you can use frozen strawberries or even switch to raspberries for a different flavor.
3. Frosting Tip: To make the frosting extra smooth, ensure both the cream cheese and butter are at room temperature before mixing.