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
- Mixing bowls
- Electric mixer
- Cake Pans (8-Inch Or 9-Inch)
- Spatula, Whisk
- Measuring cups and spoons
- Cooling rack
- Parchment paper
- Knife (for slicing strawberries)
Ingredients
For the Cheesecake:
- 16 oz 450g cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 2 large eggs
- 1/4 cup sour cream
- 3 tbsp all-purpose flour
For the Strawberry 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 sugar
- 2 large egg whites
- 1/2 cup milk
- 3/4 cup 173g sour cream
- 2 tbsp strawberry extract
- 7 –8 drops pink food color
- 1/2 cup strawberry puree made from fresh or frozen strawberries
For the Cream Cheese Frosting:
- 8 oz 225g cream cheese, softened
- 3 cups powdered sugar
- 1/2 tsp vanilla extract
- 3 cups 720ml heavy whipping cream, cold
- 6 –10 strawberries sliced
- 3 strawberries halved
Instructions
Prepare the Cheesecake:
- Preheat the oven to 325°F (163°C). Grease and line the base of an 8-inch round cake pan with parchment paper.
- In a large mixing bowl, beat the softened cream cheese with granulated sugar until smooth and creamy. Add the vanilla extract, eggs, sour cream, and flour. Continue mixing until everything is well combined and smooth.
- Pour the cheesecake batter into the prepared pan and bake for 25-30 minutes, or until the edges are set and the center is slightly jiggly. Let it cool to room temperature, then refrigerate for at least 2 hours, or overnight for best results.
Prepare the Strawberry Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and flour two 8-inch round cake pans, or line them with parchment paper. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the egg whites, one at a time, and beat until fully incorporated. Stir in the milk, sour cream, strawberry extract, and food coloring.
- Gradually add the dry ingredients to the wet mixture, alternating with the strawberry puree. Stir until just combined.
- Divide the batter evenly between the prepared cake pans and smooth the tops. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cake layers cool completely in the pans before removing them.
Prepare the Cream Cheese Frosting:
- In a large mixing bowl, beat the softened cream cheese and powdered sugar together until smooth. Add the vanilla extract and cold heavy whipping cream. Continue to beat until stiff peaks form, creating a thick, fluffy frosting.
Assemble the Cake:
- Place one layer of the strawberry cake on a serving platter. Carefully place the chilled cheesecake layer on top of the first cake layer. Then, place the second strawberry cake layer on top of the cheesecake.
- Spread a generous amount of cream cheese frosting over the top and sides of the cake. Garnish the cake with sliced strawberries on top and a few halved strawberries around the edges for decoration.
- Refrigerate the cake for 1 hour to set the frosting before serving. Slice, serve, and enjoy!
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.