Strawberry Cream Cheese Cake Recipe
This Strawberry Cream Cheese Cake recipe features a moist cake layered with a luscious cream cheese filling and topped with fresh strawberries. It's a delightful dessert, perfect for any occasion, blending creamy textures and fruity sweetness in every bite.
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- 2 round cake pans (8 or 9-inch)
- Measuring cups and spoons
- Spatula
- Whisk
- Cooling rack
- Knife (for slicing strawberries)
Ingredients
For the Strawberry Cake Layers:
- 1 ½ cups all-purpose flour
- ¾ cup 173g sour cream
- 1 cup granulated sugar
- 2 tsp baking powder
- ½ tsp salt
- ⅓ cup unsalted butter softened
- 2 large egg whites at room temperature
- ¾ cup whole milk
- 1 cup fresh strawberries mashed
- 2 tbsp strawberry extract
- 7 –8 drops of pink food coloring
For the Cheesecake Layer:
- 16 oz cream cheese softened
- 3 tbsp 24g all-purpose flour
- ½ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Cream Cheese Whipped Cream Frosting:
- 8 oz cream cheese softened
- 1 cup heavy cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 6 strawberries sliced
- 3 strawberries cut in half
Instructions
Prepare the Strawberry Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
- In a separate large bowl, cream the butter and sugar using a hand mixer or stand mixer until light and fluffy. Add the egg whites one at a time, mixing well after each addition.
- Stir in the mashed strawberries, strawberry extract, and pink food coloring. Gradually add the dry flour mixture to the butter mixture, alternating with the milk and sour cream. Start and end with the dry ingredients, mixing until just combined.
- Divide the batter evenly between the two prepared cake pans and smooth the tops. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Prepare the Cheesecake Layer:
- While the cakes are baking, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the flour and vanilla extract, then add the sour cream and mix until combined.
- After the cakes are finished baking, lower the oven temperature to 325°F (165°C). Pour the cheesecake mixture into a separate greased 9-inch round cake pan and bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
- Allow the cheesecake to cool completely in the pan, then refrigerate for at least 4 hours or overnight.
Prepare the Cream Cheese Whipped Cream Frosting:
- In a mixing bowl, beat the cream cheese until smooth. Add the heavy cream, powdered sugar, and vanilla extract. Beat until stiff peaks form.
- Once the cakes and cheesecake are fully cooled, layer the strawberry cake with the cheesecake in between, using the whipped cream frosting to fill the layers.
Assemble the Cake:
- Place one layer of strawberry cake on a cake platter. Spread a layer of cream cheese frosting on top. Add the cheesecake layer on top of the frosting. Finish by adding the second layer of strawberry cake.
- Frost the entire cake with the remaining cream cheese whipped cream frosting. Garnish with fresh strawberry slices and halved strawberries for decoration.
Serve:
- Chill the assembled cake for an hour before serving to allow the layers to set properly. Slice and enjoy!
Notes
- Make sure your cream cheese is softened before mixing to avoid lumps in your frosting.
- Chill the cheesecake layer before assembling the cake to ensure it holds its shape well.
- The cake can be stored in the fridge for up to 3 days, but it’s best enjoyed fresh!