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There are few desserts as satisfying as a Strawberry Cheesecake Cake. It’s a combination of two timeless treats—cheesecake and cake—that come together to form a perfect indulgence. The velvety smooth, tangy cheesecake filling contrasts beautifully with the fluffy layers of moist cake, and the sweet strawberry topping adds the perfect finish.
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Step-by-Step Preparation
Step 1: Prepare the Cake Layers
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Preheat the Oven:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. You can also line the bottoms with parchment paper to ensure the cakes come out easily.– Advertisement –
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Mix the Dry Ingredients:
In a medium bowl, sift together 2 1/2 cups of all-purpose flour, 2 teaspoons of baking powder, and 1/2 teaspoon of salt. Set this aside.– Advertisement –
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Cream the Butter and Sugar:
In a large bowl, cream together 1/2 cup of softened butter and 1 1/4 cups of granulated sugar. Use an electric mixer on medium speed until the mixture is light and fluffy, which should take about 3-4 minutes. -
Add the Eggs and Vanilla:
Add 3 large eggs, one at a time, beating well after each addition. Stir in 1 teaspoon of vanilla extract until combined. -
Incorporate the Dry Ingredients and Milk:
Add the flour mixture to the wet ingredients in three additions, alternating with the 1 cup of whole milk. Begin and end with the flour mixture. Mix until just combined, being careful not to overmix the batter. -
Bake the Cake Layers:
Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Once baked, remove the cakes from the oven and allow them to cool in the pans for about 10 minutes. Then, transfer them to a wire rack to cool completely.
Step 2: Prepare the Cheesecake Layer
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Preheat the Oven:
Preheat your oven to 325°F (160°C). -
Beat the Cream Cheese and Sugar:
In a large bowl, beat the softened 3 packages of cream cheese with 1 cup of granulated sugar using an electric mixer on medium speed until smooth and creamy, about 3 minutes. Be sure to scrape down the sides of the bowl as needed. -
Add the Eggs and Vanilla:
Add 3 large eggs, one at a time, beating well after each addition. Then, mix in 1 teaspoon of vanilla extract and 1/4 cup of sour cream. -
Prepare the Springform Pan:
Grease a 9-inch springform pan with butter or non-stick spray. Pour the cheesecake batter into the prepared pan. -
Bake the Cheesecake Layer:
Bake the cheesecake in the preheated oven for 50-60 minutes or until the edges are set, but the center still jiggles slightly. The cheesecake will continue to set as it cools. Turn off the oven and leave the cheesecake in the oven with the door slightly ajar for 1 hour to allow it to cool gradually. Afterward, remove it from the oven and let it cool to room temperature before refrigerating it for at least 4 hours, preferably overnight.
Step 3: Prepare the Strawberry Topping
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Cook the Strawberries:
In a medium saucepan, combine 2 cups of fresh strawberries (hulled and sliced), 1/2 cup of sugar, and 1 tablespoon of lemon juice. Cook over medium heat, stirring occasionally, until the strawberries break down and release their juices, about 10 minutes. -
Thicken the Topping:
If you prefer a thicker topping, mix 1 teaspoon of cornstarch with a little water to make a slurry, and then stir it into the strawberry mixture. Cook for an additional 1-2 minutes until the mixture thickens. Remove from heat and let it cool completely.
Step 4: Prepare the Whipped Cream Frosting
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Whip the Cream:
In a large mixing bowl, beat 2 cups of heavy whipping cream with 1/4 cup of powdered sugar and 1 teaspoon of vanilla extract on high speed until stiff peaks form. Be careful not to overwhip the cream, as it can turn into butter. -
Chill the Whipped Cream:
Once whipped, transfer the whipped cream to a piping bag or a bowl. Keep it in the fridge until you are ready to assemble the cake.
Step 5: Assemble the Strawberry Cheesecake Cake
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Prepare the Cake Layers:
Place one of the cooled cake layers onto a serving plate or cake stand. Make sure the cake is level by trimming off any domed top with a serrated knife. -
Add the Cheesecake Layer:
Carefully remove the cheesecake from the springform pan. If the cheesecake is sticking to the sides, run a knife around the edge before unlocking the pan. Gently place the cheesecake on top of the first cake layer. -
Add the Second Cake Layer:
Place the second cake layer on top of the cheesecake layer, pressing down gently. -
Frost with Whipped Cream:
Using a spatula or piping bag, frost the top and sides of the cake with the whipped cream. You can pipe decorative swirls around the edges or simply spread the whipped cream evenly. -
Add the Strawberry Topping:
Spoon the cooled strawberry topping over the top of the cake, letting it drip slightly down the sides. Garnish with extra fresh strawberries, if desired.
Serving and Storage
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Serving:
Slice the cake with a serrated knife to get clean cuts. This cake is rich, so small slices go a long way. Serve it with a hot cup of coffee or a cold glass of milk for the perfect dessert experience. -
Storage:
If you have leftovers (which is rare!), store the cake in an airtight container in the refrigerator for up to 4-5 days. The cake and cheesecake layers should hold up well, and the whipped cream and strawberry topping will stay fresh if stored properly. -
Freezing:
You can also freeze the cake in slices for up to 2-3 months. Wrap individual slices tightly in plastic wrap, then place them in a freezer bag or airtight container. When ready to eat, let the slices thaw in the fridge overnight.
Cooking Tips and Variations
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Make It Ahead:
You can prepare the cake and cheesecake layers ahead of time. Both the cake and cheesecake can be made a day or two before assembling. Just keep them tightly wrapped and refrigerated. -
Substitute Other Berries:
While strawberries are the star of this cake, you can swap them for raspberries, blueberries, or blackberries for a different berry flavor. Simply adjust the topping ingredients to match the berry you use. -
Gluten-Free Version:
To make this cake gluten-free, use a 1:1 gluten-free flour blend in place of all-purpose flour. Be sure to check that your cheesecake ingredients are gluten-free as well. -
Add a Layer of Strawberry Jam:
For a richer strawberry flavor, you can spread a layer of strawberry jam between the cake and cheesecake layers before assembling the rest of the cake.
Conclusion
The Strawberry Cheesecake Cake is a dream dessert, perfect for any occasion. It’s a delightful combination of creamy cheesecake and fluffy cake, topped with sweet, tangy strawberries and whipped cream. Every bite is a blissful experience, balancing textures and flavors in the most indulgent way possible.
Prep Time
20 minutes
Cake Layers Cook Time
35 minutes
Total Time
55 minutes
Ingredients
- For the Cheesecake Layer:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 large egg
- 1/4 cup sour cream
- 2 tbsp all-purpose flour
- For the Cake Layers:
- 1 box (15.25 oz) vanilla or white cake mix (or homemade if preferred)
- Ingredients required for the cake mix (usually eggs, oil, and water)
- 1/2 cup all-purpose flour (to make the cake thicker)
- 1/4 cup granulated sugar
- For the Strawberry Topping:
- 1 1/2 cups fresh strawberries, hulled and sliced
- 2 tbsp granulated sugar
- 1 tbsp lemon juice
- For the Frosting:
- 1 cup heavy whipping cream
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
1. Prepare the Cheesecake Layer:
- Preheat your oven to 325°F (163°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
- In a mixing bowl, beat the softened cream cheese with sugar until smooth.
- Add the vanilla extract, egg, sour cream, and flour. Beat until everything is well combined.
- Pour the cheesecake mixture evenly into both cake pans, creating a thin cheesecake layer in each.
- Bake for 15-20 minutes until the cheesecake is set but still slightly jiggly in the center. Let it cool completely in the pans.
2. Prepare the Cake Layers:
- While the cheesecake cools, prepare the cake mix according to the instructions on the box, adding in the extra 1/2 cup flour and 1/4 cup sugar to thicken the batter.
- Pour the cake batter evenly into two additional 9-inch round cake pans (greased and floured or lined with parchment paper).
- Bake according to the box instructions, usually 25-30 minutes, until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely.
3. Prepare the Strawberry Topping:
- In a bowl, toss the sliced strawberries with 2 tablespoons of granulated sugar and lemon juice. Let them sit for about 15-20 minutes to macerate and release their juices. Set aside.
4. Make the Frosting:
- In a mixing bowl, beat the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form (you can do this with an electric mixer or stand mixer).
5. Assemble the Cake:
- Place one layer of cake (from the box) on a cake platter or serving dish. Top with half of the cooled cheesecake layer.
- Add the second cake layer on top of the cheesecake layer, followed by the second cheesecake layer. You may need to trim the edges of the cakes slightly to ensure they fit.
- Frost the entire cake with the whipped cream frosting, covering the top and sides.
6. Top with Strawberries:
- Spoon the macerated strawberries and their juices onto the top of the cake, spreading them evenly.
7. Serve:
- Let the cake sit for 10-15 minutes before serving to allow the flavors to meld.
- Slice and enjoy your strawberry cheesecake cake!
Notes
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