Strawberries and Cream Cheesecake Cake

A Dreamy Dessert: Strawberries and Cream Cheesecake Cake

Indulge in the ultimate dessert experience with this Strawberries and Cream Cheesecake Cake. This showstopping treat combines the rich, velvety smoothness of vanilla cheesecake with the light, fruity sweetness of strawberry cake layers, all enveloped in a luscious cream cheese whipped cream frosting. Every bite delivers a perfect harmony of flavors—creamy, tangy, and bursting with fresh strawberry goodness. Whether for a special occasion or a weekend baking project, this cake will impress everyone at the table.

Prep Time, Cook Time, and Servings

Prep Time: 45 mins | Cook Time: 1 hr 30 mins | Total Time: 2 hrs 15 mins
Yield: 14-16 Slices

Ingredients

Vanilla Cheesecake Layer

• 24 oz cream cheese, room temperature
• 1 cup sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream
• 1 tbsp vanilla extract
• 4 large eggs

Strawberry Cake Layers

• ¾ cup unsalted butter, room temperature
• 1½ cups sugar
• ¾ cup sour cream
• 2 tbsp strawberry extract
• 6 large egg whites
• 2½ cups all-purpose flour
• 4 tsp baking powder
• ½ tsp salt
• ½ cup milk
• ½ cup strawberry purée
• 7-8 drops pink food coloring (optional)

Cream Cheese Whipped Cream Frosting

• 16 oz cream cheese, room temperature
• 3 cups heavy whipping cream
• 1¼ cups powdered sugar
• 1 tbsp vanilla extract
• 6-10 strawberries, sliced (for garnish)
• 3 strawberries, cut in half (for garnish)

Step-by-Step Instructions

1. Make the Vanilla Cheesecake Layer

1. Preheat oven to 300°F (150°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a large bowl, beat cream cheese, sugar, and flour until smooth and creamy.
3. Add sour cream and vanilla extract, mixing until fully incorporated.
4. Beat in eggs one at a time, ensuring each is fully combined before adding the next.
5. Pour batter into the prepared pan. Place the pan in a larger baking dish and fill the outer dish with hot water (about halfway up the sides of the springform pan) to create a water bath.
6. Bake for 50-60 minutes until the center is just set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour. Then refrigerate for at least 4 hours or overnight.

2. Bake the Strawberry Cake Layers

1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
2. In a large bowl, cream butter and sugar until light and fluffy.
3. Mix in sour cream and strawberry extract.
4. Add egg whites one at a time, beating well after each addition.
5. In a separate bowl, whisk together flour, baking powder, and salt.
6. Alternately add the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients.
7. Fold in strawberry purée and pink food coloring (if using).
8. Divide batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted comes out clean. Let cakes cool completely.

3. Prepare the Cream Cheese Whipped Cream Frosting

1. In a large bowl, beat cream cheese until smooth.
2. Gradually add heavy whipping cream, powdered sugar, and vanilla extract, whipping until stiff peaks form.

4. Assemble the Cake

1. Place one strawberry cake layer on a serving plate. Spread a thin layer of frosting on top.
2. Carefully place the chilled cheesecake layer over the cake.
3. Add the second strawberry cake layer on top of the cheesecake.
4. Frost the entire cake with the remaining cream cheese whipped cream frosting.
5. Garnish with sliced and halved strawberries.
6. Chill for at least 1 hour before serving.

Pro Tips for Perfect Results

• Room temperature ingredients: Ensure cream cheese, butter, and eggs are at room temperature for smoother batter.
• Water bath: Baking the cheesecake in a water bath prevents cracks and ensures even cooking.
• Cooling patience: Let the cheesecake cool gradually in the oven to avoid sinking.
• Stiff peaks: Whip the frosting just until stiff peaks form—overmixing can make it grainy.
• Fresh strawberries: Use ripe, fresh strawberries for the best flavor and presentation.

Variations and Substitutions

• Gluten-free: Substitute all-purpose flour with a gluten-free blend.
• Lighter option: Use reduced-fat cream cheese and Greek yogurt instead of sour cream.
• No strawberry extract: Replace with 1 tsp almond extract for a different flavor twist.
• Dairy-free: Use plant-based cream cheese, butter, and coconut whipped cream.

Storage and Reheating Tips

• Store leftover cake covered in the refrigerator for up to 5 days.
• For longer storage, freeze individual slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge before serving.
• Do not microwave—serve chilled for the best texture.

FAQ

Can I use frozen strawberries for the purée?

Yes! Thaw frozen strawberries, drain excess liquid, and blend into a smooth purée.

Why did my cheesecake crack?

Rapid temperature changes or overbaking can cause cracks. A water bath and gradual cooling help prevent this.

Can I make this cake ahead of time?

Absolutely! Bake the cheesecake and cake layers a day in advance, then assemble and frost the day of serving.

Can I omit the food coloring?

Yes, the strawberry purée will give the cake a natural pink hue, though it may be lighter.

Nutrition Estimate (Per Slice)

Calories: ~520 | Protein: 8g | Carbohydrates: 55g | Fat: 30g

Strawberries and Cream Cheesecake Cake

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• Author: Sophia
• Total Time: 135
• Yield: 14-16 Slices 1x
• Diet: Vegetarian

Print Recipe

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Description

A sumptuous dessert combining vanilla cheesecake with strawberry cake layers and cream cheese whipped cream frosting. Creamy, tangy, and bursting with strawberry flavor, perfect for any special occasion.

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Ingredients

Scale 1x2x3x

24 oz cream cheese, room temperature

1 cup sugar

3 tbsp all-purpose flour

1 cup sour cream

1 tbsp vanilla extract

4 large eggs

¾ cup unsalted butter, room temperature

1½ cups sugar

¾ cup sour cream

2 tbsp strawberry extract

6 large egg whites

2½ cups all-purpose flour

4 tsp baking powder

½ tsp salt

½ cup milk

½ cup strawberry purée

7–8 drops pink food coloring (optional)

16 oz cream cheese, room temperature

3 cups heavy whipping cream

1¼ cups powdered sugar

1 tbsp vanilla extract

6–10 strawberries, sliced (for garnish)

3 strawberries, cut in half (for garnish)

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Instructions

Preheat oven to 300°F (150°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, beat cream cheese, sugar, and flour until smooth.
Add sour cream and vanilla extract, mixing until combined.
Beat in eggs one at a time, ensuring each is fully incorporated.
Pour batter into the prepared pan. Place pan in a larger dish filled with hot water (water bath).
Bake for 50-60 minutes until center is just set. Let cool in oven, then refrigerate overnight.
Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
Cream butter and sugar until fluffy. Mix in sour cream and strawberry extract.
Add egg whites one at a time, beating until just combined. In a separate bowl, whisk together flour, baking powder, and salt.
Add half of the dry ingredients, then milk and strawberry purée, then remaining dry ingredients. Mix until just blended. Fold in food coloring if using.
Divide batter between pans and bake for 25-30 minutes until toothpick comes out clean.
Beat cream cheese, heavy cream, powdered sugar, and vanilla extract until light and fluffy. Chill 1 hour.
To assemble, place a cake layer on a plate. Spread half the frosting. Repeat with second layer. Spread remaining frosting on top and sides.
Garnish with sliced and halved strawberries before serving.

Notes

Use a water bath to prevent cheesecake cracks. Chill frosting before assembling. For best results, let cake rest at room temperature 20 minutes before slicing.

• Prep Time: 45
• Cook Time: 90
• Category: Featured
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 430mg
• Fat: 26g
• Saturated Fat: 16g
• Carbohydrates: 42g
• Fiber: 2g
• Protein: 6g
• Cholesterol: 75mg