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Strawberries and Cream Cheesecake Cake Recipe

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3.9 from 3 reviews

This Strawberries and Cream Cheesecake Cake is a stunning dessert combining a creamy baked cheesecake layer sandwiched between two fluffy strawberry-flavored cake layers, all frosted with a luscious cream cheese whipped cream frosting and decorated with fresh strawberries. Perfect for special occasions, this elegant cake offers a delightful balance of rich cheesecake and light strawberry cake with a beautiful pink hue.

  • Total Time: 3 hours 52 minutes
  • Yield: 14 servings

Ingredients

Cheesecake Layer

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) sugar
  • 3 tablespoons (24g) all-purpose flour
  • 1 cup (230g) sour cream
  • 1 tablespoon vanilla extract
  • 3 large eggs, room temperature

Strawberry Cake Layers

  • 2 ½ cups (325g) all-purpose flour
  • 4 teaspoons (18g) baking powder
  • ½ teaspoon salt
  • ¾ cup (168g) unsalted butter, room temperature
  • 1 ½ cups (310g) sugar
  • ¾ cup (173g) sour cream
  • 2 tablespoons strawberry extract
  • ½ cup (120ml) milk
  • ½ cup (120ml) strawberry puree
  • 7–8 drops pink food coloring
  • 6 large egg whites, room temperature

Frosting and Decoration

  • 16 ounces (452g) cream cheese, room temperature
  • 3 cups (720ml) heavy whipping cream, cold
  • 1 ¼ cups (144g) powdered sugar
  • 1 tablespoon vanilla extract
  • 6-10 strawberries, sliced
  • 3 strawberries, cut in half

Instructions

  1. Make the cheesecake layer: Preheat oven to 300°F (148°C). Line a 9-inch cake pan completely with aluminum foil, pressing it flat inside the pan to help lift the cheesecake out after baking.
  2. Mix cheesecake batter: In a large bowl, beat the cream cheese, sugar, and flour on low speed until smooth. Add sour cream and vanilla, mixing until combined. Add eggs one at a time, mixing slowly and scraping the bowl edges.
  3. Bake cheesecake in water bath: Pour batter into prepared pan. Place this pan inside a larger pan and fill the larger pan halfway with warm water. Bake for 55 minutes until center is set but slightly jiggly.
  4. Cool cheesecake gradually: Turn off oven, keep cheesecake inside with door closed for 30 minutes, then crack the door open and continue cooling inside for another 30 minutes. Remove and chill in refrigerator for 5-6 hours until firm.
  5. Prepare cake pans: Preheat oven to 350°F (176°C). Line bottoms of two 9-inch cake pans with parchment paper and grease sides.
  6. Combine dry and wet ingredients for cake: In medium bowl, mix flour, baking powder, and salt. In measuring cup, combine milk and strawberry puree.
  7. Cream butter and sugar: Beat butter and sugar on medium speed for 2-3 minutes until light and fluffy. Add sour cream and strawberry extract and mix well.
  8. Incorporate dry and wet cakes mixtures: Add half flour mixture, mix, then add milk/puree mixture, mix again. Add remaining flour mixture and mix until smooth. Stir in pink food coloring.
  9. Whip egg whites: In separate bowl, whip egg whites on high until stiff peaks form.
  10. Fold egg whites into batter: Gently fold whipped egg whites into batter in two batches until just combined.
  11. Bake cake layers: Divide batter evenly between pans. Bake for 27-30 minutes or until toothpick comes out with a few crumbs. Cool 2-3 minutes in pans then transfer to racks to cool completely.
  12. Make frosting: Beat cream cheese in large bowl until smooth. In separate bowl, whip heavy cream, powdered sugar, and vanilla until beginning to thicken. Incorporate cream cheese into whipped cream and continue whipping until stiff peaks form.
  13. Level cakes and assemble: Use serrated knife to level domed tops of cakes. Place one cake layer on serving plate. Spread about 1 cup frosting evenly over it.
  14. Add cheesecake layer: Lift cheesecake out of pan using foil, remove foil, and place cheesecake on top of frosted cake layer.
  15. Layer cake and frost: Spread another cup of frosting over cheesecake. Add second cake layer on top. Trim sides if not aligned. Frost entire outside of cake.
  16. Decorate cake: Pipe frosting swirls around top edge using piping tip. Arrange sliced strawberries around bottom edge and strawberry halves on top inside swirls. Pipe small shell border around bottom edge.
  17. Store: Chill cake in airtight container in refrigerator. Best enjoyed within 3-4 days.

Notes

  • Room temperature ingredients help ensure smooth batter and even baking.
  • A water bath during cheesecake baking prevents cracking by providing gentle, even heat.
  • Cooling the cheesecake slowly in the oven prevents cracks and preserves texture.
  • Gently folding whipped egg whites into cake batter keeps it light and airy.
  • If cake layers are uneven after baking, level with a serrated knife before assembling.
  • Use fresh strawberries for best flavor and appearance in decoration.
  • Store the assembled cake covered and refrigerated to maintain freshness.
  • Author: Olivia
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 25 minutes
  • Category: Dessert Cake
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/strawberries-and-cream-cheesecake-cake-recipe/