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Strawberries and Cream Cheesecake Cake Recipe

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4.3 from 6 reviews

This luscious Strawberries and Cream Cheesecake Cake is a stunning layered dessert combining a creamy baked cheesecake layer with light and fluffy strawberry-infused cake layers, all enveloped in a smooth cream cheese whipped frosting. Finished with fresh sliced and halved strawberries, this cake is perfect for celebrations and strawberry lovers seeking a decadent yet elegant treat.

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)

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 color
  • 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 (23cm) cake pan inside with aluminum foil pressed flat. This will help lift the cheesecake out later.
  2. Prepare cheesecake batter: In a large mixer bowl, blend cream cheese, sugar, and flour on low speed to avoid excess air. Scrape bowl sides.
  3. Add sour cream and vanilla: Mix on low speed until combined. Then add eggs one at a time slowly, scraping bowl sides after each addition.
  4. Bake cheesecake: Pour batter into lined pan. Place this pan in a larger pan and fill with warm water halfway up sides for a water bath. Bake 55 minutes until the center is set but still slightly jiggly.
  5. Cool cheesecake gradually: Turn off oven, leave cheesecake inside with door closed for 30 minutes. Then crack door open and cool another 30 minutes to avoid cracks.
  6. Chill cheesecake: Remove from oven and refrigerate for 5-6 hours until firm.
  7. Make cake layers: Preheat oven to 350°F (176°C). Line bottoms of two 9-inch pans with parchment and grease sides.
  8. Mix dry and wet ingredients: Combine flour, baking powder, and salt. Separately combine milk and strawberry puree. Cream butter and sugar until fluffy, add sour cream and strawberry extract, then alternate folding in flour and milk/puree mixtures. Add food coloring and set aside.
  9. Whip egg whites: Beat egg whites in a separate bowl until stiff peaks form. Fold gently into cake batter in two batches.
  10. Bake cake layers: Divide batter evenly between pans. Bake 27-30 minutes until a toothpick comes out with a few crumbs. Cool 2-3 minutes in pans, then transfer to racks.
  11. Make frosting: Beat cream cheese smooth in a large bowl. In another bowl, whip cold heavy cream, powdered sugar, and vanilla until thickening. Blend cream cheese into cream on low then whip to stiff peaks quickly.
  12. Assemble cake: Level cake domes with serrated knife. Place first cake layer on cake board, spread 1 cup frosting evenly.
  13. Add cheesecake layer: Lift out cheesecake using foil, remove foil, place cheesecake on top of first cake layer.
  14. Add second cake layer and frost: Spread 1 cup frosting on cheesecake, add second cake layer. Trim uneven edges if needed. Frost entire cake with remaining frosting and pipe swirls on top edge with Ateco 844 tip.
  15. Decorate: Arrange sliced strawberries around bottom edge, place halved strawberries inside top swirls. Pipe shell border around bottom.
  16. Store and serve: Keep cake refrigerated in airtight container. Best eaten within 3-4 days.

Notes

  • Bring cream cheese and eggs to room temperature for smoother batter and less cracking.
  • Using a water bath while baking cheesecake prevents cracking and promotes even cooking.
  • Slow cooling of cheesecake in the oven is essential to avoid cracks.
  • Whip egg whites to stiff peaks to ensure light, airy strawberry cake layers.
  • Use a serrated knife to level cakes and trim edges for professional look.
  • Fresh strawberries embellish the cake making it visually appealing and add natural freshness.
  • Store leftover cake in airtight container to maintain freshness up to 4 days.

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