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Strawberry Cheesecake Cake Recipe

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4.2 from 9 reviews

This Strawberry Cheesecake Cake is a luscious, layered dessert combining a creamy cheesecake middle with moist strawberry sour cream cake layers, all enveloped in rich cream cheese frosting. Perfect for special occasions, this American classic brings the sweet, tangy freshness of strawberries together with the indulgent smooth texture of cheesecake for an unforgettable treat.

Ingredients

For the Cheesecake Layer

  • 16 oz Cream Cheese, softened (two 8 oz packages, full fat)
  • 1 cup white sugar (200g)
  • ¼ teaspoon salt
  • 3 eggs
  • 3 tablespoons All Purpose Flour (23g)
  • ¾ cup Sour Cream, full fat (182g)
  • 1 teaspoon Vanilla Extract (4g)

For the Strawberry Sour Cream Cake

  • 1½ sticks unsalted butter, softened (170g)
  • 2 cups white sugar (400g)
  • 3 large eggs, room temperature
  • 3 cups cake flour (342g)
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • 1 cup sour cream, full fat (227g)
  • ½ cup strawberry puree (129g, fresh or frozen strawberries blended)
  • ¼ cup vegetable oil (54g, canola oil)
  • 2 teaspoons strawberry extract (8g) or 2 tablespoons powdered strawberry jello
  • Pink Coloring Gel (optional)

Cream Cheese Frosting

  • 2 sticks unsalted butter, softened (226g)
  • 16 oz cream cheese, softened (two 8 oz packages, full fat)
  • 2 teaspoons vanilla extract (8g)
  • ½ teaspoon salt (2g)
  • 6 cups powdered sugar (690g-747g, adjust to taste)

Filling and Decoration

  • Additional Fresh Strawberries (optional, for layering and decoration)

Instructions

  1. Prepare Cheesecake Layer: Place a pan with one inch of water on the bottom rack of the oven to create a water bath. Preheat oven to 300°F. Line a 9-inch springform pan bottom with parchment paper. In a bowl, beat the cream cheese until smooth. At low speed, add sugar, salt, and flour, then vanilla and sour cream. Incorporate eggs one at a time, mixing until smooth. Pour batter into springform pan and place on the oven rack above the water bath. Bake for 45-50 minutes until set but slightly jiggly. Turn off oven and leave cheesecake inside with door slightly ajar for 30 minutes. Cool on countertop, then cover with foil and chill in freezer for 2-3 hours or refrigerate 5-6 hours or overnight.
  2. Prepare Strawberry Sour Cream Cake: Preheat oven to 350°F. Grease and flour two 9-inch round cake pans. Whisk flour, baking powder, baking soda, and salt. In another bowl, blend sour cream, strawberry puree, strawberry extract, and oil. In the mixer, beat butter until smooth, gradually add sugar and beat 3-5 minutes until fluffy. Add eggs one at a time, mixing after each. With mixer on low, alternately add flour mixture and sour cream mixture starting and ending with flour, mixing just until combined. Optionally add pink coloring gel. Divide batter evenly in pans and bake 30-35 minutes until a toothpick comes out clean or with few crumbs. Cool 5-10 minutes and turn out of pans.
  3. Make Cream Cheese Frosting: Beat softened butter until smooth. Add cream cheese pieces and beat until incorporated. Add vanilla extract and salt. Gradually add powdered sugar on low speed to avoid clouding, then increase speed and beat until fluffy. Avoid overbeating to prevent frosting becoming too soft. Chill if necessary before use.
  4. Assemble Cake: Place one strawberry cake layer on serving plate. Spread a thin layer of cream cheese frosting; optionally add thinly sliced strawberries away from edges. Run a hot knife around the cheesecake layer inside springform pan to loosen. Remove pan sides carefully and place cheesecake upside down onto the first cake layer. Remove parchment paper. Spread thin frosting layer and optionally sliced strawberries on top, again away from edges. Trim cheesecake edges if wider than cake layers. Top with second strawberry cake layer and frost entire cake with remaining cream cheese frosting. Chill frosting or cake if frosting softens or layers slide. Store assembled cake refrigerated until serving; remove 1-2 hours before serving for best texture.

Notes

  • Substitute cake flour with all-purpose flour by removing 2 tablespoons per cup of flour and replacing with 2 tablespoons cornstarch (for this recipe, remove 6 tablespoons all-purpose flour and add 6 tablespoons cornstarch, whisk well).
  • The strawberry cake batter yields about 7 cups.
  • Fresh or frozen strawberries can be used for the puree; no need to heat on stovetop.
  • Use full-fat cream cheese and sour cream for best results and richness.
  • To soften eggs quickly, place them in a bowl of warm water for 5 minutes.
  • For frosting that pipes best, keep it chilled and remix gently before use.

Find it online: https://bitezly.com/strawberry-cheesecake-cake-recipe-2/