Print

Strawberry Cheesecake Cake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4 from 10 reviews

This delightful strawberry cheesecake cake features a moist and flavorful strawberry cake layered with a creamy cheesecake center, topped with a luscious strawberry cream cheese frosting and decorated with fresh strawberries and white chocolate. Perfect for special occasions or any dessert craving, it combines the richness of cheesecake with the fresh, sweet taste of strawberries.

Ingredients

Cheesecake:

  • Two 8-ounce packages cream cheese, at room temperature
  • ⅔ cup granulated white sugar
  • Pinch of salt
  • 2 large eggs
  • ⅓ cup sour cream
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla extract

Strawberry Cake:

  • 10 ounces (2 cups) frozen whole strawberries
  • ¾ cup whole milk
  • 6 large egg whites
  • 2 teaspoons vanilla extract
  • 2¼ cups cake flour
  • 1¾ cups granulated white sugar
  • 4 teaspoons baking powder
  • 1 teaspoon salt
  • 12 tablespoons unsalted butter, cut into 12 pieces (room temperature)
  • A few drops red food coloring (optional)

Frosting:

  • 12 ounces (1½ packages) cream cheese, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup strawberry puree (frozen strawberries thawed and blended)
  • 1 tablespoon heavy whipping cream
  • 2 to 3 cups powdered sugar

Decor:

  • Fresh strawberries and/or slivers of white chocolate, as desired

Instructions

  1. Prepare the Cheesecake Layer: Preheat the oven to 325°F. Spray a 9-inch springform pan with nonstick spray. In a large bowl, blend the cream cheese with an electric mixer until smooth and creamy (1-2 minutes). Add sugar and salt, blend 2 minutes, scraping sides. Add eggs one at a time, mixing well each time. Mix in sour cream, heavy cream, and vanilla until smooth. Pour the batter into the prepared pan. Bake for 45 minutes until set but not jiggly. Cool on wire rack for at least an hour, then freeze fully for 4-5 hours or overnight.
  2. Prepare the Cake: Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick spray, line with parchment, and grease and flour again. Microwave strawberries covered for about 5 minutes until softened and juicy. Strain through a fine mesh over a small saucepan, pressing to extract juice and discard solids. Boil the juice over medium-high heat until syrupy and about ¼ cup remains (6-8 minutes), then whisk in milk and transfer to a bowl. Whisk in egg whites and vanilla until combined. In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, cut in butter until mixture resembles pea-sized crumbs. Add half the milk mixture, beat on medium-high until light and fluffy (~1 minute), then add remaining milk mixture and beat 30 seconds more. Add red food coloring if desired, then stir by hand to combine. Divide batter evenly into pans, smooth tops, and tap pans on counter. Bake 20-25 minutes until toothpick comes out clean, rotating pans halfway through. Cool in pans 10 minutes, then remove cakes and parchment and cool completely on wire rack.
  3. Prepare the Frosting: In a large bowl, beat cream cheese and butter until smooth. Add vanilla, strawberry puree, and heavy cream and mix well. Incorporate 2 cups powdered sugar, then add more gradually until desired spreadable consistency is reached.
  4. Assemble the Cake: Place one cake layer on a cake plate. Remove cheesecake from freezer, release from pan, and trim edges as needed to match cake layers. Spread a small amount of frosting on the first cake layer, then place the cheesecake on top. Add frosting on top of the cheesecake, then place the second cake layer over it.
  5. Frost the Cake: Apply a thin crumb coat of frosting evenly over the entire cake using a spatula. Refrigerate for 30 minutes to set the crumb coat. Apply a second thicker layer of frosting if desired. Decorate with fresh strawberries and slivers of white chocolate as preferred. Keep refrigerated until serving.

Notes

  • If desired, a boxed cake mix can be used instead of making the cake from scratch; bake in two 9-inch pans.
  • Measure cheesecake layer against cake layers; trim cheesecake edges to match cake size if needed.
  • To apply a crumb coat, spread a thin, even layer of frosting over the cake, wiping spatula clean between dips to avoid crumbs in the frosting. Chill for 30 minutes before applying the final coat.
  • For serving at room temperature, the cake can sit out for a couple of hours as the cheesecake thaws quickly. Otherwise, keep refrigerated.
  • The cake freezes well; wrap in plastic wrap after chilling and store in freezer. Leftover slices can also be frozen.

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