Strawberries and Cream Cheesecake Cake

Introduction

This Strawberries and Cream Cheesecake Cake combines everything you love about classic strawberry shortcake and rich cheesecake in one show-stopping dessert. With tender vanilla cake layers, a creamy cheesecake center, and a bright homemade strawberry topping, every slice is irresistibly indulgent. It’s the perfect centerpiece for birthdays, holidays, or any celebration where you want something truly unforgettable.

Why You’ll Love This Recipe

  • Combines cheesecake and cake in one layered dessert masterpiece
  • Fresh strawberry filling adds natural sweetness and vibrant flavor
  • Reliable, bakery-quality results with clear, step-by-step instructions
  • Can be made ahead for stress-free entertaining
  • Cream cheese frosting balances richness with tangy creaminess
  • Elegant presentation with optional strawberries and white chocolate
  • Perfect for spring, summer, holidays, or special occasions

Ingredients

For the Cake Layers

  • 2 1/2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup whole milk

For the Cheesecake Layer

  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract

For the Strawberry Filling

  • 2 cups fresh strawberries, hulled and chopped
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice

For the Cream Cheese Frosting

  • 8 ounces cream cheese, softened
  • 1/2 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 2–3 tablespoons heavy cream

Optional Garnish

  • Fresh strawberries
  • White chocolate shavings

Directions

Step 1: Prep the Pans

Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, lining the bottoms with parchment paper. Grease and line a 9-inch springform pan for the cheesecake layer.

Step 2: Make the Cheesecake Layer

Beat the cream cheese and sugar until smooth and creamy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
Pour into the prepared springform pan and bake for 40–45 minutes, until lightly golden and set in the center. Cool completely, then refrigerate for at least 2 hours to firm up.

Step 3: Prepare the Cake Layers

Whisk together the flour, baking powder, and salt in a medium bowl.
In a separate large bowl, beat the butter and granulated sugar until light and fluffy. Add the eggs, one at a time, mixing well. Stir in vanilla extract.
Add the dry mixture alternately with the milk, beginning and ending with flour, mixing just until combined.
Divide the batter between the two cake pans. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool in pans for 10 minutes, then transfer to wire racks to cool fully.

Step 4: Make the Strawberry Filling

Combine the chopped strawberries, sugar, cornstarch, and lemon juice in a saucepan.
Cook over medium heat, stirring often, until thickened and bubbling. Remove from heat and cool completely.

Step 5: Make the Cream Cheese Frosting

Beat the cream cheese and butter until smooth. Add the powdered sugar, one cup at a time, until creamy.
Mix in vanilla extract and enough heavy cream to achieve a smooth, spreadable consistency.

Step 6: Assemble the Cake

Place one cake layer on a serving plate. Spread a thin layer of frosting on top.
Carefully place the chilled cheesecake layer on top. Add another thin layer of frosting.
Top with the second cake layer.
Apply a thin crumb coat of frosting around the entire cake. Chill for 30 minutes.
Add the final thick frosting layer, smoothing with an offset spatula.
Spoon the cooled strawberry filling over the top, allowing some to drip naturally down the sides.

Step 7: Garnish & Chill

Decorate with fresh strawberries and white chocolate shavings, if desired.
Refrigerate for at least 1 hour before slicing to help the layers settle and the flavors develop.

Tips for Best Results

  • Chill the cheesecake layer thoroughly so it’s stable and easy to stack.
  • Use room-temperature ingredients for smooth, lump-free batters.
  • Don’t overmix the cake batter—this helps keep the layers tender.
  • Level the cake layers with a serrated knife if needed to prevent sliding.
  • Apply a crumb coat before the final frosting layer for a clean finish.
  • If the strawberry filling thickens too much, loosen it with a teaspoon of water.

Variations & Substitutions

  • Replace the strawberry filling with raspberry, blueberry, or mixed berry compote.
  • Add lemon zest to the cake batter for a citrus twist.
  • Use stabilized whipped cream frosting instead of cream cheese frosting.
  • Swap whole milk for buttermilk for a softer, richer crumb.
  • Add a layer of fresh sliced strawberries between the cake and cheesecake.

Serving Suggestions

  • Serve chilled for clean slices and perfect texture.
  • Pair with hot coffee, vanilla iced lattes, or herbal tea.
  • Ideal for birthdays, Mother’s Day, Valentine’s Day, brunch events, and summer parties.
  • Add extra strawberry sauce on each plate for a beautiful presentation.

Storage & Reheating

  • Refrigerator: Store tightly covered for up to 4 days.
  • Freezer: Freeze individual slices for up to 2 months. Wrap well and thaw overnight in the refrigerator.
  • Reheating: Not necessary—serve chilled for best results.

Nutrition Information

Per Serving (approx. 240g):

  • Calories: 640 kcal
  • Carbohydrates: 78g
  • Protein: 8g
  • Total Fat: 34g
    • Saturated Fat: 20g
    • Polyunsaturated Fat: 2g
    • Monounsaturated Fat: 8g
    • Trans Fat: 0g
  • Cholesterol: 140mg
  • Sodium: 260mg
  • Potassium: 210mg
  • Fiber: 1g
  • Sugar: 60g
  • Vitamin A: 950 IU
  • Vitamin C: 22mg
  • Calcium: 150mg
  • Iron: 2mg

Nutritional values are approximate and may vary depending on the ingredients used.

FAQ

Can I make the cheesecake layer ahead of time?
Yes. You can prepare it up to 24 hours in advance and keep it chilled in the springform pan.

Can I use frozen strawberries for the filling?
Yes. Thaw them first and drain excess liquid before cooking.

Why did my cake layers sink?
This can happen if the batter is overmixed or the oven temperature is too low.

Can I frost the cake with whipped cream instead?
Yes, but use stabilized whipped cream so it holds up between layers.

How do I keep the layers from sliding?
Chill the assembled cake before final frosting to stabilize the structure.

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