Strawberry Cheesecake Cake

Irresistibly Creamy Strawberry Cheesecake Cake: A Perfect Indulgence

by

Strawberry Cheesecake Cake

Imagine a dessert where the classic creaminess of cheesecake meets the soft, airy layers of vanilla cake, all brought together by a luscious strawberry puree. This Strawberry Cheesecake Cake isn’t just a treat; it’s an experience. Ideal for any celebration or a simple weekend treat, this cake’s unique combination of textures and flavors will make it a favorite in your recipe book. With a bit of time and love, you’ll create a stunning dessert that’s as beautiful as it is delicious.

The layers of this cake bring together a smooth and tangy cheesecake base with fluffy vanilla cake infused with fresh strawberry flavor. It’s topped off with a light, creamy strawberry frosting that you can easily personalize with fresh strawberries or white chocolate shavings. If you’re craving something impressive but surprisingly simple, this Strawberry Cheesecake Cake is calling your name. Keep reading, and by the end, you’ll be ready to create your own masterpiece with a clear list of ingredients and instructions.

Tools Needed

  • 9-inch Springform Pan – For a perfectly shaped cheesecake layer.
  • Two 9-inch Round Cake Pans – To create the fluffy cake layers.
  • Electric Mixer – For smooth blending of cheesecake and cake batters.
  • Fine-Mesh Strainer – Essential for creating a smooth strawberry puree.
  • Mixing Bowls – A variety for cheesecake, cake batter, and frosting.
  • Spatula – For even spreading of frosting.
  • Parchment Paper – To help prevent sticking and ensure even baking.
  • Cooling Rack – For evenly cooling layers.

Ingredients

Cheesecake Layer

  • 16 oz cream cheese (room temperature)
  • ⅔ cup granulated white sugar
  • Pinch of salt
  • 2 large eggs
  • ⅓ cup sour cream
  • ⅓ cup heavy whipping cream
  • 1 tsp vanilla extract

Strawberry Cake Layers

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

Strawberry Frosting

  • 12 oz cream cheese (room temperature)
  • ½ cup unsalted butter (room temperature)
  • 2 tsp vanilla extract
  • ¼ cup strawberry puree (from thawed, blended frozen strawberries)
  • 1 tbsp heavy whipping cream
  • 2-3 cups powdered sugar

Optional Garnish

  • Fresh strawberries and/or white chocolate shavings

Instructions

Cheesecake Layer

  1. Preheat your oven to 325°F. Prepare a 9-inch springform pan by coating it with nonstick spray.
  2. In a large mixing bowl, use an electric mixer to beat the cream cheese until smooth and creamy, around 1-2 minutes.
  3. Add sugar and a pinch of salt, mixing for another 2 minutes. Be sure to scrape down the sides of the bowl as you go.
  4. One by one, add the eggs, blending thoroughly after each addition. Add sour cream, whipping cream, and vanilla extract, mixing until smooth.
  5. Pour the cheesecake batter into the prepared pan. Bake for 45 minutes until set, then cool on a wire rack for an hour. Transfer to the freezer and freeze for 4-5 hours or overnight to allow for easy assembly later.

Strawberry Cheesecake Cake Layers

  1. Preheat the oven to 350°F. Spray two 9-inch round cake pans with nonstick spray, line with parchment paper, and lightly grease and flour the pans.
  2. Place the frozen strawberries in a microwave-safe bowl and microwave for about 5 minutes until softened. Transfer them to a fine-mesh strainer over a small saucepan, pressing to extract juice. Discard the solids.
  3. Bring the strawberry juice to a boil over medium-high heat, reducing it to about ¼ cup of syrup in 6-8 minutes. Off the heat, whisk in milk, then pour the mixture into a bowl. Whisk in egg whites and vanilla extract.
  4. In a large mixing bowl, whisk together cake flour, sugar, baking powder, and salt. Using an electric mixer, blend in the butter until the mixture resembles coarse crumbs.
  5. Pour half of the milk mixture into the flour mixture, beating for 1 minute until light and fluffy. Add the remaining milk mixture, beating just until combined. Add a few drops of red food coloring for a soft pink hue, if desired.
  6. Divide the batter evenly between the prepared cake pans. Smooth the tops and bake for 20-25 minutes, rotating pans halfway through, until a toothpick inserted into the center comes out clean.
  7. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Strawberry Frosting

  1. In a mixing bowl, beat the cream cheese and butter until creamy and smooth.
  2. Add vanilla extract, strawberry puree, and heavy cream, mixing well. Gradually incorporate the powdered sugar until the frosting reaches a smooth, spreadable consistency.

Assembling the Cake

  1. Place one cake layer on a serving plate. Remove the cheesecake from the freezer, releasing it from the springform pan and trimming, if needed, to match the cake layers.
  2. Spread a layer of frosting on the first cake layer, then add the cheesecake on top. Add another layer of frosting on top of the cheesecake, then place the second cake layer.
  3. Apply a thin crumb coat of frosting over the entire cake to trap any crumbs. Chill for 30 minutes, then apply a final layer of frosting. Garnish with fresh strawberries or white chocolate shavings if desired.

Tips & Variations

  • Add a Hint of Lemon: For a tangy twist, add a teaspoon of lemon zest to the cheesecake layer.
  • Make it Gluten-Free: Substitute regular cake flour with a gluten-free cake flour blend.
  • Swap the Strawberries: Raspberries or blueberries can be used for a different berry flavor.
  • Add a Creamy Texture: Use a tablespoon of heavy cream in the frosting to make it extra smooth and rich.

Nutritional Information (Per Serving)

  • Calories: Approximately 643 kcal
  • Total Fat: 38g
  • Protein: 9g

FAQ

1. Can I use fresh strawberries instead of frozen?
Yes! Fresh strawberries can be used, but they may need a bit more cooking to extract a syrupy consistency.

2. Can this cake be made ahead of time?
Absolutely! The cheesecake layer can be made and frozen a day in advance, and the whole cake can be assembled and refrigerated for up to two days before serving.

3. How can I store leftovers?
Keep the cake covered and refrigerated for up to three days. For longer storage, freeze individual slices wrapped tightly in plastic wrap.

4. Is there a substitute for sour cream?
Greek yogurt can be used in place of sour cream in the cheesecake for a similar tangy flavor.

5. Can I make a single-layer version of this cake?
If desired, you can omit one cake layer and frost only the top and sides. This will yield a slightly shorter but equally delicious dessert.

Conclusion

With its layers of creamy cheesecake, fluffy strawberry cake, and smooth strawberry frosting, this Strawberry Cheesecake Cake is an impressive dessert that’s surprisingly simple to make. Each bite is a balance of flavors and textures that’s sure to leave everyone asking for seconds. Whether you’re a seasoned baker or a beginner, this cake is a wonderful project that yields professional-looking results. Try it out, and don’t forget to share the love by passing on the recipe – or your final masterpiece – to family and friends!