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This strawberries and cream cheesecake cake combines rich, creamy cheesecake with light, fluffy strawberry cake layers for a dessert that feels elegant yet approachable. It’s ideal for special occasions or whenever you want a treat that tastes like summer in every bite.
I first made this cake for a family birthday and was amazed how everyone devoured it. Now it’s a go-to celebration dessert that always impresses without being complicated.
Gather Your Ingredients
- Cream cheese: at room temperature to ensure a silky, smooth texture in the cheesecake
- Granulated sugar: to sweeten both cake and cheesecake layers without overpowering
- All-purpose flour: for structure; make sure it’s fresh to avoid a heavy cake
- Sour cream: adds moisture and a subtle tang to both cheesecake and cake
- Vanilla extract: enhances the overall flavor with warm, familiar notes
- Eggs: at room temperature help create a stable, creamy batter
- Unsalted butter: at room temperature for a light, fluffy cake batter
- Strawberry extract and puree: bring out natural fruit flavor and bright pink tint
- Heavy whipping cream: cold for whipping into firm peaks for the frosting
- Powdered sugar: for a smooth, sweet frosting texture
- Fresh strawberries sliced and halved for garnish: add freshness and attractiveness
How to Make It
- Preheat Oven and Prepare Pan:
- Line a 9-inch cake pan completely with aluminum foil pressing it flat. This lining will help lift the cheesecake once baked. Preheat your oven to 300 degrees Fahrenheit.
- Make Cheesecake Batter:
- In a large bowl, mix the cream cheese, sugar, and flour on low speed until just combined. Keeping the speed low limits air in the batter, which helps prevent cracks. Add sour cream and vanilla extract and blend gently. Add eggs one at a time mixing slowly and scraping the bowl edges after each egg.
- Bake Cheesecake:
- Pour the batter into the lined pan. Place this pan inside a larger pan and fill the larger pan halfway with warm water to create a water bath. Bake for 1 hour. Leave the cheesecake inside the oven with the heat off and door closed for 30 minutes. Then crack the door open slightly and cool it this way another 30 minutes so it cools gently.
- Chill Cheesecake:
- Remove the cheesecake from the pan using the foil and refrigerate until firm, at least five to six hours.
- Prepare Strawberry Cake Batter:
- Preheat the oven to 350 degrees Fahrenheit. Line two 9-inch cake pans with parchment paper and grease the sides. Cream butter and sugar until light and fluffy. Mix in sour cream and strawberry extract. Add egg whites in two batches, mixing well. Combine flour, baking powder, and salt in a bowl. In a separate cup, combine milk and strawberry puree. Add half the flour mixture to the batter and mix, then the milk mixture and mix, then remaining flour. Stir in pink food coloring.
- Bake Cake Layers:
- Divide batter evenly between the two pans and bake for 27 to 30 minutes. Check doneness by inserting a toothpick; it should come out with a few crumbs. Cool the cakes in the pans briefly then transfer to racks.
- Make Frosting:
- Beat cream cheese until smooth. In another bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form. Combine the whipped cream with the cream cheese and whip together until stiff peaks form. Chill the frosting until ready to use.
- Assemble the Cake:
- Remove the domes from the top of each cake layer using a serrated knife. Use the foil to lift the cheesecake out and place it on one cake layer. Spread a cup of frosting evenly over the cheesecake. Add the second cake layer on top. Trim sides if needed so layers align. Frost the outside of the cake smoothly.
- Decorate:
- Arrange sliced strawberries around the cake base and strawberry halves on top in the frosting swirls. Pipe a small shell border on the bottom edge if desired.
I love how the strawberry extract paired with fresh puree makes the cake a vivid pink inside and out. This cake always reminds me of summer picnics with my family when kids run around with clean faces and big smiles.
Flavor Boosters
Store the cake in an airtight container in the refrigerator to keep it fresh for up to three days. Covering it well prevents the frosting from drying out and the strawberries from wilting. If you want to enjoy leftovers, allow slices to return to room temperature for 15 minutes before serving to bring out full flavor.
Serving Suggestions
Serve slices with a dusting of powdered sugar or a drizzle of strawberry sauce for extra flair. A scoop of vanilla ice cream complements the creamy textures nicely, making the dessert even more indulgent. For an extra festive touch, add edible flowers or mint leaves on top.
Creative Twists
In winter, try swapping the strawberries for raspberries or cranberries with a bit of orange zest for a festive twist. Summer is ideal for using perfectly ripe berries. You can also infuse the whipped cream frosting with a little lemon zest for a refreshing brightness when berries are abundant.
This cake perfectly balances fresh fruit and creamy textures for an elegant dessert that is surprisingly easy to make.
Common Questions About This Recipe
- → How do I prevent cracks in the cheesecake layer?
Baking the cheesecake in a water bath and cooling it slowly in the oven with the door closed helps maintain moisture and prevent cracks.
- → What is the best way to incorporate strawberry flavor?
Using strawberry extract along with strawberry puree in the batter and topping with fresh strawberries enhances the strawberry taste naturally.
- → How should the cake be cooled after baking?
After baking, cool the cheesecake gradually by leaving it in the turned-off oven with a slightly cracked door, then chill it for several hours until firm.
- → Can I prepare this dessert ahead of time?
Yes, the cake can be stored refrigerated in an airtight container for 2-3 days, making it suitable for advance preparation.
- → What type of frosting complements this cake?
A whipped cream cheese frosting mixed with heavy cream, powdered sugar, and vanilla extract provides a smooth, light finish that pairs well with the strawberries.