Strawberries Cream Cheesecake Cake (Recipe for Printing)

Enjoy a luscious strawberries and cream cheesecake cake ideal for spring and summer celebrations. This dessert blends fresh strawberry flavors with creamy textures. Save & click.

# What You Need:

→ Cheesecake Layer

01 - 24 ounces cream cheese, at room temperature
02 - 1 cup granulated sugar
03 - 3 tablespoons all-purpose flour
04 - 1 cup sour cream
05 - 1 tablespoon vanilla extract
06 - 4 large eggs, at room temperature

→ Strawberry Cake Layers

07 - 3/4 cup unsalted butter, at room temperature
08 - 1 1/2 cups granulated sugar
09 - 3/4 cup sour cream
10 - 2 tablespoons strawberry extract
11 - 6 large egg whites, at room temperature
12 - 2 1/2 cups all-purpose flour
13 - 4 teaspoons baking powder
14 - 1/2 teaspoon salt
15 - 1/2 cup milk
16 - 1/2 cup strawberry puree
17 - 7 to 8 drops pink food coloring

→ Whipped Cream Cheese Frosting

18 - 16 ounces cream cheese, at room temperature
19 - 3 cups heavy whipping cream, cold
20 - 1 1/4 cups powdered sugar
21 - 1 tablespoon vanilla extract

→ Garnish

22 - 6 to 10 strawberries, sliced
23 - 3 strawberries, halved

# How to Make It:

01 - Preheat oven to 300°F. Line the inside of a 9-inch cake pan with aluminum foil, pressing flat to the pan for smooth removal later.
02 - In a large mixing bowl, beat cream cheese, granulated sugar, and flour together on low speed until combined, scraping the bowl as needed.
03 - Add sour cream and vanilla extract, mixing gently until homogeneous. Beat in the eggs one at a time, combining after each addition.
04 - Transfer the cheesecake batter to the prepared pan. Place this pan inside a larger one, then fill the outer pan with warm water to reach halfway up the cake pan. Bake for 1 hour.
05 - After baking, turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. Then, crack the door open for another 30 minutes, allowing gradual cooling.
06 - Remove cheesecake from oven and refrigerate for 5 to 6 hours until firm.
07 - Preheat oven to 350°F. Line the bottoms of two 9-inch cake pans with parchment paper and grease the sides thoroughly.
08 - In a mixer bowl, beat unsalted butter and granulated sugar on medium speed for 3 to 4 minutes until pale and fluffy.
09 - Mix in the sour cream and strawberry extract until combined, then incorporate the egg whites in two stages, mixing and scraping the bowl after each addition.
10 - In a separate bowl, combine all-purpose flour, baking powder, and salt. In a measuring cup, mix the milk with the strawberry puree.
11 - Add half the dry mixture to the butter mixture and blend. Pour in the milk-strawberry mixture and mix again. Add remaining dry ingredients and blend until smooth. Stir in pink food coloring.
12 - Divide batter evenly between the prepared pans. Bake for 27 to 30 minutes, or until a toothpick inserted at the center comes out with a few moist crumbs.
13 - Remove cakes from oven. Cool in pans for 2 to 3 minutes, then turn out onto a cooling rack and cool completely.
14 - In a large bowl, beat cream cheese until smooth. Set aside.
15 - In another bowl, whip heavy cream, powdered sugar, and vanilla extract until soft peaks form.
16 - Beat cream cheese into the whipped cream mixture until stiff peaks form. Refrigerate frosting until needed.
17 - Using a large serrated knife, level the tops of cake layers as needed.
18 - Lift cheesecake from the pan using foil, remove foil, and place cheesecake on first cake layer.
19 - Spread 1 cup of frosting over the cheesecake layer, then top with the second cake layer. Trim sides if needed for even layers.
20 - Frost the entire cake exterior. Place strawberry slices around the bottom edge and arrange strawberry halves on top as garnish.

# Extra Tips:

01 - For clean slices, chill cake completely and use a hot, dry knife to cut.
02 - Refrigerate the cake in an airtight container and enjoy within 2 to 3 days for optimal freshness.
03 - Pipe a decorative shell border with the remaining frosting for a polished finish.

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