Looking for the ultimate Strawberry Cheesecake Cake recipe? You've found it! Can't decide between cake and cheesecake? Now you don't have to! This showstopper dessert combines the best of both worlds into one amazing treat. Picture this: fluffy vanilla cake layers hugging a creamy cheesecake center, all filled with fresh strawberry goodness and wrapped in silky cream cheese frosting. Whether you're celebrating something special or just want to make any day extraordinary, this cake is guaranteed to bring smiles to the table. Don't worry if you're new to fancy cakes - we'll walk through it step by step together!
Why You'll Love This Strawberry Cheesecake Cake Recipe
You're going to absolutely adore this Strawberry Cheesecake Cake recipe! Get ready to fall head over heels for a dessert that's truly special. Trust me, it's not just another cake - it's a slice of pure joy that'll have everyone asking for seconds. The magic happens when the buttery vanilla cake meets the silky-smooth cheesecake layer, and don't even get me started on that fresh strawberry filling! Sure, it looks fancy (hello, Instagram-worthy dessert!), but here's the best part: you can totally make this at home.
I'll share all my tricks to help you create this stunning Strawberry Cheesecake Cake recipe that'll have your friends thinking you secretly enrolled in pastry school. Plus, you can make most of it ahead of time, which is perfect when you're planning something special!
Jump to:
- Why You'll Love This Strawberry Cheesecake Cake Recipe
- Ingredients
- Strawberry Cheesecake Cake recipe Instructions
- Pro Tips for the Perfect Strawberry Cheesecake Cake Recipe
- Equipment For Strawberry Cheesecake Cake Recipe
- Storage Instructions
- Grandma's Magic Touch
- FAQ
- HOW DID YOUR STRAWBERRY CHEESECAKE CAKE RECIPE TURN OUT?
- Related
- Pairing
- Easy Strawberry Cheesecake Cake Recipe
Ingredients
the Vanilla Cake Layers:
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups whole milk, room temperature
the Cheesecake Layer:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
the Strawberry Compote:
- 4 cups fresh strawberries, hulled and quartered
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
the Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Strawberry Cheesecake Cake recipe Instructions
Let's Make Your Strawberry Cheesecake Cake recipe !
Start with the Cheesecake Layer (Day 1)
Let's kick things off with the star of our show!
- First things first - preheat your oven to 325°F (165°C). Wrap your 9-inch springform pan with foil (this keeps water out during baking - trust me on this one!)
- Time to make things smooth and creamy! Beat that cream cheese until it's silky smooth, then add your sugar and watch the magic happen.
- Now for the eggs - add them one at a time, giving each one a warm welcome with a good mix. Don't forget to scrape down the bowl - we want every bit to be perfect!
- Gently mix in your heavy cream, vanilla, and salt. Easy does it - we're not training for a marathon here!
- Pour this creamy goodness into your pan and give it a cozy water bath.
- Pop it in the oven for 45-50 minutes. You're looking for that perfect wobble - like Jell-O doing a tiny dance!
- Let it cool completely (patience is key!), then tuck it into the fridge overnight. Sweet dreams!
Onto the Cake Layers (Day 2)
Now for the fluffy cake that'll hug our cheesecake!
- Crank up the heat to 350°F (175°C) and prep two 9-inch cake pans with some grease and parchment - no stick-ups allowed!
- Mix your dry team: flour, baking powder, and salt - they're the foundation of greatness.
- Here comes the fun part - cream that butter and sugar until it's super fluffy (about 5 minutes). It should look like a cloud!
- Add those eggs one at a time - they're joining a party, not a race!
- Time to play tag with the flour mix and milk. Start and end with flour (it's like a flour sandwich!).
- Share the batter evenly between your pans and let them bake for 25-30 minutes until done.
- Cool these beauties completely - no rushing!
Create the Strawberry Magic
- Let's get fruity! Grab those strawberries and blend 2 cups into a smooth puree.
- Mix your puree with sugar, cornstarch, and a splash of lemon juice in a pan.
- Cook until it's thick and gorgeous (about 5 minutes).
- Let it cool, then fold in your diced strawberries for extra berry fun!
Whip Up That Dreamy Frosting
- Beat your cream cheese and butter until they're BFFs (best frosting friends!).
- Slowly add the powdered sugar (unless you want a sugar snowstorm!), vanilla, and salt.
- Keep beating until it's light as a cloud (about 5 minutes) - this is your moment to shine!
Put It All Together (The Grand Finale!)
- Level those cake layers if needed - we want everything nice and even!
- Start with one cake layer on your serving plate - this is your foundation!
- Make a frosting dam around the edge (think of it as a cozy wall for your filling).
- Fill it with that amazing strawberry creation.
- Next comes your cheesecake layer - handle with care, you're doing great!
- Repeat the dam and filling adventure with your second cake layer.
- Give everything a thin coat of frosting and chill for 15 minutes (like a frosting power nap!).
- Now for the final coat - make it smooth and beautiful!
- Crown your masterpiece with fresh strawberries - you're a cake artist now! 🎨
Pro Tips for the Perfect Strawberry Cheesecake Cake Recipe
- Ensure all refrigerated ingredients are at room temperature before starting
- Don't overmix the cake batter to achieve a light, tender crumb
- Use full-fat cream cheese for the best texture and flavor
- Chill the cake between layers for easier assembly
- Use a serrated knife dipped in hot water for clean slices
Equipment For Strawberry Cheesecake Cake Recipe
- 9-inch springform pan
- Two 9-inch round cake pans
- Electric mixer (stand mixer preferred)
- Parchment paper
- Offset spatula
- Cooling racks
- Saucepan
- Serving plate or cake stand
Storage Instructions
Store the assembled cake in an airtight container in the refrigerator for up to 5 days. The cake layers can be made ahead and frozen for up to 2 months when wrapped well in plastic wrap and aluminum foil. The cheesecake layer can be frozen for up to 1 month.
Grandma's Magic Touch
You know what makes this Strawberry Cheesecake Cake recipe extra special? It's all those precious little baking secrets that grandmas are famous for! Every time I make this Strawberry Cheesecake Cake recipe, I can hear her gentle reminders - like how she'd always let the cream cheese get perfectly soft on the counter (no microwaving shortcuts here!), or her wisdom to "treat your cake batter like it's a delicate cloud." She'd say the real magic happens when you take your time and add a generous scoop of love to every layer. And just like grandma's kitchen, this recipe welcomes you with open arms - whether you're a seasoned baker or just starting your baking adventure.
Some folks might tell you that a Strawberry Cheesecake Cake recipe needs fancy equipment or professional skills, but grandma knew better. "The secret ingredient is patience, sweetie!" she'd say while waiting for that cheesecake to set. Well, she was right! Those extra minutes of waiting make all the difference in creating a dessert that'll have everyone asking for your baking secrets.
FAQ
What makes cheesecake cake?
Strawberry Cheesecake Cake recipe consists primarily of cream cheese, eggs, sugar, and vanilla mixed into a smooth batter and baked on a graham cracker or cookie crust. The cream cheese base (typically 2-3 packages) provides the signature dense, creamy texture, while eggs act as a binder and create the custard-like consistency. Unlike traditional cakes, cheesecake doesn't contain flour in its main filling.
Can you eat 7 day old cheesecake?
A properly stored cheesecake can be eaten up to 5-7 days after making if kept refrigerated at 40°F or below. Store-bought cheesecake typically lasts 5-7 days after opening, while homemade cheesecake is best consumed within 5 days. Always check for signs of spoilage like mold, off-smells, or discoloration before eating, and ensure it's been continuously refrigerated.
How do I prevent my cheesecake from cracking?
Avoid overbeating the mixture after adding the eggs, bake in a water bath, and allow the cheesecake to cool slowly in the oven with the door cracked open.
Can I make this into a strawberry cheesecake crunch cake?
Absolutely! Add a layer of graham cracker or cookie crumbs mixed with melted butter between the cake and cheesecake layers for extra texture and flavor.
HOW DID YOUR STRAWBERRY CHEESECAKE CAKE RECIPE TURN OUT?
How did your Strawberry Cheesecake Cake Recipe turn out? Ready to savor something new? This recipe is sure to impress with its perfect balance of rich, creamy cheesecake layered with moist vanilla cake, all wrapped in fresh strawberry cream cheese frosting that creates an unforgettable combination. If you're a fan of decadent layer cakes, be sure to try our Orange Cake Recipe next - another easy-to-make yet delicious treat!
Did you make this Strawberry Cheesecake Cake Recipe? We'd love to hear about your experience! Leave a star rating and share your thoughts in the comments. Did you try any creative twists or use any unique ingredients? Some bakers have had great success adding white chocolate to the cheesecake layer, while others love incorporating fresh strawberry puree into the cake batter. Your feedback not only helps others but also contributes to our growing community of home cooks. Don't forget to share a photo of your culinary creation!
Related
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Pairing
These are my favorite dishes to serve with Strawberry Cheesecake Cake Recipe
Easy Strawberry Cheesecake Cake Recipe
🍳 Equipment
- 9-inch springform pan
- Two 9-inch round cake pans
- Electric mixer (stand mixer preferred)
- Parchment paper
- Offset spatula
- Cooling racks
- Saucepan
- Serving plate or cake stand
Ingredients
the Vanilla Cake Layers:
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups whole milk room temperature
the Cheesecake Layer:
- 24 oz cream cheese softened
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
the Strawberry Compote:
- 4 cups fresh strawberries hulled and quartered
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
the Cream Cheese Frosting:
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Prepare the Cheesecake Layer
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line with parchment paper.
- Beat cream cheese until smooth using an electric mixer.
- Add sugar and beat until well combined.
- Mix in eggs one at a time, scraping down the bowl between additions.
- Beat in vanilla extract and sour cream.
- Fold in flour until just combined.
- Pour into prepared pan and bake for 45-50 minutes until center is almost set.
- Cool completely and refrigerate for at least 4 hours or overnight.
Make the Vanilla Cake Layers
- Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Alternately add flour mixture and milk, beginning and ending with flour mixture.
- Divide batter between prepared pans.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Prepare the Strawberry Compote
- Combine strawberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat until strawberries release their juices.
- Mix cornstarch with water and add to the strawberry mixture.
- Simmer until thickened, about 5 minutes.
- Cool completely before using.
Make the Cream Cheese Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until well combined.
- Mix in vanilla extract and salt.
- Beat until light and fluffy, about 5 minutes.
Assembly
- Place one cake layer on a serving plate.
- Spread a thin layer of frosting on top.
- Place the cheesecake layer carefully on top.
- Spread half of the strawberry compote over the cheesecake layer.
- Add the second cake layer.
- Frost the entire cake with remaining cream cheese frosting.
- Top with remaining strawberry compote and fresh strawberries for garnish.
📝 Notes
- Ensure ingredients are room temperature
- Don't overmix cake batter
- Chill between layers for easier assembly
- Use full-fat cream cheese
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