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–+ servings
Strawberries and Cream Cheesecake Cake

Strawberries and Cream Cheesecake Cake

This strawberries and cream cheesecake cake features vibrant strawberry layers, a creamy cheesecake center, and fluffy frosting.
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Prep Time 1 hour 30 minutes
Cook Time 2 hours 22 minutes
Chilling Time 5 hours
Total Time 8 hours 52 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 500 kcal

Equipment

  • 9-inch cake pans
  • mixing bowls
  • Electric Mixer
  • measuring cups
  • whisk
  • Serrated knife

Ingredients
  

Vanilla Cheesecake

  • 24 ounces cream cheese (room temperature)
  • 1 cup sugar
  • 3 tablespoons all purpose flour
  • 1 cup sour cream
  • 1 tablespoon vanilla extract
  • 3 large eggs (room temperature)

Strawberry Cake Layers

  • 2.5 cups all-purpose flour
  • 4 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.75 cup unsalted butter (room temperature)
  • 1.5 cups sugar
  • 0.75 cup sour cream
  • 2 tablespoons strawberry extract
  • 0.5 cup milk
  • 0.5 cup strawberry puree *
  • 7-8 drops pink food color
  • 6 large egg whites (room temperature)

Cream Cheese Whipped Cream Frosting

  • 16 ounces cream cheese (room temperature)
  • 3 cups heavy whipping cream (cold)
  • 1.25 cups powdered sugar
  • 1 tablespoon vanilla extract
  • 6-10 strawberries sliced
  • 3 strawberries cut in half

Instructions
 

Make the cheesecake layer

  • Preheat oven to 300°F (148°C). Line the inside of a 9-inch cake pan with aluminum foil.
  • Mix cream cheese, sugar, and flour until well combined. Add sour cream and vanilla, mix until combined.
  • Add eggs one at a time, mixing slowly and scraping the sides.
  • Pour cheesecake batter into the lined pan. Place in a larger pan filled with warm water.
  • Bake for 55 minutes until center is set but jiggly. Leave in the oven for an additional hour to cool slowly.
  • Remove cheesecake from oven and chill for 5-6 hours until firm.

Make the cake layers

  • Preheat oven to 350°F (176°C). Line two 9-inch pans with parchment paper and grease the sides.
  • Combine flour, baking powder, and salt in a bowl; set aside.
  • Cream butter and sugar until light and fluffy, about 2-3 minutes.
  • Add sour cream and strawberry extract; mix until combined.
  • Add half of the flour mixture, then milk/puree mixture, then remaining flour; mix to combine.
  • Whip egg whites until stiff peaks form and fold into the batter in two batches.
  • Divide batter between pans and bake for 27-30 minutes until toothpick comes out with a few crumbs.
  • Allow cakes to cool for 2-3 minutes before removing from pans to cool completely.

Make frosting and assemble

  • Beat cream cheese until smooth. In another bowl, whip heavy cream, powdered sugar, and vanilla until beginning to thicken.
  • Add cream cheese to the whipped cream and whip until stiff peaks form.
  • Level the tops of the cakes. Place the first layer on a serving plate and spread 1 cup of frosting on top.
  • Remove cheesecake from the pan and place on top of the first cake layer, then spread another cup of frosting on the cheesecake.
  • Add the second layer of cake on top and frost the outside. Pipe swirls on the top edge.
  • Place sliced strawberries around the bottom edge and halved strawberries on top.
  • Store in the refrigerator until ready to serve; best if eaten within 3-4 days.

Notes

Strawberry puree can be made by blending strawberries in a food processor until smooth.

Nutrition

Serving: 1sliceCalories: 500kcalCarbohydrates: 60gProtein: 8gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 80mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 35gVitamin A: 500IUVitamin C: 40mgCalcium: 100mgIron: 1mg
Keyword cake, cheesecake, Cream, dessert, slices, strawberries
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