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Strawberry Cheesecake Cake Recipe

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3.8 from 90 reviews

  • Author: Diane
  • Total Time: 6 hours 15 minutes
  • Yield: 15 servings
  • Diet: Vegetarian

Description

This Strawberry Cheesecake Cake is an indulgent layered dessert featuring a creamy cheesecake base topped with moist strawberry-flavored cake layers and a luscious strawberry cream cheese frosting. The cake combines the richness of classic cheesecake with the lightness of fluffy cake and a bright, sweet strawberry twist, making it perfect for celebrations or special occasions.

Ingredients

Cheesecake Layer

  • Two 8-ounce packages cream cheese, at room temperature
  • ⅔ cup granulated white sugar
  • Pinch of salt
  • 2 large eggs
  • ⅓ cup sour cream
  • ⅓ cup heavy whipping cream
  • 1 teaspoon vanilla extract

Strawberry Cake Layers

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

Strawberry Cream Cheese Frosting

  • 12 ounces (1½ packages) cream cheese, at room temperature
  • ½ cup (1 stick) unsalted butter, at room temperature
  • 2 teaspoons vanilla extract
  • ¼ cup strawberry puree (frozen strawberries thawed and blended)
  • 1 tablespoon heavy whipping cream
  • 2 to 3 cups powdered sugar

For Decoration

  • Fresh strawberries and/or slivers of white chocolate, as desired

Instructions

  1. Prepare the Cheesecake Layer: Preheat your oven to 325°F and spray a 9-inch springform pan with nonstick spray. In a large bowl, beat the cream cheese with an electric mixer until smooth and creamy, about 1 to 2 minutes. Add sugar and salt, mixing for 2 minutes, scraping the bowl sides. Add eggs one at a time, mixing well after each. Stir in sour cream, heavy cream, and vanilla until smooth. Pour batter into pan and bake for 45 minutes until set but not jiggly. Let cool on wire rack for at least 1 hour, then freeze for 4 to 5 hours or overnight until fully frozen.
  2. Prepare the Cake Layers: Preheat oven to 350°F. Spray two 9-inch round cake pans with nonstick spray, line with parchment, and grease and flour the pans again. Microwave strawberries covered until soft and juicy (about 5 minutes). Strain strawberries using a fine mesh strainer over a saucepan, pressing solids to extract juice; discard solids. Boil juice over medium-high heat, stirring, until syrupy and ¼ cup remains (6 to 8 minutes), then whisk in milk and transfer to a bowl. Whisk in egg whites and vanilla until combined.
  3. Make the Cake Batter: In a large bowl, whisk together flour, sugar, baking powder, and salt. Using an electric mixer, blend in butter gradually until pea-sized crumbles appear. Add half the milk mixture and beat at medium-high speed until light and fluffy (~1 minute). Reduce speed to medium-low, mix in remaining milk mixture until combined (~30 seconds). Optionally add red food coloring to achieve pink hue. Stir batter gently by hand to fully incorporate.
  4. Bake the Cake Layers: Divide batter evenly between pans and smooth tops. Tap pans gently to settle batter. Bake 20 to 25 minutes or until a toothpick inserted in center comes out clean, rotating pans halfway through baking. Cool cakes in pans on wire rack for 10 minutes, then remove from pans and parchment, and cool completely on rack.
  5. Prepare the Frosting: Beat cream cheese and butter with an electric mixer until smooth. Add vanilla, strawberry puree, and heavy cream, mixing well. Gradually add powdered sugar (starting with 2 cups), beating to desired thick, spreadable consistency. Add more powdered sugar as needed.
  6. Assemble the Cake: Place one cake layer on a serving plate. Remove frozen cheesecake from springform pan, carefully releasing sides and sliding a knife underneath to loosen. Trim cheesecake to match cake layer size as needed. Spread a small amount of frosting on cake layer, then place cheesecake layer on top. Spread a little frosting on cheesecake layer, and top with second cake layer.
  7. Frost the Cake: Apply a crumb coat layer of frosting to the entire cake to seal in crumbs. Refrigerate for 30 minutes to set the crumb coat. Apply a second layer of frosting smoothly over the cake as desired. Decorate with fresh strawberries or white chocolate slivers. Refrigerate until ready to serve.

Notes

  • Freezing the cheesecake layer makes it easier to handle and assemble without breaking.
  • Trim the cheesecake carefully so it matches the size of the cake layers for even stacking.
  • The crumb coat helps to trap crumbs, ensuring a smooth final frosting layer.
  • Red food coloring is optional, used only to enhance the pinkness of the cake layers.
  • Make sure to cool the cake layers completely before assembling to prevent frosting from melting.
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://eatwithdiane.com/strawberry-cheesecake-cake-recipe/