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This Strawberries and Cream Cheesecake Cake is perfect in every way! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is no joke.
If you like this cheesecake recipe, you’ll also love my Strawberry Shortcake Cheesecake!
Strawberries and Cream Cheesecake Cake
So you may or may not have noticed that I added a new little section to the blog towards the end of last year. If you view the site on a desktop computer, it’s easier to find (top left). If you view it on mobile it’s more difficult, but I’m working on fixing that. It’s a new lifestyle section. It’s what I’ve been calling my section. It’ll ebb and grow with time, but for now it’s my place to share all the other things I’d like to share. Life beyond the baking, so to speak. So if you’ve ever enjoyed reading my Stitch Fix posts, or getting the newest update in our journey to try and start a family, or want to follow any other shenanigans, that is now where you will find those things. In fact, the most recent update on our [in]fertility journey went up yesterday, so be sure to check it out if you’re into that sort of thing. 🙂 You can even sign up to get emails for those new posts now.
And if all you want are the cakes and recipes, then you are already in the right place! This cake today is two cakes in one – cake and cheesecake. Does it get any better than that?!
When I decided to make this cheesecake cake, I looked back to see what other cheesecake cakes I had on the blog and to my dismay, I found only ONE – this Chocolate Pumpkin Cheesecake Cake! There’s even two of them in my cookbook! How are there not more on the blog?! Well today we fix that, my friends. Starting with this fabulous combination of strawberries and cream.
How to Make This Strawberry Cake
This cake really isn’t hard to make, but it does take some time because of the two different cake elements. I usually make my cheesecake layer first and let it set overnight. Then the next day I bake the cakes and put everything together. You could do it all in one day, but waiting for the cheesecake to set can take a bit.
One thing you want to be sure of when making the three layers is that they are all the same size. If you have a springform pan that doesn’t leak (they are hard to come by for me), then bake all the layers in that. If not, or if you just would prefer a regular cake pan, you can also use 9 inch cake pans. I did that this time around and it was a breeze. To set the pan up for the cheesecake, I just pressed aluminum foil into the bottom of the cake pan and had it sticking up over the sides of the pan. I used the foil to lift the cheesecake out of the pan once it was cool and firm. Easy peasy and the perfect size to make the cake layers.
To frost the cake, I used a cream cheese whipped cream. Because the cake is fairly heavy with the cheesecake layer in the center, I decided to go lighter on the frosting. The whipped cream is super light and has a subtle cream cheese flavor to it. It’s nice and stable, so no worries about it “melting”. It can soften when it sits out though, so when applying it to the cake, don’t let it sit out for an extended period of time or it’ll be a little harder to work with.
Because the frosting is a whipped cream and therefore is softer than my normal frostings, I wasn’t able to use my typical paper towel method of smoothing a cake. I used my offset spatula to apply the cream to the sides of the cake and smoothed it with my icing smoother. I finished the cake off with some fresh slices of strawberries. If you are going to be serving the cake at a later time after putting it together, you may want to add the strawberries shortly before serving so they don’t dry out.
This cake was a HUGE hit! Not only did the hubs and I love it, my mom was dying over it. My nieces also came over and dug right in. We were all big fans and found it hard to resist! The strawberry cake paired with the creamy vanilla cheesecake and cream cheese whipped cream was delicious! I hope you enjoy it as much as we did!
Watch How To Make It
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Strawberries and Cream Cheesecake Cake
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 14-16 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Strawberries and Cream Cheesecake Cake is perfect in every way! With two layers of strawberry cake and a creamy layer of vanilla cheesecake in the middle, this cake is no joke.
Ingredients
VANILLA CHEESECAKE
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
STRAWBERRY CAKE LAYERS
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream
- 2 tbsp strawberry extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all purpose flour
- 4 tsp (18g) baking powder
- ½ tsp salt
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) strawberry puree*
- 7–8 drops pink food color
CREAM CHEESE WHIPPED CREAM FROSTING
- 16oz (452g) cream cheese, room temperature
- 3 cups (720ml) heavy whipping cream, cold
- 1 1/4 cups (144g) powdered sugar
- 1 tbsp vanilla extract
- 6–10 strawberries, sliced
- 3 strawberries, cut in half
Instructions
1. Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
2. In a large mixer bowl, mix the cream cheese, sugar and flour together until combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
3. Add the sour cream, and vanilla extract and mix on low speed until well combined.
4. Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
5. Pour the cheesecake batter into the lined cake pan.
6. Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger baking pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan. Bake for 1 hour.
7. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
8. Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
9. Remove cheesecake from oven and chill until firm, 5-6 hours.
10. To make the cake layers, preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
11. In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 3-4 minutes.
12. Add the sour cream and strawberry extract and mix until combined.
13. Add the egg whites in two batches, mixing until well combined after each addition. Scrape down the sides of the bowl as needed to make sure everything is combined.
14. Combine the flour, baking powder and salt in a medium bowl. Combine the milk and strawberry puree in a measuring cup.
15. Add half of the flour mixture to the batter and mix until combined.
16. Add the milk mixture to the batter and mix until combined.
17. Add the remaining flour mixture and mix until smooth. Scrape down the sides of the bowl as needed to ensure everything is being combined. Stir in the food coloring.
18. Divide the batter evenly between the prepared cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
19. Remove the cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling.
20. To build the cake, make the frosting. Add the cream cheese to a large mixer bowl and beat until smooth, then set aside.
21. Add the heavy whipping cream, powdered sugar and vanilla extract to another bowl and whip until soft peaks form.
22. Add the cream cheese to the whipped cream and whip until stiff peaks form. It will happen fairly quickly. Set whipped frosting in the refrigerator.
23. Use a large serrated knife to remove the domes from the top of the cakes.
24. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
25. Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.
26. Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top. If the sides of the cake don’t line up, use a serrated knife to trim off the excess cake or cheesecake.
27. Frost the outside of the cake.
28. Pipe swirls of the whipped frosting around the top edge of the cake. I used the Ateco 844 icing tip.
29. Place sliced strawberries around the bottom edge of the cake. Place strawberry halves on top of the cake around the inside of the swirls.
30. Pip a small shell border around the bottom edge of the cake.
31. Store the cake (in an airtight containter, if possible) in the refrigerator until ready to serve. Cake is best for 2-3 days.
Notes
* If you’ve never made a strawberry puree before, don’t worry, it’s very easy. All you need to do is place them in a food processor and pulse them until the berries are smooth.
Nutrition
- Serving Size: 1 Slice
- Calories: 700
- Sugar: 48.2 g
- Sodium: 403 mg
- Fat: 41.1 g
- Carbohydrates: 69.6 g
- Protein: 14.8 g
- Cholesterol: 168 mg
Categories
Enjoy!
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Help! My frosting didn’t stiffen. I followed the recipe to a T but my frosting is still kinda runny and nowhere near as stiff as yours looks in the video.
It should naturally thicken. Did you add the full amount of powdered sugar? That is the thickener and stabilizer.
Hi! This looks so delicious and I would love to make this for my birthday. There’s a little problem tho, my oven doesn’t have the 148 C & 176 C option. It only has full numbers like 150 to 160 to 170 to 180 etc…. So do I just put it on 150 and 180? If so, do I have to do anything to the time? Thanks so much in advance <3
I would just use 150 and 180 and it should be fine. Those are the conversion numbers given online, since I use a fahrenheit oven.
Thank you for your super fast reply. I made this cake yesterday and it’s absolutely delicious. Thank you so much again for this amazing recipe! <3 Like I said, I'm planning on making it again for my birthday in June!
This cake was amazing and fairly easy to make split into two days. Thank you for the recipe!
Awesome! So glad you enjoyed it!
My aunt made this cake for me it was OUT IF THIS WORLD..
Hi,
Instead of using 2 cake pans to create 2 layers, can I bake the cake in one pan and cut (using the cake layer slicer tool) it in half to create 2 layers? I only have one cake pan and wonder if I can do it this way.
I wouldn’t recommend it. They are fairly thick layers and likely wouldn’t fit in the pan at the same time. Plus, I don’t think it’d bake as nicely.
I made this for my daughter’s 21st birthday. Came together beautifully. I used a strawberry cake mix for the cake layers…tried the scratch version first, but it was very heavy. Other than that no problems at all. Also, I used 8 inch cake pan instead since I didn’t have a 9 inch
Was reading thru your recipe and have a question – are the egg whites added directly to the batter or are they to be beaten and folded in? Looks beautiful. Will try soon. Thx and have a blessed day!
I add them directly in a couple parts.
I made this for my daughters birthday party. Cheesecake came out perfect, I just used strawberry cake mix for strawberry cake layers. Followed the frosting recipe exactly but when I applied to cake it became very runny. I made it the day before so it was refrigerated overnight and removed from fridge right before I frosted cake.
Not sure what I did wrong! I used cold whipping cream but used my whisk attachment instead of beaters. The whipping cream formed stiff peaks but not as stiff as whipped cream I’ve made in the past. Cake and frosting tasting great but definitely did not look like your pics!
Hmmm, did you use all the powdered sugar that’s listed? I know some people will reduce the sugar but it’s actually needed to keep the whipped cream frosting stable.
Would it be ok to use a whip cream stabilizer before mixing with cream cheese for a firmer icing? I was hoping to cover the whole outside of the cake with piped roses and didn’t know if it would hold up.
Are you meaning traditional piped roses, or the piped rosettes like on this cake. It should hold up for the rosettes, but for traditional piped roses, you’re right that you’ll probably want something stiffer. Cream cheese does act as a bit of a stabilizer for whipped cream, but you could certainly add something else too if you’d like.
Hi, do you use just the eggs whites? What about the yolks?
Can you color this frosting. I’ve been looking for a cream cheese frosting.. it looks like it covers flawlessly and pipes well. Does it? Do you change any part of the recipe to make it pipe like that? Also fx and plenty of baby dust to you!
It should be fine with coloring added. I’d recommend gel icing color. It’s a whipped cream based frosting so be carefully not to deflate it by overtaxing. The frosting is made as written, I didn’t change anything.
Thanks for sharing, please it reads 4 teaspoon of baking powder, but then it’ reads 15 g. And 15 grams is equivalent to 3 teaspoons, which is the correct measure 3 or 4 teaspoons. Thank you again
Four teaspoons is correct. I weighed 4 tsp just now and it was about 18g, so I can update that. Thanks.
what is the Pipe size for swirls on top of the cake
I used the Ateco 844 tip
This cake looks great. I go to a Jewish deli that has a chocolate version of this cake. Although they cover it in ganash (sp).
Why do you put frosting on top and bottom of the cheese cake layer? I would think it would increase the chance it would slide. I have never seen the heavy cream (whipping cream ) added to cream cheese. What inspired that mixture?
Also do you think this whole cake would freeze well?
The frosting helps hold the layers together when you cut into the cake. It doesn’t slide around.
The frosting is very light with the whipped cream added. Since it’s a heavy cake, it’s nice to have a lighter frosting.
I haven’t frozen it.
How do you remove the foil from the cheesecake after lifting it out of the pan and transfer the cheesecake layer onto the cake layer without tearing it up?
I didn’t have any trouble. The cheesecake should be pretty firm. I just held it in my hands as I peeled the foil off. You can turn it over and it should be fine as long as you’re gentle.
Well, I just made this cake today, it looks just beautiful and I hope it tastes just as great. I made this cake for my daughter’s birthday tomorrow cream cheese cake and strawberries are her favorites. I am a diabetic that loves loves loves to bake and my husband, children, grandchildren friends and neighbors love to eat my sweet treats. I am trying the baileys brownies tomorrow and I cant wait
I’m so glad you enjoyed it! I hope you enjoyed the brownies too!
Do you think this would freeze well? I know you can freeze cake, and I’ve frozen cheesecake before…just curious if it could be done together?
What could be the egg replacer for this receipe