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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!
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Read transcript
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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.
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
Filed Under:
Enjoy!
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Do you purée your own strawberries or do you buy something already made at the store?
I puree my own.
This was seriously the best cake I have ever made! Every one loved it!. The cheese cake layer was perfect and I loved the strawberry extract to add extra flavor. I am not usually a strawberry dessert fan, bur this was delish!
I’m so glad you enjoyed it!
Hi, I need to make this in a 13″ pan feeding a lot if people.
Should I double or triple the cheesecake recipe?
Gosh, I’m not really sure. I would probably triple it.
Can the cheesecake be made in a springform pan?
Sure. You just don’t want it to leak out of the pan without a crust and the size may be slightly different than the cake pans you use for the cake layers.
I made mine in a spring form pan, but I still lined it with foil to make it easy to come out. It wad flawless, and then I didn’t need to wash another dish.
I’m trying this cake for first time for 50th birthday on 12/09. Can I prepare the whipped cream frosting a few days before and store airtight in fridge and do you have an easy strawberry puree recipe? Thank you,
I’m sorry I’m late to answer you! The whipped cream frosting won’t do well sitting and then being stirred back up. You want to make it right before you add it to the cake. For the strawberry puree, just puree strawberries in a food processor/blender.
Will the cheesecake layer fit in a 8in pan or will I have to half the recipe?
It would be pretty tall as an 8 inch. Here is my guide to adjusting cheesecake sizes, which might be helpful. Depending on how tall you want your middle layer, you could reduce things by 1/3, like I show for a 7 inch cheesecake, and then bake it in an 8 inch. It would be a little less tall, but that might just right for the cake.
Hi, I would like to make this cake for my daughter’s birthday. Do you think it will be ok if I make the entire cake the day before her birthday and chill it? So I will need to make the cheese cake layer two days before so it will set.
Yes, that should be totally fine.
Thanks Lindsay.
I’m wanting to make this fit a little girl’s birthday – if I make it Friday evening – will it be ok to serve Sunday? I’m out of town Saturday and won’t be be back for party.
Yes, that would be fine.
I’m planning to make this for my daughters birthday but I’m wanting to add gumpaste and fondant designs. Is this possible with the whipped cream cheese icing or will it cause them to weep or ruin them at all?
I suppose it depends on what kind of decorations you’re adding. There is plenty of moisture in the frosting and it’s not as stiff as buttercream. If they are flat decorations, that you just press up against the frosting, it’d probably be fine. But if it’s something 3D and standing, it may not be OK if it’s on there for too long and soaks up lots of moisture.
I made this cake for granddaughter’s sweet 16 birthday and it came out beautiful and was a huge hit with everyone. It was delicious. By following your directions to a tee didn’t get one crack in the cheesecake portion of the cake!
Awesome! I’m so glad it was a hit!
I made this for my daughter’s birthday and it was a HUGE hit. Everyone loved it!!
Awesome! So glad it was a hit!
Super excited to try this cake! What do you use for “strawberry purée”? I can’t find anything called that specifically!
You add strawberries to a food processor or blender and puree them. 🙂
I love the recipe
I’m a bit nervous about making the whipped cream frosting. I looked at numerous recipes and decided to go with yours. I did notice though that most recipes Saybrook beat “cold” cream cheese, not room temp. They’re also mixing cream cheese with the sugar instead of the sugar with the whipping cream. Some just use one bowl and slowly pour the whipping cream into the other beaten ingredients. I’m so confused but I have a really important party to serve to and want it to be perfect for my cheesecake cake. Does the cream cheese really need to be at room temperature? Just want to be sure that’s correct. Thanks.
*say*
not Saybrook 😆
I’m not sure how cold cream cheese would beat properly into whipped cream. It’d be super firm. I highly recommend room temperature. As for using one bowl and adding the whipping cream to that or using two bowls, you can totally do either. I’ve done both. It’s easier to add the cream to the same bowl, but some people say they end up with a lumpy final whipped cream. You’re less likely to end up with lumps if you beat the cream cheese until smooth, then whip the cream, then fold them together. As for how you add the sugar, either way really is fine. I hope that helps!!
Am I able to make this recipe as a 6 inch cake with 3 layers? How hard would it be to convert the measurements? Or do you think I should stick to the recipe and just have excess batter? Thank you!
I would normally cut my 8 inch cakes in half to make a 6 inch cake. This cake is bigger than that and I haven’t done that size cheesecake cake before, so it’s kind of hard to advise. But I do have a guide to adjusting cheesecake sizes and there’s information about 6 inch cheesecakes, if you’d like to refer to that. Sorry I can’t be more help. https://www.lifeloveandsugar.com/guide-to-adjusting-cheesecake-sizes/
This was an intense dessert to make, but it was quite a hit!
So glad to hear that!
can you sub in freeze dried strawberries for strawberry extract? I have used them turned into a powder. similar consistancy to jello powder
I have used freeze dried strawberries in frosting but never in cake. If you’ve used it before with success, you could certainly try it.
Can I make the cakes and freeze them until ready to put together?
That should be fine. Just wrap them well and thaw them in the fridge before using.
I bake cakes pretty frequently and loved this recipe. Tasted great for days after and definitely worth the time!!
So glad you enjoyed it!
Hi, I wanted to make this cake for my birthday, and I was wondering if I can I use a different frosting like a buttercream or cream cheese instead? I just have no luck working with whipped frosting, and also would it be ok to freeze the cheesecake layer so it’s easier to assemble with the cake layers? Thank you
Yes, you definitely can use another frosting. As for freezing the cheesecake layer, I haven’t tried that personally. My only thought is that the cheesecake may sweat a little as it thaws and it could add additional moisture to the cake which could cause it to slide around a little bit if it’s not stable enough. Rather than fully freezing the cheesecake, you may want to try flash freezing it for about an hour so that it’s firmer but not fully frozen.
Thank you! I won’t freeze it. I’ll just leave it in the fridge for longer so it can chill properly.
The cake tasted great- but a few problems with it. The weight of 3 layers had the bottom smashing down thinner then the rest- I made it the night before. So maybe dowels aren’t a bad idea. 2nd-the frosting was to runny. I would leave out 1 pkg of cream cheese for sure. I had to remake frosting my way. add more sugar if it seems to thin. I make cakes and I should have known better but wanted to follow as written. Still everyone loved
Recipe looks really good. I have a question though. Can I colour the icing ? If yes then at what stage can I add the colour?
I usually color frosting at the end, but with a whipped cream you could try adding some while it’s whipping.
I was a tad nervous to try this cheesecake layer but it was awesome. Came out beautiful. Definitely going to make again
So glad to hear that!
This recipe seems very straightforward and simple. I’m going to use this recipe this week for my daughter’s 16th birthday, but I may tweak a few things. My daughter is diabetic, but really wants this cake, so I’m going to test out the recipe with some substitutions to lessen the grams of sugar and carbs. Hopefully, it comes out just as great as this looks!
Just a thought, maybe you could do something similar for your audience. I think it would be amazing if you were to post this same cake recipe but make it diabetic-friendly. I will try to remember to post an update on the turn out.
Thanks!
Made this but substituted raspberry for strawberry. It was so good!
I read once that emulsions give a better flavor and have found this to be so. I use them as much as possible and YES, this is what I use in this cake–works great! (might be a different brand tho)
My daughter wanted me to make this for her birthday but I only have springform pans will the water ruin it by putting the springform pan inside a bigger pan?
If your springform pan is truly leak proof, then it should be fine. But if water gets into your cake or cheesecake, it may not turn out ideally.
I really want to make this cake for my birthday next month , but I have no luck with whipped frosting! I made this cake for my husband for Father’s Day , a couple years ago and I struggled so much with the whipped frosting… so I was wondering, if there’s a buttercream frosting you could recommend I could use instead? Thank you!
I would recommend either my vanilla buttercream or cream cheese frosting.
https://www.lifeloveandsugar.com/vanilla-buttercream-icing/
https://www.lifeloveandsugar.com/cream-cheese-frosting/
Can i use greek yogurt instead of sour cream? Cant find any in all the stores here in the Philippines:(
That would be fine.
Is this cake suitable for stacking? I have a client wanting this cake in 4 tiers and I’m concerned that it isn’t
I don’t really do tiered cakes, so I’m not sure if my advice is the best or not. However it is a very heavy cake so if you were going to do multiple tiers you would certainly want to have very strong dowels.
Thank you so much!
Do you have a video of the step by step for these cakes?
I don’t, I’m sorry.
Hi can you use LorAnn Strawberry Bakery Emulsion in place of the strawberry extract? I am having a hard time finding strawverry extract.
Thank you!
Ricki
I haven’t ever used one of those emulsions, so I’m not sure how the flavor compares. You could try it though.
hello i would like make this for sat how far in advance can i put this together. minues the strawberries. Since i know they cant last too long. cant wait to try it.
I’d probably make the cheesecake a couple days days ahead – like maybe Thursday. Then make the cakes and layer everything the night before – Friday.
Hello 🙂 This is such a great idea, I was researching how to turn a cheesecake into a layered birthday cake and this seems perfect! I will make a chocolate cake sponge instead of strawberries and add a raspberry filling, super excited to try it.
Q: Will this cake be ok to bake the layers 2 days before and assembled & frosted 1 day before and sit in the fridge (covered in plastic wrap) overnight? I’m worried a bout the icing, will it stabilize in the fridge or will it turn watery? I think I will add a stabilizer to the whipped cream is that ok to do?
Thanks!
Is there a way to use wooden dowels or straws without breaking the cheesecake. I’ve made this about five times now and only once it stayed in place. I hate that the cheesecake layer keeps sliding off. I don’t believe I’m over icing the bottom layer. Any suggestions?
I haven’t ever had that issue with this whipped cream, so it’s possible it’s a little thin. Maybe try whipping it a little longer?
As for dowels, I haven’t ever doweled a cheesecake, but would think it’d be ok. A straw might be easiest.
Since I’ve tried several of your recipes before and they’ve turned out absolutely amazing, I decided to fish around this site for a cake for Mother’s Day. However, I have a question. Would using cream cheese icing in place of whipped icing work? Or would that cause any stability issues of some sort?
Cream cheese frosting should be fine. I have a recipe that would work well.
I’m going to make this for my daughters birthday, but I can’t seem to find any strawberry extract readily available. I have however found a product called LorAnns oils strawberry flavored. It says it can be used for baking. Would it be ok to use this in place of that? It also says on the package that its 4x stronger than extract. If so how much would I use? Please help!
I would think it’d be fine. I haven’t ever used it before though, so it’s hard to advise. If it says it’s 4 times stronger, I’d reduce it by that amount and then see what you think before adding more.
Okay thanks
Hello I was wondering can you substitute all purpose flour for coconut flour or almond flour in your recipe?
I haven’t tried it and really don’t work with those flours, so it’s hard for me to say. Based on my small amount of experience and things I’ve read, my guess is you might need to make some other adjustments as well to get the same kind of texture. But I’m honestly not sure.
Lindsay, can the cake be frozen and thawed at room temperature? I want to make this for my daughter’s wedding cake. I am especially concerned about the frosting thawing well. (Also do you have any tips for scaling the recipe to make 6″, 8″ and 12″ diameter cakes? Fortunately we will not e stacking them!)
I don’t typically recommend freezing while cakes. It’s generally better to freeze the parts and then put it all together later. And when you thought things, it’s best to thaw them in the fridge so that they don’t dry out. Whipped cream freezes fine on something like an ice cream cake and doesn’t have an issue when it thaws on the cake, but again I wouldn’t freeze this cake whole. Assuming you freeze the parts and put it together later, I would make the whipped cream fresh so that it doesn’t deflate. And I’m sorry, but I haven’t made those sizes of cheesecake, so it’s hard for me to advise.
Hi there, do you think this recipe could be used for a stacked 3-tier wedding cake? Or do you think it would be too heavy? TIA! 🙂
Definitely a pretty heavy cake. And if you’re making a large middle tier, it would be even heavier. I suppose you could dowel it super well and maybe use a plastic circle underneath the cakes. But I really don’t do any tiered cakes so I don’t know a ton about it.
I tried to make the frosting twice and it ended up LUMPY both times! What could I be doing wrong?
Is it lumpy from the cream cheese? If the cream cheese has been until beaten until smooth first, I would think it wouldn’t give you lumps. Perhaps the cream cheese was still a little too cool when you added it? If so it may not incorporate this easily and create lumps.
Will be making this recipe again. My only changed would be cutting the cheesecake recipe in half. I had a massive cake for 3 people. Luckily my husband’s friend all had a slice. So there wasn’t a waste
This recipe is really good! I used boxed strawberry cake mix, but followed the recipe of cheesecake and frosting. The cheesecake was perfect, but my frosting was a little too soft. Not the recipes fault, as my heavy whipping cream wouldn’t whip after ten minutes. If your cream won’t whip either, just add the cream cheese and keep mixing. It will come together, and taste great
At what point is the strawberry puree and milk mixture added? It is not noted on the mobile app specifically….
I don’t have a mobile app, so I’m not sure what you’re referring to you with that. But the milk and strawberry purée are discussed in steps 14 and 16.
I made this over the weekend. I recommend making the cheesecake the day before! On Sunday, I made the cake layers and the frosting. I did not use the strawberry extract, but I followed the rest of the recipe as written. All I can say is, “Wow!” This is a phenomenal cake!! I brought a piece to work for someone and her eyes lit up when she saw her slice. Yes, it takes some time to prep, assemble, and many dished will be done, but it is worth it! Lindsay, thanks so much for this recipe and I look forward to trying (and instagramming) more of your recipes.
Awesome! I’m so glad you enjoyed it! Thanks Bree!
Hi Lindsay, I am about to make this cake but can’t find strawberry extract in Australia, would Strawberry Essence be an o.k substitute and would I use the same amount?
thanks Kim
I haven’t used strawberry essence, but my impression is that it’s a fine 1:1 swap.
Made this cake over the weekend. I wanted to mention that the frosting was the best tasting, lightest frosting I have ever tasted. Thank you so much! My 23 year old son stated there should’ve been strawberry chunks in the cake but that the cake was entirely delicious. Perhaps next time, I will put slices of fresh strawberry between the layers.
I’m so glad you enjoyed it!
I made it today for my Daughters birthday. I had my whole family over and the cake was so dense. I was so embarrassed when we cut into it and it was so tough. I noticed some comments that others had the same result. I cannot think of anything I did wrong. I did cream the sugar and butter very well. What else could be the cause of such a heavy dense cake?
Overall the cake is fairly dense and heavy, particularly with the cheesecake in the middle. If you think the cake is much denser than it should have been, another possibly is over mixing the cake batter, which can over develop the gluten strand and give you a dense, tough cake.
I made this cake and followed directions to a T! My customers were in love with this cake! I used a buttercream cream cheese frosting instead because I didn’t want to have to worry about frosting getting warm and melting. Thank you so much for this recipe! Wished I could post a picture! The inside looks just like your image!
Wonderful! I’m so glad you all enjoyed!
⭐️⭐️⭐️⭐️⭐️
I just started baking approximately 5 months ago so I am truly a novice. I made this cake for a get together. It turned out beautiful. I noticed when I was eating it ,every once in a while I would get an odd after taste (not enough to ruin the cake) my first thought was to much baking powder. I did read some posts that verified the correct amount of baking powder. Just not sure where to start trouble shooting this problem. I always make notes on my recipes for hints and improvements.
I’m not sure, I haven’t really gotten than feedback before nor have I noticed it myself. But you could certainly try adjusting the recipe.
Hello,
I was wondering if it is okay to use the non-whipped cream cheese for the frosting? I used the whipped one last year and it worked great however I accidentally bought all regular/original today and are opened so I cannot exchange them anymore.
Thank you!
Addie
I haven’t tried with this cake, but it should be fine!
Regular cream cheese is fine – that’s what I use.
I wanted to make a wedding cake with a cheesecake center layer in each tier. Do you think it will hold up to the weight of the cake if I use dowels properly for support? Need a 14in, 10in and 6in
I’ve honestly never done it to be able to say for sure, but if properly doweled for the weight, I’d think it’d be ok.
Hello! I have made this cake a few times (with a few variations), and I love it! The biggest issue I have is the icing! It ends up being so so soft that I can barely get it to stick to the cake. Can you please offer some advice?
Could I be over mixing when I combine the whipped cream and cream cheese? Do I need to let it sit in the fridge for a while before I frost the cake? (I know I said with a few variations, but the icing part I do NOT change. I do it exactly as written.) Thank you so much!!
Gosh, it’s so hard to say without being there to see what you’re doing. Over mixing is a possibility. You want to be sure that your heavy whipping cream is plenty cold – don’t let it sit out before making the whipped cream. I know you said you don’t change anything, but I have to ask – do you reduce the powdered sugar at all? It stabilizes the whipped cream, so you’ll want to use it all. As long as the whipped cream is cold and you add all the powdered sugar, you should start to get things thickening and then adding the cream cheese will just further thicken it. Also, are you using a hand mixer or stand? I do find that hand mixers don’t get whipped cream to be quite as thick – but it should still be thick enough for frosting the cake.
This cake is lovely and makes a bold and friendly pink statement. Spread the steps out (made the cheesecake last night and the strawberry cake today), and it fits in well around life! Mine isn’t as pretty looking, but it’s rich and summery at the same time. I served it for book club. Thanks for the recipe and clear instructions. It’s berry sweet.
I’m so glad you enjoyed it!
Just made this cake for my husband’s birthday. He loved it! I used strawberry preserves instead of strawberry extract and strawberry purée and it still tasted great. Thanks for posting this recipe!
I’m glad the substitution worked well and that you enjoyed it! Thanks Megan!
Can I use cake flour instead of all purpose flour? If so, do I still need to use the salt and baking powder?
I haven’t tried it with this particular recipe, but it should be ok. You would still use the salt and baking powder.
I made a variation of this today and it was a huge hit! My decorating can use practice, but I was really proud 🙂 I did use a different Strawberry cake, but i used your cheesecake recipe and the icing. I was worried that the icing wasn’t sweet enough but it was perfect with this-especially because I made a strawberry “jam” layer to go in between the cake layers (I used your mixed berry jam from the berry mascarpone cake but used only strawberries.)
I’m so glad you enjoyed it!
Help- my batter broke when I added the egg whites☹️ My ingredients were all at room temp. I also added the egg whites in two batches!! What happened. Can it be fixed? I am making this cake for mother’s day- I hope I can fix it.
I’m not sure what you mean when you say it broke?
Can I use the cake batter and use it to make cupcakes instead?
Yes, you can.
Hey thank you for the recipe the cake was a big hit everyone loved it. I used home made cream cheese icing instead but came out great. Laura
So glad to hear it!
Hiya can this frosting be coloured? Using gel colour I wanted to make this for my daughters birthday and have the frosting in a pink shade also how would buttercream frosting go with this type of cake/flavour
Yes, it should be fine with gel color added.
Hi Lindsay, I am making this cake for a birthday of 25 people. How should I be adjusting the recipe? Thank you.
I’m not sure. How many slices you get would depend on how big of pieces you cut. It’s a pretty tall and dense cake. But you might want a bigger cake and then I’m not sure of exact adjustments.
This cake was SUCH a huge hit at my sister in law’s birthday that I’ve been asked to make it again. Rather than making the same cake again (not that it wasn’t simply amazing) I wanted to try the strawberry cake as cupcakes and use a strawberry cream cheese frosting.
Do you think this exact recipe for the strawberry cake layers would work as jumbo cupcakes?
You are my most frequented site when it comes to amazing sweets! Your recipes made me find my passion, making others smile through something I can make with my hands. Thank you!
I just saw your recipe for strawberry cupcakes, being almost exactly the same.
I figure maybe just double the recipe to make extra batter for the jumbo cupcakes and then cook them longer?
I’m glad to hear you enjoy the site and recipes – thank you!
Yes, the strawberry cupcakes are the one I’d recommend. I haven’t made them as jumbo but would think they’d be fine. Doubling it sounds like a good idea. 🙂
Hi! I have made your chocolate peanut butter cake before so I’m a huge fan! I am hoping to use this strawberry cheesecake cake for a bridal shower cake but wanted to ask if you would recommend using the whipped cream icing to do a “naked” style icing? It’s the brides preference so I wanted to make sure I could use it that way too!! Thanks so much
You could certainly use it that way, but it is a frosting that should be refrigerated. If the cake will sit out for more than a few hours, you might want to consider a different frosting just to be sure it holds up.
I’ve got a strange time frame to try and do this in so I need advice. It’s for a very special birthday party and I’m running out of time. Is it possible to use a Jell-O No Bake Cheesecake for the middle? If so what would be the best way to do it?
I wouldn’t recommend it. I’m not really familiar with the consistency of the Jello cheesecake, but my guess is that it won’t be firm enough to hold the weight of the cake above it.
I made this cake for my daughter’s birthday yesterday. It was very good. Icing is not easy to work with. Next time I will add gelatin to icing to have a better texture. Thanks for the recipe everyone loved it
This is one of the best cakes I have ever made or eaten!!!! Followed the recipe exactly as written and it turned out beautiful and delicious.
Loved the cake!! I made it for my daughters 5th birthday, it was a huge hit! It was purple on the cake layers, and the frosting turquoise. So cute! And soooo delicious thanks for the recipe!
WOW – I made this cake, step by step, for my mother’s birthday this weekend. Changed the design on the outside a bit but EVERYONE and I mean EVERYONE (some of them don’t even like cake), said it was the best cake they had ever eaten in a longtime. I dressed the cake with strawberries, I cut them to look like roses and placed them around the top of the cake and in the centre, then I took green fondant (this is the only change I would make because it started weeping) and cut stems and leaves and had the stems running down the side of the cake from the strawberry rose on top, then randomly added the rose leaves. If I could add a pic now I would, just to show you.
I was very skeptical when I saw the batter consistencies for both, but I will definitely put this in my MUST DO AGAIN file. Thank you soo much
So glad you enjoyed it! Thanks Helen!
When I made this cake the frosting would not stiffen up, it was like soup. Next time I would beat the cream cheese and powered sugar and vanilla then add the whipping cream, I had to run out and buy canned frosting to finish the cake, it was still a hit and tasted great.
I made the cake and there is a bitter after taste. not sure why. I follow exactly the recipe and process.
I am excited to try this cake tomorrow. (It’s sitting in my fridge as we speak) I have your book and every time I find a recipe online I want to try, 9 times out of 10 they lead me back here. I love that these are relatively easy but make you look like a master baker! Unfortunately, since they are always so delicious, I now have to make everyone’s birthday cake!
Sounds like a great problem to have! 🙂 I’m so glad you’ve enjoyed the recipes!
Thank you for such an awesome recipe!! I used this recipe to create strawberry cheesecake crunch cupcakes and they were a huge hit! I omitted the extract and used strawberry instant jello pudding in its place!
Beautiful cake!! Would you suggest using this cake recipe for a strawberry layer cake (no cheesecake layer)? I’ve seen several others posted on your blog and I’m having a HARD time deciding which to try!
Depends on what you are looking for in the flavor. This one has some strawberry extract in it, so the flavor isn’t as “natural”. This one uses all strawberries for the flavor. For the flavor to really come through you need strawberries that are very flavorful or it will be lacking.
Loved the cake. The strawberry cake was so delicious! The whole cake in itself was a disaster, mostly my fault, I didnt realize how much time one actually needed to actually do the cake. A tip though, if doing it in a springform pan keep in mind it takes a whole lot longer to bake. I didnt keep that in mind and instead of 30 minutes took about 50minutes to a little over an hour, would also lower the temperature to 325F, my cake cracked big time because I didnt lower temp. That time wasted on baking killed me since i had to be somewhere at a certain time. Will definitely try again, this time in two 9-inch cake pans, and with enough prep time. I dont take it as a fail attempt, more like a lesson learned, now I know what not to do. Thank you for the recipe! I will do better next time
Lindsey, I want to make a 5 layer cake with 2 layers of cheesecake. Can I split this cheesecake recipe into 2 pans or would I have to make double the recipe?
Yea, you should be able to bake it in two layers. You’ll just want to reduce the baking time.
im sorry, I have never baked a cheesecake. Can you estimate the time difference? Or can I bake into 1 pan and then slice in layers like a cake with a cake slicer?
i have a question- could I substitute raspberry extract, puree and fruit and make a raspberry cheesecake cake?
I would imagine that would be fine.
I’ve made this twice in the last month for guests–they all felt it to be a very special treat! I ran out of strawberry extract and discovered all of the grocery stores around us have stopped carrying it (Hey, Dillons/Kroger & Target, what’s up with that?). So, of course the cake supply shop was out as well but they did have one bottle strawberry emulsion left. For a lemon raspberry cheesecake that I make, the recipe claims the emulsion gives a more real lemon flavor with no aftertaste that extracts can often leave–the flavoring is great in that so I thought why not? However, it’s much stronger so I just used a generous 2 teaspoons and it worked really well, plus added some red color. I thought I’d share in case anyone else ran into the issue I did. Thanks for a great recipe that really impresses!
Thank you so much for sharing your recipe! It was absolutely delicious!! I made it for a friend’s surprise going away party and everyone loved it! I will definetly be checking out your other recipes 🙂
Awesome! Glad to hear it was a hit!
Hello Lindsay! This cake looks gorgeous and I’ll use it as inspiration for my little one’s 1st bday cake on Sunday! Can you tell me before Saturday if the egg white are added to the cake without first beating them? Thank you!
The egg whites are not beat or whipped first. I hope you enjoy the cake!
Your recipe is delicious! I made this cake to celebrate a birthday, and I’m going to be sure to make it again in the future. Everyone LOVED it – a huge hit! It’s the first cake I’ve made, so it was kind of a challenge (!!) but I’m relieved it came out so well. Great recipe – thanks for sharing!! 🙂
Awesome! I’m so glad to hear it was successful and you enjoyed it! Thanks Lauren!
Can I use egg whites from a carton or do they have to be egg whites from shelled eggs? Thank you!
I’ve never used egg whites from a carton, but I would think that would be fine.
Loved this idea and all went well until took cakes out , hardly risen and seem quite dense.
I have made a few cakes over the years so understand the need for creaming thoroughly which I did but cant understand why this has happened.
The cake does seem to have a lot of liquid with sour cream , milk and puree cant understand what has gone wrong tried in normal and fan oven ?
How deep are the cake layers supposed to be ?
Hmm, it’d be hard for me to say what happened. The whole cake is quite tall. I’d say the cake layers are each around 1 1/2 to 2 inches in height.
Had the same result. Creamed everything well and the cakes were done and didn’t shrink,but they didn’t rise. No dome either. They are half an inch each… haven’t tried them yet so I don’t know if they’ll be dense. I hope not! I thought maybe my baking powder was bad but now I’m reading some
People had the same issue. Maybe the oven….?
Hi Lindsay,
your cake looks more than amazing. I am searching for ideas for by daughter’s bday cake and I think I found what I was looking for 🙂 the only question I have is : I hate buttercream frostings so I always use cream cheese one but it is never that stiff to frost the cake and decorate it. Now I see you use it with whipped cream so I believe (and see in your video) that it is pretty stiff. Do you think I can drip white chocolate garnache (coloured in pink) on the frosted cake? Will it hold it?
million thanks for your advise!!!!!
It might be ok. You’d want your ganache to not be too warm and your frosting to have set in the fridge for a bit, just to be careful.
Hi! Thanks for the great recipe! I just finished my cheesecake and tomorrow I’m making the cake layers but I couldn’t find strawberry extract I found instead McCormick strawberry flavor, do you think that one will work? And if it does, should I put 2 tbsp of that one too?
That should be fine. I’d try using the same amount.
This cake is amazing! Everyone that tried it loved it. My only problem was that my cheesecake cracked, but because I flipped it over (and it’s layered between two cakes) nobody knew. The only thing I did differently was I used a spring form pan for the cheesecake. Water baths make me nervous, so I didn’t want to put the cake in it, but I did fill a roasting pan with water and put it on the rack below the cheesecake (It’s been successful before). I’m sure I know where I went wrong that caused the crack, but since I’m being asked to make it again, I should be able to fix that error.
If i was going to halve the recipe and do it in a 6in pan, How long should I bake it?
I haven’t ever made it in a 6 inch pan. Not sure.
I made the cheesecake layer last night and baked it for 40 min, haven’t tried it yet but it looks right.
Hi! I made this for my daughters birthday and it was wonderful! Now i want to make it for a baby shower. I was wondering if i could make the cakes and cheesecake ahead and freeze them and then thaw them and decorate when its time for the shower? Have you ever tried freezes the cakes and cheesecake?
I’m so glad you enjoyed it! I haven’t tried freezing it and it wouldn’t be as fresh, but I think it’d be ok.
HI! I just made this cake for my birthday and it did not turn out as expected. The cheesecake portion was excellent but the strawberry cake portion came out excessively thick and kind of tough. The cake was very dense. Is this how it was suppose to come out? And if not, is there any reason why you might think it came out like this? Thank you.
No I wouldn’t expect it turn out that way. Should be pretty light and fluffy, in my opinion. I find that the most common issue is not fully creaming the butter and sugar, which adds air to that batter. If the cake kind of shrunk and became dense after pulling it out of the oven, that’s the most likely culprit that I know of.
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
I’m going to try making this cake tomorrow for a birthday party! What would you recommend when transporting this cake? It’s about a 45 minute drive, I don’t want it to fall apart! Will keeping it in the fridge overnight be enough for it to stay cool during the trip?
It *should* be ok. It’s a pretty big cake and should hold in the chill well. I usually transport cakes in a large cake carrier.
Hi! This looks sooo good! I was just wondering, could you use a springform pan for the cheesecake layer, rather than a cake pan with foil inside?
You could. I just like to use the same cake pan so I know everything is the same size. It makes it easier when layering and frosting the cake.
HELP!! So this is only my second time making cheesecake and I accidentally spilled some of the water into the cheesecake… if I had to guess it’s about a half teaspoon of water. What should I do? Try to scoop it out and smooth it or just leave it?
I might use a paper towel to soak it up a bit, but it will probably be ok.
Follow recipe to a letter. Measure everything by the grams and all. The icing looked curdled and never reached stiff peaks after adding the room temp cream cheese that I had already whipped until smooth. What could have gone wrong?
Heavy cream was also cold before whipping.
This cake looks great and I think I may make it for my daughter’s upcoming birthday since she loves strawberries and cheesecake. One question though…. Is there a substitute for strawberry extract? Is it really needed in the recipe? It’s not the easiest ingredient to find locally. Thanks for your response in advance!
The extract provides most of the strawberry flavor in the cake, so it is necessary. Alternatively, you could use this cake that gets it’s flavor from fresh strawberries.
Oh my! This cake was as delicious as it was gorgeous. I made this for a Valentine’s gift for my husband who is not much of a chocolate lover but absolutely loves strawberry cake and cheesecake equally. What an ingenious idea…fabulous! Even better, I made the cake in heart-shaped pans. If my husband could ask me to marry him again, he probably would’ve this past Valentine’s Day. Thank you for sharing this phenomenal cake.
I’m so glad you enjoyed it! Love the heart shaped pan idea!
Ciao. Complimenti per la torta. Vorrei farla anch’io. Solo volevo chiederti, che tipo di formaggio hai utilizzato esattamente? Grazie. Ciao ciao
My neighbor is turning 60 on Friday and I have been searching for the perfect cake to make for such a wonderful friend, well let’s just say one look at this beauty and I knew it was the one. Thanks for sharing I know she is going to love it!
Made your cake. Loved the process, wonderful directions. I need some advice thou, I felt like my cake was too dense. What would make that happen? Do you sift the flour? The cheesecake was perfect. No cracks at all !!! The family and friends loved it. I just want to try it again with a better cake. Thanks again for the directions and for sharing.
Often I find that happens when the butter and sugar aren’t fully creamed. Other than that, it’s hard to say without seeing it.
Can’t wait to make this. Can I make the frosting a day ahead?
Thank you,
Marilyn
That should be fine. Just refrigerate it. It’ll probably get a little firmer in the fridge so you might need to let it sit a minute before using.
Could you use a 9 inch springform pan? Would you still need the water bath?
Yes, but keep in mind that your cakes could then be slightly different sizes.
You’d still need the waterbath. It’s about the way the cheesecake bakes, not the pan. Without it, the cheesecake will be drier, fall in the center, brown around the edges and likely crack.
Help please! In the strawberries cake layer in forgot to add the sour cream is this going to be okay? I’ve made this cake 4x and this is the first time I missed a ingredient.
If you didn’t replace it with something else, it could turn out a little dry.
Hey, i’m looking for a recipe for a cream cheese frosting that I could use for a completely smooth cake. I’ve been watching your tutorials and can’t wait to try. I know this recipe is a whipped cream frosting and you can’t use the paper towel smoothing method, but do you have a recipe for cream cheese frosting that could be smoothed with that method?
Cream cheese frosting tends to be stickier so the paper towel method is always a little tricker. You can find my preferred cream cheese frosting here, but it is a bit sticky. You could add more powdered sugar to offset it, but it changes up the texture and flavor a bit.
Can’t wait to try this cake!! My daughter’s 21st birthday is coming up and strawberry is her favorite ????
My 63rd birthday is the 18th of this month and I want this cake! It is just beautiful besides being luscious looking!
Omg this cake look gorgeous!
This looks amazing! I love the idea of the whipped cream cream cheese frosting. Could you tell me how much (either by volume or weight) frosting it makes? Thanks!
Good evening,
I am going to be making the Strawberry Cheesecake Cake tomorrow for a friends birthday. My question is when baking the cheesecake does it have to be cooked inside of another pan, is that a must? And what is the purpose of putting the pan inside another pan while baking?
Baking the cheesecake in a water bath is very recommended. Without it, the cheesecake will brown around the edges, likely fall in the center while it cools, and most likely crack. If those things don’t bother you and you don’t mind filling in the center/cracks of the cheesecake with frosting or something when you stack the cake, then you could bake it without the water bath. If you do that, you’ll probably need to knock 15-20 minutes off the baking time for the cheesecake.
Ok great! I’m an extremely visual person and I want it to be beautiful. I’ve seen that recommended before and just wanted to know why. Thank you so much for you response and this wonderful recipe
Good evening, I just want you to know that I made the cake and it turned out wonderfully and delicious. It was a big hit among my friends and family. I have received so many request from them for this cake. Thank you again for the wonderful recipe and sharing it with myself and the world. I am truly a fan and I can’t wait to try many more of your recipe’s.
Thanks Again!
Looks wonderful! I was wondering for the cheesecake layer, if you use a cake pan do you end up with more batter than will fit in the pan? Thanks
I used a cake pan and it turned out great. It was a regular 9×2 inch cake pan.
In the recipe it doesn’t specify weather you should beat the egg whites before adding them, and I was wondering if that was necessary.
I do not beat or whip the egg whites before hand.
Just wondering how Long it takes to make?
I’m not sure exactly. I did it over a couple of days. The cheesecake has some prep time involved and has a total baking and cooling time of about 2 hours, plus cooling in the fridge. When you add the cake layers and putting it all together, it’s quite a bit of time.
Do u have any video on this recipe?thanks
There is a video just above the pink box with the recipe. It should the decorating of the cake.
I will be making this cake next week! I have made several of your cakes so far and they have all been fantastic! I just ordered the strawberry extract so it will arrive in time!
Awesome! I’m glad you’ve enjoyed the recipes you’ve tried – I hope you enjoy this one too! 🙂
This cake was very good, and quite impressive! But, I am wondering if you have any ideas on why my strawberry cake was so dense? I’m not sure what I did wrong, since it seems like the cake should have been lighter.
Typically I see that happen when the butter and sugar aren’t fully creamed. Other than that, it’d be hard to say without seeing it.
This cake looks to die for!!! I can’t wait to make it. I am having a hard time finding strawberry extract where I live in Canada. Could I just replace it with strawberry jam in the same amount to get a good strawberry flavor?
Thanks 🙂
I haven’t tried it with jam. I don’t think the flavor would be as strong, but it’d be worth a try.
Hi can you use LorAnn Strawberry Bakery Emulsion in place of the strawberry extract? I am having a hard time finding strawverry extract.
Thank you!
Ricki
I haven’t ever tried the emulsions so I can’t advise. I’m sorry.
I usually use strawberry powder jello for it. May work?
Then u don’t need food coloring added either.
Not sure how it’d affect this cake. You could try it.
Hi, Watkins is available in Canada they carry a strawberry extract. Also Lorann’s is available through most online shops and they have a strawberry emulsion.
I purchased a strawberry flavor, Looks just like extract but say’s it is stronger ,at Micheal’s in Nova Scotia Canada . I’m sure you will know the store 🙂 I haven’t tried it yet but I’m about too.
I bought mine from bulk barn. I live in Alberta
The cake looks great!
Do you think it’ll be suited for a sugar past coating?
It’s a relatively heavy cake and should hold up ok.
Oh my God! wish i can have a slice right now.
Hi, I need a gluten free recipe for the strawbeŕry cake. Do you have any suggestions? Thank you.
Michelle
I haven’t experimented much with gluten free. Would a gluten free flour work or are there other ingredients that need to change?
I plan to make this recipe gluten free by using Bob’s red mill gluten free 1 to 1 baking flour in place of the all purpose flour. I have made several cake from this blog by doing that and they have all turned out great! Just double check that all your other ingredients are g-free.
What tip do you use for your swirls on the top?
Ateco tip 844.
Hi, Thank you for sharing the recipe. I’m thinking of making this for my friend’s birthday. Is it possible to color the Whipped Cream Cheese? Will they be easy to color like buttercream or any special techinique required? I understand that to color whipped cream we have to drop the food coloring before whipping it, to prevent bleeding. But how about whipped cream cheese?
I usually use gel icing color to color whipped cream. You just want to be careful not to deflate it.
That is one amazing looking cake! I am going to try this for our next special occasion!
Your photos are amazing too!
Thanks so much Patricia!
My cheesecake cracked how do i fix it
What strawberry puree recipe do you use? Just puree your strawberries in a food processor or blender? Or do you use a recipe that calls for sugar? Thanks.
I just puree the strawberries right in the food processor – no added sugar.
Thank you
This cake is amazing! I love cheesecakes of any kind but I’ve never tried a cake AND a cheesecake in one 🙂 I’ve just put the cheesecake in the oven and later on I’ll be doing the cake layers. I hope everything will turn out great 🙂 Can I use frozen strawberries for the puree?
I hope you enjoy it! Frozen strawberries would be fine and would bake ok. Just keep in mind that they should be thawed and patted dry before pureeing them. If they have extra water, it’ll water down the flavor of the strawberry in the cake. The better the strawberries, the better the strawberry flavor.
Thank you for the reply! 🙂 I’ve just tried the cake and it is really good, I also added a layer of strawberry puree under every layer of frosting, it enhanced the strawberry flavour and since I didn’t have strawberry extract it helped with the flavour 🙂
Hi Lindsay. I am making this cake in the morning for my daughters baby shower which is on sunday. I was not able find any fresh strawberries so i am opting for frozen. I am making a two tired cake. Two 9 in cakes with the cheesecake center, and then two 6 in strawberry cakes on top. I have found another recipe for the icing, a decorator cream cheese icing, because I want to use the “rose swirl” technique on the bottom layers and i know the whipped cream frosting wont hold up for what i want to do. Are there any suggestions you might have for my idea ? I only have one 6 in cake pan so I will have to make the batter and then make one cake wait for it to cool then make the other. Being as the recipe calls for only egg whites do you think this will be a problem ? Thanks for any ideas you may have.
🙂
Monika,
I am wondering how the puree between layers was for you? I am not too keen on extract. How was the strawberry flavor? Also did it make the cake layers too wet?
This looks yummy. what tip did you use for the bottom border please?
It’s Wilton tip 10.
For the extract both vanilla and strawberry you put tablespoon. Is that correct or was it supposed to be teaspoon. And same for flour is it 3 tablespoon or 3 teaspoon
Yes, all are correct.
Oh my word, this cake is truly spectacular. I love anything strawberry + cheesecake so this is definitely my dream cake. So pretty and perfect for Valentine’s day, or any day for that matter. Thank you for this epic recipe!
Ohhhh I am DEFINITELY a true cake lover – and I love the way this looks! Perfect layers, and I always appreciate the videos as I’m a complete noob when it comes to baking. It’s my birthday in less than two weeks, and I’ve been thinking about baking a cheesecake-cake!