Strawberries and Cream Cheesecake Cake

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

Strawberries and Cream Cheesecake Cake recipe

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.

Best Strawberries and Cream Cheesecake CakeHomemade Strawberries and Cream Cheesecake Cake

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.

Strawberries and Cream Cheesecake Cake decoratedBest Strawberries Cheesecake Cake

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!

Best ever Strawberries and Cream Cheesecake Cake recipeStrawberries and Cream Cheesecake Cake slice


Read transcript

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slice of Strawberries and Cream Cheesecake Cake
Recipe

Strawberries and Cream Cheesecake Cake

  • Author: Lindsay
  • 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
  • 78 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
  • 610 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

Keywords: strawberries and cream, strawberry cake recipe, strawberry cheesecake recipe, strawberry cheesecake, strawberry layer cake, homemade strawberry cake, strawberry dessert, strawberry dessert recipe

Enjoy!

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Strawberries and Cream Cheesecake Cake - strawberry cake, vanilla cheesecake and cream cheese whipped cream frosting! So good!

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Recipe rating

247 Comments
  1. RoseMarie

    I bake cakes pretty frequently and loved this recipe. Tasted great for days after and definitely worth the time!!

  2. Kaniel

    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

    1. Lindsay

      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.

      1. Kaniel

        Thank you! I won’t freeze it. I’ll just leave it in the fridge for longer so it can chill properly.

  3. Paula

    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

  4. Nidhi

    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?

    1. Lindsay

      I usually color frosting at the end, but with a whipped cream you could try adding some while it’s whipping.

  5. Patty Wapshott

    I was a tad nervous to try this cheesecake layer but it was awesome. Came out beautiful. Definitely going to make again

  6. Stephanie Chacon

    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!

  7. Cheree Hull

    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)

  8. Ashley

    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?

    1. Lindsay

      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.

Lindsay
About Lindsay

I'm a wife and mom to twin boys, a baby girl and a sweet black lab with a serious sweets addiction! Bring on the sugar!

Scripture I’m Loving

“Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12