Strawberry Cheesecake Cake Recipe

Indulge in this luscious Strawberry Cheesecake Cake combining moist, strawberry-infused layers with a velvety cheesecake filling and dreamy strawberry cream cheese frosting. Its irresistible blend of sweet and tangy flavors enchants the palate and dazzles the eyes, creating a divine dessert experience perfect for special celebrations and everyday indulgence truly.

I’m excited to share my Strawberry Cheesecake Cake recipe that i recently perfected. In this one, a creamy cheesecake filling is sandwiched between two layers of strawberry cake, topped with a luscious strawberry-cream cheese frosting.

I start by creaming 1/2 cup unsalted butter with 1 1/2 cups granulated sugar then mix in 3 large eggs, 1 cup strawberry puree, and 1 tsp vanilla extract. In another bowl, i whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder and 1/2 tsp salt for the cake.

The cheesecake layer is made using 16 oz cream cheese, 3/4 cup granulated sugar, 2 large eggs, 1/2 cup sour cream, 2 tbsp all-purpose flour and 1 tsp vanilla extract. For the frosting, i blend 8 oz cream cheese, 1/2 cup unsalted butter, 3 cups powdered sugar, 1/4 cup strawberry puree and 1/2 tsp vanilla extract.

This cake has a balanced mix of nutrients from dairy and fruit, making it a tasty and somewhat nutritious treat that embraces both classic Cheesecake Cake Recipes and the twist of a Strawberry Rare Cheesecake vibe.

Why I Like this Recipe

1. I really love that this recipe mixes a light strawberry cake with a tangy cheesecake layer, it reminds me of those perfect summer days when everything just tastes so fresh and fun.
2. The natural strawberry flavor from the fresh puree adds a punch of sweetness that feels genuine, not overly sugary like some other desserts.
3. I dig how the cake combines different textures – the moist sponge cake, the creamy cheesecake and that smooth frosting makes every bite interesting and not boring.
4. Finally, making it myself lets me experiment a bit and feel proud of the homemade, authentic taste i get to share with my friends even if it doesn’t always come out perfect.

Ingredients

• All-purpose Flour: It provides carbs and a solid structure that holds the cake together.
• Eggs: They add protein and act as a binding agent making the batter light and fluffy.
• Strawberry Puree: It brings natural sweetness with a tangy zing along with some vitamins.
• Cream Cheese: It creates a rich, tangy cheesecake layer that many consider irresistible.
• Unsalted Butter: It adds moisture and a buttery flavor to enhance the overall taste.
• Powdered Sugar: It sweetens the frosting and gives a smooth, glossy finish that delights.
• Baking Powder: It adds essential lift to the cake, making it rise light and airy.

Ingredient Quantities

• All-purpose flour (for cake) – 2 1/2 cups
• Baking powder (for cake) – 2 1/2 teaspoons
• Salt (for cake) – 1/2 teaspoon
• Unsalted butter, softened (for cake) – 1/2 cup
• Granulated sugar (for cake) – 1 1/2 cups
• Eggs (for cake) – 3 large
• Strawberry puree (freshly blended strawberries) – 1 cup
• Milk – 1 cup
• Vanilla extract (for cake) – 1 teaspoon
• Cream cheese, softened (for cheesecake layer) – 16 ounces
• Granulated sugar (for cheesecake) – 3/4 cup
• Eggs (for cheesecake) – 2 large
• Sour cream – 1/2 cup
• All-purpose flour (for cheesecake) – 2 tablespoons
• Vanilla extract (for cheesecake) – 1 teaspoon
• Cream cheese, softened (for frosting) – 8 ounces
• Unsalted butter, softened (for frosting) – 1/2 cup
• Powdered sugar – 3 cups
• Strawberry puree (for frosting) – 1/4 cup
• Vanilla extract (for frosting) – 1/2 teaspoon

How to Make this

1. Preheat your oven to 350°F and grease two 9-inch round cake pans, then line bottom with parchment paper.

2. For the cake, whisk together 2 1/2 cups all-purpose flour, 2 1/2 tsp baking powder, and 1/2 tsp salt in a bowl.

3. In a larger bowl, beat 1/2 cup softened butter and 1 1/2 cups granulated sugar until smooth, then add 3 large eggs one at a time.

4. Stir in 1 cup strawberry puree, 1 cup milk, and 1 tsp vanilla extract to the butter mixture.

5. Gradually mix the dry ingredients into the wet ingredients until just combined and then divide the batter evenly between the pans.

6. Bake the cakes for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

7. For the cheesecake layer, blend 16 oz softened cream cheese, 3/4 cup granulated sugar, 2 large eggs, 1/2 cup sour cream, 2 tbsp all-purpose flour, and 1 tsp vanilla extract until smooth.

8. Once the cakes have cooled, place one cake on a serving plate, then spread the cheesecake mixture evenly on top.

9. Top off with the second cake layer carefully pressing down lightly so everything sticks together.

10. For the frosting, beat 8 oz softened cream cheese with 1/2 cup softened butter until creamy, then gradually add 3 cups powdered sugar, mix in 1/4 cup strawberry puree and 1/2 tsp vanilla extract until smooth; frost the top and sides of the assembled cake. Enjoy!

Equipment Needed

1. Preheated oven (set to 350°F)
2. Two 9-inch round cake pans
3. Parchment paper (to line the bottoms of the pans)
4. A medium bowl for whisking the dry ingredients
5. A larger bowl for beating the butter and sugar
6. An electric or hand mixer
7. Measuring cups and spoons
8. A whisk
9. A rubber spatula
10. A toothpick (for testing the cake doneness)
11. A serving plate for assembling the cake

FAQ

Strawberry Cheesecake Cake Recipe Substitutions and Variations

• If you dont have all-purpose flour for the cake, you can substitute with cake flour but use a bit more since cake flour has less protein and might affect the texture.
• Instead of unsalted butter in the cake, you can use equal amount of salted butter and just lower the extra salt in the recipe a little bit.
• If you’re out of sour cream for the cheesecake layer, plain Greek yogurt works fine and gives a similar tangy flavor.
• For the cream cheese in the frosting, try using mascarpone cheese to add a creamier and slightly tangy twist.

Pro Tips

1. Make sure all your ingredients are at room temperature before you start – it really helps the batter mix evenly and prevents clumps, which makes your cake light and smooth.

2. When you stir in the dry ingredients, be extra careful to just fold it in gently; overmixing can make the cake tough and dense, and no one likes that!

3. Always taste your strawberry puree before using it – if its a bit tart, you might wanna add a little extra sugar to balance out the flavor; this little tweak really makes a difference.

4. Let each layer cool completely before assembling, and if your cheesecake layer seems too soft, chill it a bit first. This prevents your cake from sliding apart when you cut it.