Description
This decadent Strawberries and Cream Cheesecake Cake combines a creamy cheesecake layer with fluffy strawberry-flavored cake layers, all enveloped in a luscious cream cheese and whipped cream frosting. Perfect for special occasions, this layered dessert is beautifully decorated with fresh strawberries for a delightful balance of tart and sweet flavors.
Ingredients
Cheesecake Layer
- 24 ounces (678g) cream cheese (room temperature)
- 1 cup (207g) sugar
- 3 tablespoons (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 tablespoon vanilla extract
- 3 large eggs (room temperature)
Cake Layers
- 2 ½ cups (325g) all-purpose flour
- 4 teaspoons (18g) baking powder
- ½ teaspoon salt
- ¾ cup (168g) unsalted butter (room temperature)
- 1 ½ cups (310g) sugar
- ¾ cup (173g) sour cream
- 2 tablespoons strawberry extract
- ½ cup (120ml) milk
- ½ cup (120ml) strawberry puree
- 7–8 drops pink food coloring
- 6 large egg whites (room temperature)
Frosting and Decoration
- 16 ounces (452g) cream cheese (room temperature)
- 3 cups (720ml) heavy whipping cream (cold)
- 1 ¼ cups (144g) powdered sugar
- 1 tablespoon vanilla extract
- 6-10 strawberries (sliced)
- 3 strawberries (cut in half)
Instructions
- Prepare the cheesecake layer: Preheat your oven to 300°F (148°C). Line a 9-inch cake pan entirely with aluminum foil, pressing flat inside the pan to act as a sling for easy removal after baking.
- Mix cheesecake batter: In a large mixing bowl, combine cream cheese, sugar, and flour on low speed until smooth, scraping sides. Add sour cream and vanilla, then mix. Incorporate eggs one at a time, mixing slowly and scraping bowl between additions.
- Bake the cheesecake: Pour cheesecake batter into prepared pan. Place this pan inside a larger pan and fill the larger pan halfway with warm water to create a water bath. Bake for 55 minutes until center is set but slightly jiggly.
- Slow cool the cheesecake: Turn off the oven, leaving cheesecake inside with door closed for 30 minutes. Then crack the door open slightly and leave it for another 30 minutes to cool slowly. Remove and chill cheesecake for 5-6 hours until firm.
- Prepare cake layers: Increase oven temperature to 350°F (176°C). Line two 9-inch cake pans with parchment paper on the bottoms and grease the sides. Mix flour, baking powder, and salt in a bowl. Combine milk and strawberry puree separately.
- Create cake batter: Cream butter and sugar on medium until fluffy (2-3 minutes). Add sour cream and strawberry extract; mix well. Alternate adding flour mixture and milk/puree mixture to butter mixture, incorporating pink food coloring last. Scrape bowl sides as needed.
- Whip egg whites: In a clean bowl, beat the egg whites on high speed until stiff peaks form. Gently fold the whipped egg whites into the cake batter in two batches to preserve airiness.
- Bake cake layers: Divide batter evenly into prepared pans. Bake for 27-30 minutes, or until a toothpick inserted comes out with few crumbs. Cool in pans for 2-3 minutes, then transfer to racks to cool completely.
- Make frosting: Beat cream cheese until smooth. In a separate bowl, whip heavy cream, powdered sugar, and vanilla until it starts to thicken. Slowly add cream cheese to whipped cream while mixing, then increase speed until stiff peaks form.
- Assemble the cake: Use a serrated knife to level cake domes. Place one cake layer on serving plate. Spread 1 cup frosting evenly on top.
- Add cheesecake layer: Use aluminum foil to lift cheesecake from pan, peel off foil, and place cheesecake atop the frosted cake layer.
- Build final layers: Spread 1 cup frosting over cheesecake. Top with second cake layer, trimming edges if needed for alignment.
- Frost and decorate: Frost entire cake with remaining frosting. Pipe whipped frosting swirls along the top edge. Arrange sliced strawberries around the bottom edge and halved strawberries inside the top swirls. Pipe a small shell border around the cake bottom for finishing detail.
- Store: Refrigerate the cake in an airtight container. Best consumed within 3-4 days for optimal freshness.
Notes
- Room temperature dairy and eggs ensure smoother batter and better rise.
- A water bath is essential for baking the cheesecake to prevent cracking and promote even cooking.
- Slow cooling the cheesecake in the oven helps prevent surface cracks.
- Whipping egg whites separately and folding carefully keeps cake layers light and fluffy.
- Use fresh, ripe strawberries for the best fresh topping and flavor contrast.
- This cake is best stored refrigerated and consumed within 3-4 days for freshness.
- If desired, substitute strawberry extract with fresh strawberry puree or jam for a more natural flavor.
