Hello lovely readers! Today, I’m thrilled to share a recipe that brings back sweet memories of a summer trip to a strawberry farm with my family. We spent the day picking the juiciest strawberries, and ever since, I’ve been on the lookout for the perfect dessert to capture that fresh, summery flavor. Enter the Strawberries and Cream Cheesecake Cake – a delightful fusion of creamy cheesecake and moist strawberry cake that will make your taste buds dance with joy.
This recipe is a bit of a project, but the results are absolutely worth it. Imagine layers of light, fluffy strawberry cake sandwiching a rich and creamy cheesecake, all wrapped up in a luscious cream cheese frosting. It’s perfect for special occasions or whenever you want to treat yourself and your loved ones to something extraordinary.
I’ve found that adding a few drops of pink food coloring to the cake batter gives it a lovely, festive hue. You can also try swapping the strawberry extract for vanilla if you prefer a more subtle flavor. And if you’re feeling adventurous, a layer of fresh strawberries between the cake and cheesecake adds a delightful burst of freshness.
This cake has become a family favorite, and I’m sure it will be a hit at your table too. Enjoy every bite of this decadent dessert and the smiles it brings!
Making Strawberries and Cream Cheesecake Cake
Ingredients
- 3 cups cold heavy cream
- 7-8 drops pink food coloring
- 1/2 cup whole milk
- 6-10 sliced strawberries
- 1/2 cup strawberry puree
- 1 1/4 cups powdered sugar
- 24 oz room temperature cream cheese
- 2 1/2 cups all-purpose flour
- 4 tsp baking powder
- 6 large egg whites, room temperature
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 1 cup granulated sugar
- 1 tbsp vanilla extract
- 1 cup sour cream
- 3 halved strawberries
- 3/4 cup unsalted butter, room temperature
- 3/4 cup unsalted butter, room temperature
- 2 tbsp strawberry extract
- 1 cup sour cream
- 16 oz room temperature cream cheese
- 3/4 cup sour cream
- 4 large eggs, room temperature
Directions
- Preheat the oven to 300°F. Line a 9-inch cake pan with aluminum foil, pressing it flat.
- In a large bowl, mix cream cheese, sugar, and flour on low speed until combined, scraping the bowl sides.
- Add sour cream and vanilla, mixing on low until combined.
- Add eggs one at a time, mixing slowly and scraping the bowl after each addition.
- Pour cheesecake batter into the prepared pan.
- Place the cake pan inside a larger pan and fill the outer pan with warm water halfway up the sides. Bake for 1 hour.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
- Crack the oven door and leave the cheesecake for another 30 minutes to cool slowly.
- Remove cheesecake from the oven and chill for 5-6 hours until firm.
- Preheat the oven to 350°F. Line two 9-inch cake pans with parchment paper and grease the sides.
- Cream butter and sugar in a large bowl on medium speed until light and fluffy, about 3-4 minutes.
- Mix in sour cream and strawberry extract until combined.
- Add egg whites in two batches, mixing well after each addition and scraping the bowl as needed.
- Combine flour, baking powder, and salt in a bowl. Mix milk and strawberry puree in a measuring cup.
- Add half of the flour mixture to the batter, mixing until combined.
- Add milk mixture to the batter, mixing until combined.
- Add remaining flour mixture and mix until smooth, scraping the bowl as needed. Stir in food coloring.
- Divide batter between prepared pans and bake for 27-30 minutes, until a toothpick comes out with a few crumbs.
- Remove cakes from the oven and cool for 2-3 minutes, then transfer to a cooling rack.
- To make the frosting, beat cream cheese until smooth in a large bowl. In another bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Combine cream cheese and whipped cream, whipping until stiff peaks form. Refrigerate the frosting.
- Trim the domes from the tops of the cakes with a serrated knife.
- Place the first cake layer on a serving plate and spread about 1 cup of frosting on top.
- Lift the cheesecake out of the pan with the aluminum foil, remove the foil, and place the cheesecake on the cake.
- Spread another cup of frosting on the cheesecake, then add the second cake layer on top. Trim sides if necessary.
- Frost the outside of the cake.
- Pipe swirls of frosting around the top edge using an Ateco 844 tip.
- Arrange sliced strawberries around the bottom edge and strawberry halves on top. Pipe a small border around the bottom edge of the cake.
- Store the cake in the refrigerator until ready to serve. Best enjoyed within 2-3 days.
FAQs:
How can I prevent the cheesecake from cracking?
To prevent the cheesecake from cracking, bake it in a water bath as described in the recipe. Additionally, avoid overmixing the batter and ensure the cheesecake cools gradually by leaving it in the oven with the door closed and then slightly open.
Can I use frozen strawberries for the puree?
Yes, you can use frozen strawberries for the puree. Just make sure to thaw them completely and drain any excess liquid before blending them into a puree.
What can I use as a substitute for strawberry extract?
If you don’t have strawberry extract, you can use vanilla extract with a bit more strawberry puree to maintain the strawberry flavor. However, the flavor might be slightly milder compared to using the extract.
How do I know when the cake layers are done baking?
The cake layers are done when a toothpick inserted into the center comes out with a few crumbs but no wet batter. This should take about 27-30 minutes. Be careful not to overbake, as this can dry out the cake.
What is the best way to store the leftover cake?
Store the leftover cake in an airtight container in the refrigerator. It will stay fresh for 2-3 days. To keep the cake moist, you can cover any cut surfaces with plastic wrap before sealing the container.
Can I make the cake layers and cheesecake in advance?
Yes, you can make the cake layers and cheesecake in advance. Wrap the cooled cake layers tightly in plastic wrap and store them at room temperature for up to two days. The cheesecake can be made a day ahead and stored in the refrigerator.
Strawberries and Cream Cheesecake Cake
Ingredients
- 6 large egg whites room temperature
- 2 tbsp strawberry extract
- 1 cup sugar
- 1 cup sour cream
- 24 oz cream cheese room temperature
- 1/2 cup milk
- 1 tbsp vanilla extract
- 4 large eggs room temperature
- 3/4 cup unsalted butter room temperature
- 2 1/2 cups all purpose flour
- 3/4 cup sour cream
- 1/2 cup strawberry puree
- 3 cups heavy whipping cream cold
- 3/4 cup unsalted butter room temperature
- 16 oz cream cheese room temperature
- 1 cup sour cream
- 1 1/4 cups powdered sugar
- 4 tsp baking powder
- ½ tsp salt
- 1 cup sugar
- 7-8 drops pink food color
- 6-10 strawberries sliced
- 3 strawberries cut in half
- 1 tbsp vanilla extract
Instructions
- Preheat the oven to 300°F. Line the inside of a 9-inch cake pan with aluminum foil, pressing it flat. This will help lift the cheesecake out later.
- In a large bowl, mix cream cheese, sugar, and flour until combined. Use low speed to avoid adding too much air. Scrape the bowl sides.
- Add sour cream and vanilla, mixing on low until combined.
- Add eggs one at a time, mixing slowly and scraping the bowl after each addition.
- Pour cheesecake batter into the prepared pan.
- Place the cake pan inside a larger pan, filling the outer pan with warm water halfway up the sides. Bake for 1 hour.
- Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes.
- Crack the oven door and leave the cheesecake for another 30 minutes to cool slowly.
- Remove cheesecake from oven and chill for 5-6 hours until firm.
- To make cake layers, preheat the oven to 350°F. Line two 9-inch cake pans with parchment paper and grease the sides.
- Cream butter and sugar in a large bowl on medium speed until light and fluffy, about 3-4 minutes.
- Mix in sour cream and strawberry extract until combined.
- Add egg whites in two batches, mixing well after each addition and scraping the bowl as needed.
- Combine flour, baking powder, and salt in a bowl. Mix milk and strawberry puree in a measuring cup.
- Add half of the flour mixture to the batter, mixing until combined.
- Add milk mixture to the batter, mixing until combined.
- Add remaining flour mixture and mix until smooth, scraping the bowl as needed. Stir in food coloring.
- Divide batter between prepared pans and bake for 27-30 minutes, until a toothpick comes out with a few crumbs.
- Remove cakes from the oven and cool for 2-3 minutes, then transfer to a cooling rack.
- To build the cake, make the frosting by beating cream cheese until smooth in a large bowl.
- In another bowl, whip heavy cream, powdered sugar, and vanilla until soft peaks form.
- Combine cream cheese and whipped cream, whipping until stiff peaks form. Refrigerate the frosting.
- Trim the domes from the tops of the cakes with a serrated knife.
- Place the first cake layer on a serving plate and spread about 1 cup of frosting on top.
- Lift the cheesecake out of the pan with the aluminum foil, remove the foil, and place the cheesecake on the cake.
- Spread another cup of frosting on the cheesecake, then add the second cake layer on top. Trim sides if necessary.
- Frost the outside of the cake.
- Pipe swirls of frosting around the top edge using an Ateco 844 tip.
- Arrange sliced strawberries around the bottom edge and strawberry halves on top.
- Pipe a small border around the bottom edge of the cake.
- Store the cake in the refrigerator until ready to serve. Best enjoyed within 2-3 days.
