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Strawberry Cheesecake Cake
It’s not really the peak of strawberry season right now, but I’m still finding the most amazing sweet strawberries in my market. I’ve been obsessed with eating them sliced up with Honey- Vanilla Bean Greek Yogurt as a pre-workout breakfast. And they’re delicious too in my latest cheesecake cake creation: Strawberry Cheesecake Cake
So you get the idea, right? Two layers of cake with a layer of cheesecake in the middle. Covered with frosting too. I love these cakes best since you get both cheesecake and cake in the same dessert. This version sports a strawberry cake, classic cheesecake and strawberry buttercream frosting.
One of the keys to making this sort of cake successful is to make nice, even layers. Even layers can be accomplished by using insulated bake even strips. Invest in them and your cake-baking life will be changed forever. Trust me, they work!
I wasn’t super duper happy with the cake recipe I tried. It made too much batter and the resulting cake was much too dense. It was yummy, just too dense. So I’m going to go ahead and suggest you make THIS ONE from the blog- Confections of a Foodie Bride. Just print out her recipe and use those two cake layers to make this cheesecake cake. If you’re one of those “I only use box mixes!” kind of people, you can certainly use a strawberry cake box mix for this recipe too. It’s flexible… you just need two 9-inch round strawberry cake layers.
Strawberry frosting just gets plopped on top (no need to frost in between layers as you usually do for a layer cake since that cheesecake layer will be enough to sandwich the two layers together).
Spread the frosting over the sides and cover the whole cake with it. See those strips of waxed paper that are tucked under the sides of the cake? That’s my secret for making sure your platter stays clear of major frosting smudges. After you frost the cake, just slip out those pieces of waxed paper and toss them. Then you’ll have a pretty cake on a clean platter!
Decorate with a few fresh strawberries, and you’re good to go. Some white chocolate shavings would be good on here too.
Cut into slices and serve. Or refrigerate until you’re ready to do so.
I’m having a hard time deciding if this is my new favorite cheesecake cake, or if one of those others I’ve made is better. This one is sure pretty for a girl’s birthday (or baby shower), and it’s a fun summery sort of cake when the need for something summery strikes.
Oh, and don’t let the long instructions scare you. It’s very simple to pull off… just follow each step as directed and you can create this beautiful cake too. ENJOY!
Strawberry Cheesecake Cake
Yield: 12 to 15 servings
Prep Time: 1 hr + cooling and chill times
Cook Time: 1 hour 15 min
Ingredients:
CHEESECAKE:
Two 8-ounce packages cream cheese, at room temperature
2/3 cup granulated white sugar
pinch of salt
2 large eggs
1/3 cup sour cream
1/3 cup heavy whipping cream
1 teaspoon vanilla extractSTRAWBERRY CAKE:
I used this recipe- good, but rather dense & you'll probably have a bit of extra batter so make a few cupcakes: http://smittenkitchen.com/blog/2008/10/pink-lady-cake/
I recommend you try this one instead- it looks much lighter: http://www.jasonandshawnda.com/foodiebride/archives/1088/
See *Tips below if you prefer to use a boxed mix.I'd add a few drops of red food coloring to enhance the "PINK" appearance
FROSTING:
12 ounces (1 1/2 packages) cream cheese, softened
1/2 cup (1 stick) unsalted butter, softened
2 teaspoons vanilla extract
1/4 cup strawberry puree (frozen strawberries, thawed and blended in blender)
1 tablespoon heavy whipping cream
2 to 3 cups powdered sugarDECOR:
Fresh strawberries and/or slivers of white chocolate, as desiredDirections:
1. Prepare the cheesecake layer: Preheat the oven to 325dgF. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray. Wrap a double layer of heavy duty foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn’t seep into the pan).
In a large bowl, use an electric mixer to blend the cream cheese until it is smooth and creamy, 1 to 2 minutes. Mix in the sugar and salt and blend for 2 minutes, scraping down the sides of the bowl to make sure all is mixed in. Add the eggs, one at a time, blending after each addition. Finally, mix in the sour cream, whipping cream and vanilla (and food color, if using). Mix until smooth. Pour the batter into the prepared pan. Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan. Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan.
Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely (4 to 5 hours or overnight).
2. Prepare the cake: Bake two- 9-inch round strawberry cake layers (your recipe preference- see ingreds and tips for suggestions)
3. Prepare the frosting: Use an electric mixer to combine the cream cheese and the butter, and beat until smooth. Add the vanilla, strawberry puree and cream and continue to mix until well combined. Mix in 2 cups of the powdered sugar. Add the third cup a little at a time until you reach a consistency that you're happy with. You may not use it all, or you may use more. It just needs to be thick enough to be spreadable.
4. Assemble the cake: Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the the cheesecake to release it from the pan. Trim the cheesecake, as needed to match the size of your cake layers (see *Tips). Place the cheesecake layer on top of the first cake layer. Place the second cake layer on top of the cheesecake.
5. Frost the cake: Apply a crumb coat layer of frosting to the cake (see *Tips), and refrigerate the cake for 30 minutes, or until the frosting is set. Apply the second layer of frosting, if needed. Decorate, as desired, and refrigerate until ready to serve.
Tips:
*If you prefer to use a boxed mix, it will work just fine (just make two layers in two 9-inch pans). Here's a link to a jazzed up box mix that has good reviews too.
*You can certainly bake this cheesecake in the oven without a water bath, but you run the risk of cracking the top of the cheesecake. The water bath is a safeguard against cracking.
*Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be slightly larger size round than your cake layers, move it to a cutting board and use a knife to gently shave off some of the exterior of the cheesecake.
*How to apply a crumb coat layer of frosting: use a long, thin spatula or knife to cover the cake completely with a thin and even layer of frosting. Wipe off the spatula each time you’re about to dip it back into the bowl to get more frosting (this way you won’t be transferring any pink crumbs into the bowl of frosting). Don’t worry at this point about the crumbs being visible in the frosting on the cake. When your cake has a thin layer of frosting all over it, place it into the refrigerator for 30 minutes to “set” the frosting. Once the first layer of frosting is set, apply the second layer.
*If you are serving this cake at a party, it’s perfectly okay to leave the cake at room temperature for a couple of hours (the cheesecake thaws very quickly). Otherwise, keep it stored in the refrigerator. It also freezes perfectly. Freeze it as is, then wrap it in plastic wrap and store it in the freezer until it is needed. Leftover slices may also be wrapped and frozen.Source: RecipeGirl.com
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You may also be interested in my other cheesecake cakes:
Red Velvet Cheesecake Cake
Chocolate Cheesecake Cake
Green Velvet Cheesecake Cake
I'm Lori Lange, recipe developer, food writer and Mom. I'm sharing over 2,600 of my favorite recipes and theme menus with you. 
Crystal @ Crystal's Cozy Kitchen — August 27, 2012 @ 3:24 AM
Oh my! I’ve never tried strawberry cake (absolutely adore strawberry bread though). I have some strawberries I froze that are screaming at me to make this… I can’t wait to try it (love the cheesecake in the middle!)
Katrina @ In Katrina's Kitchen — August 27, 2012 @ 3:52 AM
Lori these cheesecake cakes are killing me! I think it would make a nice treat for my brother next month. Now to dream about cake flavors
The strawberry looks pink and perfect!!
Aimee @ ShugarySweets — August 27, 2012 @ 4:26 AM
Looks gorgeous!
Lauren at Keep It Sweet — August 27, 2012 @ 4:38 AM
I love your cheesecake cakes! This one really would be perfect for a girl’s baby shower:-)
DessertForTwo — August 27, 2012 @ 4:39 AM
How delicious! I would love this for breakfast!
diamond — August 27, 2012 @ 4:40 AM
great cake! i would go for a slice of it!
Averie @ Averie Cooks — August 27, 2012 @ 5:40 AM
Lori this is the most beautiful strawberry cake (and cheesecake-filled strawberry cake from scratch!) that I have ever seen! It’s stunning!!! And I bet so delicious!!
Robyn Stone | Add a Pinch — August 27, 2012 @ 5:48 AM
One of my husband’s favorite cakes is a homemade strawberry cake. I’m going to have to make with the cheesecake layer next time for him as a surprise. I can’t wait!!!
Melissa @ Treats With a Twist — August 27, 2012 @ 5:50 AM
I used to work in a bakery in Northwest Arkansas and these are the primary kind of cakes we would make! We’d make tons of cakes and cheesecakes, all different flavors, then layer them! This looks beautiful and I LOVE strawberry!
Ali @ Gimme Some Oven — August 27, 2012 @ 6:00 AM
This looks SO delicious, Lori! And I actually just bought my first package of bake-even strips. So glad to hear that you love them!
Rachel Cooks — August 27, 2012 @ 6:00 AM
I should make this for my daughter’s 2nd birthday. It’s so pretty and PINK!
Cookbook Queen — August 27, 2012 @ 6:06 AM
This is absolutely beautiful — the frosting looks amazing!!
Maria — August 27, 2012 @ 6:09 AM
Cake and cheesecake…love this double dessert:)
ayshemaria — August 27, 2012 @ 6:09 AM
im dreaming!! troppo bella!!!..
Jenny Flake — August 27, 2012 @ 6:10 AM
LOVE the pretty in pink
Bet it’s amazing too! Happy Monday girl!
Cookin' Canuck — August 27, 2012 @ 6:12 AM
Oh my goodness! That is the prettiest cake! Strawberry season or not, this looks like one I’ll have to try.
Barbara @ Barbara Bakes — August 27, 2012 @ 6:13 AM
I love your cheesecake/cake recipes. Another great flavor.
Kare @ Kitchen Treaty — August 27, 2012 @ 6:25 AM
Gorgeous! And it looks soooo good. Your description of your breakfast of late has me drooling, too. I love strawberries.
Thanks for the tips by the way – those bake even strips look ingenious! Your cake is so perfectly level. Must buy. And next time I’m trying the wax paper trick.
Christina @ This Woman Cooks! — August 27, 2012 @ 6:32 AM
A perfect cake to end the summer.
Sukaina — August 27, 2012 @ 6:32 AM
Such a pretty cake. My daughter is always asking for a strawberry cake. This would delight her!
shelly (cookies and cups) — August 27, 2012 @ 6:34 AM
A cheesecake inside of a cake is always a good idea. Your red velvet one is one of my all time favorites!
Melissa @ Treats With a Twist — August 27, 2012 @ 6:52 AM
I used to work in a bakery where all we made was these cheesecake cakes! We would make up a ton of cakes of different flavors and cheesecakes of different flavors and layer them! Yours looks amazing and strawberry is my favorite!
Jessica @ Portuguese Girl Cooks — August 27, 2012 @ 6:53 AM
Beautiful cake! Love the cheesecake layer; it adds something very unexpected.
carrian — August 27, 2012 @ 7:20 AM
Ok, that is unbelievably gorgeous! Plus, I bet it was so yummy. Blast, I better try it.
Sandy — August 27, 2012 @ 8:09 AM
Oh Yum! Two of my favorite cakes together – I look forward to giving this a try. Thank you for sharing.
Heather @ Heather's Dish — August 27, 2012 @ 8:10 AM
this is complete genius…i love cheesecake but have never thought to add it to a cake as a layer!
Eliana — August 27, 2012 @ 8:50 AM
This could not look more amazing Lori! Wish I could eat it right off my screen!
naomi — August 27, 2012 @ 8:55 AM
Absolutely stunning! Wow, so gorgeous and delicious looking.
Kathryn — August 27, 2012 @ 8:57 AM
Wow Lori, this cake is just beautiful!
Jennifer Sudhaus — August 27, 2012 @ 9:50 AM
This looks Amazng! I can’t wait to try it sinceI was practically drooling at the photos.
Gina B — August 27, 2012 @ 12:05 PM
Ohmygod this looks amazing. I am soooo tempted.
Also, theres a typo in #2.
Mary ROWE — August 27, 2012 @ 12:16 PM
You are killing me! I used to make cheesecakes all the time! Now, I am not able physically or financially anymore! Got leftovers? Send them to North AL
Karen @ Sugartown Sweets — August 27, 2012 @ 12:42 PM
My favorite cake–Strawberry Cake–has been my favorite since I was 5! So it stands to reason, THIS cake could run a very close 2nd!! It looks amazing.
Karen @ Sugartown Sweets — August 27, 2012 @ 12:45 PM
Strawberry Cake has been my favorite since I was 5! It just stands to reason that THIS cake could run a close 2nd!! It looks amazing.
Meagan @ Scarletta Bakes — August 27, 2012 @ 12:59 PM
What a lovely, LOVELY cake, Lori! I am totally into strawberries right now, too. It’s just so hard to resist putting them into, well, EVERYTHING!!
roz — August 27, 2012 @ 1:20 PM
this looks absolutely DIVINE! I saw it on your ‘networked blog’ on FB and so glad that I’ve found your blog!
Jamie | My Baking Addiction — August 27, 2012 @ 2:40 PM
This looks incredible, Lori. I am such a sucker for a good cheesecake and pairing that with strawberry cake takes it over the top!
Robin @ Simply Southern Baking — August 27, 2012 @ 4:51 PM
I sooo wish I had a piece or two of this right now! It looks and sounds amazing! Can I be your neighbor?
Jessica — August 27, 2012 @ 5:35 PM
OMG Lori… this cake is incredible!
The Hungry Housewife — August 27, 2012 @ 6:05 PM
I SWEAR by the insulated baking strips too! I don’t bake a cake without them! They are actually coming up on my Favorite tHings Thursday list!
Beautiful cake Lori!
Amanda V — August 27, 2012 @ 6:49 PM
YUM! This is a must make before summer is officially over!!
Jennifer @ Peanut Butter and Peppers — August 28, 2012 @ 4:55 AM
Oh my gosh! Yum! This would be such a hit in my family! The only problem is I would be afraid I’d eat the whole thing!!! Gorgeous cake!
Elizabeth@ Food Ramblings — August 28, 2012 @ 5:50 AM
What a pretty cake!! Yum
Jocelyn @BruCrew Life — August 28, 2012 @ 7:51 AM
That is one gorgeous looking cake! It would be the perfect touch for a baby shower! Even if it isn’t strawberry season, I need to find the strawberries for this. Yum!!!
Susan — August 28, 2012 @ 7:56 AM
I’ve had the red velvet cheesecake at Cheesecake Factory and love the concept–your Strawberry version looks amazing, but since raspberries are in season here (the late summer variety), I think I’ll do a Raspberry White Chocolate Cheesecake; thank you for the inspiration. XOXO
Lori Lange replied: — August 28th, 2012 @ 9:09 AM
Love that idea!
Kelly — August 28, 2012 @ 10:53 AM
YOU. ARE. AMAAAZING! And this cake looks just perfect!! Stunning and super delicious!
Erin @ The Spiffy Cookie — August 28, 2012 @ 11:12 AM
I have never made a cheesecake stuffed cake before but it looks like I need to!
RavieNomNoms — August 28, 2012 @ 11:17 AM
Pretty in pink!
Jessica@AKitchenAddiction — August 28, 2012 @ 12:47 PM
Gorgeous! I love the cake/cheesecake combination!
RecipeGirl's Mom — August 28, 2012 @ 12:51 PM
This cake looks amazing, enticing and so pretty. How can I make it GF?
Erin @ Dinners, Dishes and Desserts — August 28, 2012 @ 1:30 PM
What a fun idea, this looks gorgeous and sounds amazing!
Carla @ Carla's Confections — August 28, 2012 @ 1:40 PM
I love how pretty and pink this is! It looks so incredibly sweet and delicious! Mmmm I can’t wait to try it!
Lori — August 28, 2012 @ 4:05 PM
Looks so yummy and wonderful! Thank you for the photos – helps to visualize.
Melissa M — August 28, 2012 @ 4:41 PM
The picture of this sweet sweet delicacy makes me want to lick my computer screen!
Maybe even bite it!!
Katrina — August 28, 2012 @ 5:40 PM
What a beauty! This looks absolutely unreal!
ali — August 28, 2012 @ 6:26 PM
So pretty! Now I’m hungry!
Ela — August 28, 2012 @ 9:55 PM
I wish I saw this post before I made that Pink Lady Cake last New Year’s Day. You’re right, it was dense and it tasted metallic maybe because of too much baking powder, I ended up tossing it, nobody liked it. I was so disappointed with the outcome! I will try your strawberry cake but I will use the recipe you recommend. Thanks.
Gigi — August 29, 2012 @ 6:14 AM
I will definitely be making this recipe this weekend. I have tried and nailed all your cheesecake cake recipes. This pics look good enough to eat. My daughter can’t wait for mommy/daughter baking time.
Thanks so much for all the great recipes and tips. I recommend your blog and recipes to all my friends.
Kelli @ The Corner Kitchen — August 29, 2012 @ 8:24 AM
WOW! This looks so beautiful and so delicious!
Megamrsjessie — August 29, 2012 @ 7:15 PM
IS DELICIOUS UMMMMMMMMM
Kely — August 30, 2012 @ 10:57 PM
Lori, this looks AMAZING!!!
Sprinkles24u — August 31, 2012 @ 6:06 AM
My daughter wants to do cheesecake for her Flip Flops Summer’s Fading Fast 10th party next week….do you think that the cake and cheesecake would cut into flip flops? Or maybe I should do a beach scene around it and on top? Any ideas? Love the cake w/ cheesecake idea….
Lori Lange replied: — August 31st, 2012 @ 9:55 AM
Well, since I’m not recommending using the recipe that is pictured and recommending you use the one I linked to, I can’t say for sure. I would think it might be tough to cut into flip flops, but that’s totally your decision!
Javelin Warrior — August 31, 2012 @ 6:46 AM
Cheesecake and cake! And strawberries. With icing! I’m so impressed and wish I had a slice right now… Amazing and so beautiful… I’m featuring this post in today’s Food Fetish Friday (with a link-back and attribution as always). Thank you so much for keeping me inspired with such delicious creations…
Latia — September 9, 2012 @ 8:29 AM
I am making this now, and when I took the cheesecake out the oven, I realized that I didn’t put it in the water bath. I put the water on the rack below. Do you think it will make a difference?
Lori Lange replied: — September 9th, 2012 @ 9:34 AM
I guess you’ll know when you take it out! It’s okay if it cracks because it’s hidden between the cakes. Did you use the cake recipe I recommended or another?
Latia — September 9, 2012 @ 12:23 PM
I’m using the one you recommended. It did crack a little, but as it cooled it seemed to be fine. Ill let you know how it turns out. I’m making for my son’s birthday
kellypea — September 14, 2012 @ 4:47 PM
How did I miss this? I was hunting for a birthday cake to make for myself and was checking out your other cheese cake cake, but I chickened out and made a non-cheesecake cake. Still craving, however, and this is gorgeous!
Leanne — October 29, 2012 @ 12:56 PM
This looks delish & I am planning on making it for my friends Tickled Pink baby shower this weekend. One question: How long before serving should I frost the cake? I want to make sure the cheesecake layer has time to thaw before we serve, but want to wait as long as possible so that it will be super fresh! Thanks for the great idea!
Rosy-Lea Richards — November 21, 2012 @ 12:55 PM
Planning to make this Strawberry Cheesecake Cake this weekend and was wondering what cream cheese and whipping cream to use?
Also is the sour cream the same as soured cream?
Lori Lange replied: — November 22nd, 2012 @ 3:53 AM
Here in the US, “cream cheese” is sold in block form. “whipping cream” is also just referred to as cream. And “sour cream”… I’m not sure how else to describe it. It comes in a tub, the texture a little thicker than Greek yogurt. It’s what we use to add to Mexican food as a garnish. Does that help?
Nick — December 19, 2012 @ 4:14 AM
Tomorrow is my birthday and this cake would be the perfect gift! Hope my mom will take the hint!
Rosie — January 14, 2013 @ 7:54 PM
Does anyone know if this cake recipe (just the cake, not the cheesecake too)will hold fondant well? This cake looks absolutely B-E-A-U-TI-FUL and delicious, I would love to make it. I have a cake to do on Wednesday but need to cover with fondant. Thanks.
Nora S — January 31, 2013 @ 7:31 AM
I made this cake for a friend’s birthday, and I can say honestly that everyone loved it! Even people who don’t particularly like cake went bananas over this confection. I’m making the chocolate version of this for another friend’s birthday this week!
Lila — February 16, 2013 @ 9:54 AM
What’s so amazing is all the comments about how wonderful the cake looks and only 1 person tried to make it. Who cares how it looks? How does it taste!!!!
savory senses — February 19, 2013 @ 1:21 PM
Exactly what I’ve been looking for for a few birthdays that are coming up!