posted in Cake and Cupcakes

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!

Yield: 12 to 15 servings

Prep Time: 1 hr + cooling and chill times

Cook Time: 1 hour 15 min

Strawberry Cheesecake Cake

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 extract

STRAWBERRY 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 sugar

DECOR:
Fresh strawberries and/or slivers of white chocolate, as desired

Directions:

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

You may also be interested in my other cheesecake cakes:
Red Velvet Cheesecake Cake
Chocolate Cheesecake Cake
Green Velvet Cheesecake Cake 

112 Responses to “Strawberry Cheesecake Cake”

  1. postedAug 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!)

  2. postedAug 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!!

  3. postedAug 27, 2012 4:26 AM

    Looks gorgeous!

  4. postedAug 27, 2012 4:38 AM

    I love your cheesecake cakes! This one really would be perfect for a girl’s baby shower:-)

  5. postedAug 27, 2012 4:39 AM

    How delicious! I would love this for breakfast!

  6. postedAug 27, 2012 4:40 AM

    great cake! i would go for a slice of it! :D

  7. postedAug 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!!

  8. postedAug 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!!! :)

  9. postedAug 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!

  10. postedAug 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! :)

  11. postedAug 27, 2012 6:00 AM

    I should make this for my daughter’s 2nd birthday. It’s so pretty and PINK! :)

  12. postedAug 27, 2012 6:06 AM

    This is absolutely beautiful — the frosting looks amazing!!

  13. postedAug 27, 2012 6:09 AM

    Cake and cheesecake…love this double dessert:)

  14. postedAug 27, 2012 6:09 AM
    ayshemaria

    im dreaming!! troppo bella!!!..

  15. postedAug 27, 2012 6:10 AM

    LOVE the pretty in pink :) Bet it’s amazing too! Happy Monday girl!

  16. postedAug 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.

  17. postedAug 27, 2012 6:13 AM

    I love your cheesecake/cake recipes. Another great flavor.

  18. postedAug 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.

  19. postedAug 27, 2012 6:32 AM

    A perfect cake to end the summer.

  20. postedAug 27, 2012 6:32 AM

    Such a pretty cake. My daughter is always asking for a strawberry cake. This would delight her!

  21. postedAug 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!

  22. postedAug 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!

  23. postedAug 27, 2012 6:53 AM

    Beautiful cake! Love the cheesecake layer; it adds something very unexpected.

  24. postedAug 27, 2012 7:20 AM

    Ok, that is unbelievably gorgeous! Plus, I bet it was so yummy. Blast, I better try it.

  25. postedAug 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. :)

  26. postedAug 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!

  27. postedAug 27, 2012 8:50 AM

    This could not look more amazing Lori! Wish I could eat it right off my screen!

  28. postedAug 27, 2012 8:55 AM

    Absolutely stunning! Wow, so gorgeous and delicious looking.

  29. postedAug 27, 2012 8:57 AM

    Wow Lori, this cake is just beautiful!

  30. postedAug 27, 2012 9:50 AM

    This looks Amazng! I can’t wait to try it sinceI was practically drooling at the photos.

  31. postedAug 27, 2012 12:05 PM
    Gina B

    Ohmygod this looks amazing. I am soooo tempted.

    Also, theres a typo in #2.

  32. postedAug 27, 2012 12:16 PM
    Mary ROWE

    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

  33. postedAug 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. :)

  34. postedAug 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. :)

  35. postedAug 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!!

  36. postedAug 27, 2012 1:20 PM
    roz

    this looks absolutely DIVINE! I saw it on your ‘networked blog’ on FB and so glad that I’ve found your blog!

  37. postedAug 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!

  38. postedAug 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?

  39. postedAug 27, 2012 5:35 PM

    OMG Lori… this cake is incredible!

  40. postedAug 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!

  41. postedAug 27, 2012 6:49 PM

    YUM! This is a must make before summer is officially over!!

  42. postedAug 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!

  43. postedAug 28, 2012 5:50 AM

    What a pretty cake!! Yum :)

  44. postedAug 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!!!

  45. postedAug 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

    • August 28th, 2012 @ 9:09 AM

      Love that idea!

  46. postedAug 28, 2012 10:53 AM

    YOU. ARE. AMAAAZING! And this cake looks just perfect!! Stunning and super delicious! :)

  47. postedAug 28, 2012 11:12 AM

    I have never made a cheesecake stuffed cake before but it looks like I need to!

  48. postedAug 28, 2012 11:17 AM

    Pretty in pink!

  49. postedAug 28, 2012 12:47 PM

    Gorgeous! I love the cake/cheesecake combination!

  50. postedAug 28, 2012 12:51 PM
    RecipeGirl's Mom

    This cake looks amazing, enticing and so pretty. How can I make it GF?

  51. postedAug 28, 2012 1:30 PM

    What a fun idea, this looks gorgeous and sounds amazing!

  52. postedAug 28, 2012 1:40 PM
    Carla @ Carla's Confections

    I love how pretty and pink this is! It looks so incredibly sweet and delicious! Mmmm I can’t wait to try it!

  53. postedAug 28, 2012 4:05 PM

    Looks so yummy and wonderful! Thank you for the photos – helps to visualize.

  54. postedAug 28, 2012 4:41 PM
    Melissa M

    The picture of this sweet sweet delicacy makes me want to lick my computer screen!

    Maybe even bite it!!

  55. postedAug 28, 2012 5:40 PM

    What a beauty! This looks absolutely unreal!

  56. postedAug 28, 2012 6:26 PM
    ali

    So pretty! Now I’m hungry!

  57. postedAug 28, 2012 9:55 PM
    Ela

    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.

  58. postedAug 29, 2012 6:14 AM
    Gigi

    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.

  59. postedAug 29, 2012 8:24 AM

    WOW! This looks so beautiful and so delicious!

  60. postedAug 29, 2012 7:15 PM

    IS DELICIOUS UMMMMMMMMM :)

  61. postedAug 30, 2012 10:57 PM

    Lori, this looks AMAZING!!!

  62. postedAug 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….

    • 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!

  63. postedAug 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…

  64. postedSep 9, 2012 8:29 AM
    Latia

    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?

    • 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?

  65. postedSep 9, 2012 12:23 PM
    Latia

    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

  66. postedSep 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!

  67. postedOct 29, 2012 12:56 PM
    Leanne

    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!

  68. postedNov 21, 2012 12:55 PM
    Rosy-Lea Richards

    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?

    :)

    • 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?

  69. postedDec 19, 2012 4:14 AM

    Tomorrow is my birthday and this cake would be the perfect gift! Hope my mom will take the hint!

  70. postedJan 14, 2013 7:54 PM
    Rosie

    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.

  71. postedJan 31, 2013 7:31 AM
    Nora S

    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!

  72. postedFeb 16, 2013 9:54 AM
    Lila

    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!!!!

  73. postedFeb 19, 2013 1:21 PM

    Exactly what I’ve been looking for for a few birthdays that are coming up!

  74. postedMar 4, 2013 5:03 AM
    Sonia

    I made this for my BF’s Birthday Party yesterday! It was such a success! And wowed everyone! Love this idea!

  75. postedMar 4, 2013 2:29 PM
    Lily

    Is the cheesecake sturdy enough to be cut by biscuit cutters? I am looking to make strawberry cupcakes which I will than cut in half and put a cheesecake round in the center and frost. It will be a mini version of the cake :)

    Thank you for your time and help on this.

    • March 5th, 2013 @ 5:21 AM

      I’m not sure about that one. Might be an awfully messy experiment! Let me know if you try it though!

  76. postedMar 5, 2013 7:18 PM

    Yumm! I have a brother who is obsessed with strawberry cake, so I make him one every year for his bday. I too made the one from SK and found it to be way to heavy for my liking. I’m actually glad I found your post because usually Deb can do no wrong by me, so I thought that I must have messed it up some how. So it is good to know I am not the only one who got this result.

    Have you made the cake by Foodie Bride? I am looking for a new recipe for my bro’s bday this year and it would be good to know if this one has been successful in other kitchens :)

    • March 6th, 2013 @ 6:36 PM

      I don’t think I have…

  77. postedMar 10, 2013 10:03 AM
    Katia

    Made this last night for my daughters birthday. It was a huge hit! Thank you for sharing.

  78. postedMar 31, 2013 9:12 AM
    Katie

    I just made this cake to take to Easter dinner and it came out amazing! I followed the directions to the T and had no issues. I will def be making this again! THANK YOU!!!!

  79. postedApr 7, 2013 6:51 AM
    May

    I hope you can see it, it’s really important – I want to know if I have to make 2 of the recipe here http://www.jasonandshawnda.com/foodiebride/archives/1088/ (extra amount) or is it enough to fill 2 layers? because I’m buying the stuff before starting to bake, and I don’t really want to get stuck with tones of extras later! And what mold size should I use?
    Thank you!

    • April 7th, 2013 @ 7:23 AM

      That recipe makes one 2-layer cake, so you can just make it as instructed. I use 9-inch pans and a 9-inch springform pan for the cheesecake too.

  80. postedApr 10, 2013 11:26 AM
    Shelley Reed

    Hi! Whilst surfing the web for something to do with the 500g of strawberries I had sitting in my fridge, my heart skipped a beat when I saw the words “strawberry cheesecake cake.” My 3 favourite things in 1! I had to make it! And I did and it’s just the most delicious thing I’ve ever baked.
    However, as I’m a brit and work in grams instead of cups, I pretty much guestimated all of the measurements as it’s really difficult to find acurate conversions. I keep meaning to invest in some cups, but it’s just not how I’m used to baking and it’s such a shame because I see fabulous recipes all the time on US websites and blogs but usually skip past them the moment I see the word “cup”. I’m pretty sure I’m not the only one who does this. So, I’m writing to ask if you could give the ingredients in grams, not just for this recipe but for all your future recipes. It would be very much appreciated. Thanks :)

    • April 13th, 2013 @ 7:21 AM

      Hi Shelley, I’m afraid I don’t know how to do conversions so I can’t be of help there :( You can substitute yogurt for the sour cream if you cannot locate SC.

  81. postedApr 29, 2013 12:10 PM
    kresta

    yep I think this will be my birthday cake on Wednesday. I will have to make it myself but I don’t care it looks A M A Z I N G !

  82. postedMay 19, 2013 5:05 PM
    Goreti

    I made this for a graduation cake. I didn’t find the strawberry cake too dense (I did whip the egg whites). The cheesecake I added heath bits and made the Swiss Meringue buttercream. It was delicious. I was a little concerned because I covered it in marshmallow fondant and it was the bottom tier of a two tiered cake but it held up beautifully. So glad I found this.

    • May 19th, 2013 @ 6:12 PM

      Great to know! Glad it worked out so well for you :)

  83. postedJun 5, 2013 7:55 PM
    karen

    I get so mad when I go to read the reviews/comment and all I see is, “OH, this looks so good”! Although I’m sure the person who submitted the recipe appreciates it, what good is it for the readers if you don’t make the recipe and THEN comment??? It’s actually a waste of peoples time. Sorry, that’s just how I feel, AND, I’m sorry if I wasted YOUR time by making you read this:-) PLEASE EVERYONE, just comment after you try the recipes!

  84. postedJun 5, 2013 7:57 PM
    karen

    I do however want to add to my last post and say thank you for the comments and reviews of the people who did make it.

  85. postedJul 28, 2013 1:51 PM
    Julia Nielsen

    Loved this cake. I used the recipe for the lighter cake as you suggested. My daughter asks for a strawberry cake every year for her birthday and I feel like I’ve finally found the perfect strawberry cake for her. I posted a link to this recipe on my blog so others can enjoy your wonderful creation. Thank you!!

  86. postedAug 12, 2013 1:57 PM
    Penny Lane

    *gasp* A strawberry cake that doesn’t call for a box mix? You’re kind of my hero right now.

  87. postedFeb 7, 2014 12:47 PM
    Summer Stone

    Just fyi, the problem with the SK cake density is an overabundance of baking powder and no baking soda to counteract to acidity of the strawberries. High acid cakes tend to be dense because the acid weakens structure building proteins from egg and gluten. Hope this helps in the future :)

  88. postedFeb 27, 2014 3:22 PM
    Nikki

    Hey Lori – Do you think the cream in the cheesecake is necessary… would it turn out, maybe just a bit thicker if I left it out? We never use cream, and I hate to have to buy a whole carton just for 1/3 cup. But this cake looks beyond fantastic and am dead set on making for my mom’s birthday cake in March. We have some cream cheese in the fridge that needs to be used NOW, so I plan to make this within the next few days and freeze it (un-frosted that is).

    • February 28th, 2014 @ 5:23 AM

      oh gosh, I’m not sure… I’ve always, always made it with the cream!

  89. postedMar 7, 2014 10:59 AM
    Holley D.

    This looks crazy good. So…tell me more about the texture of the cake recipe that you decided to go with (I am assuming it is the one pictured). Is it dense? Do you think it would hold up to fondant?

    • March 8th, 2014 @ 6:20 AM

      I don’t really know anything at all about fondant, so I’m not sure!

  90. postedMar 21, 2014 7:21 AM
    Perlita

    Thank you for this wonderful recipe ,,

  91. postedMar 22, 2014 7:58 PM
    Bridgette Grandison

    Sounds Yummy. :-)

  92. postedApr 10, 2014 9:32 AM
    Marisol

    Love it!!

  93. postedApr 15, 2014 4:52 PM
    Jocelyn

    Oh how yummy sounding! Ive been looking for the perfect cake idea this week for a birthday and this is definitely it. Add some mini choco chips to the cheesecake layer and drizzle ganache over top after frosting it. Its like heaven in every bite

  94. postedApr 16, 2014 6:39 PM
    Jen

    I made this for an Easter gathering last weekend and it was a huge hit. Pure genius to put cheesecake in the middle! I did have a slight problem…the icing would not stick to the cheesecake layer and kept oozing down the side of the cake. I did the crumb coat, refrigerated for 30 min, found the sides of the cake to be sticky, refrigerated for an hour. The sides were still sticky but I did the 2nd coat of icing anyway. The icing was fine on the top cake layer but kept sliding down the cheesecake layer. Even after refrigerating over night, any icing I put on the cheesecake continued to ooze down the side. Has anyone else encountered this? The cake tasted delicious and got rave reviews. I’d really like to make it for another gathering but am wondering how to prevent ‘oozy’ icing :o)

    • April 18th, 2014 @ 9:17 AM

      Maybe try freezing instead of refrigerating.

  95. postedJun 22, 2014 7:26 PM
    bakincat

    Hi,

    It may sound like a dummy question, but I would like to know how to reduce the ingredients for 7 inch round pan and also baking time?

    • June 25th, 2014 @ 2:30 PM

      That’s tough to do. I’d probably make a full recipe, pour in what you need for the smaller pans, then make cupcakes with the rest! Baking time… you’ll just have to keep an eye on it until it appears done!

  96. postedJul 14, 2014 4:36 AM
    Carla Parsons

    Made this cake at the weekend and entered it into a bake off at my daughters school and I won yay!!!! It’s delicious give it a try x

    • July 14th, 2014 @ 10:56 AM

      So fun to hear that- yay!

  97. postedOct 3, 2014 1:38 PM
    tyreisha wilkins

    I like your recipes I’m only 14teen years old. And one day I want to follow in your footsteps.

    • October 4th, 2014 @ 6:48 AM

      That is very sweet- thank you!

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