Strawberry Cheesecake Cake

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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

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.

Batter for Strawberry Cake

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!

How to make a Strawberry Cheesecake Cake

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.

Frosting Strawberry Cheesecake Cake

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).

Strawberry Cheesecake Cake

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!

Strawberry Cheesecake Cake

Decorate with a few fresh strawberries, and you’re good to go.  Some white chocolate shavings would be good on here too.

slice of Strawberry Cheesecake Cake

Strawberry Cheesecake Cake with a strawberry on top

Cut into slices and serve.  Or refrigerate until you’re ready to do so.

Strawberry Cheesecake Cake

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!

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

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2.5 from 2 votes

Strawberry Cheesecake Cake

Delicious strawberry cake with a layer of cheesecake in the middle!
Prep Time 1 hour
Cook Time 1 hour 15 minutes
Freeze Time: 4 hours
Servings 15 servings
Course Dessert
Cuisine American
Keyword cheesecake cake, strawberry cake, strawberry cheesecake cake



  • 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



  • 12 ounces (1½ packages) cream cheese, at room temperature
  • 1/2 cup (1 stick) unsalted butter, at room, temperature
  • 2 teaspoons vanilla extract
  • 1/4 cup strawberry puree (frozen strawberries thawed and blended in a blender)
  • 1 tablespoon heavy whipping cream
  • 2 to 3 cups powdered sugar


  • fresh strawberries and/or slivers of white chocolate, as desired



  • Preheat the oven to 325 F. Spray a 9-inch springform pan with nonstick spray.
  • 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. Mix until smooth. Pour the batter into the prepared pan.
  • Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly. It might be cracked on top- it doesn't matter. 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).


  • Bake two- 9-inch round strawberry cake layers (your recipe preference- see ingreds and NOTES below for suggestions)


  • 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.


  • 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 *NOTES below). Put a little bit of frosting on top of the first layer of cake. Place the cheesecake layer on top of the first cake layer. Put a little more frosting on top of the cheesecake. Place the second cake layer on top of the cheesecake.


  • Apply a crumb coat layer of frosting to the cake (see *NOTES below), 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.


  • *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.
  • *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.
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Lori Lange of Recipe Girl

Meet The Author: Lori Lange

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  • Kate wrote:

    I reeeaallly wish you wrote something about the cheesecake needing to be cooked over a pan of water in the oven. I have never made a cheesecake before this time and I make it TWICE before googling what could have went wrong and every recipe I find says to set the pan in another pan of water while cooking. It is really frustrating! Fix your dang recipe!

    • Lori Lange wrote:

      There is no need to do that for this recipe. The cheesecake should bake up just fine without a water bath. What happened to your cheesecake?

  • Joyce wrote:

    As an avid home baker I had a few issues with this recipe. First, the way it’s set up on the website makes it difficult to follow. The ingredients for each (cheesecake, icing) needed to be immediately followed by it’s recipe – NOT all the ingredients for both first and then followed by the instructions for both.

    Second, I used PINK gel food coloring for the cake – not red. Third, I chose to use the first recipe (Pink Lady Cake – only using 2/3 of each ingredient so enough for 2 layers) because you need a dense cake with the cheesecake inbetween 2 layers.
    Fourth, I added half a jar of fruit sweetened strawberry preserves to the cheesecake so the cake flavors would ‘flow’.
    Fifth the worst part of the recipe for me was the icing…it takes 6 1/2 – 7 cups of powdered sugar in the icing, NOT 2 – 3 cups, for the proper icing consistency! At 3 cups, it was way too soft and you could not ice the cake without it dripping down. Every creamcheese/buttercream recipe I made called for 6 1/2 – 7 cups of powdered sugar.

    6th and last, I spread a thin layer of the fruit sweetened strawberry preserves on the 2 cake layers (the top of the bottom layer, and the bottom of the top layer, to help.the cheesecake adhere and not ‘flake’ apart when cutting/eating.

    It was PERFECT/DELICIOUS with these changes!

  • Vicki Author wrote:

    Great cake! I changed it a little! I used a White Cake mix. I’m a horrible “scratch” cake baker! Never could get one that came out edible!!  So I gave the icing and cheesecake layer a little more flavor with strawberry flavoring in the icing and I made the strawberry purée with some fresh strawberries that I had frozen from the Summer and they were still perfect and perfect in the purée!  I have tried this Cake with other flavors like Key Lime. I used a really nice Key Lime Juice called “Nellie and Joe’s Famous Key Lime Juice”. It’s a little pricey and a little difficult to find but it’s so worth it! I tried this cake with Lemon too! It’s great for Summertime gatherings or when you need to bring something to a party!  All in all….my family and friends loved all the different flavors of this cake/cheese cake I made and have even given me flavor suggestions and one friend had me make her one for her wedding (second wedding that is). So, this recipe not only is versatile but loved!!!

  • Priscilla G wrote:


    Once the cake is frosted and taken out of the refrigerator will the frosting melt/run? I would like to make this for a birthday party and would like to leave it out till ready to serve.

    • Lori Lange wrote:

      The frosting will not melt, but it’s generally a good idea to keep it refrigerated as close to serving time as possible since there is cheesecake in the middle. If it’s out for an hour though, it should be fine!

  • Jess wrote:

    Can you use a no bake cheesecake mix for the middle layer?  Have 2 boxes & trying to figure out something to do with them other than standard cheesecakes. 

    • Lori Lange wrote:

      They might be a little soft – this recipe needs a good, firm cheesecake for that middle layer.