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

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:

FROSTING:

  • 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

DECOR:

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

Instructions

PREPARE THE CHEESECAKE LAYER:

  • 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).

PREPARE THE CAKE:

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

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.

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 *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.

FROST THE CAKE:

  • 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.

Notes

  • *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.
Strawberry Cake Recipes...
Lori Lange of Recipe Girl

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Comments

  • Gina Del wrote:

    Made this cake for a family party. I agree, the strawberry cake, while very yummy was way to dense. Maybe using actual cake flour would be better?  It was my first attempt in making my own cake flour.  Maybe next time I’ll try the other recipe recommended.
    The cheesecake… now, that cheesecake is so fabulous!!!! Everyone LOVES this cheesecake! (My brother is convinced this cheesecake will bring world peace.- his exact words.) I put it between pumpkin cake for thanksgiving and it was the highlight of the table. My cousin demanded it for Christmas. For the cheesecake, alone, I will keep this recipe forever. It’s going to go in my daughters birthday cake next week, and I am going to try to double the recipe and add a crust for a birthday party tommorrow. 

  • Susie Cichuniec wrote:

    Making this today with Chocolate cake 🙂 Hope it’s good !!

  • Carol Skrack wrote:

    I got a recipe about 8 yrs ago and thought I’d remember it but, of course, I dont remember it.
    She used a strawberry cake mix,  cream cheese flavored pudding,  and canned strawberries that are similar to canned pie filling.  I think it could’ve been baked in a cookie sheet and assembled into a layer cake. It was fabulous!  Would you or anyone happen to have this recipe?  It was in Tallahassee Florida where I tasted it.  Thank you very much. 

    • Lori Lange wrote:

      not sure…

  • tyreisha wilkins wrote:

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

    • Lori Lange wrote:

      That is very sweet- thank you!

  • Carla Parsons wrote:

    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

    • Lori Lange wrote:

      So fun to hear that- yay!

  • bakincat wrote:

    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?

    • Lori Lange wrote:

      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!

  • Jen wrote:

    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)

    • Lori Lange wrote:

      Maybe try freezing instead of refrigerating.

  • Jocelyn wrote:

    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

  • Marisol wrote:

    Love it!!

  • Bridgette Grandison wrote:

    Sounds Yummy. 🙂

  • Perlita wrote:

    Thank you for this wonderful recipe ,,

  • Holley D. wrote:

    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?

    • Lori Lange wrote:

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

  • Nikki wrote:

    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).

    • Lori Lange wrote:

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

  • Summer Stone wrote:

    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 🙂

  • Penny Lane wrote:

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

  • Julia Nielsen wrote:

    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!!

  • karen wrote:

    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.

  • karen wrote:

    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!

  • Goreti wrote:

    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.

    • Lori Lange wrote:

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

  • kresta wrote:

    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 !