strawberry cheesecake cake recipe

Strawberry Cheesecake Cake: 1 Ultimate Recipe!

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strawberry cheesecake cake recipe

Introduction

Prepare yourself for a dessert experience that combines two beloved classics into one unforgettable treat! This strawberry cheesecake cake recipe delivers layers of moist strawberry cake and creamy, tangy cheesecake, all crowned with a luscious strawberry topping. Imagine slicing into a cake that offers the soft crumb of strawberry cake and the rich density of cheesecake in every single bite. It’s pure bliss! We stumbled upon the idea of merging these two favorites after a family debate about the ultimate celebratory dessert – why choose when you can have both? This hybrid dessert quickly became a requested favorite for birthdays and gatherings.

This strawberry cheesecake cake recipe is special because it looks incredibly impressive, yet it’s surprisingly straightforward to assemble. It’s the perfect “wow factor” dessert that doesn’t require expert-level baking skills. If you’ve enjoyed our popular “Classic New York Cheesecake” recipe, you’ll appreciate the familiar creamy texture here, elevated by the fruity, tender strawberry cake layers. It’s designed to be family-friendly and a guaranteed crowd-pleaser. Get ready to impress your friends and family with this delightful creation!

Why You’ll Love This Recipe

This strawberry cheesecake cake isn’t just a dessert; it’s an experience. Here’s why you’ll fall in love with making and eating it:

  • The Best of Both Worlds: You get the light, fruity sweetness of strawberry cake combined with the rich, tangy creaminess of cheesecake. It satisfies cravings for both!
  • Incredible Texture: Experience the delightful contrast between the velvety smooth cheesecake layer, the tender crumb of the strawberry cake, and the juicy strawberry topping.
  • Stunning Presentation: The distinct layers make for a visually gorgeous dessert that looks like it came straight from a high-end bakery. It’s perfect for celebrations or impressing guests.
  • Surprisingly Achievable: While it looks complex, the steps are broken down clearly. Following this strawberry cheesecake cake recipe carefully yields fantastic results, even for less experienced bakers.
  • Crowd-Pleasing Flavor: The combination of strawberry and cheesecake is universally loved. It’s sweet, slightly tangy, creamy, and fruity – appealing to a wide range of palates.
  • Perfect for Occasions: Birthdays, holidays, potlucks, or just a special weekend treat – this cake fits any celebratory moment.
  • Make-Ahead Friendly: You can prepare elements in advance, making assembly easier on the day you plan to serve it.

Ingredients

Accuracy is key in baking. Please use the exact measurements listed. Ensure your cold ingredients (cream cheese, eggs, butter, milk) are at room temperature unless specified otherwise for the best results.

For the Cheesecake Layer:

  • 16 oz (450g) Full-Fat Cream Cheese, softened (two 8-oz blocks)
  • 3/4 cup (150g) Granulated Sugar
  • 2 Large Eggs, room temperature
  • 1 teaspoon Vanilla Extract
  • 1/4 cup (60ml) Sour Cream or Full-Fat Greek Yogurt, room temperature

For the Strawberry Cake Layer:

  • 1 box (approx. 15.25 oz / 432g) Strawberry Cake Mix (plus ingredients listed on the box, typically oil, water, eggs)
    • OR Homemade Strawberry Cake Batter (Alternative):
      • 2 1/2 cups (300g) All-Purpose Flour, spooned and leveled
      • 1 1/2 cups (300g) Granulated Sugar
      • 1 tablespoon Baking Powder
      • 1/2 teaspoon Salt
      • 1 cup (226g) Unsalted Butter, room temperature (2 sticks)
      • 4 Large Egg Whites, room temperature
      • 1 cup (240ml) Buttermilk, room temperature
      • 1/2 cup (approx. 120g) Strawberry Puree (from fresh or thawed frozen strawberries, blended until smooth)
      • 1 teaspoon Vanilla Extract
      • Optional: 2-3 drops Red or Pink Food Coloring

For the Strawberry Topping/Filling (Optional but Recommended):

  • 1 lb (450g) Fresh Strawberries, hulled and sliced (or quartered if large)
  • 1/4 cup (50g) Granulated Sugar (adjust to taste based on strawberry sweetness)
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Cornstarch mixed with 2 tablespoons Cold Water (slurry)

For the Cream Cheese Frosting (Optional):

  • 8 oz (225g) Full-Fat Cream Cheese, softened
  • 1/2 cup (113g) Unsalted Butter, softened
  • 4 cups (480g) Powdered Sugar, sifted
  • 1 teaspoon Vanilla Extract
  • 1-2 tablespoons Milk or Cream (as needed for consistency)
  • Pinch of Salt

Equipment Needed:

  • 9-inch Springform Pan
  • Electric Mixer (Handheld or Stand Mixer)
  • Mixing Bowls
  • Rubber Spatula
  • Measuring Cups and Spoons
  • Saucepan (for topping)
  • Wire Rack

Step-by-Step Instructions

Follow these steps carefully for the perfect strawberry cheesecake cake recipe. Read through all steps before beginning.

1. Prepare the Pan and Oven:

  • Preheat your oven to 325°F (160°C).
  • Grease the bottom and sides of a 9-inch springform pan generously with butter or non-stick spray.
  • Optional but recommended for preventing leaks: Wrap the outside bottom of the springform pan with heavy-duty aluminum foil.

2. Make the Cheesecake Layer:

  • In a large bowl, use an electric mixer on medium speed to beat the softened cream cheese until completely smooth and free of lumps (about 2-3 minutes). Scrape down the sides and bottom of the bowl often.
  • Gradually add the granulated sugar and continue beating until smooth and creamy (about 2 minutes).
  • Add the room temperature eggs one at a time, beating lightly on low speed just until each egg is incorporated. Do not overmix once the eggs are added, as this can cause cracks.
  • Stir in the vanilla extract and room temperature sour cream (or Greek yogurt) on low speed until just combined.
  • Pour the cheesecake batter evenly into the prepared springform pan.

3. Partially Bake the Cheesecake Layer:

  • Place the springform pan in the preheated oven.
  • Bake for 20-25 minutes. The edges should be set, but the center will still be jiggly (it will not be fully cooked). This step helps create distinct layers.

4. Prepare the Strawberry Cake Layer (While Cheesecake Bakes):

  • If using Cake Mix: Prepare the strawberry cake batter according to the instructions on the box using the specified oil, water, and eggs.
  • If using Homemade Batter:
    • In a large bowl, whisk together the flour, sugar, baking powder, and salt.
    • Add the room temperature butter and mix on low speed with an electric mixer until the mixture resembles coarse sand.
    • In a separate medium bowl, whisk together the egg whites, buttermilk, strawberry puree, vanilla extract, and food coloring (if using).
    • Gradually add the wet ingredients to the dry ingredients in three additions, mixing on low speed until just combined after each addition. Be careful not to overmix. Scrape down the bowl as needed.

5. Combine Layers and Bake:

  • Carefully remove the partially baked cheesecake from the oven.
  • Gently and slowly pour the prepared strawberry cake batter evenly over the hot cheesecake layer. Try pouring over the back of a spoon to minimize disturbance to the cheesecake layer.
  • Return the springform pan to the oven.
  • Bake for an additional 50-70 minutes, or until a wooden skewer inserted into the cake portion comes out clean or with moist crumbs attached (avoid inserting into the cheesecake layer). The cake should be springy to the touch, and the edges should start pulling away slightly from the pan sides. Baking time can vary depending on your oven.
  • Check Point: If the top of the cake starts browning too quickly, you can loosely tent it with aluminum foil for the remaining baking time.

6. Cool the Cake Completely (Crucial Step):

  • Turn off the oven and let the cake sit inside with the oven door slightly ajar for 1 hour. This gradual cooling helps prevent the cheesecake layer from cracking.
  • Remove the cake from the oven and place it on a wire rack. Run a thin knife or offset spatula around the edge of the cake to loosen it from the pan sides (this also helps prevent cracking as it cools).
  • Let the cake cool completely in the springform pan on the wire rack for at least 2-3 hours at room temperature.
  • Once completely cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, but preferably overnight. Chilling is essential for the cheesecake layer to fully set and for easy slicing.

7. Prepare the Strawberry Topping (While Cake Chills or Before Serving):

  • In a medium saucepan, combine the sliced fresh strawberries, sugar, and lemon juice.
  • Cook over medium heat, stirring occasionally, until the strawberries release their juices and the sugar dissolves (about 5-7 minutes).
  • In a small bowl, whisk the cornstarch and cold water together to create a slurry.
  • Pour the cornstarch slurry into the simmering strawberry mixture, whisking constantly.
  • Bring the mixture back to a gentle simmer and cook for 1-2 minutes, stirring constantly, until the topping has thickened.
  • Remove from heat and let it cool completely. The topping will thicken further as it cools. Store in an airtight container in the refrigerator until ready to use.

8. Prepare the Cream Cheese Frosting (Optional, Before Serving):

  • In a large bowl, beat the softened cream cheese and softened butter together with an electric mixer on medium speed until smooth and creamy (about 2-3 minutes).
  • Gradually add the sifted powdered sugar, one cup at a time, mixing on low speed until incorporated, then increasing to medium speed. Scrape down the bowl.
  • Beat in the vanilla extract and pinch of salt.
  • Add milk or cream, one tablespoon at a time, beating until the frosting reaches your desired spreading consistency.

9. Assemble and Serve:

  • Once the cake is thoroughly chilled, carefully release the sides of the springform pan. You can leave the cake on the pan base or carefully slide it onto a serving plate using a large spatula.
  • If using Frosting: Frost the top and sides of the chilled cake with the cream cheese frosting.
  • Top the Cake: Spoon the cooled strawberry topping evenly over the top of the cake (or over the frosting). Let some drip down the sides for a decorative effect.
  • Garnish (Optional): Decorate with fresh whole or halved strawberries, mint leaves, or whipped cream just before serving.
  • Slice: For clean slices, use a large, sharp knife. Dip the knife in hot water and wipe it clean between each cut.
  • Serve chilled.

Serving Suggestions

This strawberry cheesecake cake recipe is a star on its own, but here are some ideas to elevate the presentation and enjoyment:

  • Simple Elegance: Serve slices plain to let the flavors and textures shine.
  • Whipped Cream Cloud: Add a generous dollop of freshly whipped cream on the side or top.
  • Chocolate Drizzle: A light drizzle of melted dark or white chocolate complements the strawberry flavor beautifully.
  • Extra Berries: Garnish plates with additional fresh strawberries or a mix of berries (raspberries, blueberries).
  • Mint Garnish: A sprig of fresh mint adds a pop of color and subtle freshness.
  • Ice Cream Pairing: A scoop of vanilla bean or strawberry ice cream makes it even more decadent.
  • Beverage Pairing: Serve with coffee, tea.

FAQs (Frequently Asked Questions)

Q1: Can I use frozen strawberries for the cake or topping?

  • A: Yes. For the homemade cake batter puree, thaw frozen strawberries completely and pat them dry before blending. For the topping, you can use frozen strawberries directly in the saucepan; you might need to cook them slightly longer to release juices and may need a touch more cornstarch slurry if they release a lot of water. Fresh strawberries generally offer the best texture for garnish.

Q2: How do I prevent my cheesecake layer from cracking?

  • A: Several things help: ensure cream cheese, eggs, and sour cream are at room temperature; don’t overmix after adding eggs; use a water bath (place springform pan inside a larger pan with hot water) or follow the gradual cooling process (cooling in the turned-off oven, then room temp, then fridge) as described in the recipe. Partially baking the cheesecake layer first also helps stabilize it.

Q3: Can I make this strawberry cheesecake cake recipe ahead of time?

  • A: Absolutely! The cake needs to chill for at least 6 hours, but it’s even better made the day before serving. Store it covered in the refrigerator. Prepare the topping separately and add it just before serving for the best appearance. The cake can be kept chilled for up to 3-4 days.

Q4: How should I store leftovers?

  • A: Store leftover cake tightly covered with plastic wrap or in an airtight container in the refrigerator. It will keep well for 3-4 days.

Q5: Can I use a different size pan?

  • A: This recipe is designed for a 9-inch springform pan. You could use an 8-inch springform, but the layers will be thicker, and baking times will likely increase significantly (start checking 15-20 minutes later). A 10-inch pan will result in thinner layers and likely shorter baking times. Adjust baking times accordingly and watch closely.

Q6: Why did my cake layers mix together?

  • A: This can happen if the cheesecake layer wasn’t partially baked long enough to set the edges, or if the cake batter was poured too vigorously. Pouring the cake batter slowly over the back of a spoon helps distribute it gently.

Q7: Can I make this gluten-free?

  • A: Yes, with modifications. Use a gluten-free strawberry cake mix and ensure it’s compatible with layering recipes, or adapt the homemade cake recipe using a quality 1-to-1 gluten-free baking flour blend (like Bob’s Red Mill 1-to-1). Ensure your baking powder is gluten-free. The cheesecake layer and topping are naturally gluten-free (always double-check ingredient labels).

Nutrition Facts

Please note: The following nutritional information is an estimate per serving (assuming the cake is cut into 12 slices) and can vary significantly based on specific ingredients used (e.g., brand of cake mix, full-fat vs. lower-fat dairy, amount of sugar in strawberries, inclusion of frosting).

Estimated Nutrition Per Serving (1/12th of cake, including topping, excluding frosting):

  • Calories: 450 – 600 kcal
  • Protein: 6 – 8 g
  • Fat: 25 – 35 g
    • Saturated Fat: 12 – 18 g
  • Carbohydrates: 50 – 70 g
    • Sugars: 35 – 50 g
  • Sodium: 300 – 450 mg
  • Fiber: 1 – 2 g

Disclaimer: This is an approximation calculated using standard ingredient databases. For precise nutritional information, please use your own calculations based on the exact ingredients and brands you use. Adding the cream cheese frosting will significantly increase calories, fat, and sugar content.

Recipe Tips for Success

Mastering this strawberry cheesecake cake recipe is easier with these extra tips:

  • Room Temperature is Key: For the cheesecake layer and the cake layer (especially if homemade), ensure ingredients like cream cheese, eggs, butter, and buttermilk are truly at room temperature. This helps them combine smoothly, preventing lumps in the cheesecake and ensuring a tender crumb in the cake. Cold ingredients can lead to a curdled appearance or dense texture.
  • Measure Flour Correctly: If making the homemade cake, use the “spoon and level” method. Fluff the flour in its container, spoon it into the measuring cup until overflowing, then level it off with a straight edge. Scooping directly can pack too much flour, making the cake dense.
  • Don’t Overmix: This applies to both layers. Overmixing the cheesecake after adding eggs incorporates too much air, leading to cracks. Overmixing the cake batter develops gluten, resulting in a tough cake. Mix only until ingredients are just combined.
  • Embrace the Slow Cool: Do not skip the gradual cooling process (in the oven, then room temp). Abrupt temperature changes are the main culprit for cheesecake cracks. Patience here pays off.
  • Chill Thoroughly: Resist the urge to slice the cake before it has chilled for at least 6 hours (overnight is best). This allows the cheesecake layer to fully set, ensuring clean slices and the perfect texture.
  • Clean Slicing Technique: For beautiful, neat slices, use a large, sharp knife. Dip the blade in hot water, wipe it dry with a paper towel, make one cut, and repeat for each slice.
  • Springform Pan Check: Ensure your springform pan seals tightly to prevent cheesecake batter leakage. Wrapping the outside base with foil adds extra insurance.
  • Strawberry Prep: Taste your strawberries before making the topping. If they are very sweet, you might want to slightly reduce the sugar. If they are tart, you might add a bit more.
  • Customize the Sweetness: Feel free to adjust the sugar in the strawberry topping based on your preference and the natural sweetness of the berries.

Conclusion

There you have it – the ultimate guide to creating a show-stopping Strawberry Cheesecake Cake! This strawberry cheesecake cake recipe brings together the best elements of creamy cheesecake and fruity strawberry cake into one harmonious dessert. With its beautiful layers and delicious taste, it’s guaranteed to be a hit at any gathering or simply as a special treat for yourself.

While it involves a few steps, each one is straightforward, and the result is well worth the effort. Remember the key tips: use room temperature ingredients, don’t overmix, cool it slowly, and chill thoroughly. We hope you enjoy making and sharing this delightful cake as much as we do. Happy baking, and let us know how yours turns out in the comments below!

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