Strawberries and Cream Cheesecake Cake


For the Cake Layers:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tsp vanilla extract
1 cup whole milk
For the Cheesecake Layer:
16 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
For the Strawberry Filling:
2 cups fresh strawberries, hulled and chopped
1/4 cup granulated sugar
1 tbsp cornstarch
1 tbsp lemon juice
For the Cream Cheese Frosting:
8 oz cream cheese, softened
1/2 cup unsalted butter, softened
4 cups powdered sugar
1 tsp vanilla extract
2-3 tbsp heavy cream
Optional Garnish:
Fresh strawberries
White chocolate shavings


Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. Additionally, grease and line a 9-inch springform pan for the cheesecake layer.
Make the Cheesecake Layer:
In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Pour the cheesecake batter into the prepared springform pan.
Bake for 40-45 minutes, or until the center is set and the top is lightly golden. Allow to cool completely in the pan, then refrigerate for at least 2 hours or until firm.
Make the Cake Layers:
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to wire racks to cool completely.
Make the Strawberry Filling:
In a saucepan, combine the chopped strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil.
Remove from heat and let cool completely.
Make the Cream Cheese Frosting:
In a large bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add the powdered sugar, 1 cup at a time, beating well after each addition.
Mix in the vanilla extract and enough heavy cream to achieve a smooth, spreadable consistency.
Assemble the Cake:
Place one cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top.
Gently place the cheesecake layer on top of the frosted cake layer.
Spread a thin layer of frosting over the cheesecake layer, then top with the second cake layer.
Spread a thin layer of frosting (crumb coat) over the entire cake to seal in any crumbs. Refrigerate for 30 minutes to set.
After chilling, apply a second, thicker layer of frosting over the entire cake, smoothing it out with an offset spatula.
Spoon the cooled strawberry filling over the top of the cake, allowing some to drip down the sides.
Optional Garnish:
Decorate with fresh strawberries and white chocolate shavings for an extra touch of elegance.
Chill and Serve:
Refrigerate the cake for at least 1 hour before serving to allow the flavors to meld together.
Slice and serve this indulgent Strawberries and Cream Cheesecake Cake, and enjoy the delicious combination of creamy cheesecake, moist cake, and fresh strawberries in every bite! 🍰🍓
This cake is perfect for celebrations, combining the best of cheesecake and cake with the fresh, fruity taste of strawberries and creamy frosting.






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