A Strawberries and Cream Cheesecake Cake is the ultimate celebration dessert that combines two of my favorite treats into one stunning masterpiece. I layer soft strawberry cake with a rich vanilla cheesecake center and finish everything with a light cream cheese whipped frosting. Fresh strawberries add a beautiful finish while bringing a refreshing burst of flavor to every slice.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Vanilla Cheesecake:

24 oz cream cheese, room temperature

1 cup sugar

3 tablespoon all-purpose flour

1 cup sour cream

1 tablespoon vanilla extract

3 large eggs

Strawberry Cake Layers:

2½ cups all-purpose flour

4 teaspoon baking powder

½ teaspoon salt

¾ cup unsalted butter, room temperature

1½ cups sugar

¾ cup sour cream

2 tablespoon strawberry extract

½ cup milk

½ cup strawberry puree

7–8 drops pink food coloring

6 large egg whites

Cream Cheese Whipped Cream Frosting:

16 oz cream cheese, room temperature

3 cups cold heavy whipping cream

1¼ cups powdered sugar

1 tablespoon vanilla extract

6–10 strawberries, sliced

3 strawberries, halved for garnish

Directions

I preheat the oven to 300°F (148°C) and line a 9-inch cake pan completely with aluminum foil.

I beat the cream cheese, sugar, and flour until smooth before mixing in the sour cream and vanilla extract.

I add the eggs one at a time, mixing gently after each addition.

I pour the cheesecake batter into the prepared pan, place it inside a larger pan, and fill the outer pan with warm water halfway up the sides.

I bake for 55 minutes, then turn off the oven and leave the cheesecake inside with the door closed for 30 minutes. After that, I crack the door open and let it cool for another 30 minutes.

I refrigerate the cheesecake for 5–6 hours until it is completely firm.

I preheat the oven to 350°F (176°C) and prepare two 9-inch cake pans by greasing them and lining them with parchment paper.

I whisk together the flour, baking powder, and salt. In another bowl, I combine the milk and strawberry puree.

I cream the butter and sugar until light and fluffy, about 2–3 minutes.

I mix in the sour cream and strawberry extract.

I add half of the flour mixture, then the milk mixture, and finally the remaining flour mixture. I stir in the pink food coloring.

I whip the egg whites until stiff peaks form and gently fold them into the batter.

I divide the batter evenly between the prepared pans and bake for 27–30 minutes before allowing the cakes to cool completely.

To make the frosting, I beat the cream cheese until smooth.

In a separate bowl, I whip the heavy cream, powdered sugar, and vanilla until thickened, then add the cream cheese and continue whipping until stiff peaks form.

I level the cake layers if necessary.

I place one cake layer on a serving plate and spread about 1 cup of frosting over it.

I carefully place the chilled cheesecake layer on top and spread another cup of frosting over the cheesecake.

I add the second cake layer and frost the entire cake.

I decorate the cake with frosting swirls, sliced strawberries around the base, and strawberry halves on top.

I refrigerate the finished cake until it is ready to serve.

Servings and Timing

Servings: 14

Preparation Time: 90 minutes

Cooking Time: 142 minutes

Total Time: 372 minutes

Calories: Approximately 650 kcal per serving

Variations

I sometimes swap the strawberry puree for raspberry puree to create a different berry flavor. When I want an extra fruity filling, I spread a thin layer of strawberry jam between the cake and cheesecake layers. For a brighter finish, I like adding fresh lemon zest to the frosting. I also enjoy decorating the top with white chocolate curls or fresh mixed berries for an elegant presentation.

Storage/Reheating

I store the cake covered in the refrigerator for up to 5 days to keep the cheesecake and whipped frosting fresh. If I need to prepare it in advance, I freeze individual slices or the whole cake, well wrapped, for up to 2 months. I thaw the cake overnight in the refrigerator before serving. Since this dessert contains cheesecake and whipped cream frosting, I do not reheat it and always serve it chilled.

FAQs

Can I make this cake ahead of time?

Yes. I actually prefer making it a day ahead because the flavors blend together beautifully after chilling overnight.

Can I use frozen strawberries?

Yes. I thaw and drain them well before making the strawberry puree to avoid adding extra moisture to the batter.

Why do I bake the cheesecake in a water bath?

I use a water bath because it helps the cheesecake bake evenly and reduces the chances of cracks forming on the surface.

Can I use store-bought strawberry puree?

Yes. I can use store-bought puree if it is unsweetened, although I prefer homemade puree for the freshest flavor.

Do I have to refrigerate leftovers?

Yes. Because the cake contains cheesecake and whipped cream frosting, I always keep leftovers refrigerated until serving.

Conclusion

I think this Strawberries and Cream Cheesecake Cake is the perfect dessert when I want to impress family and friends with something truly special. The combination of moist strawberry cake, silky cheesecake, fluffy cream cheese frosting, and fresh strawberries creates a beautiful dessert that is just as delicious as it is eye-catching. Whether I make it for a birthday, holiday, or weekend celebration, it always becomes the highlight of the dessert table.

📖 Recipe:

Strawberries and Cream Cheesecake Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Author: Cheryl
Total Time: 372 minutes
Yield: 14 servings
Diet: Vegetarian

Print Recipe

Description

This Strawberries and Cream Cheesecake Cake combines moist strawberry cake layers with a rich vanilla cheesecake center and a light cream cheese whipped frosting. Finished with fresh strawberries, it is an elegant dessert perfect for celebrations and special occasions.

Instructions

Preheat the oven to 300°F (148°C) and line a 9-inch cake pan completely with aluminum foil.
Beat the cream cheese, sugar, and flour until smooth. Mix in the sour cream and vanilla extract, then add the eggs one at a time, mixing gently after each addition.
Pour the cheesecake batter into the prepared pan. Place the pan into a larger pan and fill the outer pan with warm water halfway up the sides.
Bake for 55 minutes. Turn off the oven and leave the cheesecake inside with the door closed for 30 minutes, then crack the door open and cool for another 30 minutes.
Refrigerate the cheesecake for 5–6 hours until completely firm.
Preheat the oven to 350°F (176°C). Grease and line two 9-inch cake pans with parchment paper.
Whisk together the flour, baking powder, and salt. In a separate bowl, combine the milk and strawberry puree.
Cream the butter and sugar until light and fluffy. Mix in the sour cream and strawberry extract.
Add half of the flour mixture, then the milk mixture, then the remaining flour mixture. Stir in the pink food coloring.
Whip the egg whites to stiff peaks and gently fold them into the batter.
Divide the batter evenly between the prepared pans and bake for 27–30 minutes. Cool completely.
Beat the cream cheese until smooth. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until thickened. Add the cream cheese and continue whipping until stiff peaks form.
Level the cake layers if needed. Place one cake layer on a serving plate and spread about 1 cup of frosting over it.
Place the chilled cheesecake layer on top and spread another cup of frosting over the cheesecake.
Top with the second cake layer and frost the entire cake.
Decorate with frosting swirls, sliced strawberries around the base, and halved strawberries on top.
Refrigerate until ready to serve.