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.

Ingredients

24 oz cream cheese, room temperature

1 cup sugar

3 tbsp all-purpose flour

1 cup sour cream

1 tbsp vanilla extract

3 large eggs

2½ cups all-purpose flour

4 tsp baking powder

½ tsp salt

¾ cup unsalted butter, room temperature

1½ cups sugar

¾ cup sour cream

2 tbsp strawberry extract

½ cup milk

½ cup strawberry puree

7–8 drops pink food coloring

6 large egg whites

16 oz cream cheese, room temperature

3 cups cold heavy whipping cream

1¼ cups powdered sugar

1 tbsp vanilla extract

6–10 strawberries, sliced

3 strawberries, halved for garnish

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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.

Notes

Swap the strawberry puree for raspberry puree for a different berry flavor.

Spread a thin layer of strawberry jam between the cake and cheesecake layers for extra fruitiness.

Add fresh lemon zest to the frosting for a brighter flavor.

Decorate with white chocolate curls or mixed berries for an elegant finish.

Store covered in the refrigerator for up to 5 days.

Freeze well wrapped for up to 2 months and thaw overnight in the refrigerator before serving.

Serve chilled. Do not reheat.

Prep Time: 90 minutes
Cook Time: 142 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 650 kcal
Sugar: 49 g
Sodium: 370 mg
Fat: 39 g
Saturated Fat: 23 g
Unsaturated Fat: 13 g
Trans Fat: 0.5 g
Carbohydrates: 66 g
Fiber: 1 g
Protein: 10 g
Cholesterol: 145 mg