This Strawberries and Cream Cheesecake Cake is a delightful dessert that combines the sweetness of strawberries with the richness of cheesecake. Perfect for birthdays, anniversaries, or any celebration, this cake features two layers of strawberry-flavored cake and a luscious vanilla cheesecake layer. Its vibrant colors and flavors will impress your guests and satisfy your sweet tooth!

Jump to:
- Why You’ll Love This Recipe
- Tools and Preparation
- Essential Tools and Equipment
- Importance of Each Tool
- Ingredients
- For the Cheesecake Layer
- For the Strawberry Cake Layers
- For the Frosting
- For Decoration
- How to Make Strawberries and Cream Cheesecake Cake
- Step 1: Prepare the Cheesecake Layer
- Step 2: Bake Strawberry Cake Layers
- Step 3: Assemble Your Cake
- Final Steps:
- How to Serve Strawberries and Cream Cheesecake Cake
- Pair with Fresh Fruits
- Add Whipped Cream
- Serve with Sauces
- Create a Dessert Platter
- How to Perfect Strawberries and Cream Cheesecake Cake
- Best Side Dishes for Strawberries and Cream Cheesecake Cake
- Common Mistakes to Avoid
- Storage & Reheating Instructions
- Refrigerator Storage
- Freezing Strawberries and Cream Cheesecake Cake
- Reheating Strawberries and Cream Cheesecake Cake
- Frequently Asked Questions
- How do I ensure my cheesecake is crack-free?
- Can I use frozen strawberries in the recipe?
- What can I substitute for sour cream?
- How should I store leftover cheesecake?
- Can I make this cake gluten-free?
- Final Thoughts
- 📖 Recipe Card
Why You’ll Love This Recipe
- Incredible Flavor: The combination of strawberry and vanilla creates a deliciously rich taste that everyone will love.
- Impressive Presentation: This stunning layered cake not only tastes great but also looks beautiful on any dessert table.
- Versatile Dessert: Ideal for various occasions, from casual gatherings to formal celebrations.
- Easy to Make: With straightforward steps, you can create this show-stopping cake without stress.
- Creamy Texture: The creamy cheesecake layer perfectly complements the light and fluffy strawberry cake.
Tools and Preparation
Before diving into the recipe, gather your tools and prepare your workspace for an enjoyable baking experience.
Essential Tools and Equipment
- 9-inch round cake pans
- Mixing bowls
- Electric mixer
- Spatula
- Parchment paper
- Aluminum foil
- Cooling rack
Importance of Each Tool
- Electric mixer: Ensures smooth batter consistency and saves time when mixing ingredients.
- Cooling rack: Allows cakes to cool evenly, preventing sogginess at the bottom.

Ingredients
For the Cheesecake Layer
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
For the Strawberry Cake Layers
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream
- 2 tbsp strawberry extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all purpose flour
- 4 tsp (18g) baking powder
- ½ tsp salt
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) strawberry puree
- 7-8 drops pink food color
For the Frosting
- 16oz (452g) cream cheese, room temperature
- 3 cups (720ml) heavy whipping cream, cold
- 1 1/4 cups (144g) powdered sugar
- 1 tbsp vanilla extract
For Decoration
- 6-10 strawberries, sliced
- 3 strawberries, cut in half
How to Make Strawberries and Cream Cheesecake Cake
Step 1: Prepare the Cheesecake Layer
- Preheat oven to 300°F (148°C).
- Line a 9-inch round cake pan with aluminum foil, ensuring it is pressed flat against the sides.
- In a large mixing bowl, combine cream cheese, sugar, and flour; mix until smooth on low speed.
- Add sour cream and vanilla extract; blend until well mixed.
- Incorporate eggs one at a time, mixing slowly after each addition.
- Pour the cheesecake batter into the prepared pan.
- Place this pan inside a larger one filled halfway with warm water to create a water bath.
- Bake for 1 hour; then turn off oven and let it sit inside for an additional 30 minutes without opening the door.
- Crack open the oven door slightly for another 30 minutes to cool gradually.
- Remove from oven and chill in the refrigerator until firm, about 5-6 hours.
Step 2: Bake Strawberry Cake Layers
- Preheat oven to 350°F (176°C).
- Line two 9-inch round cake pans with parchment paper; grease sides lightly.
- In another bowl, cream butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Mix in sour cream and strawberry extract until fully combined.
- Gradually add egg whites in two batches; mix well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine milk and strawberry puree in a measuring cup; set aside.
- Alternate adding half of the flour mixture followed by milk mixture into the batter; mix until just combined.
- Add remaining flour mixture, stirring until smooth; add food coloring last if desired.
- Divide batter between prepared pans; bake for 27-30 minutes or until toothpick comes out clean.
Step 3: Assemble Your Cake
- Allow cakes to cool for 2-3 minutes before transferring them onto a cooling rack to finish cooling completely.
- For frosting: beat cream cheese until smooth in a large bowl; set aside.
- In another bowl, whip heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Fold whipped cream into cream cheese mixture until stiff peaks form; refrigerate frosting briefly before using.
- Trim domes off cooled cakes with a serrated knife for even stacking.
- Place first layer on serving plate; spread about 1 cup of frosting on top evenly.
- Remove cheesecake from pan using foil; place on top of first cake layer.
- Spread another cup of frosting over cheesecake before adding second layer of cake on top; trim if necessary for alignment.
- Frost outside of entire cake evenly with remaining frosting; pipe swirls around top edge if desired.
- Decorate with sliced strawberries around bottom edge and halved strawberries on top.
Final Steps:
Store your completed Strawberries and Cream Cheesecake Cake in an airtight container in the refrigerator until ready to serve! Enjoy this delightful treat within 2-3 days for optimal freshness!
How to Serve Strawberries and Cream Cheesecake Cake
Serving Strawberries and Cream Cheesecake Cake can elevate any occasion. This delightful dessert pairs beautifully with various accompaniments and presentation ideas that enhance its flavor and visual appeal.
Pair with Fresh Fruits
- Berries Galore: Serve with a mix of fresh strawberries, blueberries, and raspberries for a colorful plate.
- Fruit Salad: A refreshing fruit salad can balance the richness of the cheesecake cake.
Add Whipped Cream
- Classic Topping: Lightly sweetened whipped cream adds a fluffy texture that complements the cake’s creaminess.
- Flavored Whipped Cream: Try adding a hint of vanilla or strawberry extract for an extra flavor boost.
Serve with Sauces
- Strawberry Sauce: Drizzle homemade or store-bought strawberry sauce over each slice for added sweetness.
- Chocolate Drizzle: A rich chocolate sauce can provide a delightful contrast to the fruity flavors.
Create a Dessert Platter
- Dessert Board: Include slices of the cake alongside assorted cookies, chocolates, and other desserts for a stunning presentation.
- Cheesecake Bites: Cut leftover cake into bite-sized pieces for easy snacking.
How to Perfect Strawberries and Cream Cheesecake Cake
To achieve the best results when making your Strawberries and Cream Cheesecake Cake, consider these helpful tips.
- Bold Ingredients Matter: Use high-quality cream cheese and fresh strawberries to enhance the flavor.
- Bold Temperature Control: Ensure all ingredients are at room temperature for better mixing and texture.
- Bold Cooling Techniques: Allowing the cheesecake to cool slowly in the oven helps prevent cracks on the surface.
- Bold Layering Skills: Trim cakes evenly before stacking to ensure they fit together nicely without gaps.
- Bold Decoration Tips: Use piping bags for decorating with whipped frosting; it creates an appealing finish.
- Bold Storage Advice: Store the cake in an airtight container in the refrigerator to keep it fresh longer.
Best Side Dishes for Strawberries and Cream Cheesecake Cake
Pairing side dishes with your Strawberries and Cream Cheesecake Cake can create a well-rounded dessert experience. Here are some great options to consider:
- Vanilla Ice Cream: A classic pairing that adds creaminess while balancing sweetness.
- Fresh Mint Leaves: Garnish plates with mint for a refreshing contrast to the cake’s flavors.
- Coconut Macaroons: These chewy treats offer a delightful texture contrast to the smooth cheesecake layers.
- Chocolate-Covered Strawberries: Enhance the strawberry theme with this indulgent treat that guests will love.
- Lemon Sorbet: A light, tangy sorbet refreshes the palate between bites of rich cheesecake cake.
- Pistachio Crumble: A crunchy topping made from crushed pistachios can add a nutty flavor and texture contrast.
Common Mistakes to Avoid
When making the Strawberries and Cream Cheesecake Cake, it’s easy to make a few common mistakes. Here are some tips to help you achieve the best results.
- Not Using Room Temperature Ingredients – Cold ingredients can lead to a lumpy batter and uneven baking. Always let your cream cheese, eggs, and butter come to room temperature before mixing.
- Overmixing the Batter – Mixing too much can incorporate air, causing cracks in your cheesecake. Mix just until combined for the best texture.
- Skipping the Water Bath – A water bath helps regulate temperature during baking. Don’t skip this step; it prevents cracks and ensures a creamy texture.
- Cutting the Cake Too Soon – Allowing your cake to cool completely is crucial. Cutting too early may lead to crumbling or losing structure.
- Using Unsuitable Containers – Ensure you use proper cake pans lined with parchment paper. This helps with easy removal after baking and keeps your cakes intact.

Storage & Reheating Instructions
Refrigerator Storage
- Store in an airtight container for up to 3 days.
- Keep it in the original cake form or cut into slices, depending on preference.
Freezing Strawberries and Cream Cheesecake Cake
- Wrap individual slices tightly in plastic wrap followed by aluminum foil.
- Freeze for up to 2 months for best quality.
Reheating Strawberries and Cream Cheesecake Cake
- Oven – Preheat to 350°F (176°C) and warm slices for about 10-15 minutes.
- Microwave – Heat individual slices for about 30 seconds on medium power.
- Stovetop – Place slices in a skillet over low heat, cover, and warm gently until heated through.
Frequently Asked Questions
This section addresses some common queries about making the Strawberries and Cream Cheesecake Cake.
How do I ensure my cheesecake is crack-free?
To avoid cracks, bake in a water bath and don’t open the oven door while it’s cooling. Slow cooling is key!
Can I use frozen strawberries in the recipe?
Yes, you can use frozen strawberries! Make sure they are thawed and drained before using them in your cake layers or purée.
What can I substitute for sour cream?
Greek yogurt makes a great substitute for sour cream in this recipe without compromising taste or texture.
How should I store leftover cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 3 days for optimal freshness.
Can I make this cake gluten-free?
Yes! Simply substitute all-purpose flour with a gluten-free flour blend that measures cup-for-cup with regular flour.
Final Thoughts
The Strawberries and Cream Cheesecake Cake is a delightful dessert that balances rich flavors with light textures. It’s versatile enough for celebrations or casual gatherings. Feel free to customize it by adding different fruits or flavor extracts to make it truly your own!
Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.
📖 Recipe Card
Print
Strawberries and Cream Cheesecake Cake
- Total Time: 2 hours 30 minutes
- Yield: Makes approximately 12 servings 1x
Description
Indulge in the delightful Strawberries and Cream Cheesecake Cake, a show-stopping dessert that perfectly balances the sweetness of strawberries with the rich creaminess of cheesecake. This layered cake features two moist strawberry-flavored layers enveloping a luscious vanilla cheesecake center, making it an ideal centerpiece for birthdays, anniversaries, or any celebration. Its vibrant colors and flavors are sure to impress your guests, while the creamy texture will satisfy any sweet tooth. Easy to make and visually stunning, this cake is perfect for any occasion!
Ingredients
- 24 oz cream cheese, room temperature
- 1 cup sugar
- 3 tbsp all purpose flour
- 1 cup sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
- 3/4 cup unsalted butter, room temperature
- 1 1/2 cups sugar
- 3/4 cup sour cream
- 2 tbsp strawberry extract
- 6 large egg whites, room temperature
- 2 1/2 cups all purpose flour
- 4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk
- 1/2 cup strawberry puree
- 7–8 drops pink food color
- 16 oz cream cheese, room temperature
- 3 cups heavy whipping cream, cold
- 1 1/4 cups powdered sugar
- 1 tbsp vanilla extract
- 6–10 strawberries, sliced
- 3 strawberries, cut in half
Instructions
- Preheat oven to 300°F (148°C). Line a 9-inch round cake pan with aluminum foil, ensuring it is pressed flat against the sides.
- In a large mixing bowl, combine cream cheese, sugar, and flour; mix until smooth on low speed.
- Add sour cream and vanilla extract; blend until well mixed.
- Incorporate eggs one at a time, mixing slowly after each addition.
- Pour the cheesecake batter into the prepared pan.
- Place this pan inside a larger one filled halfway with warm water to create a water bath.
- Bake for 1 hour; then turn off oven and let it sit inside for an additional 30 minutes without opening the door.
- Crack open the oven door slightly for another 30 minutes to cool gradually.
- Remove from oven and chill in the refrigerator until firm, about 5-6 hours.
- Preheat oven to 350°F (176°C). Line two 9-inch round cake pans with parchment paper; grease sides lightly.
- In another bowl, cream butter and sugar on medium speed until light and fluffy, about 3-4 minutes.
- Mix in sour cream and strawberry extract until fully combined.
- Gradually add egg whites in two batches; mix well after each addition.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Combine milk and strawberry puree in a measuring cup; set aside.
- Alternate adding half of the flour mixture followed by milk mixture into the batter; mix until just combined.
- Add remaining flour mixture, stirring until smooth; add food coloring last if desired.
- Divide batter between prepared pans; bake for 27-30 minutes or until toothpick comes out clean.
- Allow cakes to cool for 2-3 minutes before transferring them onto a cooling rack to finish cooling completely.
- For frosting: beat cream cheese until smooth in a large bowl; set aside.
- In another bowl, whip heavy whipping cream with powdered sugar and vanilla extract until soft peaks form.
- Fold whipped cream into cream cheese mixture until stiff peaks form; refrigerate frosting briefly before using.
- Trim domes off cooled cakes with a serrated knife for even stacking.
- Place first layer on serving plate; spread about 1 cup of frosting on top evenly.
- Remove cheesecake from pan using foil; place on top of first cake layer.
- Spread another cup of frosting over cheesecake before adding second layer of cake on top; trim if necessary for alignment.
- Frost outside of entire cake evenly with remaining frosting; pipe swirls around top edge if desired.
- Decorate with sliced strawberries around bottom edge and halved strawberries on top.
- Store your completed Strawberries and Cream Cheesecake Cake in an airtight container in the refrigerator until ready to serve.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 30g
- Sodium: 120mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg