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
Scale
- 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