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Strawberries and Cream Cheesecake Cake

A delightful dessert combining the rich, creamy texture of cheesecake and the light, fluffy layers of cake, infused with the delightful taste of strawberries.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 servings
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cheesecake layer
  • 24 oz cream cheese, room temperature Ensures a smooth cheesecake layer.
  • 1 cup sugar Sweetens the cheesecake perfectly.
  • 3 tbsp all-purpose flour Stabilizes the cheesecake.
  • 1 cup sour cream Adds a rich, creamy flavor.
  • 1 tbsp vanilla extract Enhances the overall flavor.
  • 4 large eggs Binds the cheesecake together.
For the cake layers
  • 3 large egg whites Keeps the cake light and airy.
  • 3/4 cup unsalted butter, softened Adds richness to the cake.
  • 1 1/2 cups sugar Sweetness for the cake layers.
  • 3/4 cup sour cream Keeps the cake moist.
  • 2 tbsp strawberry extract Deepens the strawberry flavor.
  • 2 1/2 cups all-purpose flour Forms the cake structure.
  • 4 tsp baking powder Acts as the leavening agent.
  • 1/2 tsp salt Balances sweetness.
  • 1/2 cup milk Keeps the batter smooth.
  • 1/2 cup strawberry puree Adds natural strawberry flavor.
  • 7-8 drops pink food color (optional) Enhances visual appeal.
For the frosting and garnish
  • 3 cups heavy whipping cream Creates the luscious frosting.
  • 1 1/4 cups powdered sugar Sweetens the frosting.
  • Fresh strawberries for garnish Embellishes the cake and adds freshness.

Method
 

Preparation of the Cheesecake
  1. Preheat the oven to 300°F (148°C) and prepare a 9-inch cake pan with foil for easy removal.
  2. In a large bowl, mix the cream cheese, sugar, and flour on low speed until just combined. Avoid overmixing to prevent cracks.
  3. Add sour cream and vanilla extract, mixing slowly. Then, add eggs one at a time, ensuring each is fully incorporated before adding the next.
  4. Pour the cheesecake mixture into the prepared pan, placing it inside a larger pan filled with warm water. Bake for 1 hour, then let it cool in the oven for an hour with the door ajar.
  5. Chill the cheesecake in the fridge for 5-6 hours until fully set.
Preparation of the Cake Layers
  1. Preheat another oven to 350°F (176°C) and prepare two more 9-inch cake pans.
  2. In a mixing bowl, cream the softened butter and sugar until light and fluffy. Mix in sour cream and strawberry extract, then add the egg whites until fully blended.
  3. In a separate bowl, combine flour, baking powder, and salt, mixing well. Gradually blend the wet ingredients into the dry mixture until just combined.
  4. Divide the batter evenly into the prepared pans and bake for 27-30 minutes, or until a toothpick inserted in the center comes out clean. Let layers cool completely.
Frosting and Assembly
  1. For the frosting, beat the cream cheese until smooth, then whip the heavy cream with powdered sugar until stiff peaks form. Gently fold the two mixtures together.
  2. To assemble, place one cake layer on a platter, add frosting, then position the cheesecake layer on top, followed by another cake layer. Frost the entire cake and decorate with fresh strawberries.
  3. Refrigerate the assembled cake until serving to allow the flavors to meld beautifully.

Notes

Overmixing cheesecake can lead to cracks. Ensure the cheesecake is thoroughly chilled before serving. This cake can be made ahead of time and stored in the refrigerator for up to 4 days.