The Strawberries Cream Cheesecake Cake is a delightful fusion of creamy cheesecake and a moist cake, topped with luscious strawberry goodness, offering a perfect balance of textures and flavors. This recipe is incredibly useful for anyone seeking to impress at gatherings or simply indulge in a show-stopping dessert without the fuss of separate components.
Key Ingredients for Strawberries Cream Cheesecake Cake
For the Cake Layer:
- 2 cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ¾ cup (1 ½ sticks) unsalted butter, softened
- 1 ½ cups granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup milk
For the Cheesecake Layer:
- 2 (8-ounce) packages cream cheese, softened
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon fresh lemon juice
For the Whipped Cream Topping (Optional):
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
How to Make Strawberries Cream Cheesecake Cake
This Strawberries Cream Cheesecake Cake is surprisingly simple to whip up, delivering a rich, velvety cheesecake layer nestled within a tender cake, all crowned with a vibrant strawberry topping. The preparation time is approximately 30 minutes of active prep, with about 50–60 minutes of baking time. Get ready for a truly satisfying dessert experience!
Step-by-Step Instructions
Preheat the Oven and Prepare the Pan: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. For easier removal, you can also line the bottom with parchment paper after greasing.
Prepare the Cake Batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients, mixing until just combined. Do not overmix the batter.
Prepare the Cheesecake Mixture: In a separate medium bowl, beat the softened cream cheese and ¾ cup granulated sugar until smooth and well combined. Beat in the egg and vanilla extract until just incorporated.
Assemble the Layers: Pour about half of the cake batter into the prepared cake pan. Gently spoon the cream cheese mixture evenly over the cake batter. Carefully pour the remaining cake batter over the cream cheese layer, trying to cover it as much as possible. The cheesecake layer may not be fully covered, and that’s perfectly fine.
Bake the Cake: Place the cake pan on a baking sheet (to catch any potential drips) and bake for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean. The cheesecake portion might still be slightly jiggly in the center, which is normal.
Cool the Cake: Let the cake cool in the pan for about 15–20 minutes before inverting it onto a wire rack to cool completely.
Prepare the Strawberry Topping: While the cake is cooling, combine the sliced strawberries, ¼ cup granulated sugar, and lemon juice in a small bowl. Let it sit for at least 15–20 minutes, stirring occasionally, allowing the strawberries to release their juices and create a syrupy sauce.
Prepare the Whipped Cream Topping (Optional): If using, beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.
Serve: Once the cake is completely cool, spoon the strawberry topping and its juices over the top. If desired, top with the whipped cream before serving.
Why You’ll Love This Strawberries Cream Cheesecake Cake
This Strawberries Cream Cheesecake Cake is an absolute dream for any dessert lover, offering the best of both worlds with its luxuriously creamy cheesecake layer seamlessly integrated into a tender, moist cake. No more struggling with a separate cheesecake crust or worrying about cracking! Making this at home is incredibly cost-effective, allowing you to enjoy a bakery-worthy treat without the hefty price tag. The vibrant burst of fresh, sweet strawberries, enhanced by a hint of lemon, cuts through the richness beautifully, creating a perfectly balanced flavor sensation that will have everyone asking for seconds.
Seriously, if you adore the idea of a classic cheesecake but crave the simplicity and comforting crumb of a cake, this Strawberries Cream Cheesecake Cake is your answer. It’s a far more forgiving and accessible dessert than a traditional cheesecake but delivers just as much celebratory indulgence. Prepare yourself for rave reviews and discover your new go-to showstopper!
Storing and Reheating Tips
Proper storage is key to enjoying your delicious Strawberries Cream Cheesecake Cake for longer.
- Refrigeration: Once cooled completely, store any leftover cake in an airtight container or wrap it tightly with plastic wrap in the refrigerator. It will stay fresh for up to 3–4 days.
- Freezing: If you wish to freeze portions, it is best to do so without the strawberry topping or whipped cream, as these can affect texture upon thawing. Wrap individual slices securely in plastic wrap, then in aluminum foil, or place them in freezer-safe containers. Frozen cake will maintain its best quality for up to 1–2 months.
- Reheating: This cake is best served chilled or at room temperature. If you prefer it slightly warmer, you can gently warm individual slices in a microwave on a low-power setting for brief intervals (10–15 seconds at a time) until just slightly softened. Be cautious not to overheat, as the cheesecake layer can become too soft. If thawing frozen cake, allow it to thaw overnight in the refrigerator before serving, and then add fresh strawberries and cream if desired.
Final Thoughts
This Strawberries Cream Cheesecake Cake truly is a culinary masterpiece that combines comforting cake with decadent cheesecake, all brightened by the fresh sweetness of strawberries. It’s an approachable yet impressive dessert that promises to delight everyone who tries it. Don’t hesitate to bake this incredible creation and experience its magic for yourself!
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Strawberries Cream Cheesecake Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. For easier removal, you can also line the bottom with parchment paper after greasing.
- In a medium bowl, whisk together the flour, baking powder, and salt. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Gradually add the dry ingredients alternately with the milk, beginning and ending with the dry ingredients, mixing until just combined. Do not overmix the batter.2 cups all-purpose flour, 1 ½ teaspoons baking powder, ½ teaspoon salt, ¾ cup (1 ½ sticks) unsalted butter, softened, 1 ½ cups granulated sugar, 2 large eggs, 1 teaspoon vanilla extract, 1 cup milk
- In a separate medium bowl, beat the softened cream cheese and ¾ cup granulated sugar until smooth and well combined. Beat in the egg and vanilla extract until just incorporated.2 (8-ounce) packages cream cheese, softened, ¾ cup granulated sugar, 1 large egg, 1 teaspoon vanilla extract
- Pour about half of the cake batter into the prepared cake pan. Gently spoon the cream cheese mixture evenly over the cake batter. Carefully pour the remaining cake batter over the cream cheese layer, trying to cover it as much as possible. The cheesecake layer may not be fully covered, and that’s perfectly fine.
- Place the cake pan on a baking sheet (to catch any potential drips) and bake for 50–60 minutes, or until a wooden skewer inserted into the center comes out clean. The cheesecake portion might still be slightly jiggly in the center, which is normal.
- Let the cake cool in the pan for about 15–20 minutes before inverting it onto a wire rack to cool completely.
- While the cake is cooling, combine the sliced strawberries, ¼ cup granulated sugar, and lemon juice in a small bowl. Let it sit for at least 15–20 minutes, stirring occasionally, allowing the strawberries to release their juices and create a syrupy sauce.2 cups fresh strawberries, hulled and sliced, ¼ cup granulated sugar, 1 tablespoon fresh lemon juice
- If using, beat the heavy whipping cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form.1 cup heavy whipping cream, 2 tablespoons powdered sugar, ½ teaspoon vanilla extract
- Once the cake is completely cool, spoon the strawberry topping and its juices over the top. If desired, top with the whipped cream before serving.