Spread the love

Imagine sinking your fork into a slice of cheesecake that’s both creamy and dreamy! This Strawberries and Cream Cheesecake Cake is the perfect balance of rich and refreshing, making it a delightful centerpiece for any gathering. The luscious cream cheese blends effortlessly with sweet strawberries, creating layers of flavor that dance on your tongue.

This cake is not just another dessert; it’s a moment to savor. The velvety texture is indulgent without being overwhelming, a wonderful treat for warmer days or cozy evenings. Plus, you don’t need any heavy cream to achieve that richness. Trust me, you’ll love how the combination of sour cream and strawberries creates a light yet satisfying feel. Every bite is a burst of strawberry goodness, elevated by the cream cheese’s slight tang, making it impossible not to go back for seconds!

This cake is perfect for special occasions but simple enough for a casual dessert. It’s a versatile recipe that can easily become your go-to for birthdays, picnics, or just a weeknight treat. And the best part? You can whip it up with ingredients you likely already have in your pantry.

So, are you ready to fall in love with this delightful dessert? Grab your baking supplies, and let’s get started on making the most delicious Strawberries and Cream Cheesecake Cake you’ll ever taste!

Why You’ll Love Strawberries and Cream Cheesecake Cake (Creamy, Easy, and Cozy)

Why stick to traditional cheesecake when you can have it in cake form? This Strawberries and Cream Cheesecake Cake is both creamy and easy to make, bringing in the cozy vibes of home-baked goodness.

You’re going to love this cake for a ton of reasons:

Creamy and Rich: The cream cheese and sour cream give it a luxurious feel without the heaviness.
Simple and Quick: With straightforward steps, you’ll have this cake ready before you know it!
Pantry-Friendly: Most ingredients are likely in your pantry, making this a convenient recipe to pull together.
Meal-Prep Friendly: Prepare it ahead of time for stress-free entertaining.
Dietary Versatility: Easily adjust some ingredients for various dietary needs.
Stunning Presentation: This cake is as beautiful as it is delicious, making it ideal for gatherings.
Bursting with Strawberry Flavor: Fresh strawberries and strawberry extract create a vibrant burst of flavor in every bite.

Ingredients for Strawberries and Cream Cheesecake Cake

24 oz (678g) cream cheese – Provides that rich, creamy base.
1 cup (207g) sugar – Sweetens the cream cheese filling.
3 tbsp (24g) all-purpose flour – Helps stabilize the filling.
1 cup (230g) sour cream – Adds tang and creaminess.
1 tbsp vanilla extract – Enhances the flavor profile.
4 large eggs – Binds the filling for a smooth texture.
3/4 cup (168g) unsalted butter – Ensures a moist cake.
1 1/2 cups (310g) sugar – Sweetens the cake base.
3/4 cup (173g) sour cream – Keeps the cake moisture-rich.
2 tbsp strawberry extract – Boosts fruity flavor throughout the cake.
6 large egg whites – Makes the cake light and fluffy.
2 1/2 cups (325g) all-purpose flour – Forms the cake structure.
4 tsp (18g) baking powder – Helps the cake rise.
½ tsp salt – Balances the sweetness.
1/2 cup (120ml) milk – Liquid that adds moisture to the cake.
1/2 cup (120ml) strawberry puree – Infuses flavor and color.
7-8 drops pink food color – Optional, for a fun look.
16 oz (452g) cream cheese – For the rich cheesecake layer.
3 cups (720ml) heavy whipping cream, cold – For a fluffy whipped topping.
1 1/4 cups (144g) powdered sugar – Sweetens the whipped cream.
1 tbsp vanilla extract – Enhances the whipped cream’s flavor.
6-10 strawberries, sliced – For topping and decoration.
3 strawberries, cut in half – For fancy decoration on the cake.

Ready to cook? See the recipe card for exact measurements below!

How to Make Strawberries and Cream Cheesecake Cake

Phase 1 – Prep

Preheat your oven to 350°F (175°C) and line three 9-inch cake pans with parchment paper.
In a mixing bowl, beat 24 oz cream cheese and 1 cup sugar until smooth.
Add 3 tbsp flour, 1 cup sour cream, and 1 tbsp vanilla; mix until well-combined.
Beat in 4 eggs, one at a time, mixing just until blended. Set aside.

Phase 2 – Cook/Assemble

In another bowl, cream together 3/4 cup unsalted butter and 1 1/2 cups sugar until light and fluffy.
Mix in 3/4 cup sour cream and 2 tbsp strawberry extract.
Add 6 egg whites one at a time, mixing well.
In a separate bowl, whisk together 2 1/2 cups flour, 4 tsp baking powder, and ½ tsp salt. Gradually add to the wet mixture, alternating with 1/2 cup milk and 1/2 cup strawberry puree.
Divide the batter among the prepared cake pans and bake for 25-30 minutes or until golden. Let cakes cool completely.
For the cheesecake layer, add 16 oz cream cheese, 3 cups heavy cream, 1 1/4 cups powdered sugar, and 1 tbsp vanilla into a bowl. Whip until stiff peaks form.

Phase 3 – Serve

Place one layer of cake on a serving platter and spread a layer of cheesecake on top.
Repeat with the second cake layer, adding more cheesecake, then place the final cake layer on top.
Frost the top and sides with the remaining cheesecake mixture.
Decorate with fresh strawberries and a drizzle of strawberry puree. Slice and serve!

Pro Tips for the Best Results

Use Room Temperature Ingredients: Let your cream cheese and eggs sit out before mixing to ensure a smooth batter.
Don’t Overmix: When incorporating the flour, mix until just combined for a tender cake.
Wrap Layers: If making ahead, wrap layers in plastic wrap and chill them; it keeps them fresh and moist.
Chill the Whipped Cream: Ensure your mixing bowl and beaters are cold before whipping cream for the fluffiest texture.
Try a Swap: Substitute half of the butter for applesauce for a lighter texture.
Storage Tips: If you plan to enjoy leftovers, keep the strawberries separate for a fresher taste when serving.
Flavor Variations: Consider adding a hint of lemon zest to the cheesecake mixture for a bright twist.

Common Mistakes to Avoid

Skipping the Room Temperature Ingredients: Starting with cold ingredients can lead to lumps in your batter; aim for room temperature cream cheese and eggs for a smoother mix.

Overmixing the Batter: Mixing too much once you add the flour can make your cake dense. Mix just until combined to keep it light and airy.

Not Letting the Cakes Cool: If you frost or stack warm cakes, the frosting may melt. Allow your cakes to cool completely for the best results.

Recipe Variations

Gluten-Free: Substitute all-purpose flour with gluten-free flour blend.
Dairy-Free: Use dairy alternatives like almond or coconut cream.
Flavor Variations: Add crushed cookies, chocolate drizzle, or nuts for extra texture.
Different Fruits: Try blueberries or raspberries instead of strawberries for a seasonal twist.

How to Serve Strawberries and Cream Cheesecake Cake

Best Pairings: A scoop of vanilla ice cream pairs beautifully with the rich flavors.
Toppings: Top with whipped cream and a sprinkle of crushed graham crackers for a delightful crunch.
Garnishes: Fresh mint leaves can add a pop of color and freshness.

Make Ahead & Storage

Can I Meal Prep This?

Yes! You can bake the cake layers in advance and store them wrapped in the fridge for up to 3 days.

Storing Leftovers

Store leftover cake slices in an airtight container in the fridge for up to 4 days.

Freezing

You can freeze the un-frosted cake layers for up to 3 months. Just wrap tightly in plastic wrap to avoid freezer burn.

Reheating

For a fresh taste, let slices come to room temperature before serving. If desired, warm slightly in the microwave for 10-15 seconds.

FAQs

Can I use frozen strawberries?

Yes! Just thaw and drain them before using to avoid excess moisture in the cake.

How to make it extra creamy without cream?

You can use extra sour cream or a bit of buttermilk for added richness.

Can I double it?

Absolutely! Just ensure your mixing bowl is big enough and you have larger cake pans ready.

How to fix a too-thick cake?

If your batter is too thick, you can add a splash of milk or water to loosen it up.

Enjoy this Strawberries and Cream Cheesecake Cake, where every slice bursts with sweet strawberry goodness! It’s creamy without feeling heavy, making it a delightful treat for everyone. If you try it, please leave a comment and let us know how it turned out or explore more of our fantastic dessert recipes!

Strawberries and Cream Cheesecake Cake

A delightful cake that combines rich cream cheese, tangy sour cream, and fresh strawberries for a creamy and refreshing dessert perfect for any occasion.

Print Recipe Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Cake, Dessert

Cuisine American

Servings 12 slices

Calories 450 kcal

Ingredients

Cheesecake Layer

24 oz cream cheese Provides that rich, creamy base.
1 cup sugar Sweetens the cream cheese filling.
3 tbsp all-purpose flour Helps stabilize the filling.
1 cup sour cream Adds tang and creaminess.
1 tbsp vanilla extract Enhances the flavor profile.
4 large eggs Binds the filling for a smooth texture.

Cake Base

3/4 cup unsalted butter Ensures a moist cake.
1 1/2 cups sugar Sweetens the cake base.
3/4 cup sour cream Keeps the cake moisture-rich.
2 tbsp strawberry extract Boosts fruity flavor throughout the cake.
6 large egg whites Makes the cake light and fluffy.
2 1/2 cups all-purpose flour Forms the cake structure.
4 tsp baking powder Helps the cake rise.
1/2 tsp salt Balances the sweetness.
1/2 cup milk Adds moisture to the cake.
1/2 cup strawberry puree Infuses flavor and color.
7-8 drops pink food color Optional, for a fun look.

Whipped Topping

16 oz cream cheese For the rich cheesecake layer.
3 cups heavy whipping cream, cold For a fluffy whipped topping.
1 1/4 cups powdered sugar Sweetens the whipped cream.
1 tbsp vanilla extract Enhances the whipped cream's flavor.

Toppings

6-10 strawberries, sliced For topping and decoration.
3 strawberries, cut in half For fancy decoration on the cake.

Instructions

Preparation

Preheat your oven to 350°F (175°C) and line three 9-inch cake pans with parchment paper.
In a mixing bowl, beat 24 oz cream cheese and 1 cup sugar until smooth.
Add 3 tbsp flour, 1 cup sour cream, and 1 tbsp vanilla; mix until well-combined.
Beat in 4 eggs, one at a time, mixing just until blended. Set aside.

Baking the Cake

In another bowl, cream together 3/4 cup unsalted butter and 1 1/2 cups sugar until light and fluffy.
Mix in 3/4 cup sour cream and 2 tbsp strawberry extract.
Add 6 egg whites one at a time, mixing well.
In a separate bowl, whisk together 2 1/2 cups flour, 4 tsp baking powder, and 1/2 tsp salt.
Gradually add the dry ingredients to the wet mixture, alternating with 1/2 cup milk and 1/2 cup strawberry puree.
Divide the batter among the prepared cake pans and bake for 25-30 minutes or until golden.
Let cakes cool completely.

Cheesecake Layer Preparation

For the cheesecake layer, add 16 oz cream cheese, 3 cups heavy cream, 1 1/4 cups powdered sugar, and 1 tbsp vanilla into a bowl.
Whip until stiff peaks form.

Assembly

Place one layer of cake on a serving platter and spread a layer of cheesecake on top.
Repeat with the second cake layer, adding more cheesecake, then place the final cake layer on top.
Frost the top and sides with the remaining cheesecake mixture.
Decorate with fresh strawberries and a drizzle of strawberry puree.
Slice and serve!

Notes

Use room temperature ingredients for a smoother batter. Wrap cake layers in plastic wrap to keep them fresh. Store leftover cake slices in an airtight container in the fridge for up to 4 days.

Keyword Cheesecake, Cream Cheese Cake, Dessert Recipe, Easy Cake, strawberries