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.
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.