Strawberry Cheesecake Cake
This Strawberry Cheesecake Cake is a show-stopping dessert that combines the rich creaminess of a classic cheesecake with the light, fluffy texture of a strawberry-infused cake. Each bite offers the perfect contrast between the tangy, creamy cheesecake layer and the sweet, delicate strawberry cake, all wrapped in a luscious cream cheese frosting. The result is a multi-layered delight that is as beautiful as it is delicious.
This strawberry cheesecake cake dessert stands out for its unique blend of textures and flavors, making it a perfect choice for special occasions like birthdays, anniversaries, or any gathering where you want to impress your guests. It’s the eventual indulgence that brings together the best of both worlds cheesecake and cake in one spectacular treat.
Ingredients Breakdown
The magic of this Strawberry Cheesecake Cake lies in its carefully selected ingredients that elevate each layer to perfection. For the cheesecake layer, full-fat cream cheese is essential for a rich, creamy texture. The combination of sour cream and vanilla extract enhances the cheesecake’s tanginess while keeping it light. In the strawberry sour cream cake, cake flour is used to create a tender crumb, and the addition of strawberry puree infuses a natural fruitiness into the cake.
Strawberry extract (or strawberry jello powder) intensifies the berry flavor, while the pink coloring gel gives the cake a vibrant hue, making it visually appealing. The cream cheese frosting, made with softened butter and full-fat cream cheese, adds a smooth and slightly tangy finish that perfectly complements the layers. Using fresh strawberries as an optional decoration adds a fresh burst of flavor and an elegant touch.
Choosing quality ingredients is key. Opt for full-fat products where indicated for the best texture and flavor, and if possible, use fresh strawberries for the puree rather than frozen for a brighter, more natural taste. For substitutions, if strawberry extract isn’t available, strawberry jello powder can be a creative alternative that still delivers a burst of strawberry flavor. Vegetable oil, like canola, is used to keep the cake moist, but feel free to substitute with a neutral-flavored oil of your choice.
Step-by-Step Instructions for Preparing Each Layer
The first step is to prepare the cheesecake layer. Preheat your oven to 300°F and create a steamy baking environment by placing a water-filled pan in the oven. This moisture helps prevent the cheesecake from cracking. For a smooth batter, ensure your cream cheese is fully softened before mixing. Gradually incorporate the sugar, flour, and salt to avoid lumps, then blend in the sour cream and vanilla extract. Add eggs one at a time, mixing gently to avoid overbeating.
Bake the cheesecake in a springform pan above the water bath for about 45-50 minutes. The cheesecake should have a slight jiggle in the center, indicating it’s perfectly set. Allow it to cool gradually with the oven door ajar, then chill it in the freezer to firm up for easier layering.
Next, the strawberry sour cream cake is made by creaming softened butter and sugar until light and fluffy, which is crucial for a tender cake texture. Alternating between the dry ingredients and the sour cream mixture ensures the batter remains light and airy. Baking the cakes in well-prepared pans helps them release easily once baked. Aim for a cake that springs back when touched, with a moist crumb that holds together beautifully.
For the cream cheese frosting, beat the butter until smooth before adding the cream cheese, ensuring a creamy consistency without lumps. Slowly incorporate the powdered sugar to avoid creating a mess. Beat until fluffy but be mindful not to overmix, which could cause the frosting to become too soft.
Assembling the cake requires a gentle hand. Begin with one strawberry cake layer, spread a thin layer of frosting, and add the cheesecake layer upside down for a flat surface. Frost between the layers with care, adding fresh strawberry slices if desired, but keep them away from the edges to avoid any moisture seeping out. Finish by covering the entire cake in a generous layer of cream cheese frosting, creating a smooth and professional finish.
Recipe Tips
- How to Prevent the Cheesecake from Cracking: Use a water bath and avoid overmixing the batter to keep the texture smooth.
- Troubleshooting Common Baking Issues: If your cake is dry, ensure your oven temperature is accurate and avoid overbaking. Soft frosting can be chilled briefly to firm it up.
- Tips for Even Baking: Rotate your cake layers halfway through baking to ensure they cook evenly.
- Storing and Freezing: Wrap the assembled cake in plastic wrap and store in an airtight container in the refrigerator. For longer storage, freeze individual slices and thaw as needed.
Decorating and Serving Suggestions
For an elegant presentation, decorate the top of the cake with whole fresh strawberries or halved strawberries arranged in a spiral pattern. Drizzle with a strawberry glaze or a light dusting of powdered sugar for a finishing touch. For serving, use a sharp, hot knife to slice through the layers cleanly, revealing the contrasting colors of the cheesecake and strawberry cake. Consider garnishing each slice with a dollop of whipped cream or a sprig of mint for added flair. Optional garnishes like white chocolate shavings or edible flowers can elevate the dessert’s appearance, making it perfect for any celebratory occasion.
What to Serve With This Recipe
This Strawberry Cheesecake Cake pairs beautifully with a scoop of vanilla ice cream or a swirl of freshly whipped cream, which complements the tangy cheesecake layer. For beverages, consider serving it alongside a glass of sparkling wine, a fruity rosé, or a chilled berry-infused iced tea. To create a dessert spread, surround the cake with smaller, complementary treats like chocolate-covered strawberries, mini cheesecakes, or a berry fruit salad for a delightful medley of flavors.
Frequently Asked Questions
- Can I Make This Cake Ahead of Time? Yes, the cake can be made a day in advance and stored in the refrigerator.
- How Do I Store Leftovers? Leftovers should be stored in an airtight container in the refrigerator for up to five days.
- What to Do if My Frosting is Too Soft or My Cheesecake Cracks? Chill the frosting briefly, and use extra frosting to cover minor cracks.
- Can I Use Frozen Strawberries? Fresh strawberries are preferred, but frozen ones can be used if thawed and drained thoroughly.
- Is There a Gluten-Free Option? Substitute cake flour with a gluten-free flour blend designed for baking for a gluten-free alternative.
Final Tips and Encouragement
Don’t be afraid to put your twist on this recipe experiment with different berry purees, or add a layer of jam between the cake layers for extra flavor. Remember, the key to a great cake is patience, especially when cooling and assembling the layers. This Strawberry Cheesecake Cake recipe is perfect for impressing guests or simply indulging in a homemade dessert that feels luxurious and special. Whether you’re a seasoned baker or trying something new, enjoy the process and take pride in the stunning cake you create. Your results are bound to be delicious, and we’d love to see how your cake turns out!
Strawberry Cheesecake Cake
Ingredients
For the Cheesecake Layer
- 16 oz Cream Cheese softened use two 8 oz packages; full-fat cream cheese is recommended
- 1 cup white sugar 200g
- 3 tablespoons All-Purpose Flour 23g
- 3 eggs
- ¼ teaspoon salt
- ¾ cup Sour Cream full fat 182g
- 1 teaspoon Vanilla Extract 4g
For the Strawberry Sour Cream Cake
- 2 cups white sugar 400g
- 1 ½ sticks unsalted butter softened 170g
- ½ teaspoon baking soda 3g
- 3 large eggs room temperature to bring to room temperature quickly, place eggs in a bowl of warm water for five minutes
- ½ teaspoon salt 3g
- 3 cups cake flour 342g
- 2 teaspoons baking powder 8g
- 1 cup full-fat sour cream 227g
- 2 teaspoons strawberry extract 8g if unavailable, substitute with 2 tablespoons of powdered strawberry jello
- ¼ cup vegetable oil 54g canola oil preferred
- ½ cup strawberry puree 129g puree fresh or thawed frozen strawberries in a blender; no need to cook
- *Optional: Pink Coloring Gel for desired color a small amount was used
Cream Cheese Frosting
- 16 oz cream cheese softened two 8 oz packages, full fat
- 2 sticks unsalted butter softened 226g total
- ½ teaspoon salt 2g
- 2 teaspoons vanilla extract 8g
- 6 cups powdered sugar 690g-747g adjust to taste, between 6-6.5 cups
Filling and Decoration
- Additional Fresh Strawberries for layering and decoration optional
Instructions
For the Cheesecake Layer
- Begin by preheating your oven to 300°F (150°C). Set a 9×13 inch (or similar size) pan filled with about an inch of water on a rack in the lower third of the oven this creates a steamy environment that helps prevent cracks.
- Line the bottom of a 9-inch springform pan with parchment paper.
- In a large mixing bowl, beat the softened cream cheese until completely smooth. Gradually add in the sugar, flour, and salt while mixing on low speed.
- Add the vanilla extract and sour cream, mixing until fully incorporated. Then, beat in the eggs one at a time, ensuring each egg is fully mixed in before adding the next.
- Pour the cheesecake batter into the prepared springform pan. Set the pan on a rack above the water bath and bake for 45-50 minutes until the cheesecake is set but slightly jiggles when shaken.
- Turn off the oven and leave the cheesecake inside for an additional 30 minutes with the oven door slightly open to allow gradual cooling, which helps prevent cracks.
- Cool the cheesecake on the countertop, then cover with foil and chill in the freezer for 2-3 hours, or refrigerate for 5-6 hours or overnight if time permits.
For the Strawberry Sour Cream Cake
- Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans (9×2 inch pans work well).
- In a medium bowl, whisk together the cake flour, baking powder, baking soda, and salt. Set aside.
- In another bowl, blend the sour cream, strawberry puree, strawberry extract, and oil; set this mixture aside.
- In the bowl of a stand mixer, beat the softened butter until smooth. Gradually add the sugar and continue mixing on medium speed for 3-5 minutes until the mixture becomes light and fluffy.
- Add the eggs one at a time, mixing well after each addition.
- With the mixer on low speed, alternate adding the flour mixture and the sour cream mixture, starting and ending with the flour mixture. Incorporate pink coloring gel at this stage if desired.
- Divide the batter evenly between the prepared cake pans. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean or with just a few crumbs attached. The cake should spring back when lightly touched. Let the cakes cool in the pans for 5-10 minutes before turning them out onto a wire rack to cool completely.
For the Cream Cheese Frosting
- In the mixer bowl, beat the softened butter on low to medium speed until smooth.
- Cut the softened cream cheese into chunks and add it to the butter. Beat on low to medium speed until fully combined and creamy.
- Add the vanilla extract, then gradually mix in the powdered sugar on low speed to avoid creating a cloud of sugar.
- Increase the speed and beat until the frosting is fluffy. Be cautious not to overbeat, as this can make the frosting too soft. If it becomes too soft, refrigerate it briefly to firm it up. This frosting works best when slightly chilled; if making in advance, allow it to soften slightly before remixing (do not microwave).
Assembling the Cake
- Position the first cooled strawberry cake layer on a cake plate or pedestal. Spread a thin layer of cream cheese frosting over the top. Optionally, add a layer of thinly sliced strawberries, ensuring the slices are kept away from the cake’s edges to prevent juices from seeping out.
- Carefully release the sides of the springform pan from the cheesecake layer, running a hot knife around the edges if needed to prevent sticking.
- Place the cheesecake layer upside down onto the frosted strawberry cake layer. Remove the parchment paper and any excess pan bottom with a hot knife if necessary.
- Spread another thin layer of frosting on top of the cheesecake layer. Optionally, add sliced strawberries, avoiding the edges.
- Frost the assembled cake completely with the cream cheese frosting. If the frosting softens or the layers begin to slide, chill the cake in the freezer for 15 minutes to firm it up.
- Store the completed cake in an airtight container or under a cake dome in the refrigerator until serving. Remove the cake 1-2 hours before serving to bring it closer to room temperature.