Looking for the ultimate dessert that combines the best of both worlds? This stunning strawberry cheesecake cake recipe brings together the rich creaminess of classic cheesecake with the light, fluffy texture of traditional cake. Each slice delivers layers of vanilla cake, smooth cheesecake filling, and fresh strawberry compote, creating an unforgettable treat that's perfect for special occasions or whenever you're craving something extraordinary.
Why You'll Love This Strawberry Cheesecake Cake Recipe
This show-stopping dessert takes the classic strawberry cheesecake to new heights by incorporating layers of moist vanilla cake. The combination creates a stunning presentation that's sure to impress your guests while delivering incredible flavor in every bite. The recipe strikes the perfect balance between sweet cake layers, tangy cheesecake filling, and fresh strawberry goodness.
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Ingredients
the Vanilla Cake Layers:
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups whole milk, room temperature
the Cheesecake Layer:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
the Strawberry Compote:
- 4 cups fresh strawberries, hulled and quartered
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
the Cream Cheese Frosting:
- 16 oz cream cheese, softened
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Prepare the Cheesecake Layer
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line with parchment paper.
- Beat cream cheese until smooth using an electric mixer.
- Add sugar and beat until well combined.
- Mix in eggs one at a time, scraping down the bowl between additions.
- Beat in vanilla extract and sour cream.
- Fold in flour until just combined.
- Pour into prepared pan and bake for 45-50 minutes until center is almost set.
- Cool completely and refrigerate for at least 4 hours or overnight.
Make the Vanilla Cake Layers
- Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Alternately add flour mixture and milk, beginning and ending with flour mixture.
- Divide batter between prepared pans.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Prepare the Strawberry Compote
- Combine strawberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat until strawberries release their juices.
- Mix cornstarch with water and add to the strawberry mixture.
- Simmer until thickened, about 5 minutes.
- Cool completely before using.
Make the Cream Cheese Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until well combined.
- Mix in vanilla extract and salt.
- Beat until light and fluffy, about 5 minutes.
Assembly
- Place one cake layer on a serving plate.
- Spread a thin layer of frosting on top.
- Place the cheesecake layer carefully on top.
- Spread half of the strawberry compote over the cheesecake layer.
- Add the second cake layer.
- Frost the entire cake with remaining cream cheese frosting.
- Top with remaining strawberry compote and fresh strawberries for garnish.
Pro Tips for the Perfect Strawberry Cheesecake Cake
- Ensure all refrigerated ingredients are at room temperature before starting
- Don't overmix the cake batter to achieve a light, tender crumb
- Use full-fat cream cheese for the best texture and flavor
- Chill the cake between layers for easier assembly
- Use a serrated knife dipped in hot water for clean slices
Equipment Needed
- 9-inch springform pan
- Two 9-inch round cake pans
- Electric mixer (stand mixer preferred)
- Parchment paper
- Offset spatula
- Cooling racks
- Saucepan
- Serving plate or cake stand
Storage Instructions
Store the assembled cake in an airtight container in the refrigerator for up to 5 days. The cake layers can be made ahead and frozen for up to 2 months when wrapped well in plastic wrap and aluminum foil. The cheesecake layer can be frozen for up to 1 month.
FAQ
Yes! You can make the components separately up to 2 days in advance. Store them properly in the refrigerator and assemble the day of serving.
Yes, frozen strawberries work well for the compote. There's no need to thaw them first; just cook them directly from frozen.
Avoid overbeating the mixture after adding the eggs, bake in a water bath, and allow the cheesecake to cool slowly in the oven with the door cracked open.
Absolutely! Add a layer of graham cracker or cookie crumbs mixed with melted butter between the cake and cheesecake layers for extra texture and flavor.
This stunning strawberry cheesecake cake combines fluffy vanilla layers with creamy cheesecake, fresh strawberry compote, and smooth cream cheese frosting. Perfect for special occasions, it serves 12-14 people and costs $35-45 to make at home - significantly less than bakery versions. Keep refrigerated and serve slightly chilled for the best taste and presentation.
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Strawberry Cheesecake Cake Recipe
Equipment
- 9-inch springform pan
- Two 9-inch round cake pans
- Electric mixer (stand mixer preferred)
- Parchment paper
- Offset spatula
- Cooling racks
- Saucepan
- Serving plate or cake stand
Ingredients
the Vanilla Cake Layers:
- 3 cups all-purpose flour
- 2½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 large eggs room temperature
- 2 teaspoons pure vanilla extract
- 1¼ cups whole milk room temperature
the Cheesecake Layer:
- 24 oz cream cheese softened
- ¾ cup granulated sugar
- 3 large eggs room temperature
- 1 teaspoon vanilla extract
- ¼ cup sour cream
- 2 tablespoons all-purpose flour
the Strawberry Compote:
- 4 cups fresh strawberries hulled and quartered
- ½ cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
the Cream Cheese Frosting:
- 16 oz cream cheese softened
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract
- Pinch of salt
Instructions
Prepare the Cheesecake Layer
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan and line with parchment paper.
- Beat cream cheese until smooth using an electric mixer.
- Add sugar and beat until well combined.
- Mix in eggs one at a time, scraping down the bowl between additions.
- Beat in vanilla extract and sour cream.
- Fold in flour until just combined.
- Pour into prepared pan and bake for 45-50 minutes until center is almost set.
- Cool completely and refrigerate for at least 4 hours or overnight.
Make the Vanilla Cake Layers
- Preheat oven to 350°F (175°C). Grease two 9-inch cake pans and line with parchment paper.
- Whisk together flour, baking powder, and salt in a medium bowl.
- Cream butter and sugar until light and fluffy, about 5 minutes.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract.
- Alternately add flour mixture and milk, beginning and ending with flour mixture.
- Divide batter between prepared pans.
- Bake for 25-30 minutes until a toothpick comes out clean.
- Cool in pans for 10 minutes, then remove and cool completely on wire racks.
Prepare the Strawberry Compote
- Combine strawberries, sugar, and lemon juice in a saucepan.
- Cook over medium heat until strawberries release their juices.
- Mix cornstarch with water and add to the strawberry mixture.
- Simmer until thickened, about 5 minutes.
- Cool completely before using.
Make the Cream Cheese Frosting
- Beat cream cheese and butter until smooth and creamy.
- Gradually add powdered sugar, beating until well combined.
- Mix in vanilla extract and salt.
- Beat until light and fluffy, about 5 minutes.
Assembly
- Place one cake layer on a serving plate.
- Spread a thin layer of frosting on top.
- Place the cheesecake layer carefully on top.
- Spread half of the strawberry compote over the cheesecake layer.
- Add the second cake layer.
- Frost the entire cake with remaining cream cheese frosting.
- Top with remaining strawberry compote and fresh strawberries for garnish.
Notes
- Ensure ingredients are room temperature
- Don't overmix cake batter
- Chill between layers for easier assembly
- Use full-fat cream cheese
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