Are you ready to treat yourself to something truly delicious? This Strawberry Cake and Cheesecake recipe combines the rich flavors of cheesecake with the light, fluffy texture of strawberry cake. It’s the perfect dessert for parties, celebrations, or just a sweet indulgence during the week. In this article, we will guide you through the process of making this delightful treat from scratch.
Why Make This Recipe
There are many reasons to make Strawberry Cake and Cheesecake. First, it’s a crowd-pleaser, loved by kids and adults alike. The vibrant color and fruity flavor make it visually stunning. Plus, nothing beats the satisfaction of baking your own delicious cake at home. This dessert is also a fantastic way to celebrate special occasions or impress your friends with your baking skills!
How to Make Strawberry Cake and Cheesecake
Ingredients:
For the Cheesecake:
- 24 oz (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all-purpose flour
- 1 cup (230g) sour cream
- 1 tbsp vanilla extract
- 4 large eggs, room temperature
For the Strawberry Cake:
- 3/4 cup (168g) unsalted butter, room temperature
- 1 1/2 cups (310g) sugar
- 3/4 cup (173g) sour cream
- 2 tbsp strawberry extract
- 6 large egg whites, room temperature
- 2 1/2 cups (325g) all-purpose flour
- 4 tsp (18g) baking powder
- ½ tsp salt
- 1/2 cup (120ml) milk
- 1/2 cup (120ml) strawberry puree*
- 7–8 drops pink food color (optional)
For the Frosting:
- 16 oz (452g) cream cheese, room temperature
- 3 cups (720ml) heavy whipping cream, cold
- 1 1/4 cups (144g) powdered sugar
- 1 tbsp vanilla extract
- 6–10 strawberries, sliced
- 3 strawberries, cut in half
Directions:
Preheat your oven to 300°F (148°C). Line the inside of a 9-inch (23 cm) cake pan with aluminum foil.
In a large mixing bowl, combine cream cheese, sugar, and flour. Mix on low speed. Scrape down the sides of the bowl.
Add sour cream and vanilla extract. Mix until well blended.
Add eggs one at a time, mixing slowly. Scrape down the bowl after each addition.
Pour the batter into the prepared pan. Place it in a larger pan and fill the outer pan with warm water halfway up the sides of the cake pan. Bake for 1 hour.
Turn off the oven and let the cheesecake sit for 30 minutes with the door closed. After that, crack the oven door and let it sit for another 30 minutes.
Remove from the oven and refrigerate for about 5–6 hours.
Preheat the oven to 350°F (176°C). Line two 9-inch (23 cm) cake pans with parchment paper and grease them.
Cream together the butter and sugar on medium speed for 3–4 minutes.
Add sour cream and strawberry extract. Mix until combined.
Add egg whites in two batches, mixing well after each addition.
Whisk together the flour, baking powder, and salt in a medium bowl. Combine milk and strawberry purée in a measuring cup.
Add half the dry ingredients to the batter. Mix until combined. Pour in the milk mixture and mix until smooth.
Divide batter between the two pans and bake for 27–30 minutes. Cool in the pans for 2–3 minutes and transfer to a wire rack to cool completely.
For the frosting, beat cream cheese until smooth. Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Combine with cream cheese.
Level cake layers with a serrated knife. Frost one layer, add the cheesecake, and frost again. Top with the second layer and frost the entire cake.
Decorate with sliced strawberries around the base and halved strawberries on top.
Store in the fridge (preferably in an airtight container). Enjoy within 2–3 days.
How to Serve Strawberry Cake and Cheesecake
Serve your Strawberry Cake and Cheesecake chilled. Slice into generous pieces and enjoy by itself or with a scoop of vanilla ice cream. It’s perfect for birthdays, anniversaries, or any celebration!
How to Store Strawberry Cake and Cheesecake
Keep your Strawberry Cake and Cheesecake in an airtight container in the refrigerator. It will stay fresh for about 2–3 days. If you want to keep it longer, consider freezing individual slices.
Tips to Make Strawberry Cake and Cheesecake
- Be patient! Slow mixing helps prevent cracks in your cheesecake.
- Use room-temperature ingredients for a smoother batter.
- Decorate with fresh strawberries for a burst of flavor and color.
Variation
Try adding different extracts for a unique flavor twist. Almond or vanilla can be lovely substitutes for strawberry.
FAQs
What can I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! It will still taste delicious. For the future, ensure you mix on low speed and follow the cooling process to prevent cracks.
Can I use frozen strawberries?
Yes, you can use frozen strawberries if fresh ones are not available. Just make sure to thaw and drain them well before use.
How can I make this cake gluten-free?
To make a gluten-free Strawberry Cake and Cheesecake, substitute regular flour with a 1:1 gluten-free flour blend.
Now you’re all set to make a beautiful Strawberry Cake and Cheesecake that will wow your family and friends. Happy baking!
Strawberry Cake and Cheesecake
Ingredients
Method
- Preheat your oven to 300°F (148°C). Line the inside of a 9-inch (23 cm) cake pan with aluminum foil.
- In a large mixing bowl, combine cream cheese, sugar, and flour. Mix on low speed. Scrape down the sides of the bowl.
- Add sour cream and vanilla extract. Mix until well blended.
- Add eggs one at a time, mixing slowly. Scrape down the bowl after each addition.
- Pour the batter into the prepared pan. Place it in a larger pan and fill the outer pan with warm water halfway up the sides of the cake pan. Bake for 1 hour.
- Turn off the oven and let the cheesecake sit for 30 minutes with the door closed. After that, crack the oven door and let it sit for another 30 minutes.
- Remove from the oven and refrigerate for about 5–6 hours.
- Preheat the oven to 350°F (176°C). Line two 9-inch (23 cm) cake pans with parchment paper and grease them.
- Cream together the butter and sugar on medium speed for 3–4 minutes.
- Add sour cream and strawberry extract. Mix until combined.
- Add egg whites in two batches, mixing well after each addition.
- Whisk together the flour, baking powder, and salt in a medium bowl. Combine milk and strawberry purée in a measuring cup.
- Add half the dry ingredients to the batter. Mix until combined. Pour in the milk mixture and mix until smooth.
- Divide batter between the two pans and bake for 27–30 minutes. Cool in the pans for 2–3 minutes and transfer to a wire rack to cool completely.
- For the frosting, beat cream cheese until smooth. Whip heavy cream, powdered sugar, and vanilla until soft peaks form. Combine with cream cheese.
- Level cake layers with a serrated knife. Frost one layer, add the cheesecake, and frost again. Top with the second layer and frost the entire cake.
- Decorate with sliced strawberries around the base and halved strawberries on top.
