Strawberries and Cream Cheesecake Cake: Your New Favorite Dessert
Are you ready to elevate your dessert game? If your sweet tooth is calling and you’re on the hunt for something spectacular yet straightforward, you’ve come to the right place! Today’s recipe is all about the delightful Strawberries and Cream Cheesecake Cake. Think lush, creamy cheesecake layered with fluffy cake and fresh strawberries — it’s like a sweet hug on a plate that’s perfect for busy women juggling life’s many demands!
Why You’ll Love This Strawberries and Cream Cheesecake Cake
This recipe is the ultimate crowd-pleaser, making it a fabulous choice for anything from a quick weeknight treat to a stunning centerpiece at your next gathering. It captures all the essence of summer with fresh strawberries, while the rich creaminess of the cheesecake filling brings comfort in every bite. Plus, it’s surprisingly easy to whip up! Trust me, even if you’re a kitchen novice, you’ll want to add this recipe to your culinary repertoire. So, let’s get started, shall we?
Ingredients
Before you get your whisk ready, let’s gather all the stars of our show. Here’s what you’ll need for this gorgeous cake:
For the Cake Layers:
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- ½ cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- 2 tablespoons sugar (optional, to taste)
- Whipped cream, for garnish (optional)
Steps to Create Your Dream Cake
Now that we have our ingredients ready, it’s time to roll up our sleeves and dive into the baking action!
Step 1: Preheat and Prepare
Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. The cake will need a comfy spot to bake, and it’s crucial that they don’t stick!
Step 2: Make the Cake Batter
In a large mixing bowl, whisk together the flour, baking powder, and salt. In another bowl, cream together the softened butter and sugar until fluffy. Add in the eggs one at a time, followed by the vanilla.
Slowly mix in the dry ingredients, alternating with the milk. Blend until just combined! (Remember, nobody likes a dry cake, so don’t overmix. Treat it like a delicate friendship—handle with care!)
Step 3: Bake the Cakes
Pour the batter evenly into the prepared pans. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean. Once they’ve cooled, turn them out onto a wire rack to finish cooling.
Step 4: Whip Up the Cream Cheese Filling
While your cakes are cooling, it’s time for the filling. In a bowl, beat together the softened cream cheese and powdered sugar until smooth. In another bowl, whip the heavy cream and vanilla until it forms soft peaks. Gently fold the whipped cream into the cream cheese mixture. This step is where the magic happens—light and fluffy filling, anyone?
Step 5: Assemble the Cake
Once your cakes are completely cool, it’s assembly time! Place one cake layer on a serving plate. Spread half of the cream cheese filling on top, followed by a layer of sliced strawberries. Place the second cake layer on top and spread the remaining filling.
To make it extra special, you can drizzle some more strawberries on top and dollop with whipped cream. Your Strawberries and Cream Cheesecake Cake is now looking like a superstar!
Cooking Tips
- Timing is Everything: Make sure your cakes are completely cool before you assemble. If you rush this, you might just end up with a gooey mess (but hey, a delicious mess at that!).
- Berry Fresh: If strawberries aren’t in season, feel free to swap them for another berry. Blueberries or raspberries work beautifully, too!
- Make It Ahead: This cheesecake cake can be made a day in advance. Just keep it covered in the fridge—your future self will thank you!
Personal Anecdote
I remember the first time I made this cake; it was for my sister Patricia’s birthday, and let’s just say the reaction was priceless! The way her eyes lit up when she took the first bite… I knew right then that this dessert was going to be a staple in our family for years to come. Now, every summer, we make it together—an annual baking tradition filled with laughter and a few flour fights!
FAQs
Can I substitute cream cheese in this recipe?
Yes! If you’re looking for a lighter option, you can use Greek yogurt or a dairy-free cream cheese, though the texture will vary.
How can I store leftovers?
This cake keeps well in the fridge for about 3-4 days in an airtight container. Just make sure to keep it covered, so it doesn’t dry out!
Can I freeze the cake?
You sure can! Just wrap it tightly in plastic wrap and then in foil. It’ll stay good for about 3 months. Just be sure to allow it to thaw in the fridge before serving.
And there you have it—a scrumptious Strawberries and Cream Cheesecake Cake that’s as delightful as it is easy to make. Whether it’s for a special occasion or just an afternoon pick-me-up, this recipe is bound to bring smiles and satisfied taste buds.
So, what are you waiting for? Dust off that apron, gather your ingredients, and let’s create some sweet memories together! And if you’re craving more delectable treats, check out my other recipes, like the classic Chocolate Chip Cookies or the delightful Blueberry Muffins. Happy baking, friends!
Meta Description
Strawberries and Cream Cheesecake Cake is the perfect recipe for easy, delicious indulgence. Quick to make, it’s a must-try treat for every occasion!
Strawberries and Cream Cheesecake Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
- In a large mixing bowl, whisk together the flour, baking powder, and salt.
- In another bowl, cream together the softened butter and sugar until fluffy. Add in the eggs one at a time, followed by the vanilla.
- Slowly mix in the dry ingredients, alternating with the milk until just combined.
- Pour the batter evenly into the prepared pans.
- Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
- Once cooled, turn the cakes out onto a wire rack to finish cooling.
- In a bowl, beat together the softened cream cheese and powdered sugar until smooth.
- In another bowl, whip the heavy cream and vanilla until it forms soft peaks.
- Gently fold the whipped cream into the cream cheese mixture.
- Once your cakes are completely cool, place one cake layer on a serving plate.
- Spread half of the cream cheese filling on top, followed by a layer of sliced strawberries.
- Place the second cake layer on top and spread the remaining filling.
- Optional: Drizzle some more sliced strawberries on top and dollop with whipped cream.