Delicious Strawberries and Cream Cheesecake Cake to Indulge In

Why You Will Love This Recipe

This recipe gives you the best of both worlds: a soft vanilla cake wrapped around a silky cheesecake layer with fresh strawberries and billowy cream. It feels indulgent without being overly sweet, and every slice gets those pretty pops of red from the berries.

It’s also a solid make-ahead dessert. The flavors deepen as it chills, so you can bake the cheesecake layer the day before and assemble when you’re ready. That means less stress when guests arrive and more time to enjoy your own dessert.

Another reason I love it: you can serve it all year. In summer, fresh berries shine. In cooler months, grab frozen strawberries and make a simple compote. Either way, it still delivers on that classic strawberries-and-cream charm.

If you’re into layered desserts with personality, this sits right beside my other favorites like a playful Boston Cream Pie Cheesecake or a cozy lemon cream cheese dump cake. Different vibes, same big smiles.

My family asked where I bought this cake. When I told them I made it, they demanded the recipe and then ate the last slice before I could hide it. That’s how you know it’s a keeper.

Big promise: the first bite is creamy, fruity, and just sweet enough. You’ll want to make it again for birthdays and casual Sunday dinners alike.

How to Make Strawberries and Cream Cheesecake

Ingredients

• For the cheesecake layer: cream cheese, granulated sugar, eggs, sour cream, vanilla, pinch of salt
• For the cake layers: all-purpose flour, baking powder, salt, unsalted butter, sugar, eggs, milk, vanilla
• For the strawberry filling: fresh strawberries, a little sugar, lemon juice
• For the cream: heavy cream, confectioners’ sugar, vanilla
• Optional: strawberry jam or compote for extra swirl

Step by Step

Here’s the flow that keeps the process simple and relaxed.

• Make the cheesecake: Beat cream cheese until very smooth. Add sugar and a pinch of salt. Beat in eggs one at a time, then fold in sour cream and vanilla. Pour into a lined 8 inch pan and bake at 325°F until set at the edges with a slight wobble in the center, about 35 to 45 minutes. Cool completely, then chill at least 3 hours.
• Prep the strawberries: Slice berries and toss with sugar and a squeeze of lemon. Let them rest 10 to 15 minutes until they release juices. If using frozen, thaw and drain first.
• Bake the cake layers: Cream butter and sugar until fluffy. Add eggs, then stir in vanilla. In a separate bowl, whisk flour, baking powder, and salt. Add half the dry mix to the batter, then milk, then the remaining dry mix. Divide into two 8 inch pans and bake at 350°F for 22 to 26 minutes. Cool completely.
• Whip the cream: Beat cold heavy cream with confectioners’ sugar and vanilla to soft peaks. It should look plush and stand up when you lift the whisk.
• Assemble: Place a cake layer on a stand. Spread a thin swipe of whipped cream, then gently set the chilled cheesecake on top. Spoon a layer of strawberries over the cheesecake, holding back excess juice. Add a second thin layer of cream to help the top cake stick. Place the second cake layer on top. Frost the whole cake with the remaining whipped cream.
• Chill to set: Refrigerate 1 to 2 hours before slicing. This helps the layers relax and makes cleaner cuts.

If you prefer a different layered dessert vibe, check out this creamy classic twist: Irresistible Boston Cream Pie Cheesecake. For a faster fix that still satisfies, this bright Lemon Cream Cheese Dump Cake is a fun shortcut option.

Once you nail the flow, making a Strawberries and Cream Cheesecake Cake feels as easy as your favorite layer cake, just with bonus creaminess in the center.

Expert Baking Tips

Room temperature cream cheese is everything. Cold cream cheese leads to lumps, and lumps lead to frustration. Take it out at least an hour before you start.

Line your cheesecake pan with parchment and make sure the sides are lightly greased. This keeps the cheesecake from sticking and helps you lift it out cleanly.

Cool the cheesecake completely before chilling. This prevents condensation and keeps the texture smooth. Rushing this step can cause cracks or a rubbery feel.

Level the cake layers if needed. A gentle pass with a serrated knife keeps the stack stable and helps your whipped cream look neat.

Keep your cream cold. A chilled bowl and cold cream are the secret to fluffy, stable whipped cream that spreads like a dream.

Make Ahead and Storage

You can bake the cheesecake a day ahead. Wrap and keep it chilled. The cake layers can be baked the same day as assembly or the day before, wrapped well at room temp. Once assembled, refrigerate the cake and enjoy within 48 hours for the best texture.

Love creamy desserts with a twist? Pair this with a slice of the best creamy pistachio cake for a dessert board that makes everyone feel spoiled.

Substitutions

• Cream cheese: Full fat is best for texture, but you can use Neufchatel for a lighter feel. Avoid whipped tubs.
• Sour cream: Greek yogurt works well. Choose plain, full fat for a similar richness.
• Strawberries: Fresh are lovely, but frozen are fine. Thaw, drain, and pat dry to prevent sogginess.
• Vanilla cake: A sturdy white or yellow cake recipe is great. Box mix works in a pinch if you’re short on time.
• Whipped cream: Stabilize with a spoonful of instant vanilla pudding mix or a bit of gelatin if transporting in warm weather.
• Gluten free: Use a trusted 1:1 gluten free baking blend for the cake layers.

Feel free to add a spoonful of strawberry jam between layers if you want more berry flavor. A thin spread goes a long way.

Baking with Strawberries

Picking the right berries makes a difference. Look for bright red strawberries with green caps and a sweet scent. Pale tips often mean less flavor, so grab the deeper red ones when you can.

If your strawberries are super juicy, toss them with a bit of sugar and lemon, then drain off extra liquid. This keeps your layers from getting soggy. You can use that juice to drizzle over slices later.

Frozen berries are a great backup. Just thaw in the fridge and drain well. If they’re very soft, turn them into a quick compote by simmering for a few minutes with a spoonful of sugar. Cool before layering.

Quick Strawberry Prep

Hull the berries, slice them thin, and pat them dry. If you want a glossy finish, warm a tablespoon of strawberry jam and brush it over the top berries once the cake is frosted.

Thinking of a sweet and savory menu? Start with a cozy bowl of creamy roasted tomato and garlic soup, then serve a fresh arugula and citrus salad with goat cheese before the grand finale: your Strawberries and Cream Cheesecake Cake.

Common Questions

Can I make the cheesecake and cake layers on different days?
Yes. Bake the cheesecake one day ahead and chill. Cake layers can be baked the day before as well. Assemble the next day when everything is cool.

How do I keep the whipped cream from deflating?
Use cold cream and a chilled bowl. For extra stability, add a spoonful of instant pudding mix or a little gelatin dissolved in warm water, cooled before folding in.

What pan size should I use?
Two 8 inch cake pans for the cake layers and an 8 inch round for the cheesecake layer. If you only have 9 inch pans, the cake will be slightly thinner and bake a bit faster.

Can I use a box cake mix?
Absolutely. Follow the box instructions for two 8 inch rounds and focus your energy on the cheesecake and strawberries.

How long does the assembled cake last?
Best within 48 hours. Store covered in the fridge. The cream and berries stay fresher and the layers keep their shape.

Ready to Bake and Share

This Strawberries and Cream Cheesecake Cake is the dessert I pull out when I want guaranteed smiles. It’s creamy, fruity, and feels fancy without the stress. If you’d like more inspiration, I love the approach in this guide from Strawberries and Cream Cheesecake Cake – Life Love and Sugar. You can also peek at different spins like the silky version by Cookie Dough and Oven Mitt and the science-forward tips at Scientifically Sweet. If pound cakes are your thing, try the tender crumb in The BEST Strawberry Cream Cheese Pound Cake for another happy strawberry moment. Now grab your mixing bowl, cue up your favorite playlist, and bake a cake that everyone will remember.