Whipped Strawberries and Cream Cheesecake Cake: A Sweet Indulgence for Every Occasion
Ah, the classic combination of strawberries and cream—it’s like summer on a plate! If you’re dreaming of a dessert that is creamy, fruity, and elegant all at once, you’re in the right place. This Strawberries and Cream Cheesecake Cake is not just a treat for the taste buds; it’s also a celebration for the eyes. Perfect for busy moms, workplace snack attacks, or any gathering where you want to impress (and possibly distract everyone from your still-warm-from-the-dryer sweatpants), this recipe is simple enough that even a novice in the kitchen can whip it up with ease.
Why You’ll Love This Strawberries and Cream Cheesecake Cake
Picture this: you walk into a room, carrying a stunning cheesecake cake that looks like it was crafted by a pastry chef in a swanky restaurant. Heads turn, compliments abound, and best of all? It’s as delicious as it is beautiful. With a luscious layer of strawberry topping, a creamy cheesecake filling, and a moist cake base, this dessert hits all the right notes.
But hold your horses! Before we get into the nitty-gritty of the recipe, let’s gather those ingredients so you can impress your loved ones (and yourself, of course).
Ingredients
Here’s what you need to turn that dreamy idea into a reality:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1 cup powdered sugar
- 1 cup heavy whipping cream
- 1 teaspoon vanilla extract
For the Strawberry Topping:
- 2 cups fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
Directions
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. Because let’s be real, who has time for cake mishaps when you want perfection?
Step 2: Mix It Up
In a large mixing bowl, cream the softened butter and granulated sugar until fluffy. Add in the eggs, one at a time, followed by the sour cream and vanilla extract. Remember, it’s all about love and patience here—beating the mixture for a good 3-4 minutes will create that dreamy texture!
Step 3: Add the Dry Ingredients
In a separate bowl, combine the flour, baking powder, baking soda, and salt. Gradually add this mixture to your creamy goodness. Mix just until combined—overmixing is a cake’s worst enemy!
Step 4: Bake the Cake
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes or until a toothpick comes out clean. Let them cool in the pans for about 10 minutes before transferring to a wire rack to cool completely.
Step 5: Make the Cheesecake Layer
To prepare the cheesecake layer, beat the softened cream cheese until smooth. Gradually add the powdered sugar, followed by the heavy whipping cream and vanilla extract. Whip until stiff peaks form—hello, cheesecake perfection!
Step 6: Strawberry Topping Time
In a medium bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Let it sit for about 10 minutes to allow the sugar to draw out the juices—this is what magic smells like, folks.
Step 7: Assemble the Cake
Now for the assembly! Place one cooled cake layer on a serving plate. Spread half of the cream cheese mixture over the top, then layer with half of the strawberry mixture. Repeat with the second cake layer, finishing it off with the remaining cream cheese frosting and strawberries.
Step 8: Chill and Impress!
Chill the assembled cake in the refrigerator for at least an hour before serving. This will give it time to set and ensure each slice is perfectly decadent.
Cooking Tips
- If you want to sound fancy, consider using a piping bag to decorate the cheesecake layer. Or just dollop it on and call it an avant-garde style!
- Feel free to swap fresh strawberries for other berries. Raspberries? Blueberries? The berry world is your oyster!
- Don’t panic if your strawberries look a little…squished when you layer them. That adds to the homemade charm!
Personal Anecdote
The first time I baked this cake, I had no idea what I was doing—classic Anna, right? My sister Patricia had dropped by unexpectedly, and after seeing my culinary chaos, she simply said, "Why not make it a cheesecake cake?" It turned into a fun bonding session, flour-covered aprons, and all! We’ve been making this dessert together ever since, turning simple Tuesdays into mini-celebrations.
FAQs
Can I substitute the heavy whipping cream in this recipe?
Absolutely! You can use coconut cream for a dairy-free option or whipped topping if you’re in a pinch.
How can I store leftovers?
Place what’s left in an airtight container in the refrigerator. It’ll stay fresh for about 3-4 days—if it even lasts that long!
Can I make this cake ahead of time?
Yes! You can bake the cake layers a day or two in advance. Just make sure to wrap them tightly to keep them from getting dry.
Isn’t it amazing how easy it can be to create something special? This Strawberries and Cream Cheesecake Cake is not just a dessert; it’s a delightful way to share love and joy in every slice. So, gather your loved ones, take a moment to relish in the simple happiness it brings, and, of course, make a great big mess in your kitchen—it’s all part of the fun!
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Strawberries and Cream Cheesecake Cake is the perfect recipe for a sweet indulgence. Quick, easy, and delicious, this dessert will impress everyone.