Go Back

Strawberries and Cream Cheesecake Cake

A delightful dessert combining rich cheesecake and fluffy cake layers, topped with fresh strawberries.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Cake Layers
  • 1.5 cups all-purpose flour
  • 1.5 teaspoons baking powder
  • 0.5 teaspoon salt
  • 0.5 cups unsalted butter, softened
  • 1 cups sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 0.5 cups milk
For the Cream Cheese Filling
  • 8 oz cream cheese, softened
  • 0.5 cups powdered sugar
  • 1 cups heavy whipping cream
  • 1 teaspoon vanilla extract
For the Strawberry Topping
  • 1 pound fresh strawberries, hulled and sliced
  • 2 tablespoons sugar (optional, to taste)
  • to taste Whipped cream, for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans.
  2. In a large mixing bowl, whisk together the flour, baking powder, and salt.
  3. In another bowl, cream together the softened butter and sugar until fluffy. Add in the eggs one at a time, followed by the vanilla.
  4. Slowly mix in the dry ingredients, alternating with the milk until just combined.
Baking
  1. Pour the batter evenly into the prepared pans.
  2. Bake for about 25-30 minutes or until a toothpick inserted into the center comes out clean.
  3. Once cooled, turn the cakes out onto a wire rack to finish cooling.
Cream Cheese Filling
  1. In a bowl, beat together the softened cream cheese and powdered sugar until smooth.
  2. In another bowl, whip the heavy cream and vanilla until it forms soft peaks.
  3. Gently fold the whipped cream into the cream cheese mixture.
Assembly
  1. Once your cakes are completely cool, place one cake layer on a serving plate.
  2. Spread half of the cream cheese filling on top, followed by a layer of sliced strawberries.
  3. Place the second cake layer on top and spread the remaining filling.
  4. Optional: Drizzle some more sliced strawberries on top and dollop with whipped cream.

Notes

Ensure cakes are completely cool before assembly. If strawberries aren’t in season, substitute with blueberries or raspberries. The cake can be made a day in advance and stored in the fridge.