Strawberry cake and cheesecake — just saying those words together feels like a holiday, doesn’t it? Imagine biting into a sweet, moist strawberry cake only to hit that creamy, tangy cheesecake middle. It’s not just dessert; it’s a full-on romance for your taste buds. And honestly, if there’s one thing that brings people together more than family drama at Thanksgiving, it’s a dessert like this one.
Let’s be real — strawberry cake and cheesecake is the kind of combo that makes plain vanilla cupcakes feel like background noise. Whether you’re baking for a birthday, a family gathering, or because you “accidentally” bought too many strawberries, this dessert delivers every single time.
In this ultimate guide, I’m going to show you how to bake this delicious fusion treat at home. You’ll get step-by-step instructions, expert-level hacks, storage tips, and creative twists that’ll make you the go-to dessert maker in your circle.
Looking for inspiration? Try this fresh dessert idea we love: Strawberry Shortcake Ice Cream and combine flavors in your baking like a pro.
Ready? Let’s dive fork-first into this masterpiece.
Table of Contents
The Irresistible Charm of Strawberry Cake and Cheesecake
Why Strawberry Cake and Cheesecake is the Best Dessert Fusion
There’s a reason why strawberry cake and cheesecake recipes are taking over dessert tables everywhere. It’s the fusion we didn’t know we needed but now can’t live without. The soft, fruity flavor of strawberry cake contrasts perfectly with the creamy, slightly tangy cheesecake layer, creating a balance that hits all the right notes.
Besides the flavor, the texture makes this combo unforgettable. Think about it — spongy strawberry cake, dense cheesecake, and fluffy whipped frosting all in one slice. This dessert isn’t just baked goods; it’s a full experience.
Even better? Strawberry cake and cheesecake work in every season. Fresh strawberries in the summer, strawberry preserves in the winter — this dessert doesn’t take time off. It’s here for you whether you’re baking in June or craving comfort food in February.
Strawberry Cake and Cheesecake
- Total Time: 2 hours 15 minutes
- Yield: 14–16 Slices 1x
Description
This Strawberries and Cream Cheesecake Cake is truly irresistible! With two layers of moist strawberry cake and a rich vanilla cheesecake layer in the center, it’s a dessert that means serious business.
Ingredients
VANILLA 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
STRAWBERRY CAKE LAYERS
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
CREAM CHEESE WHIPPED CREAM FROSTING
16oz (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
Instructions
Cheesecake Layer
Preheat your oven to 300°F (148°C). Line the entire inside of a 9-inch (23 cm) cake pan with aluminum foil, pressing it flat against the pan. This will help you lift out the cheesecake later.
In a large mixing bowl, combine the cream cheese, sugar, and flour. Mix on low speed to avoid incorporating too much air, which can cause cracks. Scrape down the sides of the bowl.
Add the sour cream and vanilla extract. Mix on low speed until well blended.
Add the eggs one at a time, mixing slowly and scraping down the bowl after each addition.
Pour the batter into the prepared pan.
Place the cake pan into a larger pan (such as a roasting pan). Fill the outer pan with warm water until it reaches about halfway up the sides of the cake pan. Bake for 1 hour.
Turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes. Do not open the door.
After 30 minutes, crack the oven door and let the cheesecake sit for another 30 minutes. This slow cooling helps prevent cracks.
Remove from the oven and refrigerate until firm, about 5–6 hours.
Strawberry Cake Layers
Preheat oven to 350°F (176°C). Line the bottoms of two 9-inch (23 cm) cake pans with parchment paper and grease the sides.
In a large mixing bowl, cream the butter and sugar together on medium speed for 3–4 minutes, until light and fluffy.
Add the sour cream and strawberry extract. Mix until combined.
Add the egg whites in two batches, mixing well after each addition. Scrape down the bowl as needed.
In a medium bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine the milk and strawberry purée.
Add half the dry ingredients to the batter and mix until combined.
Pour in the milk mixture and mix until combined.
Add the remaining dry ingredients and mix until smooth. Scrape down the bowl as needed. Stir in the food coloring if using.
Divide the batter evenly between the two pans. Bake for 27–30 minutes, or until a toothpick inserted into the center comes out with a few crumbs.
Let the cakes cool in the pans for 2–3 minutes, then transfer to a wire rack to cool completely.
Frosting & Assembly
To make the frosting, beat the cream cheese in a large bowl until smooth. Set aside.
In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.
Add the whipped cream to the cream cheese and continue whipping until stiff peaks form. This happens quickly. Chill the frosting in the fridge.
Level the cake layers by trimming the domes with a serrated knife.
Place one cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly on top.
Remove the cheesecake from the pan using the foil, peel away the foil, and place the cheesecake on top of the frosted cake layer.
Spread another cup of frosting over the cheesecake, then place the second cake layer on top. If needed, trim the sides to even everything out.
Frost the outside of the cake with the remaining frosting.
Pipe decorative swirls around the top edge of the cake using a piping tip (e.g., Ateco 844).
Add sliced strawberries around the base of the cake. Place halved strawberries on top between the swirls.
Pipe a small shell border around the bottom edge of the cake.
Store the cake in the refrigerator (preferably in an airtight container). It’s best enjoyed within 2–3 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Oven
- Cuisine: American
The Story Behind This Delicious Creation
The rise of strawberry cake and cheesecake didn’t happen overnight. Bakers have been playing with layered cake-cheesecake combinations for years, but recently, recipes like Strawberries and Cream Cheesecake Cake have taken social media by storm. Why? Because it works. And because life is better with dessert experiments that succeed.
Pulling off this dessert at home is totally doable, even if you’re more microwave popcorn than pastry chef. With simple steps, good ingredients, and a bit of practice, your version of strawberry cake and cheesecake will be the one everyone talks about.
Discover great ideas like adding unique flavors to desserts here: Dubai Chocolate Strawberries.
Next up, we’ll break down exactly what you need in your kitchen to bring this strawberry masterpiece to life.
Ingredients That Make the Perfect Strawberry Cake and Cheesecake
Key Ingredients for the Strawberry Cake Layers
When it comes to making the best strawberry cake and cheesecake, it all starts with the ingredients. No shortcuts here — we’re going for flavor, texture, and that bakery-quality finish. For the strawberry cake layers, fresh strawberries are the hero of the story. Pureed strawberries bring that fresh, fruity flavor you just can’t fake. If you want an even bolder taste, adding a splash of strawberry extract is the pro move that really makes this dessert pop.
Here’s a breakdown of what you’ll need for the strawberry cake:
| Ingredient | Purpose |
|---|---|
| All-purpose flour | Gives the cake structure and softness |
| Baking powder | Helps the cake rise to fluffy perfection |
| Unsalted butter | Adds richness and moisture |
| Strawberry puree | Infuses the batter with fresh strawberry flavor |
| Strawberry extract | Boosts that fruity taste even more |
| Sugar | Sweetens every bite |
| Sour cream | Keeps the cake moist and tender |
| Egg whites | Helps the cake rise while staying light |
| Milk | Adds richness and helps blend ingredients |
| Pink food coloring | Gives that vibrant strawberry hue (optional) |
Using fresh strawberry puree over artificial flavoring is what separates homemade strawberry cake and cheesecake from store-bought versions.
Want that beautiful pink color? Just a few drops of pink food coloring bring that gorgeous pastel hue that screams “fresh-baked.”
The Creamy Vanilla Cheesecake Middle Layer
Now let’s talk about the cheesecake layer — the creamy middle that makes strawberry cake and cheesecake more than just a fruity sponge. For the richest flavor, full-fat cream cheese is your secret weapon. Don’t cut corners here with low-fat versions; you’ll miss out on the creamy, tangy punch that cheesecake fans love.
Here’s what makes that cheesecake filling stand out:
| Ingredient | Why It Matters |
|---|---|
| Cream cheese | Provides creamy, tangy richness |
| Sugar | Balances the tangy flavor with sweetness |
| All-purpose flour | Helps prevent cracks by stabilizing the batter |
| Sour cream | Adds extra tang and smooth texture |
| Vanilla extract | Gives the cheesecake that warm, mellow flavor |
| Eggs | Helps set the cheesecake firmly as it bakes |
And don’t skip the sour cream—it gives the cheesecake its trademark silky texture.
How to Make the Cheesecake Layer Like a Pro
Step-by-Step Guide to Baking the Cheesecake Layer
Making the cheesecake layer for strawberry cake and cheesecake doesn’t have to be intimidating. In fact, with the right method, it’s as satisfying as that first bite of dessert on a Sunday afternoon.
Start by preparing your pan. I recommend lining a 9-inch round cake pan with aluminum foil. Why? Because it makes lifting that delicate cheesecake out after baking a breeze.
Now, here’s your step-by-step breakdown:
- Mix the Ingredients Slowly: Beat your cream cheese, sugar, and flour together on low speed. Using a low speed incorporates less air, which helps prevent cracks.
- Add the Sour Cream and Vanilla: These two bring flavor and richness, turning a basic cheesecake into bakery-worthy material.
- Incorporate the Eggs One at a Time: Patience wins here. Mix each egg fully before adding the next.
- Bake in a Water Bath: This is non-negotiable for creamy, even baking. Set your cheesecake pan inside a larger roasting pan, fill with hot water halfway up the side, and slide it into the oven.
- Slow Cool: Once baked, let it sit in the oven with the door cracked open. This gentle cooling process prevents dramatic temperature shifts, which often lead to cracks.
- Chill Overnight: Refrigerate for at least 5-6 hours before assembly. Trust me — don’t rush this part.
Why go through all that effort? Because a smooth, crack-free cheesecake takes the whole strawberry cake and cheesecake experience to the next level.
Pro Tips to Prevent Cheesecake Cracks
Even if you follow every direction, cheesecakes can be fussy. But don’t worry—I’ve got backup plans.
- Room Temperature Ingredients: Cold cream cheese fights your mixer and traps air. Let everything warm up first.
- Avoid Overmixing: Too much air = puffiness = cracks.
- Don’t Open the Oven Door: Yes, it’s tempting to peek. Don’t. Keep that heat consistent.
- Use a Sharp Knife for Slicing: For perfect presentation, wipe your knife between slices for those sharp, clean edges.
And if you do get a crack? That’s what whipped cream and strawberry slices are for — nobody has to know.
Crafting the Perfect Strawberry Cake Layers
Making Moist Strawberry Cake with Fresh Puree
A strawberry cake and cheesecake is only as good as its strawberry layers. Forget those dry, flavorless pink cakes from the grocery store — we’re going full-on moist here. And the key to that? Fresh strawberry puree. This is where real flavor lives.
Start by washing and hulling fresh strawberries. Toss them in a blender or food processor until they’re smooth. That’s your golden ingredient — real fruit flavor straight from the source. No weird additives, no fake syrups, just the pure essence of strawberries.
Mix the puree into the batter after you’ve creamed the butter, sugar, and sour cream. The sour cream locks in moisture while the strawberry puree turns every bite into a summer picnic. Want that picture-perfect pink color? A couple of drops of food coloring will give you that beautiful pastel shade without overdoing it.
Here’s another trick: Add the strawberry extract with the puree for a flavor punch that’ll knock out the artificial bakery versions. Honestly, once you bake this strawberry cake and cheesecake yourself, you’ll never go back to boxed mixes again.
Strawberry Extract vs. Fresh Strawberries: What Works Best?
If you’re wondering whether you need both fresh strawberries and extract for your strawberry cake and cheesecake, the answer is: absolutely, if you want the best flavor. Here’s why:
| Flavor Source | Benefit |
|---|---|
| Fresh Strawberry Puree | Provides moisture, natural flavor, and vibrant color |
| Strawberry Extract | Concentrated flavor boost to enhance the strawberry taste |
Fresh strawberries alone give subtle sweetness, but sometimes when baked, their flavor softens. That’s where the extract steps in, amplifying the fruity punch to ensure every forkful screams “strawberry!”
Pro tip: If you’re out of extract, reduce your puree over low heat to intensify the flavor before adding it to your batter. Yes, that’s a chef’s trick.
Next, we’re getting our hands sticky with how to assemble the layers into a gorgeous, bakery-worthy masterpiece. Stay with me.
Building the Ultimate Strawberry Cake and Cheesecake Combo
Assembling the Layers Without a Mess
Alright — you’ve got your moist strawberry cake layers baked and your cheesecake chilled to creamy perfection. Now comes the fun part: putting this strawberry cake and cheesecake together like a true baking boss.
Start by trimming the tops of your strawberry cake layers with a serrated knife. Why? Flat layers make for a professional-looking finish and prevent the dreaded cake “slide.”
Next up: the stacking. Here’s your move-by-move guide:
- Cake Layer First: Place one strawberry cake layer on your cake stand or plate.
- Frosting Buffer: Spread about 1 cup of your whipped cream frosting on top. This will act as a cushion for the cheesecake.
- Cheesecake Middle: Gently remove your chilled cheesecake from its foil lining and lower it onto the frosted cake layer. Perfect fit.
- Another Frosting Buffer: Spread another thin layer of frosting on top of the cheesecake.
- Top It Off: Add the second strawberry cake layer.
- Final Trim (if needed): If the cheesecake edges poke out, use a sharp knife to trim the edges for a clean finish.
By the way, don’t stress if your stacking isn’t picture-perfect the first time. Frosting fixes everything. Remember, at the end of the day, strawberry cake and cheesecake is all about flavor first, looks second.
Frosting and Decoration Ideas for Maximum Appeal
Let’s talk frosting. For this strawberry cake and cheesecake, we’re going with a cream cheese whipped cream frosting. Why? Because regular buttercream would make this dense cake too heavy, and whipped cream alone wouldn’t hold up. This hybrid gives you the best of both worlds: creamy flavor, light texture, and just enough stiffness for piping.
Here’s how to make your cake bakery-window worthy:
- Smooth the Sides with a Spatula: Start with a thin crumb coat, refrigerate for 20 minutes, then frost fully.
- Decorate with Fresh Strawberries: Add sliced strawberries around the base and halved strawberries on top for that bakery display look.
- Piping Finishes: Use a piping bag with a large star tip (like Ateco 844) to pipe swirls along the edges. Want bonus points? Pipe a border around the bottom, too.
- Serve Chilled: This frosting holds up well, but keep the finished cake refrigerated until ready to serve.
And here’s a hot tip: Add your fresh strawberries just before serving to keep them vibrant and juicy.
Next up, we’ll dive into exactly how to store this beauty and keep it tasting fresh for days. Plus, we’ll finally answer: Does strawberry cheesecake dump cake need to be refrigerated? Spoiler alert: Yes, but there’s more to it.
Storing and Serving Strawberry Cake and Cheesecake
Does Strawberry Cheesecake Dump Cake Need to Be Refrigerated?
If you’re wondering whether strawberry cake and cheesecake needs to be refrigerated, the answer is a big YES. This isn’t just a cake; it’s a layered cheesecake dessert with dairy-rich ingredients like cream cheese, sour cream, and whipped cream frosting. Leaving it out at room temperature for more than two hours? Bad idea.
The best way to store this beauty is by placing it in an airtight container or carefully wrapping it in plastic wrap. Pop it into the fridge, and you’ll keep that dreamy texture intact for up to 3 days.
Here’s why refrigeration matters:
- Prevents spoilage of the cream cheese layer.
- Keeps frosting stable and prevents melting.
- Protects fresh strawberries from drying out.
Want another tip? Add decorative strawberries right before serving. That way, they stay bright and juicy, giving your strawberry cake and cheesecake that bakery-worthy presentation.
How Long Can a Strawberry Cake Stay in the Refrigerator?
If stored properly, your strawberry cake and cheesecake will hold its delicious flavor and texture in the fridge for about 2 to 3 days. After that window, the fresh strawberries on top may start to release moisture, making the frosting slightly runny. Nobody wants soggy whipped cream.
If you plan to serve slices over multiple days, keep the cake covered and avoid slicing strawberries onto portions until right before serving.
Here’s a quick reference:
| Storage Method | Shelf Life |
|---|---|
| Airtight Container | Up to 3 days in the refrigerator |
| Without Fresh Topping | Slightly longer (3-4 days) |
| Frozen (without frosting) | Up to 1 month (cheesecake layer only) |
Yes, you can even freeze the cheesecake layer by itself if you’re prepping ahead for a big party. Simply wrap it tightly in plastic wrap, then in aluminum foil before placing it in the freezer.
Common Mistakes to Avoid When Making Strawberry Cake and Cheesecake
Why Does Strawberry Filling Make Cakes Soggy?
One of the biggest fears when baking strawberry cake and cheesecake is dealing with soggy cake layers. We’ve all seen it — beautiful on the outside, but as soon as you cut in, it’s a sad, soggy mess. Why does this happen?
Here’s the culprit: Strawberry filling releases water when it sits for too long or isn’t properly thickened before layering. Fresh strawberries, while delicious, naturally contain moisture. When you pile them on top of soft cake layers or mix them straight into the batter without prep, that moisture leaks into the cake.
Want to prevent this?
Thicken Your Puree or Filling: Cook the puree down on low heat until it reduces slightly. This concentrates the flavor and reduces excess liquid.
Use a Frosting Barrier: Before adding any strawberry filling between cake layers, spread a thin layer of frosting first. It acts like a raincoat for your sponge.
Add Fresh Fruit Last: Fresh slices on top? Add them right before serving to avoid the dreaded sog factor.
With these tricks, you can enjoy strawberry cake and cheesecake that’s soft but not soggy, rich but not heavy.
How to Avoid Uneven Layers and Melting Frosting
Ever built a strawberry cake and cheesecake only to watch it lean like the Tower of Pisa? Don’t worry — we’ve all been there.
Here’s what causes uneven layers and frosting disasters:
Uneven Cake Layers: If your cakes domed during baking, trim the tops flat before stacking.
Warm Cheesecake: NEVER assemble with a cheesecake that’s not fully chilled. Warm cheesecake = melting frosting = dessert collapse.
Overwhipped Cream: It seems harmless, but overwhipping heavy cream for frosting can lead to graininess or butter. Whip to soft peaks first, then fold in cream cheese gently.
Hot Kitchens: Summer baking? Work in stages and keep frosting bowls in the fridge between uses.
A pro trick: use a cake dowel or straw in the center of tall cakes to prevent leaning when transporting. Bakers do it, pastry chefs do it, and now — you do it.
Expert Tips for Baking the Best Strawberry Cake and Cheesecake Every Time
Baking Tools You Need for Success
If you want your strawberry cake and cheesecake to look like it came from a high-end bakery, you’ll need more than just a whisk and a prayer. The right tools can make or break your baking game. Here’s a list of pro essentials every home baker should keep handy:
| Tool | Why You Need It |
|---|---|
| 9-inch Springform Pan | Makes removing the cheesecake layer clean and easy |
| Offset Spatula | Smooths frosting like a dream |
| Piping Bags & Tips | For those pretty swirls of whipped cream |
| Icing Smoother | Gives your cake that sharp, professional edge |
| Digital Scale | Ensures precise measurements for consistent results |
Want the cheesecake to lift perfectly from the pan? Line it with aluminum foil first. Trust me — once you’ve done it this way, you’ll never go back to struggling with stuck cheesecake edges again.
Tricks from Professional Bakers
Professional bakers don’t just rely on good ingredients — they rely on process. Here are a few secrets to make your strawberry cake and cheesecake consistently perfect:
- Use Room Temperature Ingredients: Cold ingredients don’t blend well and can mess up both cake and cheesecake texture.
- Weigh Your Ingredients: A cup of flour isn’t always a cup of flour. Use a digital scale for precise baking.
- Cool Completely Before Frosting: Always. No exceptions.
- Refrigerate Between Steps: After crumb-coating your cake, refrigerate before adding more frosting. It makes everything smoother.
- Decorate with Purpose: Don’t just toss strawberries on top. Think about placement — symmetry makes everything look bakery-quality.
Most importantly? Have fun with it. Baking isn’t about perfection; it’s about flavor, creativity, and a little bit of mess on your apron.
Conclusion
There you have it — the ultimate guide to baking a show-stopping strawberry cake and cheesecake right in your own kitchen. From selecting the freshest strawberries to building layers that stand tall, we’ve covered every step to help you nail this recipe like a pro.
The beauty of strawberry cake and cheesecake isn’t just in how it tastes (although let’s be real—it’s phenomenal). It’s in how it makes people feel when you slice it open and reveal those gorgeous layers. Whether you’re impressing guests at a family barbecue or just treating yourself to something special on a weekend, this dessert delivers flavor, fun, and plenty of reasons for second helpings.
And remember — baking is part art, part science, and all heart. With every whisk, fold, and swirl, you’re creating more than just cake; you’re creating memories.
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