Cheesecake Layer

1. 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.

2. 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.

3. Add the sour cream and vanilla extract. Mix on low speed until well blended.

4. Add the eggs one at a time, mixing slowly and scraping down the bowl after each addition.

5. Pour the batter into the prepared pan.

6. 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.

7. Turn off the oven and let the cheesecake sit inside with the door closed for 30 minutes. Do not open the door.

8. After 30 minutes, crack the oven door and let the cheesecake sit for another 30 minutes. This slow cooling helps prevent cracks.

9. Remove from the oven and refrigerate until firm, about 5–6 hours.

Strawberry Cake Layers

10. 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.

11. In a large mixing bowl, cream the butter and sugar together on medium speed for 3–4 minutes, until light and fluffy.

12. Add the sour cream and strawberry extract. Mix until combined.

13. Add the egg whites in two batches, mixing well after each addition. Scrape down the bowl as needed.

14. In a medium bowl, whisk together the flour, baking powder, and salt. In a measuring cup, combine the milk and strawberry purée.

15. Add half the dry ingredients to the batter and mix until combined.

16. Pour in the milk mixture and mix until combined.

17. Add the remaining dry ingredients and mix until smooth. Scrape down the bowl as needed. Stir in the food coloring if using.

18. 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.

19. Let the cakes cool in the pans for 2–3 minutes, then transfer to a wire rack to cool completely.

Frosting & Assembly

20. To make the frosting, beat the cream cheese in a large bowl until smooth. Set aside.

21. In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until soft peaks form.

22. Add the whipped cream to the cream cheese and continue whipping until stiff peaks form. This happens quickly. Chill the frosting in the fridge.

23. Level the cake layers by trimming the domes with a serrated knife.

24. Place one cake layer on a serving plate or cake board. Spread about 1 cup of frosting evenly on top.

25. Remove the cheesecake from the pan using the foil, peel away the foil, and place the cheesecake on top of the frosted cake layer.

26. 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.

27. Frost the outside of the cake with the remaining frosting.

28. Pipe decorative swirls around the top edge of the cake using a piping tip (e.g., Ateco 844).

29. Add sliced strawberries around the base of the cake. Place halved strawberries on top between the swirls.

30. Pipe a small shell border around the bottom edge of the cake.

31. Store the cake in the refrigerator (preferably in an airtight container). It’s best enjoyed within 2–3 days.