Creamy Strawberry Cheesecake Cake

I’ve always believed that some desserts are worth the extra effort. When you want to impress at a birthday party or holiday gathering, showing up with something store-bought just doesn’t feel the same. But I also don’t want to spend two days in the kitchen or dirty every bowl I own.

That’s why this strawberry cheesecake cake is my go-to when I need something special. It combines two classic desserts into one showstopper, and while it does take some time, the steps are pretty straightforward. You make a creamy cheesecake layer, bake up a strawberry-flavored cake, and bring it all together with a cream cheese frosting.

Want something rich and tangy? The cheesecake layer delivers. Prefer light and fruity? The strawberry cake has you covered. Honestly, this dessert gives you the best of both worlds, and everyone at the table gets exactly what they’re craving.

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What Kind of Cream Cheese Should I Use?

For this recipe, you’ll want to stick with full-fat brick-style cream cheese – the kind that comes in the silver foil wrapper. Avoid using whipped cream cheese or cream cheese spread, as these have different consistencies and won’t give you the right texture for either the cheesecake layer or the frosting. Make sure your cream cheese is truly at room temperature before you start mixing, which usually means leaving it out on the counter for about an hour. If it’s too cold, you’ll end up with lumps in your batter and frosting, and nobody wants that. Store brands work just as well as name brands here, so feel free to save a few bucks if you’re buying the 40 ounces this recipe calls for.

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Options for Substitutions

While some ingredients are key to this recipe’s success, there’s still room for a few swaps:

• Cream cheese: This is the star of the show, so I wouldn’t recommend substituting it. Make sure it’s at room temperature for smooth mixing – this is really important for avoiding lumps.
• Sour cream: You can use Greek yogurt instead, but stick with full-fat for the best texture and flavor. The tanginess will be similar.
• Strawberry extract: If you can’t find strawberry extract, use vanilla extract instead and add an extra tablespoon of strawberry puree to boost the flavor.
• Strawberry puree: Fresh or frozen strawberries both work great. Just blend them until smooth and strain out the seeds if you prefer. You’ll need about 1 cup of whole berries to get ½ cup of puree.
• Heavy whipping cream: This is essential for the frosting’s texture, so don’t swap it for milk or half-and-half. The high fat content is what makes it whip up properly.
• Food coloring: The pink color is totally optional – your cake will taste just as good without it. Or try using natural alternatives like beet juice, though the color might be less bright.
• Unsalted butter: Salted butter works in a pinch, just reduce the added salt in the recipe by half.

Watch Out for These Mistakes While Baking

The biggest mistake when making this layered cake is not having your ingredients at room temperature, especially the cream cheese and eggs, which can lead to lumpy filling and uneven mixing – plan ahead and let them sit out for about an hour before you start.

Skipping the water bath for the cheesecake layer is a recipe for disaster, as it prevents cracks and ensures even baking, so make sure your larger pan is deep enough to hold the water without spilling.

When folding in the egg whites for the strawberry cake layers, many people overmix and deflate all that air you just whipped in – use a gentle hand and stop as soon as you don’t see white streaks anymore.

Finally, rushing the cooling process will cause your frosting to melt right off the cake, so resist the urge to assemble until everything is completely cool, and keep that whipped cream frosting cold by refrigerating the cake between frosting steps if your kitchen is warm.

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What to Serve With Strawberry Cheesecake Cake?

This cake is already pretty rich and sweet, so I like to keep things simple on the side. A hot cup of coffee or a glass of cold milk is really all you need to balance out the creamy, fruity flavors. If you’re serving this for a party or special occasion, consider putting out some fresh berries like raspberries or blueberries alongside it – they add a nice tart contrast without competing with the cake. You could also serve it with a light sparkling wine or champagne if you’re celebrating something special.

Storage Instructions

Store: This cake needs to stay in the fridge because of all that cream cheese frosting. Cover it loosely with plastic wrap or keep it in a cake carrier, and it’ll stay fresh for up to 5 days. The cake actually tastes even better the next day once all the flavors have had time to settle together!

Freeze: You can freeze this cake for up to 2 months, but I recommend freezing it unfrosted if possible. If it’s already frosted, freeze it uncovered for about an hour until firm, then wrap it well in plastic wrap and foil. Thaw it overnight in the fridge before serving.

Serve: Always serve this cake chilled, straight from the fridge. Let it sit out for about 10-15 minutes before slicing if you want cleaner cuts. The cheesecake layer can be a bit soft, so use a sharp knife and wipe it clean between slices for those pretty layers to show through.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 7600-8300
• Protein: 95-110 g
• Fat: 500-560 g
• Carbohydrates: 740-810 g

Ingredients

For the cheesecake:

• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream, room temperature
• 1 tbsp vanilla extract
• 1 tsp lemon juice
• 3 large eggs

For the strawberry cake:

• 2.5 cups all-purpose flour
• 4 tsp baking powder
• 3/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 3/4 cup sour cream
• 2 tbsp strawberry extract
• 1/2 cup whole milk
• 1/2 cup strawberry puree, strained
• 8 drops pink food color
• 6 large egg whites

For the frosting and garnish:

• 16 oz cream cheese, softened
• 3 cups heavy whipping cream, very cold
• 1.5 cups powdered sugar, sifted
• 1 tbsp vanilla extract
• 1/8 tsp salt
• 15-20 fresh strawberries

Step 1: Prepare the Cheesecake Layer

• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream, room temperature
• 1 tbsp vanilla extract
• 3 large eggs

Preheat oven to 300°F and line a 9-inch springform pan with foil.

In a large bowl, beat the room temperature cream cheese, 1 cup sugar, and 3 tbsp flour together until smooth and creamy, about 2 minutes.

Stir in the sour cream and 1 tbsp vanilla extract until combined.

Add the 3 eggs one at a time, mixing gently after each addition until just incorporated—overmixing can create a dense texture.

Pour the batter into the prepared pan and place it inside a larger roasting pan.

Fill the roasting pan with warm water halfway up the sides of the springform pan to create a water bath, which ensures even, gentle cooking and prevents cracking.

Step 2: Bake and Cool the Cheesecake Layer

Bake the cheesecake at 300°F for 55 minutes until the edges are set but the center still jiggles slightly when gently shaken.

Turn off the oven and crack the door open slightly, then leave the cheesecake inside for 30 minutes to allow it to cool gradually—this prevents the sudden temperature change that causes cracks.

Open the door wider and leave it for another 30 minutes.

Remove from the oven and water bath, then refrigerate for at least 5-6 hours or overnight.

I prefer to make the cheesecake a day ahead so it’s completely chilled and firm before assembly.

Step 3: Prepare Mise en Place for Strawberry Cake Layers

• 2.5 cups all-purpose flour
• 4 tsp baking powder
• 3/4 tsp salt
• 1/2 cup whole milk
• 1/2 cup strawberry puree, strained

While the cheesecake chills, preheat oven to 350°F and prep two 8-inch round cake pans by lining them with parchment paper or greasing them well.

In one bowl, whisk together 2.5 cups flour, 4 tsp baking powder, and 3/4 tsp salt and set aside.

In a separate small cup, combine 1/2 cup whole milk and 1/2 cup strawberry puree and set aside.

Having everything measured and ready before you start mixing ensures the batter comes together smoothly without overmixing.

Step 4: Mix the Strawberry Cake Batter

• 3/4 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 3/4 cup sour cream
• 2 tbsp strawberry extract
• 8 drops pink food color
• 6 large egg whites
• dry ingredient mixture from Step 3
• milk-puree mixture from Step 3

In a large bowl, beat the softened butter and 1.5 cups sugar together for 2-3 minutes until light and fluffy, which incorporates air for a tender crumb.

Mix in the 3/4 cup sour cream and 2 tbsp strawberry extract until combined.

Alternately add the dry ingredient mixture from Step 3 and the milk-puree mixture from Step 3, beginning and ending with the dry mixture and stirring gently until just combined.

Add 8 drops of pink food coloring and stir until the batter is evenly tinted.

In a separate bowl, beat the 6 egg whites until stiff peaks form, then gently fold them into the batter in two additions using a spatula—this creates a lighter, more delicate cake texture.

Step 5: Bake the Strawberry Cake Layers

• strawberry cake batter from Step 4

Divide the strawberry cake batter from Step 4 evenly between the two prepared pans.

Bake at 350°F for 27-30 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched.

Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely before assembly.

For easier handling during assembly, I like to wrap the cooled cake layers loosely and chill them for 30 minutes so they’re less fragile.

Step 6: Prepare the Strawberry Cheesecake Frosting

• 16 oz cream cheese, softened
• 3 cups heavy whipping cream, very cold
• 1.5 cups powdered sugar, sifted
• 1 tbsp vanilla extract
• 1/8 tsp salt

In a large bowl, beat the softened 16 oz cream cheese until smooth and creamy.

In another bowl, beat the very cold 3 cups heavy whipping cream with 1.5 cups sifted powdered sugar, 1 tbsp vanilla extract, and 1/8 tsp salt until stiff peaks form.

Gently fold the whipped cream mixture into the cream cheese in two additions until just combined and stiff—be careful not to deflate the whipped cream.

The frosting should be thick and fluffy, perfect for layering and decorating.

Step 7: Assemble and Decorate the Cake

• cheesecake layer from Step 2
• strawberry cake layers from Step 5
• strawberry cheesecake frosting from Step 6
• 15-20 fresh strawberries

Remove the chilled cheesecake from the springform pan by running a warm knife around the edges and carefully lifting out.

Trim the tops of the two strawberry cake layers to create flat surfaces.

Place the first cake layer on a serving plate or cake board and spread about 1 cup of frosting from Step 6 over it.

Carefully place the cheesecake layer on top, then spread another 1 cup of frosting over it.

Top with the second cake layer and spread the remaining frosting over the top and sides of the assembled cake, smoothing it with an offset spatula or the back of a spoon.

Arrange 15-20 fresh whole strawberries decoratively on top of the cake just before serving.

The cake can be refrigerated for up to 2 hours before serving to help it hold its shape.

Creamy Strawberry Cheesecake Cake

Delicious Creamy Strawberry Cheesecake Cake recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 55 minutes mins

Cook Time 1 hour hr 50 minutes mins

Total Time 2 hours hrs 45 minutes mins

Servings 12 slices

Calories 7950 kcal

Ingredients

  

For the cheesecake

• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 tbsp all-purpose flour
• 1 cup sour cream, room temperature
• 1 tbsp vanilla extract
• 1 tsp lemon juice
• 3 large eggs

For the strawberry cake

• 2.5 cups all-purpose flour
• 4 tsp baking powder
• 3/4 tsp salt
• 3/4 cup unsalted butter, softened
• 1.5 cups granulated sugar
• 3/4 cup sour cream
• 2 tbsp strawberry extract
• 1/2 cup whole milk
• 1/2 cup strawberry puree, strained
• 8 drops pink food color
• 6 large egg whites

For the frosting and garnish

• 16 oz cream cheese, softened
• 3 cups heavy whipping cream, very cold
• 1.5 cups powdered sugar, sifted
• 1 tbsp vanilla extract
• 1/8 tsp salt
• 15-20 fresh strawberries

Instructions

 

• Preheat oven to 300°F and line a 9-inch springform pan with foil. In a large bowl, beat the room temperature cream cheese, 1 cup sugar, and 3 tbsp flour together until smooth and creamy, about 2 minutes. Stir in the sour cream and 1 tbsp vanilla extract until combined. Add the 3 eggs one at a time, mixing gently after each addition until just incorporated—overmixing can create a dense texture. Pour the batter into the prepared pan and place it inside a larger roasting pan. Fill the roasting pan with warm water halfway up the sides of the springform pan to create a water bath, which ensures even, gentle cooking and prevents cracking.
• Bake the cheesecake at 300°F for 55 minutes until the edges are set but the center still jiggles slightly when gently shaken. Turn off the oven and crack the door open slightly, then leave the cheesecake inside for 30 minutes to allow it to cool gradually—this prevents the sudden temperature change that causes cracks. Open the door wider and leave it for another 30 minutes. Remove from the oven and water bath, then refrigerate for at least 5-6 hours or overnight. I prefer to make the cheesecake a day ahead so it's completely chilled and firm before assembly.
• While the cheesecake chills, preheat oven to 350°F and prep two 8-inch round cake pans by lining them with parchment paper or greasing them well. In one bowl, whisk together 2.5 cups flour, 4 tsp baking powder, and 3/4 tsp salt and set aside. In a separate small cup, combine 1/2 cup whole milk and 1/2 cup strawberry puree and set aside. Having everything measured and ready before you start mixing ensures the batter comes together smoothly without overmixing.
• In a large bowl, beat the softened butter and 1.5 cups sugar together for 2-3 minutes until light and fluffy, which incorporates air for a tender crumb. Mix in the 3/4 cup sour cream and 2 tbsp strawberry extract until combined. Alternately add the dry ingredient mixture from Step 3 and the milk-puree mixture from Step 3, beginning and ending with the dry mixture and stirring gently until just combined. Add 8 drops of pink food coloring and stir until the batter is evenly tinted. In a separate bowl, beat the 6 egg whites until stiff peaks form, then gently fold them into the batter in two additions using a spatula—this creates a lighter, more delicate cake texture.
• Divide the strawberry cake batter from Step 4 evenly between the two prepared pans. Bake at 350°F for 27-30 minutes until a toothpick inserted in the center comes out clean and the tops spring back when lightly touched. Cool the cakes in their pans for 10 minutes, then turn them out onto wire racks to cool completely before assembly. For easier handling during assembly, I like to wrap the cooled cake layers loosely and chill them for 30 minutes so they're less fragile.
• In a large bowl, beat the softened 16 oz cream cheese until smooth and creamy. In another bowl, beat the very cold 3 cups heavy whipping cream with 1.5 cups sifted powdered sugar, 1 tbsp vanilla extract, and 1/8 tsp salt until stiff peaks form. Gently fold the whipped cream mixture into the cream cheese in two additions until just combined and stiff—be careful not to deflate the whipped cream. The frosting should be thick and fluffy, perfect for layering and decorating.
• Remove the chilled cheesecake from the springform pan by running a warm knife around the edges and carefully lifting out. Trim the tops of the two strawberry cake layers to create flat surfaces. Place the first cake layer on a serving plate or cake board and spread about 1 cup of frosting from Step 6 over it. Carefully place the cheesecake layer on top, then spread another 1 cup of frosting over it. Top with the second cake layer and spread the remaining frosting over the top and sides of the assembled cake, smoothing it with an offset spatula or the back of a spoon. Arrange 15-20 fresh whole strawberries decoratively on top of the cake just before serving. The cake can be refrigerated for up to 2 hours before serving to help it hold its shape.