Description
Luscious Strawberries and Cream Cheesecake Cake blends silky cream cheese with fresh strawberry layers, creating an irresistible dessert. Summer’s sweetest indulgence promises pure bliss with each heavenly slice you’ll savor.
Ingredients
Scale
Main Ingredients:
Cake Layers:
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 cup sour cream
- 1/2 cup whole milk
- 1/2 cup unsalted butter, softened
Cake Structural Ingredients:
- 3 large eggs, room temperature
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
Filling and Topping Ingredients:
- 2 cups fresh strawberries, diced
- 16 ounces (454 grams) cream cheese, softened
- 2 cups heavy cream
- 1/2 cup powdered sugar
- 1/2 cup granulated sugar (for strawberry filling)
- 1/4 cup granulated sugar (for cheesecake)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 2 large eggs (for cheesecake)
- 1 teaspoon vanilla extract (for cheesecake)
- 1 teaspoon vanilla extract (for whipped cream)
Instructions
- Prepare three 8-inch round cake pans by greasing and flouring. Preheat oven to 350F (175C).
- Combine dry ingredients (flour, baking powder, baking soda, salt) in a mixing bowl, whisking thoroughly to ensure even distribution.
- Cream butter and sugar until light and airy, incorporating eggs individually while mixing. Blend in vanilla extract until smooth.
- Gently fold flour mixture into butter mixture, alternating with sour cream and milk. Mix until ingredients are just incorporated, avoiding overmixing.
- Distribute batter evenly among prepared pans, smoothing surfaces with a spatula for uniform baking.
- Bake for 25-30 minutes until a toothpick inserted in the center emerges clean. Allow cakes to cool in pans for 10 minutes, then transfer to wire racks for complete cooling.
- Create strawberry filling by simmering diced strawberries, sugar, cornstarch, and water in a saucepan. Cook over medium heat, stirring constantly until mixture thickens and becomes glossy. Cool completely.
- Prepare cheesecake layer by beating cream cheese and sugar until silky. Add eggs one at a time, incorporating vanilla extract for enhanced flavor.
- Assemble cake by placing first layer on serving plate. Spread half the strawberry filling, then carefully layer the cheesecake mixture on top.
- Position second cake layer over cheesecake. Distribute remaining strawberry filling evenly.
- Crown the cake with the final layer. Refrigerate while preparing frosting.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form, creating a light and fluffy frosting.
- Generously frost top and sides of cake. Refrigerate for minimum 1 hour before serving to set and enhance flavors.
Notes
- Optimize cake texture by ensuring all ingredients are at room temperature for smoother mixing and even baking.
- Use fresh, ripe strawberries for the most vibrant flavor and color in the filling, avoiding overripe or underripe fruits.
- Prevent cheesecake layer from cracking by avoiding overmixing and baking in a water bath for gentle, even heat distribution.
- Accommodate gluten-free diets by substituting all-purpose flour with a gluten-free blend and checking baking powder and cornstarch labels for gluten-free certification.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 340 kcal
- Sugar: 30 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 90 mg