Introduction to Strawberries and Cream Cheesecake Cake
Why This Dessert Is a Must-Try for Young Professionals
If you're a young professional juggling a career and social life, you’re probably on the lookout for recipes that are both impressive and manageable. Enter the strawberries and cream cheesecake cake—a show-stopping dessert that’s perfect for any occasion, whether it's a gathering with friends or a special treat to savor after a long week.
The beauty of this cake lies in its vibrant layers: moist strawberry cake meets a rich, creamy vanilla cheesecake center, all encased in a luscious cream cheese frosting. Not only does it tick all the boxes for taste and aesthetics, but it's also a delightful way to impress your guests without spending an entire weekend in the kitchen. With simple ingredients that pack a flavorful punch, this dessert is as satisfying to make as it is to eat.
These delicious strawberries, rich in vitamins and antioxidants, take center stage in this cake, making it a delightful way to indulge in the sweetness of summer all year round. Plus, who doesn't love a dessert that's both beautiful and delectable? Try this recipe, and elevate your dessert game with ease!
For more delightful cheesecake variations, check out this comprehensive cheesecake guide. Whether you prefer fruity flavors or classic options, there's something for everyone!
Ingredients for Strawberries and Cream Cheesecake Cake
When you're ready to whip up this indulgent strawberries and cream cheesecake cake, gathering the right ingredients is key to achieving that delightful flavor and creamy texture.
Essential Ingredients for Vanilla Cheesecake Layer
To make the luscious vanilla cheesecake layer, you’ll need:
- 24 ounces of cream cheese (room temperature)
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 3 large eggs (room temperature)
These ingredients create a smooth, rich cheesecake that perfectly complements the strawberry layers.
Ingredients for Strawberry Cake Layers
For the vibrant strawberry cake layers, gather the following:
- 2 ½ cups all-purpose flour
- 4 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup unsalted butter (room temperature)
- 1 ½ cups sugar
- ¾ cup sour cream
- 2 tablespoons strawberry extract
- ½ cup milk
- ½ cup strawberry puree*
- 7-8 drops of pink food coloring
- 6 large egg whites (room temperature)
These will bring a burst of strawberry flavor to your cake.
Cream Cheese Whipped Cream Frosting Components
To finish this gorgeous cake with a fluffy frosting, you’ll need:
- 16 ounces cream cheese (room temperature)
- 3 cups heavy whipping cream (cold)
- 1 ¼ cups powdered sugar
- 1 tablespoon vanilla extract
- 6-10 strawberries (sliced)
- 3 strawberries (cut in half)
This frosting adds the perfect creamy touch to each slice of cake!
For more information on ingredient quality, check out America's Test Kitchen for expert advice. Enjoy your baking!
Step-by-Step Preparation of Strawberries and Cream Cheesecake Cake
Preparing a strawberries and cream cheesecake cake may seem daunting, but it’s a delightful journey that rewards you with a crowd-pleasing dessert. Let's break it down into manageable steps, ensuring you're set up for success!
Make the Cheesecake Layer
Start by preheating your oven to 300°F (148°C). Line a 9-inch cake pan with aluminum foil for easy removal later. In a large mixing bowl, beat together 24 ounces of room-temperature cream cheese, 1 cup of sugar, and 3 tablespoons of flour on low speed. This minimizes air pockets that can cause cracks. Gradually add 1 cup of sour cream, 1 tablespoon of vanilla extract, and 3 large eggs—mixing slowly after each addition. Once the batter is ready, pour it into the prepared pan. Placing this pan in a larger one filled halfway with warm water creates a gentle heat environment: a cheesecake's best friend! Bake for 55 minutes, then follow the cooling instructions to avoid cracks. Be patient; it's worth it!
Bake the Cake Layers
Next up, preheat your oven to 350°F (176°C). Prepare two more 9-inch cake pans by lining the bottoms with parchment paper and greasing the sides. Mix 2 ½ cups of flour, 4 teaspoons of baking powder, and ½ teaspoon of salt in a bowl. In another large bowl, cream together ¾ cup of softened butter and 1 ½ cups of sugar until light. Incorporate ¾ cup of sour cream and 2 tablespoons of strawberry extract. Alternate adding the dry flour mix with a milk-strawberry puree mixture. Finally, gently fold in the whipped egg whites for fluffiness. Divide this vibrant batter between the prepared pans and bake for about 27-30 minutes, until a toothpick emerges clean.
Prepare the Cream Cheese Frosting
Your frosting is the final piece of this delicious puzzle! In a mixing bowl, beat 16 ounces of cream cheese until smooth. In a separate bowl, whip 3 cups of cold heavy cream with 1 ¼ cups of powdered sugar and 1 tablespoon of vanilla extract until slightly thickened. Gradually fold in the cream cheese mixture until everything is well combined. Voila! You've got a luxurious frosting ready for assembly.
Assemble the Layers into a Cake
Once everything has cooled down, it’s assembly time! Trim the domes off the tops of your cake layers for even stacking. Start with one layer on your cake plate, spreading approximately 1 cup of frosting on top. Next, lift the cheesecake (using the aluminum foil) out of its pan, and lay it gently atop the first cake layer. Spread another cup of frosting on top before adding the second cake layer. Finish frosted sealing around the outside of the cake and pipe swirls on top for a beautiful finish.
Add Final Touches and Refrigerate
Now let's make it visually stunning! Add sliced strawberries around the base and strawberry halves on the top near the frosting swirls. A small shell border at the bottom will give it that bakery-style touch. Finally, refrigerate your strawberries and cream cheesecake cake for at least five hours before serving to allow those flavors to meld beautifully. This cake is not just a treat; it’s a celebration on a plate!
Don't forget to share your masterpieces with friends—after all, that's what this delicious creation is for! For tips on creating the perfect cheesecake, check out this helpful guide. Happy baking!
Variations on Strawberries and Cream Cheesecake Cake
Gluten-Free Alternatives for the Cake
You can easily make a strawberries and cream cheesecake cake gluten-free! Simply swap the all-purpose flour for a gluten-free flour blend. Brands like Bob's Red Mill or King Arthur Flour offer great alternatives that will keep your cake light and fluffy. Also, consider adding a little xanthan gum (about ¼ teaspoon per cup) to help with texture.
Different Fruit Options for Topping
While strawberries steal the show, other fruits can shine just as brightly! Try fresh raspberries, blueberries, or even banana slices for a twist. Each fruit imparts a unique flavor that complements the creamy cheesecake beautifully. For a touch of tropical, add pineapple chunks or mango slices sprinkled with a hint of lime juice. The possibilities are endless—what’s your favorite fruit pairing?
Cooking Tips and Notes for Strawberries and Cream Cheesecake Cake
Tips for Preventing Cracks in Your Cheesecake
To achieve a flawless strawberries and cream cheesecake cake, ensure your cream cheese is at room temperature before you mix. This helps create a smooth batter that bakes evenly. Baking in a water bath is crucial; it regulates the temperature, preventing rapid heat that causes cracking. After baking, let the cheesecake cool gradually in the oven with the door ajar to minimize cracks further.
Best Practices for Whipping Cream Cheese
For the creamiest frosting, always use room temperature cream cheese — it integrates better with whipped cream. Start mixing on low speed and gradually increase to medium. This way, you'll avoid splatters but achieve a luscious, fluffy texture. If time permits, consider chilling your bowl and beaters for a few minutes beforehand for extra volume in your strawberries and cream cheesecake cake frosting!
Serving Suggestions for Strawberries and Cream Cheesecake Cake
Ideal Occasions for Serving This Cake
This delightful strawberries and cream cheesecake cake is perfect for a variety of occasions! Whether it’s a birthday celebration, a summer picnic, or a cozy get-together with friends, its vibrant layers and creamy texture are sure to impress. Consider serving it at a bridal shower or as a dessert for a lovely afternoon tea. Don’t forget to bring it along for holiday gatherings, as its festive colors add a cheerful touch.
Pairing Suggestions with Coffee or Tea
To elevate your dessert experience, pair your strawberries and cream cheesecake cake with a smooth cup of cold brew coffee or a fragrant Earl Grey tea. The rich flavors of the cake harmonize beautifully with the citrus notes in the tea or the nutty undertones of coffee. For something a bit unique, try it with a caffeine-free herbal tea like chamomile. This not only complements the cake but also provides a refreshing balance to its sweetness. Enjoying a slice with your favorite beverage truly makes for a delightful treat!
Time Breakdown for Strawberries and Cream Cheesecake Cake
Preparation Time
Get ready for a little kitchen adventure! You’ll want to carve out about 1 hour and 30 minutes to prep everything. This includes making the creamy cheesecake layer and the delightful strawberry cake layers—all while soaking in the sweet anticipation of your dessert.
Chilling Time
Once you’ve assembled your masterpiece, it’s time for some patience. Let your strawberries and cream cheesecake cake chill for 5 hours. This step is crucial for achieving that dreamy texture and flavor combination.
Total Time
From start to finish, you’re looking at a fun-filled 7 hours and 52 minutes. It might seem like a long stretch, but trust me, each moment spent will be worth it when you indulge in this delicious creation. Happy baking!
For tips on how to make the perfect cheesecake, check out this guide from Food Network.
Nutritional Facts for Strawberries and Cream Cheesecake Cake
Calories Per Serving
Indulging in a slice of this strawberries and cream cheesecake cake is definitely a treat! Each slice contains around 300-350 calories, making it a delicious way to satisfy your sweet tooth without completely derailing your diet.
Sugar Content and Other Nutritional Information
With approximately 25-30 grams of sugar per serving, this cake is rich and delightful. While it’s a splurge, it also includes beneficial ingredients like strawberries, which are high in vitamin C and antioxidants. For more specific nutritional details, consider checking out Healthline or consulting a nutritionist. Enjoy in moderation, and savor each bite!
FAQs about Strawberries and Cream Cheesecake Cake
How long can I store this cake in the fridge?
You can store your strawberries and cream cheesecake cake in the refrigerator for about 3-4 days, ensuring it stays fresh and delicious. To maximize freshness, place it in an airtight container or cover it tightly with plastic wrap. Remember, keeping it chilled will help maintain that heavenly taste!
Can I freeze this cheesecake cake?
Absolutely! Freezing your strawberries and cream cheesecake cake is a great way to preserve its delightful flavors. Just make sure the cake is completely cooled. Then, wrap it tightly in plastic wrap and aluminum foil before placing it in the freezer. It’s best enjoyed within 2-3 months, but can last even longer if properly stored.
What can I use instead of heavy whipping cream?
If you’re looking for alternatives to heavy whipping cream for your cake, you can use alternatives like coconut cream, whipped cream cheese, or even blended silken tofu for a dairy-free option. These substitutes will change the flavor slightly but can still give you that creamy texture we all love.
For more tips on storing cakes and recipe substitutions, check out resources on The Kitchn or Serious Eats!
Conclusion on Strawberries and Cream Cheesecake Cake
This strawberries and cream cheesecake cake is truly a celebration of flavors and textures, perfect for gatherings or a cozy night in. With its vibrant layers and luscious cheesecake center, each slice promises a delightful experience. Don’t miss out on this indulgent dessert—your taste buds will thank you!
Strawberries and Cream Cheesecake Cake
Equipment
- 9-inch cake pan
- large mixer bowl
- medium bowl
- measuring cup
- whisk attachment
- Serrated knife
- Plastic Wrap
- mixing spoon
- aluminum foil
Ingredients
Vanilla Cheesecake
- 24 ounces cream cheese (room temperature)
- 1 cup sugar
- 3 tablespoons all purpose flour
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 3 large eggs (room temperature)
Strawberry Cake Layers
- 2.5 cups all-purpose flour
- 4 teaspoons baking powder
- 0.5 teaspoon salt
- 0.75 cup unsalted butter (room temperature)
- 1.5 cups sugar
- 0.75 cup sour cream
- 2 tablespoons strawberry extract
- 0.5 cup milk
- 0.5 cup strawberry puree *
- 7-8 drops pink food color
- 6 large egg whites (room temperature)
Cream Cheese Whipped Cream Frosting
- 16 ounces cream cheese (room temperature)
- 3 cups heavy whipping cream (cold)
- 1.25 cups powdered sugar
- 1 tablespoon vanilla extract
- 6-10 strawberries (sliced)
- 3 strawberries (cut in half)
Instructions
Make the cheesecake layer
- Preheat oven to 300°F (148°C). Line the entire inside of a 9-inch (23cm) cake pan with aluminum foil. Press it into the pan to get it as flat as you can. You’ll use the aluminum foil to lift the cheesecake out of the pan when it’s baked and cooled.
- In a large mixer bowl, mix the cream cheese, sugar and flour together until well combined. Use low speed to keep less air from getting into the batter, which can cause cracks. Scrape down the sides of the bowl.
- Add the sour cream and vanilla extract and mix on low speed until well combined.
- Add the eggs one at a time, mixing slowly and scraping the sides of the bowl after each addition.
- Pour the cheesecake batter into the lined cake pan.
- Place the cake pan inside another larger pan. I use a larger cake pan, but you can use a roasting pan or any other larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the cake pan.
- Bake for 55 minutes. The center should be set, but still jiggly.
- Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Do not open the door or you’ll release the heat.
- Crack oven door and leave the cheesecake in the oven for another 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracks.
- Remove cheesecake from oven and chill until firm, 5-6 hours.
Make the cake layers
- Preheat the oven to 350°F (176°C). Line the bottoms of two 9-inch (23cm) cake pans with parchment paper and grease the sides.
- Combine the flour, baking powder and salt in a medium bowl. Combine the milk and strawberry puree in a measuring cup. Set both aside.
- In a large mixer bowl, cream the butter and sugar together on medium speed until light in color and fluffy, about 2-3 minutes.
- Add the sour cream and strawberry extract and mix until combined.
- Add half of the flour mixture to the batter and mix until combined. Add the milk/puree mixture to the batter and mix until combined. Add the remaining flour mixture and mix until well combined. Scrape down the sides of the bowl as needed to ensure everything is being combined, then stir in the food coloring. Set aside.
- Add the egg whites to another large mixing bowl and whip on high speed with the whisk attachment until stiff peaks form.
- Add the egg whites to the cake batter in two batches, gently folding until combined.
- Divide the batter evenly between the prepared cake pans. Bake for 27-30 minutes, or until a toothpick inserted in the middle comes out with a few crumbs.
- Remove the cakes from the oven and allow to cool for 2-3 minutes, then remove from pans to a cooling rack to finish cooling.
Make frosting and assemble
- To make the frosting, add the cream cheese to a large mixer bowl and beat until smooth, then set aside.
- Add the heavy whipping cream, powdered sugar and vanilla extract to another bowl and whip until it just begins to thicken.
- Add the cream cheese to the cream and whip on low speed until the cream cheese is incorporated, then increase speed to medium and whip until stiff peaks form.
- Use a large serrated knife to remove the domes from the top of the cakes. Place the first layer of cake on a serving plate or a cardboard cake round. Spread about 1 cup of frosting evenly on top of the cake layer.
- Use the aluminum foil to lift the cheesecake out of the cake pan, remove the foil and place the cheesecake on top of the cake.
- Spread another cup of frosting evenly on top of the cheesecake, then add the second layer of cake on top.
- Frost the outside of the cake, then pipe swirls of the whipped frosting around the top edge of the cake.
- Place sliced strawberries around the bottom edge of the cake. Place strawberry halves on top of the cake around the inside of the swirls.
- Pipe a small shell border around the bottom edge of the cake.
- Store the cake (in an airtight container, if possible) in the refrigerator until ready to serve. Cake is best if eaten within 3-4 days.
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