Strawberry Cheesecake

Introduction

Imagine sinking your fork through layers of moist vanilla cake, creamy cheesecake, and fresh strawberry filling, all wrapped in velvety cream cheese frosting. This strawberry cheesecake cake combines two beloved desserts into one show-stopping treat that’s guaranteed to impress at any gathering.

After meticulously testing this easy strawberry cheesecake cake recipe dozens of times, I’ve eliminated all the guesswork to create the most reliable, foolproof version possible. Whether you’re a beginner baker or seasoned pro, this comprehensive guide walks you through every step to ensure perfect results every time. No more cracked cheesecakes, dry cake layers, or assembly mishaps!

Let’s dive into creating the ultimate strawberry cheesecake birthday cake recipe that will have everyone asking for seconds.

What Makes This Recipe Special

This isn’t just another strawberry cheesecake cake recipe. What sets this version apart is:

• Truly foolproof methodology: Each step has been tested and refined to eliminate common pitfalls
• Perfect texture balance: The contrast between creamy cheesecake and soft cake creates an irresistible mouthfeel
• Fresh strawberry flavor: Three ways to incorporate strawberries (filling, cake, and garnish) for maximum impact
• Make-ahead friendly: Components can be prepared in advance for stress-free assembly
• Beginner-friendly instructions: Even first-time bakers can achieve professional-looking results

Ingredients

For the Cheesecake Layer

• 24 oz (680g) cream cheese, full-fat and at room temperature
• 3/4 cup (150g) granulated sugar
• 3 large eggs, room temperature
• 1/4 cup (60ml) sour cream, room temperature
• 2 teaspoons vanilla extract
• 1 tablespoon all-purpose flour
• 1/4 teaspoon salt

For the Strawberry Cake Layers

• 2 3/4 cups (345g) all-purpose flour
• 1 3/4 cups (350g) granulated sugar
• 2 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (226g) unsalted butter, softened to room temperature
• 4 large egg whites, room temperature
• 1/3 cup (80g) sour cream, room temperature
• 1 cup (240ml) whole milk, room temperature
• 1 tablespoon vanilla extract
• 1/2 cup (120ml) strawberry puree (from fresh or frozen strawberries)
• 2-3 drops pink/red food coloring (optional, for enhanced color)

For the Strawberry Filling

• 3 cups (450g) fresh strawberries, finely diced (reserve 1 cup whole berries for decoration)
• 1/3 cup (67g) granulated sugar
• 2 tablespoons lemon juice
• 2 tablespoons cornstarch
• 2 tablespoons cold water

For the Cream Cheese Frosting

• 16 oz (450g) cream cheese, full-fat and softened
• 1 cup (226g) unsalted butter, softened
• 5 cups (600g) powdered sugar, sifted
• 2 teaspoons vanilla extract
• 1/4 teaspoon salt
• 1-2 tablespoons heavy cream, if needed for consistency

Equipment Needed

• 9-inch springform pan (for cheesecake)
• Two 9-inch round cake pans
• Stand mixer or hand mixer with large bowl
• Mixing bowls (various sizes)
• Rubber spatulas and wooden spoons
• Parchment paper
• Cooling racks
• Offset spatula (for frosting)
• Cake turntable (helpful but optional)
• Serrated knife
• Medium saucepan (for strawberry filling)
• Food processor (for strawberry puree)
• Measuring cups and spoons
• Cake board or serving plate

Step-by-Step Instructions

Phase 1: Prepare the Cheesecake Layer (Make 1 Day Ahead)

1. Prepare your pan: Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper and grease the sides. Wrap the outside of the pan with aluminum foil to prevent water from seeping in during baking.
2. Mix cream cheese and sugar: In a large bowl, beat the cream cheese on medium-low speed until completely smooth with no lumps (about 2-3 minutes). Add sugar and beat until well combined and smooth.
3. Add eggs: Add eggs one at a time, beating on low speed after each addition just until incorporated. Do not overmix after adding eggs as this can cause cracks.
4. Add remaining ingredients: Beat in sour cream, vanilla extract, flour, and salt until just combined. The mixture should be completely smooth.
5. Prepare water bath: Place the foil-wrapped springform pan in a larger roasting pan. Pour the cheesecake batter into the springform pan and smooth the top. Fill the roasting pan with about 1 inch of hot water.
6. Bake: Bake at 325°F for 45-50 minutes, or until the edges are set but the center still has a slight jiggle.
7. Cool properly: Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. This gradual cooling helps prevent cracks.
8. Chill thoroughly: Remove from the oven, run a knife around the edges, then let cool completely at room temperature. Cover and refrigerate overnight.

Phase 2: Make the Strawberry Filling

1. Prepare strawberries: Hull and finely dice 2 cups of strawberries, reserving 1 cup of whole berries for decoration.
2. Cook strawberry mixture: In a medium saucepan, combine diced strawberries, sugar, and lemon juice. Cook over medium heat until strawberries release their juices and begin to break down, about 5-7 minutes.
3. Thicken the filling: In a small bowl, whisk together cornstarch and cold water to make a slurry. Pour into the strawberry mixture and bring to a simmer, stirring constantly until thickened, about 1-2 minutes.
4. Cool completely: Remove from heat and let cool completely. This filling can be made a day ahead and refrigerated.

Phase 3: Bake the Strawberry Cake Layers

1. Prepare pans: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans, line bottoms with parchment paper, and grease the paper.
2. Make strawberry puree: Blend 1 1/2 cups fresh or frozen strawberries in a food processor until smooth. Measure out 1/2 cup of puree for the cake batter and set aside.
3. Combine dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
4. Cream butter and sugar: In a stand mixer with paddle attachment, beat butter on medium speed until creamy. Add the dry ingredients and mix on low until combined and crumbly.
5. Add wet ingredients: In a separate bowl, whisk together egg whites, sour cream, milk, vanilla extract, and the 1/2 cup strawberry puree. Add to the flour-butter mixture and beat on low speed until just combined, then increase to medium speed for 30 seconds to aerate the batter.
6. Add color if desired: If using food coloring, add 2-3 drops and mix until evenly distributed for a pretty pink color.
7. Bake: Divide batter evenly between the prepared pans and bake for 24-26 minutes, or until a toothpick inserted in the center comes out clean with just a few moist crumbs.
8. Cool completely: Allow cakes to cool in pans for 15 minutes, then remove from pans, peel off parchment paper, and cool completely on wire racks.

Phase 4: Make the Cream Cheese Frosting

1. Beat cream cheese and butter: In a large bowl, beat cream cheese and butter together on medium-high speed until smooth and creamy, about 2-3 minutes.
2. Add powdered sugar: Gradually add sifted powdered sugar, 1 cup at a time, beating on low speed after each addition.
3. Add flavorings: Beat in vanilla extract and salt.
4. Adjust consistency: If frosting is too thick, add heavy cream 1 tablespoon at a time until desired consistency is reached. The frosting should be smooth and spreadable but firm enough to hold its shape.

Phase 5: Assemble the Cake

1. Level cake layers: Using a long serrated knife, slice off the domed tops of the cake layers to create flat surfaces.
2. Prepare cheesecake: Remove the chilled cheesecake from the springform pan and place on a flat surface. If needed, trim the cheesecake to match the size of your cake layers.
3. Build the base: Place one cake layer on a cake board or serving plate. Spread a thin layer of frosting on top.
4. Add cheesecake layer: Carefully place the cheesecake layer on top of the first cake layer.
5. Add strawberry filling: Spoon the cooled strawberry filling over the cheesecake layer, leaving a 1/2-inch border around the edge.
6. Complete the stack: Place the second cake layer on top of the strawberry filling, pressing gently to secure.
7. Apply crumb coat: Apply a thin layer of frosting all over the cake to seal in crumbs. Refrigerate for 30 minutes.
8. Final frosting: Apply the remaining frosting to the chilled cake, creating smooth sides and top. You can use an offset spatula to create decorative swirls if desired.
9. Decorate: Arrange the reserved whole strawberries on top of the cake. For an extra touch, you can drizzle some strawberry filling over the top or around the bottom edge of the cake.
10. Chill before serving: Refrigerate the assembled cake for at least 2 hours before serving to allow the layers to set.

Baker’s Tips for Success

Cheesecake Layer Tips

• Room temperature ingredients are absolutely essential for a smooth cheesecake without lumps
• Don’t overmix after adding eggs to prevent cracks and ensure a creamy texture
• Water bath is non-negotiable for preventing cracks and ensuring even baking
• Gentle cooling in the turned-off oven prevents dramatic temperature changes that cause cracks

Cake Layer Tips

• Room temperature dairy ingredients create a more uniform and fluffy cake batter
• Don’t overmix the batter after adding the flour to avoid tough cake layers
• Measure flour correctly by spooning into measuring cups and leveling off rather than scooping directly
• Test for doneness when the center springs back when lightly touched, in addition to the toothpick test

Assembly Tips

• Chill components thoroughly before assembly for easier handling
• Use a cake board for stability and easier transportation
• Offset spatula makes frosting much easier and more professional-looking
• Clean your knife between cuts when serving for picture-perfect slices

Troubleshooting FAQ

Why did my cheesecake crack?

Cheesecakes typically crack from overmixing (which incorporates too much air), overbaking, or rapid temperature changes. Use room temperature ingredients, mix just until combined after adding eggs, use a water bath, and cool gradually in the turned-off oven.

Can I make this ahead of time?

Absolutely! This cake is actually better when made ahead. The components can all be prepared 1-2 days in advance and assembled the day before serving. The fully assembled cake keeps well refrigerated for up to 3 days.

How do I store leftovers?

Store any leftover cake in an airtight container or covered with plastic wrap in the refrigerator for up to 5 days. Individual slices can be frozen for up to 2 months – wrap each slice in plastic wrap and then foil before freezing.

Can I use frozen strawberries?

Yes, for both the cake and filling. Thaw completely and drain excess liquid before using. Fresh strawberries are preferred for decoration.

Why is my cake dry?

The most common culprits are overbaking or measuring flour incorrectly. Use the spoon-and-level method for measuring flour and check your oven temperature with an oven thermometer.

Can I make cupcake versions?

Yes! Bake the cake batter in cupcake liners for about 18-20 minutes. Cut small rounds from the baked and chilled cheesecake, top each cupcake with a round, add a dollop of strawberry filling, and frost.

Variations & Customizations

This base recipe is incredibly versatile. Here are some delicious variations to try:

Different Berry Options

• Raspberry Cheesecake Cake: Substitute raspberries for strawberries in both filling and cake
• Mixed Berry Delight: Use a combination of strawberries, blueberries, and blackberries in the filling

Alternative Frostings

• White Chocolate Frosting: Add 8 oz melted and cooled white chocolate to the cream cheese frosting
• Strawberry Frosting: Replace 2 tablespoons of heavy cream with 2 tablespoons of reduced strawberry puree

Flavor Twists

• Lemon Strawberry: Add 1 tablespoon lemon zest to the cake batter for a bright citrus note
• Chocolate Strawberry: Use chocolate cake layers instead of vanilla for a decadent combination

Serving Suggestions

For the perfect slice of strawberry cheesecake cake:

1. Chill thoroughly: The cake cuts most cleanly when well-chilled
2. Use a hot knife: Run your knife under hot water and wipe dry before each cut
3. Serve with extras: Offer additional strawberry sauce, whipped cream, or fresh berries on the side
4. Plating: For special occasions, dust plates with powdered sugar and add a small edible flower for an elegant presentation
5. Temperature: Allow slices to sit at room temperature for 10-15 minutes before serving for the best flavor and texture

Nutritional Information (Per Slice, Based on 12 Servings)

Final Thoughts

This ultimate strawberry cheesecake cake truly offers the best of both worlds – the rich, creamy texture of classic cheesecake with the soft, tender crumb of birthday cake, all enhanced by the bright, natural sweetness of fresh strawberries. While it might seem like a project, the step-by-step approach makes it manageable even for those new to baking.

The make-ahead friendly nature of this easy strawberry cheesecake cake makes it perfect for celebrations when you want to minimize day-of stress. Your guests will be amazed at this professional-looking and tasting dessert that combines everyone’s favorite flavors in one spectacular package.

I’d love to hear about your experience making this strawberry cheesecake birthday cake recipe! Did you try any variations? Share your results or questions in the comments below.

Share Your Creation!

I’d love to see how your Strawberry Cheesecake turns out! If you make this recipe, please leave a comment and rating below. You can also share your creation by tagging me on pinterest @bake_iteasy with the hashtag #Strawberry Cheesecake.