Strawberry Cheesecake Cake

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This beautiful and delicious Strawberry Cheesecake Cake consists of a creamy cheesecake layer sandwiched between to moist homemade strawberry cake layers, fresh strawberries, and cream cheese frosting. If you love strawberries and cheesecake, this dessert it for you!

Sliced Strawberry Cheesecake cake on a pedestal.

Why we Love It

  • This dessert is perfectly decadent without being overly heavy. The cheesecake layer is fairly thin but has wonderful flavor!
  • For cake and cheesecake lovers, it is the best of both worlds.
    Perfect birthday cake recipe, anniversary cake, holiday cake, and more!
  • Can be made year-round as the sliced fresh strawberries in the filling are optional.
  • It looks impressive but is not a difficult recipe. The cheesecake layer is super easy to make!

How to Make a Strawberry Cheesecake Cake

Today's Strawberry Cheesecake Cake recipe combines our homemade Strawberry Sour Cream Cake and a simple, flavorful cheesecake layer.

Start with the Cheesecake Layer

Since the Cheesecake Layer has to chill for several hours, it is best to make it first. This is a very simple recipe.

  • Water Bath: Some bakers wrap the bottom of the springform pan in foil and bake it in a water bath. However, this alternate method works very well!:  Place a 9x13 or roasting pan filled with about an inch or so of water in the oven on a lower rack and preheat to 300 degrees F. Doing this step helps to promote even baking and prevents cracking.
  •  Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
  • Mixing Ingredients In a mixing bowl of a stand mixer (or handheld), mix softened cream cheese until smooth. Mixing at low speed, add the sugar, salt, flour.
  • Add vanilla extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.
  • Time to Bake: Next, pour the cheesecake batter into the parchment lined 9-inch springform pan. 
Pouring the Cheesecake Batter into springform pan.
  • Place pan in the oven on the rack just above the pan of water.
  • Bake cheesecake layer for 45 minutes. The cheesecake will be set at this point and only jiggle slightly.
Cheesecake layer in a springform pan in the oven, with a pan of water beneath.
  • Next, turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. Gradually lowering the temperature of the cake this way allows the cake to cool without cracking.
  • Cooling and Chilling: Next, allow the cheesecake to cool on the countertop. Place foil over the pan and chill in the freezer for 2-3 hours or if you're not in a hurry, you can chill it in the refrigerator until firm (at least 5-6 hours).

For the Strawberry Layers

  • Preheat the oven to 350 degrees F, grease and flour two 9 inch round cake pans (ours were 9x2 inch). 
  • In a medium sized bowl, add flour, baking powder, baking soda and salt.  Whisk to blend for 30 seconds.  Set aside.
  • In another bowl combine the sour cream, strawberry puree, strawberry extract and vegetable oil, blend and set aside.
Wet ingredients for strawberry sour cream cake, in glass bowl.
  • In the bowl of your mixer, mix the softened butter until smooth. Gradually add the white sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color.
  • Add the eggs one at a time mixing after each addition until the yolk is blended
  • With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2  additions of wet ingredients.) If adding a little pink coloring gel, you can do so at this time.
  • Mix just until combined. Divide the batter between the two prepared cake pans.
Batter for strawberry sour cream cake in mixing bowl.
  • Bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. The surface of the cake should bring back when lightly touched. Let cool 5 to 10 minutes, then turn out. Baking times can vary.
Strawberry Cake Layers, in pans on a cooling rack.

Cream Cheese Frosting

We used our go-to cream cheese frosting for this recipe. It is a combination of softened cream cheese, butter, vanilla, powdered sugar, and a pinch of salt.

It is creamy and delicious, pipes great, and is the perfect complement to our Strawberry Cheesecake Cake.

Cream Cheese Frosting, in a mixing bowl with red spatula.

Assembling the Cake

  • Place the first cooled strawberry cake layer on the cake plate or pedestal. Spread with a thin layer of cream cheese frosting. As an optional step, you can also add a layer of thinly sliced strawberries on top of the frosting. Keep them from the edge of the cake so that the juices don't escape.
Sliced strawberries on top of frosted strawberry cake layer.
  • Cheesecake Layer: Run a thin knife (I like to heat it with hot water) between the cake and side of the springform cake pan to help prevent sticking.
  • Release the sides of the springform pan.
  • Carefully place the cheesecake layer upside down onto the first cake layer. Remove the bottom of the springform pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.
  • Remember to remove the parchment if you haven't already!!
Peeling the parchment from the top of the cheesecake layer, after stacking on top of the strawberry cake layer.
  • Spread the top of the cheesecake layer with another thin layer of frosting. Add sliced strawberries to this if you'd like (as we did).
Spreading cheesecake layer with cream cheese frosting.
  • Top with the second strawberry cake layer.
Unfrosted Cheesecake Cake Layers, filled and stacked.
  • If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot knife.
  • Frost the cake as usual with cream cheese frosting. If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up. (You can refrigerate the bowl of frosting also as needed.)

We decorated the cake very simply, using a small offset spatula to add texture to the frosting.

Texturing the frosting on the decorated cake using an offset spatula.

Look at this pretty slice! We love how it looks on a plate.

Slice  of Strawberry Cheesecake Cake on a white plate.

Sliced Strawberry Cheesecake Cake on a cake pedestal.

Recipe FAQs

Yes, this cake should be refrigerated because of the cheesecake layer, cream cheese frosting, and fresh sliced strawberries. Store in an airtight container or under a cake dome in the refrigerator.

Remove the cake from the refrigerator 1-2 hours before serving to allow the cake and frosting to soften a bit. 

Yes, just as with most of our cake recipes from orange cake to pound cake, lemon cake and more, the strawberry cake layers freeze perfectly.

After baking, allow the cake layers to cool until slightly warm (or room temperature). Then, wrap them individually with plastic wrap followed by a layer of foil. You can place each layer on its own foil-wrapped cake board if you'd like for added support.

To thaw, move the wrapped layers from the freezer to the kitchen counter. Keep them wrapped for 30-45 minutes or until condensation no longer forms on the outside. Continue to thaw to desired amount before decorating.

We've made several cheesecake cakes over the years! These include Carrot Cheesecake Cake, Red Velvet Cheesecake Cake, Chocolate Cheesecake Cake, and Lemon Cheesecake Cake. You cannot go wrong with any of these flavors (and this isn't even all of them)!

More Strawberry Cakes

We've made so many strawberry cakes over the years! Some of our most popular have been our homemade strawberry cake, strawberry shortcake cake, strawberry pound cake, and strawberry lemonade cake.

Thanks so much for stopping by! We hope that you enjoy this Strawberry Cheesecake Cake recipe. Don't miss our full collection of favorite cake recipes, which include cake recipes from scratch as well as cake mix recipes!

If you are interested in cake design, we have hundreds of free cake decorating tutorials to share with you as well!

Sliced Strawberry Cheesecake Cake on a cake pedestal.

Strawberry Cheesecake Cake

This decadent, beautiful Strawberry Cheesecake Cake is certain to make any occasion feel more special! If you love strawberries and cheesecake, you will love this recipe!
Course: Cakes and Cupcakes
Servings: 18
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Equipment

  • 9 inch spring form pan
  • 2 9 inch cake pans

Ingredients

For the Cheesecake Layer

  • 16 oz Cream Cheese, softened (We used two 8 oz packages. Use full fat cream cheese.)
  • 1 cup white sugar (200g)
  • ¼ teaspoon salt
  • 3 eggs
  • 3 tablespoons All Purpose Flour (23g)
  • ¾ cup Sour Cream, full fat (182g)
  • 1 teaspoon Vanilla Extract (4g)

For the Strawberry Sour Cream Cake

  • 1 ½ sticks unsalted butter, softened (170g)
  • 2 cups white sugar (400g)
  • 3 large eggs, room temperature (Place eggs in a bowl of warm water for five minutes if in a hurry.)
  • 3 cups cake flour (342g)
  • 2 teaspoons baking powder (8g)
  • ½ teaspoon baking soda (3g)
  • ½ teaspoon salt (3g)
  • 1 cup sour cream (full fat) (227g)
  • ½ cup strawberry puree (Puree fresh or frozen, thawed strawberries) (129g) Liquefy in a blender. We did not heat on stovetop.
  • ¼ cup vegetable oil (54g) (We use canola oil)
  • 2 teaspoons strawberry extract (8g) (If no extract, you can substitute 2 Tablespoons powdered strawberry jello)
  • *Pink Coloring Gel- Optional for desired color. We used a small amount.

Cream Cheese Frosting

  • 2 sticks unsalted butter, softened (226g total)
  • 16 oz cream cheese, softened (We used two 8 oz packages, full fat)
  • 2 teaspoons vanilla extract (8g)
  • ½ teaspoon salt (2g)
  • 6 cups powdered sugar (adjust up or down to your liking) (690g-747g) (We use between 6-6.5 cups)

Filling and Decoration

  • Additional Fresh Strawberries to use in between layers and on top. (Optional)

Instructions

For the Cheesecake Layer

  • Place a 9x13 (or similar size) pan filled with one inch of water on a rack in the bottom ⅔ of the oven. (Just under the rack where your cheesecake layer will bake)
  • Preheat oven to 300 degrees F
  • Line the bottom of a 9 inch spring form pan with a circle of parchment paper.
  • In a mixing bowl, mix softened cream cheese until smooth.
  • Mixing at low speed, add sugar, salt, flour.
  • Add vanilla extract and sour cream. Mix at low speed until smooth and incorporated. Add eggs one at a time. Mix until well combined.
  • Pour the cheesecake batter into springform pan lined with parchment and place on a rack just above the pan of water.
  • Bake for 45-50 minutes. The cheesecake should be set at this point- it may jiggle slightly.
  • Turn off the oven and leave cheesecake inside for 30 more minutes with the oven door slightly open. (This helps the cake to gradually cool without cracking.)
  • Then, allow the cheesecake to cool on the countertop. Then, place foil on the pan and chill in the freezer for 2-3 hours. If you are not in a hurry, you can refrigerate the cake for 5-6 hours or overnight.

For the Strawberry Sour Cream Cake

  • Preheat the oven to 350 degrees, grease and flour two 9 inch round cake pans (ours were 9x2 inch). 
  • In a medium sized bowl, add flour, baking powder, baking soda and salt.  Whisk to blend for 30 seconds.  Set aside.
  • In another bowl combine the sour cream, strawberry puree, strawberry extract and oil, blend and set aside.
  • In the bowl of your mixer, mix the softened butter until smooth. Gradually add the sugar and mix on medium speed 3 to 5 minutes until fluffy and lightened in color.
  • Add the eggs one at a time mixing after each addition until the yolk is blended
  • With the mixer on low speed, add the flour mixture and the sour cream mixture alternately, beginning and ending with the flour mixture (3 additions of dry ingredients, 2  additions of wet ingredients.) If adding a little pink coloring gel, you can do so at this time.
  • Mix just until combined. Divide the batter between the two prepared cake pans.
  • Bake at 350 degrees for 30-35 minutes or until a toothpick inserted into the center of the cake comes out clean or with just a few crumbs attached. The surface of the cake should bring back when lightly touched. Let cool 5 to 10 minutes, then turn out. Baking times can vary.

For the Cream Cheese Frosting

  • Add the softened butter to the bowl of your mixer. Beat on low to medium speed until the butter is smooth.
  • Cut the softened cream cheese into pieces and add to the butter, beating at low to medium speed until incorporated. If you are using a hand mixer you may need to soften the cream cheese a bit more.
  • Add the vanilla. Gradually add the powdered sugar beating on low speed until blended. Cover the bowl with a towel to keep down the cloud of powdered sugar.
  • Increase mixing speed and beat until fluffy. Don't over beat or it will become too soft. If it becomes too soft, just refrigerate a short while to firm it up a bit.
  • This frosting will pipe best if used while still chilled. You can make it in advance, refrigerate and when ready to use let it soften slightly (do not microwave) and remix

Assembling the Cake

  • Place the first cooled strawberry cake layer on the cake plate or pedestal. Spread with a thin layer of cream cheese frosting. As an optional step, you can also add a thin layer of thinly sliced strawberries on top of the frosting as we did. Keep them from the edge of the cake so that the juices don't escape.
  • Cheesecake Layer: Run a thin knife (I like to heat it with hot water) between the cake and side of the springform cake pan to help prevent sticking.
  • Release the sides of the springform pan.
  • Carefully place the cheesecake layer upside down onto the first cake layer. Remove the bottom of the springform pan. If it sticks at all, use a thin, hot knife to slide between the pan and the cake to release.
  • Remember to remove the parchment if you haven't already!!
  • Spread the top of the cheesecake layer with another thin layer of frosting. Add sliced strawberries to this if you'd like. (Keep the slices away from the edge of the cake).
  • *If your cheesecake layer is slightly wider than your cake layers, just trim away the excess with a hot knife.
  • Frost the cake as usual with cream cheese frosting. If at any time the frosting becomes too soft, or the layers are sliding, just pop it in the freezer for 15 minutes to firm things up. (You can refrigerate the bowl of frosting also as needed.)
  • This cake should be stored in an airtight container or under a cake dome in the refrigerator until closer to the time of serving. Remove about 1-2 hours before serving.

Notes

Substitution for cake flour:  Using all purpose flour (plain in the UK) for each cup of flour in a recipe, remove 2 Tablespoons of flour replace with 2 Tablespoons cornstarch (cornflour in the UK).  This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.           
The strawberry cake recipe makes 7 cups cake batter.  
Fresh or frozen strawberries can be used.

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9 Comments

  1. wow, this sounds delightful 😊
    I'm gonna make it for my daughter's birthday in Feb. She loves cheesecake (who doesn't lol) and she loves strawberries so this sounds perfect!
    There is a trick I used in the past to keep cream cheese frosting firmer. Adding meringue powder! It worked like a charm. Now I gotta go fund that recipe. I saved it somewhere 🤔😅

  2. 4 stars
    This sounds absolutely amazing! I have questions, though. Cheesecake is very heavy. doesn't the bottom layer of cake crack and become "squished"? And could placing fresh berries between the cheesecake and buttercream layers cause it to slip, making the cake lopsided? I have been making cakes for all our family and friend's special occasions for more than 30 years, just so you understand that I am not stranger to baking.

    1. Hi Elizabeth! The cheesecake layer is actually not as heavy as you would imagine. It is fairly thin and just has a lighter, creamier texture. For the layer of fresh strawberries, I just sliced and pushed them directly into the thin layer of cream cheese frosting that I used between layers. They weren't macerated strawberries or super wet- and were nice and level all the way across.

      I hope you enjoy it!

  3. 5 stars
    I just made this and it was delicious! Not as pretty as the picture but pretty darn close! I used the strawberry jello instead of the extract and the cake was still delicious. There are a lot of steps but definitely worth the work.

    1. Hi Autumn, are you saying that your cheesecake needed to bake longer in order to set up? Sometimes depending on the oven/type of pan, etc there can be slight variations in bake time. However, it definitely should have set up for you.