Go Back
Decorated strawberry cake and cheesecake topped with fresh strawberries and swirls of frosting

Strawberry Cake and Cheesecake Recipe

This strawberry cake and cheesecake recipe combines soft strawberry cake layers, a creamy cheesecake center, and tangy cream cheese frosting for a beautiful layered dessert that tastes bakery-style but is easy to make at home.
Print Recipe Pin Recipe
Prep Time 1 hour
Cook Time 1 hour 10 minutes
2 hours
Total Time 4 hours 10 minutes
Servings: 12
Course: Cake, Dessert
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

For the Cheesecake Layer

  • 24 oz full-fat cream cheese softened
  • 3/4 cup granulated sugar
  • 2 tablespoons all-purpose flour or cornstarch
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs

For the Strawberry Cake Layers

  • 2 1/2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 3/4 cups granulated sugar
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup strawberry puree
  • 1/2 cup milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon strawberry extract optional

For the Cream Cheese Frosting

  • 8 oz cream cheese softened
  • 1/2 cup unsalted butter softened
  • 3 1/2 to 4 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 to 2 tablespoons heavy cream if needed for texture

Equipment

  • 1 9-inch Springform Pan for the cheesecake layer
  • 2 9-inch round cake pans for the strawberry cake layers
  • 1 Electric mixer stand mixer or hand mixer
  • 1 Mixing Bowls large and medium
  • 1 Offset spatula for frosting and assembly
  • 1 Wire rack for cooling the cake layers

Method
 

Make the Cheesecake Layer

  1. Preheat the oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides.
  2. In a large bowl, beat the softened cream cheese until completely smooth. Add the granulated sugar and flour, then mix until combined.
  3. Mix in the sour cream and vanilla extract. Add the eggs one at a time on low speed, mixing just until each egg disappears into the batter.
  4. Pour the cheesecake batter into the prepared pan and smooth the top.
  5. Bake for 40 to 45 minutes, until the edges are set and the center still has a slight jiggle.
  6. Let the cheesecake cool completely, then chill until firm for at least 2 hours.

Bake the Strawberry Cake Layers

  1. Increase the oven temperature to 350°F (177°C). Grease and line two 9-inch round cake pans with parchment paper.
  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  3. In a large bowl, beat the softened butter and sugar until light and fluffy.
  4. Add the eggs one at a time, beating well after each addition.
  5. Mix in the sour cream, strawberry puree, milk, vanilla extract, and optional strawberry extract.
  6. Add the dry ingredients and mix just until combined. Do not overmix.
  7. Divide the batter evenly between the prepared pans and smooth the tops.
  8. Bake for 22 to 26 minutes, or until a toothpick inserted in the center comes out clean.
  9. Cool the cake layers in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Make the Frosting

  1. Beat the softened cream cheese and butter together until smooth and creamy.
  2. Add the powdered sugar gradually, then mix in the vanilla extract.
  3. If needed, add 1 to 2 tablespoons heavy cream until the frosting is thick but spreadable.

Assemble the Cake

  1. Place one strawberry cake layer on a serving plate or cake stand. Spread a thin layer of frosting over the top.
  2. Carefully place the chilled cheesecake layer on top. Spread another thin layer of frosting over the cheesecake.
  3. Add the second strawberry cake layer on top.
  4. Frost the top and sides of the cake with the remaining frosting.
  5. Chill the assembled cake for at least 1 hour before slicing for cleaner layers.
  6. Garnish with fresh strawberries if desired, then slice and serve.

Notes

Use room temperature cream cheese, butter, and eggs for the smoothest texture.
Do not overmix the cheesecake batter after adding the eggs, or the cheesecake may crack. Chill the cheesecake layer before assembling the cake so the layers stay neat.
For a shortcut version, you can use a boxed strawberry cake mix and keep the cheesecake layer homemade. Store leftovers covered in the refrigerator for up to 4 days.