Strawberry Cheesecake Cake with Fresh Berry Frosting

This Strawberry Cheesecake Cake layers tender vanilla cake with a tangy baked cheesecake center and a real berry frosting. It looks like it came from a bakery, but the steps are simple enough to handle on a weeknight when you want a dessert that impresses.

Fresh strawberries get cooked down to a thick puree for the frosting, so the color and flavor come from the fruit, not a bottle. The cheesecake bakes while you mix the cake batter, keeping the whole thing from turning into an all-day project.

What Makes This Strawberry Cheesecake Cake Work

The cheesecake stays dense and creamy against the soft cake, and the frosting ties it together with just enough sweetness. Because the cheesecake is a separate baked layer, you get a clean slice without it melting into the cake crumb.

I keep coming back to this version because the strawberry puree gives the frosting real berry taste, not just a hint of it. And the assembly is forgiving, even if your cake layers come out a little uneven, the frosting hides every bump.

Ingredients

For the Cheesecake Layer

• 8 oz cream cheese, softened: full fat gives the creamiest layer.
• 1/4 cup granulated sugar
• 1 large egg: at room temperature.
• 1 tsp vanilla extract
• 2 tbsp sour cream

For the Vanilla Cake

• 2 1/4 cups (280g) all purpose flour: spooned and leveled.
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 3 large eggs: at room temperature.
• 2 tsp vanilla extract
• 1 cup buttermilk: substitute with 1 cup milk plus 1 tbsp lemon juice.

For the Strawberry Frosting

• 1 cup diced fresh strawberries: about 5 oz.
• 1 tbsp granulated sugar: to cook the berries.
• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 3 cups powdered sugar

Variations / Substitutions

• Use frozen strawberries: Thaw and drain them well before cooking the puree. You may need a few extra minutes to reduce the liquid.
• Make it dairy free: Swap in plant based butter and cream cheese. The frosting may be a bit softer, so chill it before spreading.
• Switch the fruit: The same puree method works with raspberries or a mix of berries. Avoid blueberries, they turn the frosting gray.
• Add citrus: Replace the vanilla in the cake with lemon or orange zest for a brighter flavor.

Try serving it with a scoop of Vanilla Bean Ice Cream, which echoes the creaminess and cuts the richness.

How to Make Strawberry Cheesecake Cake

Step 1: Whisk the Cheesecake Layer

Preheat the oven to 325°F. Grease one 8 inch round cake pan and line the bottom with parchment paper. In a medium bowl, whisk the 8 oz cream cheese and 1/4 cup sugar until smooth with no lumps. Add the egg and 1 tsp vanilla, whisk again until combined, then fold in the 2 tbsp sour cream. Pour the mixture into the prepared pan and bake for 15 to 18 minutes.

The edges will look set and the center will still have a slight jiggle when you nudge the pan. A skewer inserted near the edge should come out clean. Let the cheesecake cool completely in the pan on a wire rack. It will firm up as it sits.

Baking the cheesecake first and separately prevents it from sinking into the cake batter later. A fully cooled layer is also much easier to handle when you stack.

Step 2: Cream the Cake Batter

Raise the oven temperature to 350°F. Grease two more 8 inch round cake pans and line the bottoms with parchment. Whisk together the 2 1/4 cups flour, baking powder, baking soda, and salt in a bowl. In a large mixing bowl, beat the 1/2 cup butter and 1 1/2 cups sugar with an electric mixer on medium speed until light and fluffy, about 2 minutes. Add the 3 eggs one at a time, beating well after each, then mix in the 2 tsp vanilla.

With the mixer on low, add the flour mixture in three additions, alternating with the 1 cup buttermilk, starting and ending with the flour. Mix just until the last streak of flour disappears. Divide the batter evenly between the two pans.

The batter will be pale and thick. Scrape the bowls well so each pan gets the same amount. Overmixing at this stage can make the cake tough, so stop as soon as it looks combined.

Step 3: Bake the Cake Layers

Bake the cakes for 22 to 25 minutes, until a toothpick inserted in the center comes out with a few moist crumbs. Rotate the pans halfway through if your oven runs hot. Cool the cakes in the pans for 10 minutes, then turn them out onto wire racks to cool completely.

The tops will spring back when lightly pressed and the edges will pull away from the pan slightly. A deep golden color means they are done. Leave them alone until they feel cool to the touch, about an hour, before you think about frosting.

Warm cake will melt the cream cheese frosting instantly. If you are short on time, pop the cooled layers in the fridge for 30 minutes to speed things up.

Step 4: Whip the Strawberry Frosting

Combine the 1 cup diced strawberries and 1 tbsp sugar in a small saucepan over medium heat. Cook, stirring often, until the berries break down and the liquid reduces to a thick jammy paste, about 8 minutes. You should end up with around 1/3 cup of puree. Let it cool completely.

In a large bowl, beat the 8 oz cream cheese and 1/2 cup butter on medium speed until smooth and fluffy. Gradually add the 3 cups powdered sugar, beating on low to combine, then raise the speed and whip until light. Add the cooled strawberry puree and beat until the frosting is evenly pink.

The frosting will be soft but spreadable. If it feels too loose, chill it for 15 minutes. The real strawberry smell is a sign you did it right, nothing fake about it.

Step 5: Stack and Frost the Cake

If the cake layers domed, use a serrated knife to level the tops. Place one cake layer on a serving plate and spread about 1/2 cup of frosting over it. Set the cooled cheesecake layer on top and spread another 1/2 cup frosting over it. Add the second cake layer and cover the entire cake with the remaining frosting, swirling the top.

Chill the assembled cake for at least 2 hours before slicing. The chill sets the cheesecake and frosting so the layers hold their shape. Slice with a sharp knife, wiping between cuts, and see those clean pink and white layers.

A Few Notes Before You Start

• Bring everything to room temperature: Cold cream cheese or butter can make the cheesecake or batter lumpy. Set them out an hour ahead.
• Reduce the puree enough: If the puree is watery, the frosting will slide off the cake. Cook it until you can drag a spatula through and the pan bottom stays visible for a second.
• Don’t skip the chill: The cake tastes its best after a long chill. The texture settles and the flavors blend. Overnight is even better.
• Freeze extra slices: Wrap individual slices in plastic and freeze for up to a month. Thaw in the fridge.

Use 9 inch pans? The layers will be thinner, so shorten bake times.

Keeping This Cake Fresh

• Refrigerate: Cover the cake loosely with plastic wrap or store in a cake carrier in the fridge for up to 4 days. The creamy layers spoil faster at room temperature.
• Serve cold or let it warm up: Straight from the fridge, the cheesecake is dense and firm. For a softer bite, let slices sit at room temperature for 20 minutes before serving.

Frequently Asked Questions

Can I use a no bake cheesecake layer instead?

Yes, but the texture will be softer and the layers may slide. Use a recipe that sets firmly with additional cream cheese or a bit of gelatin.

Why did my cheesecake layer crack?

Cracking usually happens from overbaking. Pull it from the oven when the center still wobbles slightly, it will finish setting as it cools. Even if it cracks, the frosting covers it completely.

How far ahead can I make the cake?

You can bake the cake and cheesecake layers a day ahead, wrap them well, and store at room temperature. Assemble and frost the morning you plan to serve it. The fully assembled cake keeps well in the fridge for up to 2 days.

Can I use a strawberry jam instead of fresh puree?

Yes. Use 1/3 cup good quality strawberry preserves warmed and whisked smooth, then cooled. The frosting will be a little sweeter and the color deeper, but it works in a pinch.

Strawberry Cheesecake Cake Recipe

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 30 minutes mins

Servings: 12 servings

Calories: 460

Ingredients Method Notes

Ingredients

  

• 8 oz cream cheese, softened
• 1 3/4 cups plus 2 tbsp granulated sugar (total from layers)
• 4 large eggs
• 3 tsp vanilla extract
• 2 tbsp sour cream
• 2 1/4 cups all purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened (total from cake and frosting)
• 1 cup buttermilk
• 1 cup diced fresh strawberries
• 3 cups powdered sugar

Method

 

1. Preheat oven to 325°F. Whisk 8 oz cream cheese, 1/4 cup sugar, 1 egg, 1 tsp vanilla, and 2 tbsp sour cream until smooth. Bake in a greased 8 inch pan for 15–18 minutes. Cool completely.
2. Raise oven to 350°F. Whisk flour, baking powder, baking soda, and salt. Cream 1/2 cup butter and 1 1/2 cups sugar, then beat in 3 eggs and 2 tsp vanilla. Alternate adding dry mix and buttermilk. Divide between two greased 8 inch pans.
3. Bake cake layers 22–25 minutes. Cool 10 minutes in pans, then turn out to cool completely.
4. Cook strawberries with 1 tbsp sugar until reduced to 1/3 cup thick puree. Cool. Beat 8 oz cream cheese and 1/2 cup butter until fluffy, add powdered sugar, then puree.
5. Level cake layers. Stack cake, cheesecake, and frosting. Cover cake with remaining frosting, chill at least 2 hours, then slice.

Notes

Cooling and chilling time is not included in the prep or cook times. Plan for at least 2 hours of chilling before slicing, longer is better. If your cheesecake layer cracks, the frosting will hide it beautifully.