Tulo

Strawberry Cheesecake Cake Recipe

Baking the cheesecake as its own thin layer and chilling it firm before stacking means it holds its shape between the cake layers instead of oozing out, and pureed fresh strawberries folded into the batter give the cake real fruit flavor and color instead of relying on food coloring or extract alone.

Prep
45 min
Cook
65 min
Total
380 min
Servings
12

Ingredients

Servings12
  • 16 oz cream cheese, softened, for cheesecake layer
  • 1/2 cup granulated sugar, for cheesecake layer
  • 2 large eggs
  • 1/4 cup sour cream
  • 1 tsp vanilla extract, for cheesecake layer
  • 2 3/4 cups all-purpose flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened, for cake batter
  • 1 1/2 cups granulated sugar, for cake batter
  • 4 large egg whites
  • 1 tsp vanilla extract, for cake batter
  • 1 1/2 cups fresh strawberries, pureed
  • 1/4 cup whole milk
  • 8 oz cream cheese, softened, for frosting
  • 1/2 cup unsalted butter, softened, for frosting
  • 4 cups powdered sugar
  • 1 tsp vanilla extract, for frosting
  • 1 cup fresh strawberries, sliced, for garnish

Nutrition per serving

Calories
800
Protein
9g
Carbs
102g
Fat
41g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan and wrap the outside of the pan in two layers of foil to guard against leaks, then set it in a larger roasting pan.
  2. 2Beat the softened cream cheese and sugar (for the cheesecake layer) with a mixer until completely smooth, about 2 minutes. Add the eggs one at a time, beating just until each is incorporated, then mix in the sour cream and vanilla.
  3. 3Pour the batter into the springform pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform, then bake for 35-40 minutes, until the edges are set and the center still jiggles slightly when nudged. Let cool to room temperature, then cover and refrigerate at least 4 hours, or overnight, until completely firm.
  4. 4Increase the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment.
  5. 5Whisk together the flour, baking powder, and salt in a bowl and set aside.
  6. 6In a large bowl, cream the butter and sugar (for the cake batter) together on medium-high speed until pale and fluffy, 3-4 minutes.
  7. 7Add the egg whites one at a time, beating well after each addition, then mix in the vanilla.
  8. 8With the mixer on low, add the flour mixture in three additions, alternating with the strawberry puree and milk, starting and ending with the flour mixture. Mix just until combined.
  9. 9Divide the batter evenly between the two prepared pans and smooth the tops. Bake for 22-26 minutes, until a toothpick inserted in the center comes out clean. Cool in the pans for 10 minutes, then turn out onto wire racks to cool completely.
  10. 10Make the frosting: beat the cream cheese and butter together until smooth, then gradually add the powdered sugar on low speed until fully incorporated. Beat in the vanilla and increase speed to whip the frosting light and fluffy, 1-2 minutes.
  11. 11Run a thin knife around the chilled cheesecake and remove the springform ring. Place one cake layer on a serving plate or stand, top with the cheesecake layer, then top with the second cake layer.
  12. 12Frost the top and sides of the stacked cake, chill for 30 minutes to set the frosting, then top with sliced fresh strawberries just before slicing and serving.
How to Frost a Cake

Tips & variations

  • Pat the pureed strawberries with a paper towel or let them drain briefly in a sieve if they look watery; excess liquid in the puree can make the cake batter too loose.
  • For cleaner slices, freeze the whole assembled and frosted cake for 30 minutes before cutting, then wipe the knife clean between cuts.
  • Swap the fresh strawberry garnish for a quick strawberry glaze (strawberry puree simmered with a spoonful of sugar and cornstarch) drizzled over the top for a shinier finish.

Storage & reheating

Store the assembled cake covered in the refrigerator for up to 4 days; the cheesecake layer means it can't sit safely at room temperature the way a plain cake can. To freeze, wrap individual slices tightly in plastic wrap and freeze for up to 2 months, then thaw overnight in the refrigerator before serving.

Tips from the Tulo kitchen

  • Bring the cream cheese fully to room temperature before beating, cold cream cheese leaves lumps that never fully smooth out once the eggs go in.
  • If the cake layers dome noticeably in the center, level them with a serrated knife before stacking so the cheesecake layer sits flat and the finished cake doesn't lean.

FAQ

Can the cheesecake layer be made ahead?

Yes. Bake and chill it up to 2 days before assembling the cake; it needs to be cold and firm anyway, so making it a day or two early actually makes it easier to handle.

Why did my cheesecake layer crack?

Cracking usually means the oven was too hot or the water bath leaked and the batter baked too dry; check the foil wrap for gaps and confirm the oven temperature with a separate oven thermometer.

Can I use frozen strawberries for the puree?

Yes. Thaw them completely and drain off the excess juice before pureeing, or the extra liquid will thin out the cake batter.

Does this cake need to be refrigerated?

Yes, always. The cheesecake layer contains eggs and dairy that aren't shelf-stable, so keep the cake refrigerated except for the short time it's out for serving.

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