If there’s one dessert that instantly makes me feel like I’m back in my grandma’s kitchen on a sunny summer afternoon, it’s this strawberries and cream cheesecake cake recipe. There’s something special about layers of soft strawberry cake, creamy cheesecake, and fluffy frosting that makes every bite feel like a celebration. When I first made this cake for my daughter’s birthday, I had no idea it would become such a hit. Now, this strawberries and cream cheesecake cake recipe is a family favorite, especially during berry season here in Oregon.
This isn’t your basic strawberry dessert. It’s a triple-layer masterpiece that combines fresh strawberries, tangy cream cheese, and light-as-air cake. Whether you’re baking it for a birthday, summer cookout, or just a cozy night in, this recipe delivers big flavor without requiring a degree from pastry school. And don’t worry—I’ll guide you through every step of this strawberries and cream cheesecake cake recipe, from mixing to assembling to chilling it just right.
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Strawberries and Cream Cheesecake Cake Recipe That’s Pure Joy
- Total Time: 6 hours (includes chill time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A three-layer strawberries and cream cheesecake cake with real strawberries, rich cheesecake, and whipped cream cheese frosting.
Ingredients
2 cups all-purpose flourn3 large eggsn¾ cup strawberry puréen1½ cups granulated sugarn1 tsp vanilla extractn½ cup sour creamn8 oz cream cheese (for cake batter)nFor Cheesecake Layer:n16 oz cream cheesen½ cup sugarn2 eggsn¼ cup sour creamn1 tsp vanillanFor Frosting:n8 oz cream cheesen½ cup buttern3 cups powdered sugarn3 tbsp strawberry reduction or freeze-dried powder
Instructions
Prepare strawberry cake layers and bake for 25–30 minutes at 350°F.nLet cake layers cool completely.nMix cheesecake ingredients and bake in springform pan using water bath at 325°F for 45 minutes. Chill 4 hours.nMake frosting by whipping cream cheese, butter, sugar, and strawberry flavor.nLayer: Cake, cheesecake, cake.nFrost sides and top with cream cheese frosting.nChill before slicing.
Notes
Store in refrigerator. Best served next day.nOptional: Add fresh sliced strawberries on top before serving.nYou can make the cheesecake layer a day ahead.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 540
- Sugar: 42g
- Sodium: 280mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: strawberries and cream cheesecake cake recipe, layered strawberry cheesecake cake
Table of Contents
A Slice of Memory
The Taste of Summer
My mom used to say strawberries taste like sunshine. Each summer, we’d head out to Sauvie Island and pick berries until our baskets overflowed. That tradition taught me to appreciate how powerful fresh ingredients can be—especially in something like a strawberries and cream cheesecake cake recipe. The flavor of fresh berries in the cake layers and topping brings everything to life. It’s sweet, tangy, and full of that nostalgic summer vibe.
What sets this strawberries and cream cheesecake cake recipe apart is how the layers work together. Two tender strawberry cake rounds sandwich a smooth vanilla cheesecake, and the frosting ties it all together in the best way. The contrast in textures makes each forkful something you’ll actually slow down to savor.
The Heart Behind the Recipe
I didn’t go to culinary school—I learned by trial, error, and lots of baking for people I love. This strawberries and cream cheesecake cake recipe was one of those happy accidents that turned into something truly worth sharing. I remember nervously waiting for my first cheesecake layer to cool, afraid it wouldn’t hold up between cakes. But now, after making this recipe more times than I can count, I’ve nailed the process—and I’m here to make it easy for you, too.
If you’re the kind of home baker who finds joy in layering flavors and creating something beautiful from scratch, this strawberries and cream cheesecake cake recipe is right up your alley. And if you’re looking for more fruity desserts packed with homemade comfort, check out this classic apple crisp or our strawberry pudding pie, perfect for no-fuss summer nights.
Making the Layers Shine
Strawberry Cake Layers That Don’t Disappoint
The base of this strawberries and cream cheesecake cake recipe begins with two tender, moist strawberry cake layers. You can go fully homemade using fresh berry purée or use a quality boxed mix as a base and doctor it up—no shame in that. What matters most is getting that bright strawberry flavor and soft crumb that holds together without being dry.
Here’s a little secret I’ve learned over time: adding a few tablespoons of sour cream or Greek yogurt gives the cake layers that bakery-style moisture and tang. And if you’re using fresh strawberries, be sure to hull and purée them until smooth. Strain if needed to remove seeds. You’ll want about ¾ cup of strawberry purée for the batter. If using cake flour, sift it first—it makes a noticeable difference in the final texture.
This is the point where your kitchen starts smelling like a dream. The cake bakes up with a soft pink hue, especially if you give it a little help from a touch of food coloring (optional, but makes it extra pretty). Once baked, let the cakes cool completely before attempting to stack. This step is essential for a stable and smooth strawberries and cream cheesecake cake recipe result.
You can also find inspiration for adapting flavors in our raspberry almond loaf cake if you’re curious about experimenting with berry-based cakes.
The Creamiest Cheesecake Center
Now let’s talk cheesecake—because this is what takes the strawberries and cream cheesecake cake recipe from good to unforgettable. The cheesecake layer is baked in a springform pan, just like a classic New York cheesecake, but thinner so it stacks well between the cakes. I use full-fat cream cheese, a splash of vanilla, and sour cream to get that smooth texture.
Here’s the process in simple steps:
- Beat the cream cheese until completely smooth—no lumps allowed.
- Add sugar and vanilla extract.
- Mix in eggs one at a time, followed by sour cream or heavy cream for richness.
- Pour into a parchment-lined springform pan and bake in a water bath for the creamiest texture.
Let it chill for at least 4 hours—overnight is even better. You want it firm enough to lift out of the pan in one solid piece. When the time comes to assemble, you’ll trim the cheesecake edges (if needed) to match the cake diameter. Slide it gently between the two strawberry cake layers, and suddenly, this strawberries and cream cheesecake cake recipe is starting to look like something straight out of a bakery window.
For more guidance on cheesecake texture and methods, our mini cheesecake bites article has a full breakdown on baking without cracks and getting the right set.
Strawberries Meet Cream — The Finish
Fresh Strawberry Cream Cheese Frosting
The frosting is what ties everything together in this strawberries and cream cheesecake cake recipe. It’s light, tangy, and packed with real strawberry flavor. I use cream cheese as the base because it balances the sweetness beautifully and stays firm enough to hold up between the layers and around the outside.
To make the frosting, you’ll need:
- Full-fat cream cheese, softened
- Unsalted butter
- Powdered sugar
- Strawberry reduction or freeze-dried strawberry powder
- Vanilla extract
If using fresh strawberries, make a quick reduction by simmering 1 cup of puréed berries down to about 3 tablespoons. Let it cool completely before adding to the frosting. This step intensifies the flavor without making the frosting too runny. You can also use freeze-dried strawberries finely ground in a blender—that’s my go-to for the brightest flavor and color.
Whip it until smooth and spreadable. You’ll want to frost a crumb coat first—just a thin layer to trap any stray crumbs—then chill for 20 minutes before finishing with the final coat. It’s okay if the sides aren’t perfectly smooth. This strawberries and cream cheesecake cake recipe has a rustic elegance that shines no matter how you decorate it.
I love topping mine with fresh sliced strawberries and a few whole berries for height. Sometimes I’ll even scatter some white chocolate shavings over the top or along the base for extra flair.
If you’re looking for other ways to work with cream cheese in frosting, take a peek at our carrot cake with orange cream cheese frosting, which offers a great citrus twist.
Assembling Your Masterpiece
Assembly is where it all comes together—and I promise it’s easier than it looks. You’ll layer it like this:
- First strawberry cake layer
- Cheesecake layer
- Second strawberry cake layer
- Cream cheese frosting over the top and sides
Pro tip: Use a cake board and a turntable if you have one. It’ll make frosting smoother and cleanup easier. And don’t forget to chill the whole cake again after frosting for at least an hour. This helps the layers set and makes slicing much cleaner.
Cut with a warm serrated knife, wiping between each slice. The layers of pink cake and white cheesecake with flecks of strawberry frosting are not only gorgeous—they’re incredibly satisfying.
This strawberries and cream cheesecake cake recipe is even better the next day. The flavors mingle, the texture tightens slightly, and the whole thing becomes dreamier with time.
Planning a big gathering? You might want to serve it with something light and refreshing like mint lemonade to balance out the richness.
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FAQs
What are the ingredients in strawberry cream cheese cake?
A traditional strawberry cream cheese cake typically includes fresh or frozen strawberries, cream cheese, eggs, sugar, flour, and a buttery graham cracker or vanilla cake base. In this strawberries and cream cheesecake cake recipe, we build it with strawberry cake layers, a vanilla cheesecake center, and strawberry cream cheese frosting.
What are the ingredients for strawberry cheesecake?
For a strawberry cheesecake, you usually need cream cheese, sugar, eggs, vanilla extract, and a crust (like graham cracker). The strawberry flavor can come from a puree mixed into the batter or as a topping. This strawberries and cream cheesecake cake recipe uses a cheesecake layer between two strawberry cakes, rather than baking strawberries into the cheesecake itself.
What is the difference between cream cake and cheesecake?
Cream cake is typically light and fluffy, made with flour and often whipped cream or buttercream layers. Cheesecake, on the other hand, is denser and creamier, made primarily from cream cheese and eggs. In this strawberries and cream cheesecake cake recipe, we combine both—a light strawberry cake with a rich cheesecake layer.
How do you make strawberry cream cheese?
To make strawberry cream cheese, blend softened cream cheese with strawberry puree or strawberry preserves. For a firmer version (like in our frosting), add powdered sugar and use a strawberry reduction. This mixture forms the base of the frosting in our strawberries and cream cheesecake cake recipe.
Having trouble with the cheesecake cracking?
Make sure all ingredients are at room temperature and use a water bath when baking. Don’t overmix after adding the eggs, and let the cake cool gradually in the oven with the door cracked.
Cake layers too soft to stack?
Chill them first. A cold cake is easier to handle and less likely to break. You can also wrap them and refrigerate overnight.
Need a shortcut?
Use a strawberry box cake mix and focus your energy on the homemade cheesecake and frosting. No one will complain.
No springform pan?
You can bake the cheesecake in a regular 8-inch round pan lined with parchment and use a cake lifter to remove it once set.
A Cake Worth Sharing Again and Again
This strawberries and cream cheesecake cake recipe is more than a dessert—it’s a showstopper, a conversation starter, and a memory-maker. Whether you’re baking it for a celebration or just to bring a little joy into your week, it’s the kind of recipe that reminds us why homemade always tastes best.
It’s the cake I make when I want to say, “I love you,” or “You matter,” or sometimes, “Let’s make Tuesday feel like a Sunday.” And every time I slice into those layers and see the pink cake, white cheesecake, and strawberry-flecked frosting, I think of my grandma, my mom, and now my daughter—all the women who’ve loved with food before me.
Next time strawberries are in season, I hope you give this one a try.
