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If you’re looking for a show-stopping dessert that combines the creamy richness of cheesecake with the light, fluffy texture of the cake, then this Strawberry Cheesecake Cake is your answer. This dessert is a dream come true for anyone who loves the sweet-tart flavour of fresh strawberries paired with a velvety cheesecake layer. Whether you’re hosting a party, celebrating a special occasion, or simply treating yourself, this Strawberry Cheesecake Recipe is guaranteed to impress.
In this article, we’ll walk you through everything you need to know to create the perfect Cheesecake Cake Recipe. We’ve covered you, from essential ingredients to step-by-step instructions, storage tips, and even variations for special diets. So, grab your apron, and let’s dive into the world of this irresistible Strawberry Cheesecake Dessert!
Why You’ll Love Strawberry Cheesecake Cake
Benefit 1: Perfect for Families and Gatherings
This Strawberry Cheesecake Cake is a crowd-pleaser. Its creamy cheesecake and fluffy cake layers make it a hit at family dinners, potlucks, or holiday celebrations. Plus, it’s a visually stunning dessert that doesn’t require elaborate decorations—just a drizzle of strawberry glaze or a sprinkle of fresh strawberries, and it’s ready to serve.
Benefit 2: Simple, Wholesome Ingredients
This recipe uses pantry staples like cream cheese, fresh strawberries, sugar, and flour, making it easy to whip up anytime. The ingredients are straightforward but combine to create a rich, moist, and utterly delicious dessert.
Benefit 3: Incredibly Adaptable
Whether you’re baking for a special occasion or just craving a sweet treat, this Strawberry Cheesecake Recipe is flexible. Add lemon zest, swap strawberries for other berries, or make it gluten-free. It’s also budget-friendly, so you don’t have to break the bank to enjoy luxury.
Essential Ingredients for Strawberry Cheesecake Cake
Ingredients:
- For the Cake:
- 2 ½ cups (315g) all-purpose flour
- 2 ½ tsp baking powder
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- 1 ¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) whole milk
- For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- For the Strawberry Topping:
- 2 cups (300g) fresh strawberries, hulled and sliced
- ¼ cup (50g) granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Main Ingredient 1: Cream Cheese
Cream cheese is the star of the cheesecake layer, giving it a rich, velvety texture. Use full-fat cream cheese for the best results. If you’re out of cream cheese, mascarpone can substitute, but the flavour will be slightly different.
Main Ingredient 2: Fresh Strawberries
Fresh strawberries provide the sweet-tart flavour that makes this dessert so irresistible. If fresh strawberries aren’t available, you can use frozen strawberries, but be sure to thaw and drain them well to avoid excess moisture.
Main Ingredient 3: Graham Cracker Crumbs
Graham cracker crumbs form the base of the cheesecake layer, adding a delightful crunch. You can use digestive biscuits or crushed vanilla wafers if you don’t have graham crackers.
Ingredient Preparation
Step 1 – Soften the Cream Cheese
Take the cream cheese out of the fridge at least an hour before baking. Softened cream cheese blends more easily with other ingredients, ensuring a smooth and creamy cheesecake layer.
Step 2 – Prepare the Strawberries
Wash, hull, and slice the strawberries if you’re making a strawberry glaze, set aside a few strawberries for garnish.
Step 3 – Preheat the Oven
Preheat your oven to 325°F (165°C). This ensures the cake bakes evenly and rises appropriately.
Step-by-Step Cooking Instructions
Step 1 – Initial Preparation
Grease two 9-inch round cake pans and line the bottoms with parchment paper. This will help prevent the cakes from sticking and make them easier to remove.
Step 2 – Ingredient Assembly
In a large mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Gradually incorporate the flour and milk, alternating between them, until the batter is well combined and smooth.
Step 3 – Cooking and Finishing Touches
Pour the batter into the prepared pans and smooth the tops with a spatula. Bake for 1 hour and 20 minutes, or until a toothpick inserted into the centre comes clean. Let the cakes cool in the pans for 15 minutes before transferring them to a wire rack.
Tips for an Even Tastier Version
Adding Extra Ingredients
Add a teaspoon of vanilla extract or lemon zest to enhance the flavour. Fold in a cup of chopped pecans or almonds for a nutty twist.
Techniques to Enhance Flavor
Brush the warm cake with a simple syrup made of sugar and water for added moisture. You can also drizzle it with powdered sugar and milk glaze.
Adjustments for Preferences
If you’re watching your sugar intake, reduce the sugar by ¼ cup. For a more decadent cake, substitute half the milk with heavy cream.
Recipe Variations and Adaptations
Vegetarian Option
This recipe is naturally vegetarian, so no substitutions are needed.
Gluten-Free or Low-Carb Option
Replace the all-purpose flour with a gluten-free blend or almond flour for a low-carb version.
Other Adaptations
Add chocolate chips, dried fruit, or a swirl of cinnamon sugar for a seasonal twist.
Serving Suggestions
Salad or Soup Ideas
Pair the cake with a light citrus salad or a bowl of creamy tomato soup for a balanced meal.
Hearty Sides
Serve with fresh berries and a dollop of whipped cream for a classic dessert.
Drink Recommendations
Enjoy a slice with hot tea, coffee, or dessert wine.
Storage and Reheating Tips
How to Store Leftovers
Wrap the cake tightly in plastic wrap or store it in an airtight container at room temperature for up to 3 days. For more extended storage, freeze it for up to 3 months.
Reheating Techniques
Warm individual slices in the microwave for 10-15 seconds or in the oven at 300°F (150°C) for 5 minutes.
Portioning Tips
Slice the cake into even portions before freezing for easy grab-and-go servings.
Nutritional Information and Benefits
Nutrition Information:
Serving Size: 1 slice (1/12 of the cake)
Calories: 450
Sugar: 35g
Sodium: 200mg
Fat: 25g
Saturated Fat: 15g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 1g
Protein: 7g
Cholesterol: 130mg
Ingredient Benefits
Eggs provide protein, while butter adds healthy fats. Flour offers a source of energy-boosting carbohydrates.
Recommended Portions
A single slice is satisfying, but feel free to indulge in a second if you feel generous!
Common Mistakes to Avoid
Issue 1 – Overmixing the Batter
Overmixing can lead to a dense cake. Mix just until the ingredients are combined.
Issue 2 – Incorrect Oven Temperature
An oven that’s too hot can cause the cake to brown too quickly. Use an oven thermometer to ensure accuracy.
Issue 3 – Skipping the Cooling Step
Letting the cake cool in the pan ensures it sets appropriately and doesn’t fall apart when removed.
Inspiring Conclusion
The Strawberry Cheesecake Cake is more than just a dessert—it celebrates simplicity, tradition, and indulgence. Whether you’re baking it for a special occasion or just because, this Strawberry Cheesecake Dessert will indeed become a family favourite. So, don your apron, preheat your oven, and prepare a cake worth a million bucks. Don’t forget to share your masterpiece with friends and family—after all, good food is meant to be shared!
FAQ (Frequently Asked Questions)
- Can I prepare this recipe in advance?
- Yes! The cake stays fresh for up to 3 days at room temperature or 3 months in the freezer.
- What’s the best substitute for butter?
- Margarine can be used, but the flavour and texture won’t be as rich.
- Can I make this cake gluten-free?
- Absolutely! Use a gluten-free flour blend in place of all-purpose flour.
- How can I prevent the cake from sticking to the pan?
- Ensure the pan is thoroughly greased with butter and lightly dusted with flour.
- Can I add fruit to the batter?
- Yes, but coat the fruit in flour to prevent it from sinking.
- What’s the best way to store leftovers?
- Wrap the cake tightly in plastic wrap or store it in an airtight container.
- Can I use a different type of sugar?
- Granulated sugar works best, but you can experiment with brown sugar for a deeper flavour.
- How do I know when the cake is fully baked?
- Insert a toothpick into the centre—if it comes out clean, the cake is made.
- Can I make this cake in a different pan?
- Yes, but adjust the baking time accordingly. A loaf pan may require less time.
- What’s the secret to a moist pound cake?
- Don’t overbake it; brush the warm cake with simple syrup for added moisture.
Brownie Caramel Cheesecake: A Decadent Dessert You Can’t Resist
Strawberry Cheesecake Cake
Ingredients
For the Cake:
- 2½ cups (315g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- 1 cup (225g) unsalted butter, softened
- 1¾ cups (350g) granulated sugar
- 4 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup (240ml) whole milk
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- ½ cup (100g) granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Strawberry Topping:
- 2 cups (300g) fresh strawberries, hulled and sliced
- ¼ cup (50g) granulated sugar
- 1 tbsp cornstarch
- 1 tbsp lemon juice
Instructions
- Prepare the Cheesecake Layer:Preheat the oven to 325°F (165°C).In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, then mix in the vanilla extract.Pour the cheesecake batter into a greased 9-inch springform pan and bake for 20 minutes. Let it cool completely.Prepare the Cake Layers:In a bowl, whisk together the flour, baking powder, and salt.In a separate bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, then mix in the vanilla extract.Gradually add the dry ingredients and milk, alternating between the two, until the batter is smooth.Divide the batter evenly between two greased 9-inch cake pans and bake for 25-30 minutes. Let the cakes cool completely.Prepare the Strawberry Topping:In a saucepan, combine the strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat until the mixture thickens. Let it cool.Assemble the Cake:Place one cake layer on a serving plate. Spread the cooled cheesecake layer on top, then add the second cake layer.Top with the strawberry glaze and garnish with fresh strawberries.
Notes
- For a smoother cheesecake layer, ensure the cream cheese is fully softened before mixing.
- Store leftovers in an airtight container in the fridge for up to 3 days.