Craving a show-stopping dessert that’s as beautiful as it is delicious? This Strawberry Cheesecake Cake is the ultimate fusion of two beloved classics—velvety cheesecake and soft, fluffy cake—all layered with the vibrant, sweet-tart burst of fresh strawberries. As a professional baker and home cook favorite, I’ve tested this Strawberry Cheesecake Cake recipe to perfection, ensuring it’s both beginner-friendly and celebration-ready. Whether you're planning a birthday, a holiday gathering, or simply indulging in something sweet, this Strawberry Cheesecake Cake will impress every time. With just a few simple steps, you’ll create a bakery-style dessert that’s rich, creamy, and irresistibly fresh. Don’t be surprised if this Strawberry Cheesecake Cake becomes your most requested recipe!
Why This Strawberry Cheesecake Cake Will Become Your New Favorite
There’s something truly irresistible about the classic pairing of strawberries and cream cheese—but this Strawberry Cheesecake Cake takes it to the next level. Elegant yet approachable, this dessert may look like it came from a high-end bakery, but it's surprisingly simple to make at home.
What sets this Strawberry Cheesecake Cake recipe apart is its perfect balance of flavor and texture. Buttery vanilla cake layers create a soft, tender base for the rich, tangy cheesecake center, while a fresh strawberry compote adds brightness, natural sweetness, and a vibrant pop of color. Every bite is a harmony of creamy, fruity, and fluffy.
This Strawberry Cheesecake Cake is ideal for spring and summer gatherings, especially when strawberries are in season—but it’s just as delightful made with frozen berries, so you can enjoy it any time of year. Whether you’re hosting a party or simply treating yourself, this Strawberry Cheesecake Cake is a guaranteed crowd-pleaser.
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Ingredients
For the Cake Layers:
- All-purpose flour
- Granulated sugar
- Baking powder
- Salt
- Unsalted butter
- Eggs
- Milk
- Vanilla extract
- Strawberry puree
For the Cheesecake Filling:
- Cream cheese
- Granulated sugar
- Eggs
- Vanilla extract
- Sour cream
- All-purpose flour
For the Strawberry Compote:
- Fresh strawberries
- Granulated sugar
- Lemon juice
- Cornstarch
- Water
For the Cream Cheese Frosting:
- Cream cheese
- Unsalted butter
- Powdered sugar
- Vanilla extract
- Salt
- Fresh strawberries for garnish
See recipe card for quantities.
Instructions
Prepare the Components
- Make the cake layers: Mix dry ingredients, blend in butter, add wet ingredients, and bake in two round pans until a toothpick comes out clean. Cool completely.
- Create the cheesecake layer: Beat cream cheese with sugar, add eggs one at a time, mix in remaining ingredients, and bake until set at edges but slightly jiggly in center. Cool slowly in the oven, then refrigerate for at least 4 hours.
- Prepare the strawberry compote: Cook strawberries with sugar and lemon juice until berries break down, add cornstarch mixture to thicken, then cool completely.
Make the Frosting and Assembly
- Beat cream cheese and butter until smooth, gradually add powdered sugar and remaining ingredients until light and fluffy.
- Place one cake layer on a serving plate and spread with frosting.
- Add cheesecake layer on top, spread with half the strawberry compote, then add second cake layer.
- Frost the entire cake, top with remaining compote, and garnish with fresh strawberries.
Final Touches
- Refrigerate the assembled cake for at least 1 hour before serving to allow layers to set.
- For best presentation, slice with a sharp knife dipped in hot water and wiped clean between cuts.
- Serve chilled but allow to sit at room temperature for 10-15 minutes before eating for the best flavor and texture.
- Prepare the Components: Visual overview of all main components cooling after prep
- Make the Frosting and Assembly: Assembling the cake with layers, frosting, and compote
- Final Touches: Final decorated cake, sliced and ready for serving
Equipment
- Stand Mixer or Hand Mixer: Makes creating smooth cake batter and cheesecake filling much easier
- 9-inch Round Cake Pans: Quality pans with straight sides for professional-looking layers
- Springform Pan: Helpful for the cheesecake layer for easy removal
- Offset Spatula: Makes frosting the cake easier and gives more control for a smooth finish
- Cake Turntable: Not essential, but makes the frosting process simpler and more professional-looking
- Parchment Paper: For lining pans to prevent sticking
- Cooling Racks: For proper cooling of cake layers
- Serrated Knife: For leveling cake layers if needed
- Piping Bags and Tips: Optional for decorative frosting touches
Expert Tips for the Perfect Strawberry Cheesecake Cake
Make-Ahead Components
One of the best things about this strawberry cheesecake cake recipe is that you can prepare the components in advance. Make the cheesecake layer and strawberry compote a day or two ahead, which will save you time and allow the flavors to develop.
Room Temperature Ingredients
For the smoothest cheesecake filling and cake batter, make sure your ingredients—especially the cream cheese, butter, and eggs—are at room temperature before mixing.
Prevent Cracks in Your Cheesecake
The water bath method isn't necessary for this recipe since the cheesecake will be sandwiched between cake layers, but cooling it slowly in the oven helps prevent cracks.
Stabilizing Your Cake
When assembling, insert 3-4 wooden skewers vertically through all layers to keep everything stable, especially if you're transporting the cake. Remove them just before serving.
Variations
Strawberry Shortcake Cheesecake Version
Replace the vanilla cake with a light, buttery shortcake for a strawberry shortcake cheesecake hybrid that's perfect for summer.
No-Bake Option
For hot summer days, try a no-bake strawberry cheesecake version. Use a store-bought pound cake sliced into layers, with a no-bake cheesecake filling in between.
Strawberry Crunch Cheesecake Cake
Add a layer of crushed graham crackers mixed with freeze-dried strawberries between the cake and cheesecake layers for a delightful strawberry crunch cheesecake texture.
Gluten-Free Adaptation
Substitute the all-purpose flour with a gluten-free flour blend in both the cake and cheesecake portions. Make sure to use a blend that contains xanthan gum for best results.
Storage
Refrigerator Storage
This strawberry cheesecake cake must be refrigerated due to the cream cheese components. It will keep well for up to 5 days in an airtight container or covered with plastic wrap.
Freezing Instructions
You can freeze the fully assembled cake or individual slices for up to 3 months. Wrap well in plastic wrap and then aluminum foil. Thaw overnight in the refrigerator before serving.
Make Components Ahead
The cake layers can be baked and frozen for up to 1 month. The cheesecake layer can be made 2-3 days in advance and kept refrigerated. The strawberry compote will keep for a week in the refrigerator.
The Secret to the Best Strawberry Cheesecake Cake
Here’s a little secret I learned after years of baking and tweaking: the key to a truly unforgettable Strawberry Cheesecake Cake lies in how you treat your berries. Instead of tossing them straight into the pan, take a moment to macerate them. Just slice up fresh strawberries, sprinkle them with a tablespoon of sugar, and let them sit for about 30 minutes. What happens next feels like magic—the sugar coaxes out their natural juices, deepens their flavor, and creates a syrupy richness that turns your strawberry compote into something extraordinary. It’s a small step, but it makes all the difference—and it’s the hidden gem that takes this Strawberry Cheesecake Cake from great to unforgettable.
FAQ
Does strawberry cake need to be refrigerated?
Yes, strawberry cheesecake cake must be refrigerated due to its cream cheese components. The cheese in both the frosting and filling is perishable and can spoil quickly at room temperature. Store your cake in the refrigerator, covered tightly. For best flavor, remove it 15-20 minutes before serving to take the chill off. Never leave this type of cake unrefrigerated for more than 2 hours for food safety
How long is strawberry cheesecake good for?
Properly stored strawberry cheesecake cake stays fresh in the refrigerator for 3-5 days. Keep it in an airtight container to prevent it from absorbing other food odors. For longer storage, freeze slices wrapped individually in plastic wrap and foil for up to 3 months. The texture of the strawberry components may change slightly after freezing, but the flavor remains delicious.
How do you not over mix cheesecake?
To prevent over-mixing cheesecake batter, always use room temperature cream cheese and mix on low speed until just combined. Add eggs one at a time, incorporating each fully before adding the next. Stop mixing as soon as ingredients are smooth—look for a silky, not fluffy, texture. Over-mixing incorporates excess air, leading to cracks, puffing, and falling. Using a paddle attachment instead of a whisk helps reduce air incorporation.
How do you keep strawberries from getting soggy on cakes?
Keep strawberries from getting soggy on cakes by creating a moisture barrier between the fruit and cake. Brush the cake surface with melted white chocolate or a thin layer of strawberry jam before adding berries. For strawberry compote, cook it until properly thickened and cool completely before using. When using fresh strawberries as decoration, add them just before serving or lightly glaze them with warmed, strained apricot jam.
A Showstopping Strawberry Cheesecake Cake You'll Make Again and Again
This Strawberry Cheesecake Cake recipe is more than just a dessert—it's a conversation starter, a centerpiece, and a guaranteed way to bring smiles to the table. By combining the rich creaminess of cheesecake with soft cake layers and a vibrant strawberry compote, you get a treat that’s both visually stunning and irresistibly delicious.
Whether you're baking for a birthday, holiday, or simply want to surprise your loved ones with something special, this cake delivers on every level. The contrast of tangy, creamy, fluffy, and fruity in every bite makes it a standout in any dessert lineup.
If you enjoyed this Strawberry Cheesecake Cake, don’t miss our other crowd-pleasing treats like the Delicious Canned Sweet Potato Pie Recipe—a cozy, comforting classic—or the Easy Pecan Mini Pie Recipe, perfect for individual servings at parties or holiday tables.
Bake it, share it, and be sure to leave a comment with your results—we can't wait to see how your Strawberry Cheesecake Cake turns out and which recipe you try next!
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Pairing
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Strawberry Cheesecake Cake Recipe
Equipment
- 1 Stand or hand mixer For batter, cheesecake, and frosting
- 2 9-inch cake pans For the cake layers
- 1 9-inch springform pan For baking the cheesecake layer
- 1 Offset spatula For smooth frosting
- 1 Cake turntable Optional, but helps with frosting
- 1 Parchment paper To prevent cake from sticking
- 1 Cooling rack To cool layers evenly
- 1 Serrated knife Optional, to level cake layers
- 1 Piping bag and tips Optional, for decorative frosting
Ingredients
Cake Layers:
- 2 ½ cups All-purpose flour
- 1 ½ cups Granulated sugar
- 1 tablespoon Baking powder
- ½ teaspoon Salt
- ¾ cup Unsalted butter Softened
- 4 Eggs Room temp
- 1 cup Milk Room temp
- 1 tablespoon Vanilla extract
- ½ cup Strawberry puree Fresh or frozen
Cheesecake Layer:
- 16 oz Cream cheese Softened
- ½ cup Granulated sugar
- 2 Eggs Room temp
- 1 teaspoon Vanilla extract
- ¼ cup Sour cream Room temp
- 1 tablespoon All-purpose flour
Strawberry Compote:
- 2 cups Fresh strawberries Sliced
- 3 tablespoon Granulated sugar
- 1 tablespoon Lemon juice
- 1 tablespoon Cornstarch
- 2 tablespoon Water To mix with cornstarch
Cream Cheese Frosting:
- 8 oz Cream cheese Softened
- ½ cup Unsalted butter Softened
- 2–3 cups Powdered sugar Adjust to taste
- 1 teaspoon Vanilla extract
- Pinch Salt
- Fresh strawberries For garnish
Instructions
- Mix dry cake ingredients, add butter, then wet ingredients; bake and cool.
- Beat cheesecake ingredients until smooth, bake, cool in oven, then chill.
- Simmer strawberries, sugar, and lemon; thicken with cornstarch mixture; cool.
- Beat cream cheese and butter, add sugar, vanilla, and salt.
- Layer cake, cheesecake, compote, and cake again; frost and decorate.
- Chill for 1 hour before serving; slice with hot knife for clean cuts.
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