Strawberry Cheesecake Cake . . . tender white cake with the best whipped cream cheese frosting, filled with fresh strawberries. A must try dessert!
I made this Strawberry Cheesecake Cake for Rachel’s birthday a couple weeks ago. I debated making a cute themed cake, or a pretty pink ruffle cake, but in the end I decided to go with her favorite food. Strawberries. She adores them. I knew if I used strawberries in her cake, she would love it. And she did! So did the rest of us. 🙂
The frosting for this cake tastes like cheesecake, thus the title “Strawberry Cheesecake Cake”. It isn’t as sweet as most frosting, and I totally and completely love it. I showed restraint and limited myself to a couple spoonfuls, but you could seriously eat it by the bowl-full. It is so darn yummy!
This layer cake is best eaten the same day you make it. On the second day the berries start to get a little funky. We still ate it without complaint, but it was definitely better the first day. If you do happen to have leftovers, they must be stored in the fridge.
Handy supplies for making this cake recipe:
9″ round cake pans
Strawberry huller
Here are a few more must try strawberry dessert recipes!
Mini Strawberry Shortcake Cookie Cups
Blue Ribbon Strawberry Cake
Strawberry Banana Trifle
Strawberry Lemonade Cupcakes
Strawberry Cheesecake Cake
Strawberry Cheesecake Cake
Strawberry Cheesecake Cake . . . tender white cake with the best whipped cream cheese frosting, filled with fresh strawberries.
Ingredients
Yellow Cake
- 1 cup butter, softened
- 2 cups sugar
- 4 eggs
- 1 cup milk
- 1 tsp vanilla
- 1/2 tsp butter flavoring (found in the baking aisle near the vanilla)
- 3 cups flour
- 1/2 tsp salt
Strawberry Filling
- 2 cups fresh strawberries, sliced (You will need extra berries for the top)
- 1/4 cup sugar
Cheesecake Frosting
- 8 oz cream cheese, softened to room temperature
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla
- 1 1/2 cups whipping cream
Instructions
- Cake: Cream butter and sugar for 7 minutes in a large mixing bowl. Mixture will become pale and creamy. Add eggs one at a time, beating after each one. Add milk, vanilla, and butter flavoring. Combine flour and salt and gradually beat in. Mix thoroughly and pour into 2 well greased and floured round 9″ cake pans.
- Bake at 350° for 30-35 minutes or till toothpick comes out clean. Cool in pan 10 minutes, then remove to cooling racks. Cool completely.
- Strawberry Filling: Combine berries and sugar in a small bowl. Let sit till sugar is totally dissolved, about 20-30 minutes.
- Cheesecake Frosting: Whip cream till soft peaks form; set aside. Beat cream cheese till smooth. Add powdered sugar and vanilla and beat well. Fold in whipped cream till mixture is thoroughly combined.
- To assemble cake: Take one of the cake layers and use a long knife to level off the rounded top. Place cut side down on a cake plate or serving platter. Drain juice from berries and drizzle evenly over the top (which is actually the bottom) of the cake. Arrange the cut berries evenly over the cake. Carefully spread about a cup of the cream cheese mixture over the berries. Place the second cake over the berries, round side up. Frost sides and top of cake with remaining cream cheese mixture. Garnish with additional sliced fresh strawberries.
Notes
Cake recipe adapted from Bakerella.
You can substitute a yellow cake mix or your favorite recipe for the cake base if you prefer.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 500Total Fat: 26gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 8gCholesterol: 118mgSodium: 242mgCarbohydrates: 61gFiber: 1gSugar: 41gProtein: 6g
Would sugar-free jello pudding taste okay with a strawberry or orange poke cake? Should it be mixed with the cool whip or layered separately?
I’ve never tried sugar free jello, but if you have and you like it, it would be fine used in poke cake. You would use it just the same as regular jello, poured over the cake before you add the Cool Whip layer. 🙂
No baking powder?
Best strawberry cake ever, made this cake for my daughter in laws birthday, Better than the cake I usually order out from a local Parisian Bakery. Thank you Kara
So glad to hear it Natalie! 🙂
Looks great but you did not say what type of flour to use, (Self-rising, All-Purpose, or Cake Flour)
Any time a specialty flour is required, I will specify. Otherwise, it’s just good ole’ all-purpose flour.
That looks so yummy, now I am craving it.
Lisa
Creative Raisins