Strawberry Cheesecake Cake

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Strawberry Cheesecake Cake . . . tender white cake with the best whipped cream cheese frosting, filled with fresh strawberries. A must try dessert!

Strawberry Cheesecake Cake - this layer cake is perfect for strawberry and cheesecake fans. The frosting is simply fantastic!

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. 🙂

strawberry cheesecake cake collage

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.

 Slice of Strawberry Cake with Cheesecake Frosting - a fluffy and tender cake with decadent frosting. So yummy!

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

Yield: 16 servings

Strawberry Cheesecake Cake

Strawberry Cheesecake Cake
Strawberry Cheesecake Cake . . . tender white cake with the best whipped cream cheese frosting, filled with fresh strawberries.
Prep Time 25 minutes
Cook Time 35 minutes
Additional Time 2 hours
Total Time 3 hours


Yellow Cake

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


  1. 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.
  2. 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.
  3. Strawberry Filling: Combine berries and sugar in a small bowl. Let sit till sugar is totally dissolved, about 20-30 minutes.
  4. 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.
  5. 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.


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:



Serving Size:


Amount Per Serving: Calories: 500 Total Fat: 26g Saturated Fat: 16g Trans Fat: 1g Unsaturated Fat: 8g Cholesterol: 118mg Sodium: 242mg Carbohydrates: 61g Fiber: 1g Sugar: 41g Protein: 6g





  1. Natalie Priddy says:

    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

  2. Jermaine B. says:

    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.

  3. That looks so yummy, now I am craving it.


    Creative Raisins

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