If you’re searching for the ultimate show-stopping dessert that combines elegance with indulgence, this Strawberries and Cream Cheesecake Cake is it. With layers of soft vanilla cake, a creamy baked cheesecake, and a whipped cream frosting loaded with fresh strawberries, this dessert delivers both beauty and flavor. It’s a cake that feels equally at home on a holiday dessert table, at a summer party, or as a birthday centerpiece. Imagine sinking your fork into layers of velvety cheesecake, fluffy vanilla cake, and fresh fruit, all brought together with the lightness of whipped cream—it’s the perfect balance of richness and freshness. Whether you’re craving comfort food classics or looking for party-perfect ideas, this cake is sure to impress your guests every single time.
Why You’ll Love This Recipe
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Combines two desserts in one: cheesecake + cake
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Fresh strawberries add natural sweetness and color
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Perfect for birthdays, showers, or holiday gatherings
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Can be made ahead for stress-free entertaining
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Light, creamy, and not overly sweet—crowd-pleasing and kid-friendly
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Bakery-worthy look with simple home-baking techniques
Ingredient Breakdown
For the Vanilla Cake Layers
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All-purpose flour: Provides structure for soft yet sturdy cake layers.
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Baking powder: Helps the cake rise and stay fluffy.
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Salt: Enhances overall flavor and balances sweetness.
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Unsalted butter: Creates richness and a tender crumb.
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Granulated sugar: Sweetens while also helping with texture and moisture.
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Eggs: Bind ingredients together and provide structure.
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Vanilla extract: Adds warmth and depth of flavor.
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Whole milk: Keeps the cake moist and soft.
For the Cheesecake Layer
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Cream cheese: The star of the cheesecake, creamy and tangy.
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Granulated sugar: Sweetens the cheesecake without overpowering it.
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Eggs: Provide stability and smooth texture when baked.
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Sour cream: Adds a hint of tang and ensures creaminess.
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Vanilla extract: Balances the tanginess of cream cheese.
For the Filling & Frosting
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Heavy whipping cream: Whipped to create a light, fluffy frosting.
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Powdered sugar: Sweetens without adding graininess.
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Vanilla extract: Enhances the cream’s flavor.
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Fresh strawberries: Juicy, sweet, and refreshing—perfect for the filling and decoration.
Pro Tips
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Bake cheesecake a day ahead: Cheesecake needs time to chill and set for clean layering.
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Level your cakes: Trim domed tops to ensure even stacking and a professional look.
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Use cold cream for whipping: Keep both the cream and mixing bowl cold for best results.
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Chill before slicing: Refrigerate the finished cake at least 2 hours before cutting for neater slices.
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Don’t overmix batter: Overmixing cake batter can create dense, tough layers.
Ingredient Swaps & Variations
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Fruit swap: Replace strawberries with raspberries, blueberries, or mixed berries.
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Frosting twist: Use cream cheese frosting instead of whipped cream for a tangier bite.
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Chocolate version: Swap vanilla cake for chocolate cake layers for a decadent spin.
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Gluten-free: Use a gluten-free flour blend for the cake portion.
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Strawberry swirl cheesecake: Add a spoonful of strawberry puree to the cheesecake layer for extra fruit flavor.
Serving Suggestions
This cake is the ultimate centerpiece for special occasions. Serve chilled for best texture alongside a hot cup of coffee or tea. For summer parties, pair with a glass of cold lemonade or strawberry-infused water. Garnish with fresh mint leaves for extra color. For a more indulgent presentation, drizzle with strawberry sauce or a thin layer of white chocolate ganache before serving.
Make Ahead + Storage Tips
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Make ahead: The cheesecake layer can be baked up to two days in advance and kept chilled until assembly. The vanilla cakes can also be made a day ahead. Assemble on the day you plan to serve.
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Storage: Store leftover cake in the refrigerator, covered loosely with plastic wrap, for up to 4 days.
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Freezing: Cheesecake layer can be frozen separately (well wrapped) for up to 2 months. Thaw overnight in the refrigerator before using.
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Refrigerating whipped cream: Whipped cream frosting holds well for 24–48 hours, but stabilizing with a little extra powdered sugar can help it last longer.
Cultural or Historical Notes
Strawberries and cream have long been a classic pairing in European desserts, especially in English afternoon teas and summer celebrations. By combining this timeless flavor duo with an American-style baked cheesecake and classic vanilla cake, this recipe creates a fusion dessert that feels familiar yet elevated. It’s a modern twist on the idea of strawberries and cream—celebrating tradition while making it extra indulgent.
Frequently Asked Questions (FAQ)
Q: Can I use store-bought cake mix for the vanilla layers?
Yes, a high-quality vanilla cake mix can save time. Just make sure to bake in two 9-inch pans and cool fully before assembling.
Q: Do I have to bake the cheesecake, or can I use no-bake?
For stability in this layered cake, baked cheesecake works best. A no-bake cheesecake won’t hold up as well when stacked between cake layers.
Q: How do I prevent my cheesecake from cracking?
Bake in a water bath or place a pan of hot water on the rack below. Cooling gradually also helps reduce cracks.
Q: Can I use frozen strawberries instead of fresh?
Fresh strawberries are best for both taste and texture. If using frozen, thaw completely and drain excess liquid to avoid a soggy cake.
Q: How can I make the whipped cream frosting more stable for hot weather?
Add 1–2 tablespoons of instant vanilla pudding mix or 1 teaspoon cornstarch while whipping the cream for a firmer texture that holds longer.
Strawberries and Cream Cheesecake Cake
Ingredients
Equipment
Method
- Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan and two 9-inch round cake pans.
- To make the cheesecake: beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour into springform pan and bake 45–50 minutes until set. Cool completely, then chill for at least 4 hours.
- To make the cake: whisk flour, baking powder, and salt. In another bowl, cream butter and sugar until fluffy. Add eggs one at a time, then vanilla. Alternate adding dry mixture and milk. Divide into two cake pans and bake 25–30 minutes. Cool completely.
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- To assemble: place one vanilla cake layer on a serving plate, spread whipped cream, then add the cheesecake layer. Spread more whipped cream and top with sliced strawberries. Add the second cake layer, frost the entire cake with whipped cream, and decorate with whole strawberries.
