Strawberries and Cream Cheesecake Cake Recipe 🍰🍓

Strawberries and Cream Cheesecake Cake Recipe 🍰🍓

Ingredients:

• For the Strawberry Cake Layers:

• 2 1/2 cups all-purpose flour
• 2 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup unsalted butter, softened
• 2 cups granulated sugar
• 4 large eggs
• 1/2 cup sour cream
• 1/2 cup whole milk
• 2 tsp vanilla extract
• 1/2 cup strawberry puree (made from fresh or frozen strawberries)

• For the Cheesecake Layer:

• 24 oz cream cheese, softened (3 packages of 8 oz each)
• 1 cup granulated sugar
• 3 large eggs
• 1 cup sour cream
• 1 tsp vanilla extract

• For the Cream Cheese Frosting:

• 16 oz cream cheese, softened
• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• 2 tsp vanilla extract
• For the Topping:
• Fresh strawberries, halved
• Strawberry sauce (optional)

Instructions:

Preheat your oven to 325°F (160°C). Grease and line a 9-inch springform pan for the cheesecake and two 9-inch round cake pans for the strawberry cake layers.

Make the Cheesecake Layer:

In a large mixing bowl, beat the softened cream cheese until smooth.
Add granulated sugar and beat until creamy.
Add eggs one at a time, mixing well after each addition.
Stir in sour cream and vanilla extract until smooth.
Pour the cheesecake batter into the prepared springform pan.
Bake for 60-70 minutes, or until the center is set and the top is lightly golden.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour.
Remove from the oven and let it cool to room temperature, then refrigerate for at least 4 hours or overnight.
Make the Strawberry Cake Layers:

In a medium bowl, sift together flour, baking powder, baking soda, and salt.
In a large mixing bowl, beat the softened butter and granulated sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
Add sour cream, milk, vanilla extract, and strawberry puree, mixing until combined.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the two prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Cream Cheese Frosting:

In a large mixing bowl, beat the softened cream cheese and butter until smooth and creamy.
Gradually add powdered sugar, beating until smooth and fluffy.
Mix in vanilla extract until well combined.
Assemble the Cake:

Place one strawberry cake layer on a serving plate or cake stand.
Spread a thin layer of cream cheese frosting over the top.
Carefully place the chilled cheesecake layer on top of the frosted strawberry cake layer.
Spread a thin layer of cream cheese frosting over the cheesecake layer.
Place the second strawberry cake layer on top.
Frost the entire cake with the remaining cream cheese frosting, smoothing it out with an offset spatula.
Garnish and Serve:

Top the cake with fresh strawberry halves.
Drizzle with strawberry sauce (optional).
Slice and serve chilled. Enjoy the delightful combination of strawberries and cream in every bite!
Yield: This recipe makes one 9-inch Strawberries and Cream Cheesecake Cake, serving about 12-16 slices.

Indulge in this Strawberries and Cream Cheesecake Cake, a perfect blend of rich cheesecake and fluffy strawberry cake layers, topped with a luscious cream cheese frosting! 🍓🍰