Description
Get ready for an epic dessert experience with our Giant Strawberry Seismic Cake! This colossal treat features layers of strawberry-flavored cake and cheesecake, all topped with a luscious strawberry glaze for a show-stopping finish.
Ingredients
Scale
For the Strawberry Cake:
- 3 cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter, softened
- 1 cup milk
- 4 large eggs
- 1/2 cup strawberry puree
- 1 tablespoon strawberry extract
- 2 teaspoons baking powder
- 1/2 teaspoon salt
For the Cheesecake Layer:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup strawberry puree
For the Strawberry Glaze:
- 1 1/2 cups fresh strawberries, chopped
- 1/4 cup sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Preheat the oven to 350°F (175°C). Grease and flour a 10-inch round cake pan.
- For the Strawberry Cake: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then mix in the strawberry puree and strawberry extract.
- In another bowl, whisk together the flour, baking powder, and salt. Gradually add to the butter mixture, alternating with milk, beginning and ending with the flour mixture. Pour the batter into the prepared pan and smooth the top.
- For the Cheesecake Layer: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Stir in vanilla extract and strawberry puree until well combined.
- Spoon the cheesecake batter over the strawberry cake batter, smoothing it evenly.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean and the cheesecake layer is set. Cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- For the Strawberry Glaze: In a small saucepan, combine chopped strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat until the mixture thickens and becomes syrupy, about 5-7 minutes. Allow to cool slightly.
- Pour the strawberry glaze over the cooled cake. Refrigerate for at least 4 hours or overnight before serving.
Notes
- Ensure the cheesecake layer is fully set before removing from the pan.
- This cake can be made a day ahead for enhanced flavor.
- Prep Time: 30 minutes
- Cook Time: 70 minutes