Indulge in the delightful combination of a moist strawberry cake and creamy cheesecake with this Strawberry Cheesecake Cake. Perfect for celebrations or as a sweet treat, this layered dessert boasts fresh strawberries both in the cake and as a luscious topping.

Ingredients

For the Cake:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1/2 cup unsalted butter, softened
2 large eggs
1 cup sour cream
1 teaspoon vanilla extract
1 cup fresh strawberries, chopped

For the Cheesecake Filling:
2 (8 oz) packages cream cheese, softened
1/2 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/2 cup sour cream

For the Strawberry Topping:
1 cup fresh strawberries, sliced
1/4 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons water

Directions

Preheat the oven to 350°F (175°C). Grease and flour an 8-inch round cake pan.
In a medium bowl, whisk together flour, baking powder, and salt; set aside.
In a large bowl, cream together the butter and granulated sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in the vanilla extract and sour cream.
Gradually add the flour mixture to the butter mixture, mixing until just combined. Fold in the chopped strawberries.
Pour the batter into the prepared pan and smooth the top.
For the cheesecake filling, beat cream cheese and granulated sugar in a medium bowl until smooth. Add the egg, vanilla extract, and sour cream, mixing until well combined.
Spoon the cheesecake filling over the cake batter, spreading it evenly.
Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.
For the strawberry topping, combine sliced strawberries, granulated sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until thickened and bubbly. Allow to cool.
Spread the cooled strawberry topping over the cake just before serving.

Servings and Timing

This recipe yields approximately 12 slices. The total time required for preparation and baking is about 2 hours and 15 minutes.

Variations

Substitute the strawberries with other fruits like blueberries or raspberries for a different flavor.
Add a layer of whipped cream on top for extra richness.
Experiment with flavored extracts, such as almond or lemon, to enhance the cake’s profile.

Storage/Reheating

Store any leftover cake in an airtight container in the refrigerator for up to 3 days. To reheat, slice a piece and warm it gently in the microwave for 10-15 seconds.

10 FAQs

Can I use frozen strawberries?
Yes, but thaw and drain them well to prevent excess moisture in the cake.
Is there a gluten-free option?
You can substitute all-purpose flour with a gluten-free blend.
Can I make this ahead of time?
Absolutely! Prepare the cake a day in advance and top it just before serving.
What can I use instead of sour cream?
Greek yogurt is a suitable substitute for sour cream.
How can I make the cheesecake layer richer?
Use mascarpone cheese in place of some of the cream cheese for a creamier texture.
What if I don’t have an 8-inch pan?
You can use a 9-inch pan, but adjust the baking time accordingly.
Can I add more strawberries to the batter?
Yes, you can fold in more strawberries for a more fruity flavor.
Is the cheesecake layer dense?
It has a creamy texture, complementing the lightness of the cake.
How do I prevent the cheesecake from cracking?
Avoid overmixing and ensure it cools gradually in the oven after baking.
Can I freeze this cake?
Yes, wrap it tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.

Conclusion

The Strawberry Cheesecake Cake is a delightful dessert that brings together the best of both worlds. With its rich cheesecake filling and refreshing strawberry topping, it’s sure to impress your guests or satisfy your sweet cravings. Enjoy this layered delight at your next gathering or special occasion!