Strawberries and Cream Cheesecake Cake
An indulgent dessert that combines fluffy cake with rich cheesecake and fresh strawberries, perfect for celebrations or family gatherings.
Servings 12 servings
Calories 400kcal
Ingredients
For the cake
- 1 box box of white cake mix Provides a soft base for the cake.
- ½ cup mashed strawberries Enhances the cake with fruity flavor.
For the cheesecake layer
- 16 ounces softened cream cheese Can use full-fat or dairy-free alternatives.
- ½ cup granulated sugar For sweetness in the cheesecake.
- 2 large eggs Adds richness to the cheesecake.
- 1 teaspoon vanilla extract Adds flavor.
For the frosting
- 1 ½ cups heavy cream Whipped to create fluffy frosting.
- ½ cup powdered sugar Sweetens the frosting.
For assembly
- 1 cup diced strawberries To be sprinkled between layers.
- whole strawberries whole strawberries For garnishing.
Instructions
Preparation
- Preheat your oven to 325°F (163°C). Grease and line your cake pans with parchment paper.
- Prepare the cake batter according to the package directions. Fold in the mashed strawberries.
- Pour the mixture into the prepared pans and bake as directed. Allow to cool on a wire rack.
Cheesecake Layer
- Beat the cream cheese and granulated sugar until smooth. Add the eggs one at a time and the vanilla extract, mixing well.
- Pour the cream cheese mixture into a greased pan and bake for 35-40 minutes until set. Cool completely before removing from the pan.
Frosting and Assembly
- Whip the heavy cream and powdered sugar in a chilled bowl until stiff peaks form.
- Layer the first cake layer on a platter and spread whipped cream on top. Sprinkle diced strawberries over the cream.
- Place the cheesecake layer on top, repeat with another cake layer and finish with the remaining frosting.
- Garnish with whole strawberries and refrigerate for at least one hour before serving.
Notes
Consider adding lemon zest to enhance flavor. Store in an airtight container for up to three days or freeze individual slices for up to two months.