Strawberries and Cream Cheesecake Cake

 

I might have gone a little overboard with the photos for this cake. I just couldn't decide which ones to use.

There was a period of time where all I saw was the combination of cheesecake and cake together. I wasn't sold on this concept. I didn't think it would taste very well, until I found this combination. Something about the strawberry cake and creamy cheesecake together sounded appealing. 

It may have taken me awhile to make this cake, probably because I have so many dessert recipes that I want to try and this one never made it to the top of the list for me. It was always one of those recipes that intrigued me, but I wasn't sure I would really liked it, but one of my daughters really wanted this cake, so I made it. 

I was pleasantly surprised how much I liked this cake. The ratio of strawberry cake to cheesecake is perfect in this cake. The cream cheese whipped cream frosting is the perfect frosting for the cake. It is not to heavy or overly sweet, it is a light and creamy.

I am not sure I will ever try a different variety of this cake and cheesecake combinations, but this one was definitely a keeper.

Strawberries and Cream Cheesecake Cake

Ingredients:

Vanilla Cheesecake

• 24 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 3 tablespoons all purpose flour
• 1 cup sour cream
• 1 tablespoon vanilla extract 
• 4 eggs, room temperature

Strawberry Cake

• 3/4 cup unsalted butter, room temperature 
• 1 1/2 cups granulated sugar
• 3/4 cup sour cream
• 2 tablespoons strawberry extract
• 6 egg whites, room temperature
• 2 1/2 cups all purpose flour
• 4 teaspoons baking powder
• 1/2 cup milk
• 5 ounces strawberries
• pink food color

Cream Cheese Whipped Cream Frosting

• 16 ounces cream cheese, room temperature
• 3 cups heavy whipping cream, cold
• 1 1/4 cups powdered sugar
• 1 tablespoon vanilla extract

Directions:

Vanilla Cheesecake

1. Preheat oven to 300º F. Line the bottom and sides of a 9-inch cake pan with aluminum foil. Press it into the pan as flat as you can and fold it over the top edge of the pan. You will use this foil to lift the cheesecake out of the pan after it has baked and cooled.
2. In the bowl of a stand mixer, mix the cream cheese, sugar and flour, on low speed until well combined. Scrape down the sides of the mixer.
3. Add in the sour cream and vanilla extract. Mix on low until well combined.
4. Add in the eggs one at a time mixing on low and scraping down the sides after each addition.
5. Pour the batter into the prepared cake pan.
6. Place the cake pan into a larger pan. Fill the larger pan with just enough hot water to go halfway up the sides of the cake pan.
7. Bake for 1 hour.
8. Turn the oven off, do not open the door, and leave the cheesecake in the oven with the door closed for 30 minutes.
9. Crack the oven door open a little bit and leave the cheesecake in for another 30 minutes.
10. Remove the cheesecake from the oven and refrigerate until firm, about 5-6 hours.

Strawberry Cake

1. Preheat the oven to 350º F. Line the bottom of two 9-inch bake pans with parchment paper and spray the sides with cooking spray.
2. In the bowl of a stand mixer, beat the butter and sugar together on medium speed until light and fluffy, about 3-4 minutes.
3. Add in the sour cream and strawberry extract, mix until well combined.
4. Add in the egg whites in two batches, mixing well after each addition. Scrape down the sides of the bowl as needed.
5. In a medium bowl, whisk together flour and baking powder.
6. In a blender, add in the strawberries and blend until puréed.
7. Pour the strawberries into a mesh sieve place over a bowl. Push down with the back of a spoon to remove as much purée as you can leaving the seeds in the sieve.  Discard the seeds.
8. In a glass measuring cup, stir together the milk and 1/2 cup strawberry purée.
9. Add half of the flour mixture to the batter and mix until well combined.
10. Add in all of the milk mixture and mix until well combined.
11. Add in the remaining flour mixture and mix until well combined, scraping down the sides of the bowl as needed to make sure everything is well combined.
12. Mix in the food coloring until the desired pink color is achieved.
13. Divide the batter evenly between the prepared cake pans. Bake for 27-30 minutes or until an inserted toothpick comes out with just a few moist crumbs.
14. Remove the cakes from the oven and allow to cool for 2-3 minutes. 
15. Gently run a knife between the cake and the pan, to loosen the cake. Remove the cakes from the pans and place on a cooling rack, allowing them to cool.

Cream Cheese Whipped Cream Frosting

1. In a large bowl, beat the cream cheese until smooth.
2. In the bowl of a stand mixer, add in the heavy whipping cream, powdered sugar and vanilla extract. Beat until soft peaks form.
3. Add the cream cheese to the whipped cream and beat until stiff peaks form. This will happen quickly.
4. Refrigerate until needed.

Assembly

1. Use a serrated to remove the domes from the tops of the cakes.
2. Place one cake onto a cake plate, or whatever you are serving the cake on.
3. Spread about 1 cup of frosting into an even layer on top of the cake.
4. Using the aluminum foil, lift the cheesecake out of the cake pan. Remove the foil and place the cheesecake on top of the cake.
5. Spread 1 cup of frosting into an even layer on top of the cheesecake. 
6. Place the second cake on top of the cheesecake. If the sides of the cakes and cheesecakes do not line up you can use a serrated knife to trim.
7. Frost the sides and top of the cake, reserving some of the frosting to pipe details. I pipe dots along the bottom of the cake and roses on the top edge and in the middle of the cake.
8. Refrigerate until ready to serve. If storing for an extended time, store in an airtight container, in the refrigerator.

Enjoy!!!

Notes:

You can use fresh or frozen strawberries. If using frozen thaw them first.

*Adapted from Life, Love and Sugar.