Strawberry Cheesecake Cake
Try this Strawberry Cheesecake Cake recipe.
Try this Strawberry Cheesecake Cake recipe.
- pinch of salt
- 1 cup water
- 1/4 cup heavy cream
- 1/3 cup vegetable oil
- 2 tablespoons cornstarch
- 1/4 cup brown sugar
- 1 cup granulated sugar
- 1/3 cup sour cream
- 1 tablespoon vanilla
- 1 cup buttermilk room temperature
- 8 oz cream cheese
- 4 egg whites room temperature
- strawberry cheesecake cake
- 9 whole graham crackers
- 6 tablespoons melted unsalted butter
- 4 oz cream cheese very softened
- 1 tablespoon cream cheese lorann emulsion (optional)
- 1 white cake mix (i prefer duncan hines)
- strawberry sauce/filling:
- 3 oz package strawberry jell-o with 1 tablespoon jell-o mix removed.
- cream cheese buttercream:
- 2 sticks unsalted butter left out of fridge for about 20 minutes
- 6-7 cups powdered sugar sifted
- garnishes: sliced and whole strawberries
- red coloring gel
- Carbohydrate 152.404007247161 g
- Cholesterol 1205.81495484866 mg
- Fat 477.452878046995 g
- Fiber 0.0719999981235279 g
- Protein 36.9666281500953 g
- Saturated Fat 261.805579939652 g
- Serving Size 1 1 recipe (1676g)
- Sodium 1754.67738021837 mg
- Sugar 152.332007249038 g
- Trans Fat 40.0035215957938 g
- Calories 5008 calories
Step-by-step
- FOR THE CAKE: Preheat the oven to 325 convection bake, or 350 regular bake, and prep 3 6" cake rounds.
- Pulse the graham crackers, brown sugar, and butter in a food processor until a crumble forms. Reserve ½ cup of the crust for decor.
- Divide the rest of the crust mixture between the three cake pans and press to form an even layer.
- In a medium bowl, hand whisk together the buttermilk, cream cheese, egg whites, sour cream, oil, emulsion (if using), and vanilla until thoroughly combined.
- Sift in the cake mix and gently stir until just combined.
- Split evenly between the crust-filled cake layers and bake for 25-30 minutes.
- Let cool in the pan for 2 minutes, then flip out onto a cooling rack until they reach room temp.
- Wrap in plastic wrap for a few hours, or overnight.
- FOR THE FILLING: In a small saucepan, stir together the water and sugar together and heat over medium heat until boiling.
- Add in the cornstarch and Jell-o package (removing the 1 Tablespoon).
- Remove from the heat and stir until combined.
- Place into a glass container and cover with plastic wrap. Cool in the fridge for at least an hour.
- FOR THE BUTTERCREAM: In a bowl of a stand mixer fitted with a paddle attachment, whip up the butter and cream cheese until light and fluffy.
- Scrape down the sides and add in the salt, vanilla, and heavy cream. Whip until combined.
- Slowly add in the powdered sugar, ½ cup at a time, until you've reached a desired consistency.
- Whip up on high speed for 2 minutes to lighten texture and color, then hand stir with a spoon to remove any air bubbles.
- Measure out about ½ cup buttercream and tint red for decor border.
- FOR ASSEMBLY: Tape a 6" cardboard cake round to an 8" one.
- Spread on a little cream cheese buttercream in the center of your cardboard round to act as glue for the cake.
- Place down the first cake layer. Add on a thin layer of buttercream, then pipe a strong dam around the outer rim of the cake layer.
- Spoon on about ½ cup of the strawberry filling and press on a few sliced strawberries.
- Place the next layer on top and repeat.
- Crumb coat the entire cake and freeze for 2 minutes.
- Add on final layer of buttercream, then add on a small rim of red along the bottom.
- Freeze for 2 minutes.
- Fill a piping bag with the 1M Wilton tip and buttercream, and pipe a shell border around the tip outside rim of the cake.
- Add some of the filling to the top of the cake, then press strawberries onto the cake, then drizzle more on top.
- Add on some of the reserved crust/crumble around the bottom of the cake and on top on the shell decoration.
- Slice with a sharp knife and enjoy while cake is cold with a drizzle of more of that yummy strawberry sauce and freshly sliced strawberries.
My Strawberry Cheesecake Cake Adventure: A Recipe for Success (and Deliciousness!)
As a busy working mom, time is a precious commodity. Weekends are often a whirlwind of errands, playtime with the kids, and the ever-present to-do list looming large. So when I crave a delicious dessert, it has to be something relatively quick, easy, and of course, utterly delightful. That’s where this Strawberry Cheesecake Cake recipe comes in. It’s become a weekend staple in our house, a perfect blend of sweet indulgence and manageable effort.
The beauty of this recipe lies not just in its taste, but in its flexibility. I've adapted it countless times to suit different occasions and moods. Sometimes, I use a store-bought cake mix for a quicker result, other times, I get ambitious and bake from scratch. The strawberry filling offers a refreshing burst of fruity sweetness that perfectly complements the creamy richness of the cheesecake layers. And the buttery graham cracker crust provides the perfect textural contrast. It’s a symphony of flavors and textures that always leaves my family wanting more.
The assembly process, while detailed, isn't overly complicated. The step-by-step instructions make it easy to follow, even for a novice baker like myself. The most satisfying part is seeing the cake come together—layer by layer—until it reaches its glorious, Instagram-worthy peak. Honestly, the final product is so stunning that it almost feels too good to eat (almost!).
Beyond the deliciousness and relative ease of preparation, this Strawberry Cheesecake Cake holds sentimental value for me. It’s become a symbol of those precious moments I steal for myself—a quiet hour in the kitchen, the rhythmic whir of the mixer, the sweet scent of baking filling the air. It's a reminder that even amidst the chaos of daily life, there’s always room for a little self-care and a whole lot of deliciousness.
Tips and Tricks for Baking Success:
For the Crust: Don't be afraid to experiment with different types of graham crackers. Adding a hint of cinnamon or nutmeg to the crust can elevate the flavor profile. Also, ensure your butter is properly melted for optimal crust formation.
For the Filling: The strawberry filling is incredibly versatile. Feel free to adjust the sweetness to your liking, and even incorporate other fruits or berries for a unique twist. I’ve added fresh raspberries or blueberries in the past, creating a beautiful mix of colors and flavors. A quick tip is to strain the filling if you want a smoother consistency. This process removes any seeds or lumps, improving the aesthetic appeal.
For the Buttercream: Achieving the right consistency is key to a beautiful, easy-to-spread buttercream. Don’t be afraid to adjust the amount of powdered sugar or heavy cream to your desired consistency. A smooth and fluffy buttercream helps create the perfect finish.
For Assembly: Take your time with the assembly. Each layer should be carefully applied to ensure a beautifully layered cake. I've found that chilling the cake layers and the filling helps them set properly and makes the process much smoother.
Garnishes: The garnishes add that final touch of elegance. Fresh strawberries, a sprinkle of powdered sugar, or even a drizzle of chocolate sauce can elevate the presentation. Get creative and have fun with it!
This Strawberry Cheesecake Cake is more than just a dessert; it’s a moment of joy, a celebration of simple pleasures, and a reminder to always make time for things that bring happiness. So, go ahead, treat yourself. You deserve it.
