Best Strawberry Cheesecake Cake – Easy and Delicious

Strawberry Cheesecake Cake is the kind of dessert that makes people stop mid-bite and say, “Okay, who made this?” It’s rich, sweet, and tangy, with layers that feel like they were made to go together. Imagine buttery pound cake meeting creamy cheesecake in a bundt pan love story, with a thick swirl of strawberry cream cheese frosting on top—and fresh berries for the grand finale.

Whether you’re baking for a birthday, a brunch, or just because it’s Tuesday and you deserve it, this Strawberry Cheesecake Cake will hit the sweet spot every single time. Oh, and did we mention it’s ridiculously pretty too? Yeah, this one’s a keeper.

Table of Contents

What is Strawberry Cheesecake Cake?

Strawberry Cheesecake Cake is exactly what it sounds like—two dessert legends mashed into one glorious treat. At its core, it’s a pound cake—rich and dense and buttery—with a creamy cheesecake layer tucked inside. But we’re not stopping there.

We swirl those layers together for a marbled effect, then finish it off with a luscious strawberry cream cheese frosting made from real strawberry puree. Think of it like the dessert version of your favorite rom-com: sweet, comforting, a little dramatic, and totally satisfying. It’s perfect for special occasions, potlucks, or just impressing your in-laws. And honestly, once you taste this cake, regular cheesecake might feel a little underdressed.

Reasons to Try Strawberry Cheesecake Cake

Let’s be real: life’s too short for boring desserts. If you’re stuck choosing between cake and cheesecake, Strawberry Cheesecake Cake is your delicious loophole. This beauty is easy to slice, travels well, and holds up like a champ in the fridge, making it ideal for entertaining or making ahead.

Plus, the fresh strawberries in the batter and frosting give it a bright, fruity kick that cuts through all the richness. Got picky eaters at home? This cake has something for everyone: vanilla warmth, cheesecake tang, fruity sweetness, and just enough texture to keep things interesting. Bonus: it freezes beautifully—if it lasts that long.

Ingredients Needed to Make Strawberry Cheesecake Cake

For the Cake:

• 1½ cups (3 sticks) unsalted butter, softened
• 3 cups granulated sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp salt
• 1 cup heavy cream
• 1 tbsp vanilla extract
• 1 cup diced fresh strawberries (patted dry)

For the Cheesecake Layer:

• 16 oz cream cheese
• ½ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract

For the Strawberry Cream Cheese Frosting:

• 8 oz cream cheese
• ½ cup unsalted butter
• 4 cups powdered sugar
• ½ cup strawberry puree (reduced slightly)
• 1 tsp vanilla extract

Optional Add-ins:

• ½ tsp almond extract
• 1 tsp lemon zest
• ½ cup mini chocolate chips
• Gluten-free flour blend (1:1 swap)

Instructions to Make Strawberry Cheesecake Cake

This Strawberry Cheesecake Cake is a step-by-step baking experience worth every minute, and we’ll walk you through it with clear instructions so nothing gets lost in translation. Whether you’re a seasoned baker or just playing around on a Sunday, this guide will keep things simple and sweet.

Step 1: Prep Your Pan and Oven

First things first, preheat your oven to 325°F. If you’re using a bundt pan (10-inch works great), grease it well and then dust with flour. You don’t want all your hard work sticking to the sides! A little swipe of butter in all the nooks helps too. If you’re using two 8-inch pans instead, line the bottoms with parchment circles.

Step 2: Make the Pound Cake Batter

In a large bowl, cream together your softened butter and sugar. You’re aiming for fluffy and pale yellow—think cloud-like, but delicious. Add in the eggs one at a time, mixing well after each. In a separate bowl, whisk together the flour, baking powder, and salt. Now alternate adding the dry ingredients and heavy cream to the butter mixture in thirds. This keeps the batter smooth. Add vanilla (and almond extract if you’re feeling fancy), then gently fold in the dried diced strawberries. Try not to overmix; we want tender, not tough.

Step 3: Whip Up the Cheesecake Layer

In a smaller bowl, beat the cream cheese and sugar until smooth. Add the egg and vanilla and mix until just combined. Don’t go wild here—overmixing can make it a little too runny, and we want it to hold its own in the middle of the cake.

Step 4: Assemble the Layers

Pour half of your cake batter into the prepared pan. Spoon the cheesecake mixture over it, and spread gently to make an even layer. Top with the rest of the cake batter. Then, using a butter knife, make a few gentle figure-eight swirls through the batter—just enough to blend it a bit without turning it into one pink blob. Less is more here!

Step 5: Bake It Beautiful

Bake for 60 to 75 minutes. It’s ready when a toothpick comes out mostly clean—don’t panic if there’s a little bit of cheesecake cling. Let the cake cool in the pan for 20 minutes, then flip it out onto a wire rack and let it cool completely. Don’t rush this part or the frosting will melt.

Step 6: Make That Frosting

Beat together the cream cheese and butter until silky smooth. Add powdered sugar a little at a time (to avoid the dreaded sugar cloud), then mix in the strawberry puree and vanilla. If it’s too soft to frost, pop it in the fridge for a few minutes. Frost the cooled cake generously, then crown it with fresh strawberries for that extra wow.

Want more strawberry bakes? You’ll love these strawberry shortcake cheesecake and berrylicious strawberry crunch cheesecake.

What to Serve with Strawberry Cheesecake Cake

Strawberry Cheesecake Cake is a showstopper all on its own, but a few smart pairings can take things up a notch. Serve it with a scoop of vanilla bean ice cream if you’re in full dessert mode, or a dollop of whipped cream and some extra berries for a brunch spread. A light citrusy salad like this lemon capellini salad balances the richness beautifully. And for drinks? A cold glass of milk, a warm cup of coffee, or even a sparkling rosé will do the trick depending on your vibe.

Key Tips for Making Strawberry Cheesecake Cake

1. Dry those berries: Wet strawberries = soggy pockets in the cake. Pat them dry like you mean it.
2. Don’t over-swirl: Too much swirling and your cheesecake layer disappears into the batter. A couple of gentle figure eights are perfect.
3. Cream cheese temp matters: Room temp cream cheese makes both the filling and frosting smoother. Cold cream cheese just clumps.
4. Let it cool completely before frosting: Otherwise, that dreamy strawberry frosting will slide off like a pool float on a hot day.
5. Use a serrated knife to slice: It gives you cleaner cuts without smashing the cake.

Want a similar recipe but with blueberries? Check out our blueberry crumble cheesecake for your next baking adventure.

Storage and Reheating Tips Strawberry Cheesecake Cake

You’ve made it, now let’s keep it fresh. Store leftover Strawberry Cheesecake Cake in the fridge, covered, for up to 5 days. The flavors actually get even better after a day—kind of like leftover pizza but for your sweet tooth. If you made it ahead or have extra, you can freeze the unfrosted cake (yes, unfrosted) for up to 3 months. Just wrap it in plastic wrap and foil. When ready to serve, thaw it in the fridge overnight and frost fresh. If you must reheat a slice, microwave it in short bursts (10–15 seconds) to avoid melting the frosting into a puddle.

FAQs

Can I use frozen strawberries?
You can, but fresh is best here. If you use frozen, thaw and drain them really well, then pat dry.

Can I make this gluten-free?
Absolutely! Use a 1:1 gluten-free flour blend. Just don’t forget to grease your pan really well.

What if I don’t have a bundt pan?
No bundt? No problem. Use two 8-inch round cake pans, and just be sure to grease and line the bottoms.

Can I skip the frosting?
Technically yes, but… why? It’s so good. If you want to skip it, dust the cake with powdered sugar and serve with fresh strawberries.

Final Thoughts

Strawberry Cheesecake Cake isn’t just dessert—it’s a full-on mood. Whether you’re making it for a holiday, a get-together, or just a Tuesday that needs a little sparkle, it delivers every time. With its creamy center, strawberry-studded batter, and sweet-tart frosting, this cake feels fancy but doesn’t demand perfection. It’s the kind of recipe that makes memories—especially when shared. If this one won your heart, you might also fall for our no-bake strawberry cheesecake lasagna or the fan-favorite strawberry crunch poke cake. Happy baking!

Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.

Print