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Best Strawberry Cheesecake Cake – Easy and Delicious

Strawberry Cheesecake Cake with frosting and fresh berries
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This strawberry cheesecake cake is a dreamy combination of buttery pound cake and tangy cheesecake, swirled together and topped with a thick strawberry cream cheese frosting. Crowned with fresh berries, it’s the kind of nostalgic, crowd-pleasing dessert that turns any day into a celebration.

Ingredients

Scale

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

1. Preheat oven to 325°F. Grease a 10-inch bundt or two 8-inch layer pans well. Dust with flour and tap out excess.

2. Make the cake batter: Cream butter and sugar until fluffy. Beat in eggs one at a time. In a separate bowl, whisk together flour, baking powder, and salt. Add dry ingredients to the butter mixture in thirds, alternating with heavy cream. Stir in vanilla (and optional almond extract). Fold in strawberries.

3. Make the cheesecake layer: Beat cream cheese and sugar until smooth. Add egg and vanilla; mix until just combined.

4. Assemble: Pour half the cake batter into prepared pan. Spoon cheesecake mixture over it, smoothing gently. Top with remaining batter. Use a butter knife to gently swirl in a figure 8 pattern.

5. Bake: Bake for 60–75 minutes, or until a toothpick comes out mostly clean. Let cool in pan 20 minutes, then transfer to a wire rack to cool completely.

6. Frosting: Beat cream cheese and butter until smooth. Gradually add powdered sugar. Mix in strawberry puree and vanilla. Chill if needed to firm. Frost cooled cake and top with fresh strawberries.

Notes

Less is more when swirling—overmixing can muddy the layers.

Pat strawberries dry before folding into the batter to prevent sogginess.

Store leftovers in the fridge for up to 5 days, or freeze unfrosted cake for up to 3 months.

Find it online: https://cookingwithramsay.com/strawberry-cheesecake-cake/