Description
Indulge in the ultimate combination of flavors and textures with this Strawberries and Cream Cheesecake Cake! This stunning dessert layers moist vanilla cake, creamy cheesecake, and fresh strawberries, all topped with luscious cream cheese frosting and a rich chocolate ganache drip. It’s perfect for any celebration and is sure to impress everyone at the table.
Ingredients
Scale
For the Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
For the Vanilla Cake Layers:
- 2 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 tbsp vanilla extract
- 1 cup milk
For the Cream Cheese Frosting:
- 12 oz cream cheese, softened
- 1/2 cup unsalted butter, softened
- 4 cups powdered sugar
- 2 tsp vanilla extract
- 2 tbsp heavy cream
For the Ganache Drip:
- 1/2 cup semi-sweet chocolate chips
- 1/4 cup heavy cream
For Decoration:
- 1 lb fresh strawberries, hulled and halved
- Optional: powdered sugar for dusting
Instructions
- Make the Cheesecake Layer:
Preheat the oven to 325°F. Line a 9-inch springform pan with parchment paper. In a large bowl, beat the cream cheese and sugar until smooth. Add in the eggs and vanilla extract, and mix until combined. Pour the mixture into the prepared pan and bake for 45-55 minutes, or until set. Let the cheesecake cool completely, then refrigerate for at least 2 hours, or overnight. - Bake the Vanilla Cake Layers:
Preheat the oven to 350°F. Grease and flour two 9-inch cake pans. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Gradually add the flour mixture, alternating with the milk, beginning and ending with the flour. Divide the batter between the two pans and bake for 25-30 minutes, or until a toothpick comes out clean. Let the cakes cool completely. - Prepare the Cream Cheese Frosting:
In a large bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract. Beat in the heavy cream until the frosting is light and fluffy. - Assemble the Cake:
Place one cake layer on a serving plate. Spread a thin layer of frosting over the cake. Carefully place the cheesecake layer on top, followed by another thin layer of frosting. Add the second cake layer on top. Frost the entire cake with the remaining cream cheese frosting. - Make the Ganache:
Heat the heavy cream until steaming, but not boiling. Pour it over the chocolate chips and let sit for 1 minute. Stir until smooth. Let the ganache cool slightly, then drip it over the sides of the cake using a spoon. - Decorate:
Top the cake with fresh strawberries, and dust with powdered sugar if desired. Chill the cake for at least 30 minutes before serving.
Notes
The cheesecake and cake layers can be made a day ahead, allowing for easier assembly.
Store the finished cake in the refrigerator for up to 4 days. You can also freeze it, tightly wrapped, for up to 3 months.
For a fun variation, try using chocolate cake layers instead of vanilla!
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes