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3 Reasons Why this Strawberry Cheesecake Cake is the Best Cake Ever

Strawberry Cheesecake Cake

Catherine Olson
This white fluffy cake tastes like strawberries and cream cotton candy. It’s super yummy with a great flavor that tastes like pure sweetened milk.
Prep Time 1 hour 15 minutes
Cook Time 1 hour 25 minutes
Freezing 1 day
Course Dessert
Cuisine American
Servings 16 slices

Ingredients
  

Cheesecake

  • 16 oz. cream cheese
  • 1 cup sugar
  • 1 teaspoon vanilla
  • 1 teaspoon lemon juice
  • 2 eggs
  • cup flour

White Cake

  • ½ cup butter
  • ½ cup sunflower oil
  • 2 cups white sugar
  • 2 egg whites
  • 1 teaspoon vanilla
  • 2 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup yogurt
  • ½ cup milk
  • 3 tablespoons vinegar
  • 2 egg whites beaten to stiff peaks

Whipping Cream Frosting

  • 16 oz. powdered sugar
  • ½ teaspoon vanilla
  • ½ cup liquid whipping cream
  • 32 oz. whole fresh strawberries

Instructions
 

Cheesecake

  • Preheat oven to Fahrenheit 300°
  • Line a 9” springform pan with a layer of parchment paper, ungreased
  • Beat cream cheese on high until soft
  • Add sugar, vanilla and lemon juice until thick and creamy
  • Add eggs, one at a time until well mixed
  • Finish with flour
  • Pour into springform pan and cook for 45 minutes
  • Remove from oven and let cool completely
  • Loosen outer rim and separate cake from the pan
  • Freeze cheesecake on the bottom removable pan
  • After 24 hours, once the cheesecake is frozen completely separate cheesecake from the bottom liner
  • Cover with plastic wrap and place back in the freeze until ready to use

White Cake

  • Preheat oven to Fahrenheit 350°
  • Grease and line two 9” cake pans
  • Cream butter, oil and sugar until soft and creamy
  • Add 2 egg whites and vanilla and beat mixture until it has increased in volume
  • Slowly mix in flour, alternately with yogurt, just until mixed in
  • Finish with milk and vinegar, again stirring just to combine
  • In a clean separate bowl, beat remaining two egg whites until stiff peaks
  • Gently fold into batter
  • Pour batter into two prepared pans, dividing the batter evenly
  • Bake for 25 minutes, until cake is golden brown and springs back to the touch
  • Remove from oven and invert on wire racks to cool completely

Whipping Cream Frosting

  • Whip all ingredients, minus the strawberries, together until thick and creamy

Finalè

  • Slice strawberries into equal slices
  • First trim off the stem, and then lay the strawberry flat where the stem used to be. Cut each strawberry in half, and then each half in half again
  • Assemble the cake starting with the first layer of white cake
  • Cover the cake with a thick layer of frosting and then sliced strawberries starting from the outer edge and moving inward
  • Place frozen cheesecake upside down over the layer of strawberries
  • Cover the cheesecake with a thick layer of frosting and then sliced strawberries starting from the outer edge and moving inward
  • Finish with the second layer of white cake and repeat with frosting and strawberries
  • Allow cake to sit at room temperature for a minimum of 2 hours before serving to allow cheesecake to thaw completely
Keyword Strawberry Cheesecake Cake