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This Strawberry and Cream Cheesecake Cake is perfect in every way! With two layers of strawberry cake and a thin layer of vanilla cheese in the middle, this cake is no joke.

This cake is really not difficult to make, but it takes some time because the two cake elements are different. I usually make a layer of my cheesecake first and let it sink overnight. Then the next day I made a cake and put everything together. You can do everything in one day, but waiting for the cheesecake to set can take a little time.

One thing you want to be sure of when making three layers is that they all have the same size. If you have a springform pan that doesn't leak (it's hard to come by me), then bake all the layers. If not, or if you prefer a regular cake pan, you can also use a 9-inch cake pan. I did it this time and it was very easy. To set the pan for cheesecake, I just pressed the aluminum foil to the bottom of the pan and placed it on the side of the pan. I use foil to lift the cheesecake from the pan so cold and hard. Easy peasy and the perfect size for making cake layers.

To freeze the cake, I use whipped cream cheese cream. Because the cake was quite heavy with a layer of cheesecake in the middle, I decided to make a lighter ice sheet. The whipped cream is super light and has a smooth cream cheese taste to it. This is nice and stable, so don't worry about it "melting". This can soften when sitting, so when applying it to the cake, don't let it sit for a long time or it will be a little more difficult to do.

This cake is very successful! Not only a hub and I like it, but my mother is also dying of it. My niece also came and dug straight. We are all big fans and find it hard to refuse! Strawberry cake paired with creamy vanilla cheesecake and delicious whipped cream cheese! I hope you enjoy it like us!


  • Cream cheese 24 oz (678g), room temperature
  • 1 cup (207g) of sugar
  • 3 tablespoons (24g) flour
  • 1 cup (230g) sour cream
  • 1 tbsp vanilla extract
  • 4 large eggs, room temperature


  • 3/4 cup (168g) unsalted butter, room temperature
  • 1 1/2 cup sugar (310g)
  • 3/4 cup (173g) sour cream
  • 2 tablespoons of strawberry extract
  • 6 large egg whites, room temperature
  • 2 1/2 cups s (325g) flour
  • 4 tsp (18g) baking powder
  • ½ teaspoon salt
  • 1/2 cup (120 ml) of milk
  • 1/2 cup (120ml) puree strawberry
  • 7-8 drops of pink food color


  • 16oz (452g) cream cheese, room temperature
  • 3 cups s (720ml) heavy, cold whipping cream
  • 1 1/4 cup (144g) powdered sugar
  • 1 tbsp vanilla extract
  • 6-10 strawberries, sliced
  • 3 strawberries, cut in half

1. Preheat the oven to 300 ° F (148 ° C). Cover the entire inside of a 9-inch (23cm) baking pan with aluminum foil. Press into the pan to take it as wide as possible. You will use aluminum foil to remove the cheesecake from the pan when baking and cooling. 
2. In a large bowl, mix the cream cheese, sugar, and flour until mixed. Use a low speed so that less air does not enter the dough, which can cause cracks. Scrape the sides of the bowl. 
3. Add sour cream, and vanilla extract and stir at low speed until well blended. 
4. Add eggs one at a time, mix gently and rub the sides of the bowl after each addition. 
5. Pour the cheesecake mixture into the layered cake pan. 
6. Place the baking pan in the larger baking pan. I use a larger baking pan, but you can use a roast pan or another larger baking pan. Fill the outside pan with enough warm water to half the sides of the baking pan. Bake for 1 hour. 
7. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. Don't open the door or you will release heat. 
8. Open the oven door and leave the cheesecake in the oven for 30 minutes. This cooling process helps the cheesecake cool slowly to prevent cracking. 
9. Remove the cheesecake from the oven and let it cool hard 5-6 hours. 
10. To make the cake layer, preheat the oven to 350 ° F (176 ° C). Line the base of the two 9-inch (23cm) cake pan with baking paper and spread the sides. 
11. In a large mixer bowl, beat the butter and sugar together at medium speed until they are brightly colored and fluffy, about 3-4 minutes. 
12. Add sour cream and strawberry extract and stir until mixed. 
13. Add egg whites in two groups, mix until evenly mixed after each addition. Scrape the sides of the bowl as needed to make sure everything is combined. 
14. Mix flour, baking powder, and salt in a medium bowl. Mix puree milk and strawberries in a measuring cup. 
15. Add half of the flour mixture to the mixture and stir until mixed. 
16. Add milk mixture to the mixture and stir until mixed. 
17. Add the remaining flour mixture and stir until smooth. Scrape the sides of the bowl as needed to make sure they are all combined. Stir in food coloring. 
18. Divide the dough evenly between the baking pans that have been prepared. Bake for 27-30 minutes, or until a toothpick inserted in the center comes out with a few crumbs. 
19. Remove the cake from the oven and let it cool for 2-3 minutes, then release it from the pan to the cooling rack to finish cooling. 
20. To make a cake, make the frosting. Then pour the cream cheese into a large mixer bowl then shake until smooth, then set aside. 
21. Add heavy whipped cream, powdered sugar and vanilla extract to another bowl and whip until soft peaks form. 
22. Add cream cheese to whipped cream and whip until stiff peaks form. It will happen quickly enough. Set the frosting shake in the refrigerator. 
23. Use a large serrated knife to remove the dome from the top of the cake. 
24. Place the first layer of cake on a serving plate or cardboard cake. Spread about 1 cup of frosting evenly over the cake layer. 
25. Use aluminum foil to lift the cheesecake from the cake pan, remove the foil and place the cheesecake on top of the cake. 
26. Spread a cup of frosting sufficiently evenly over the cheesecake, then add the second layer of cake on top. If the sides of the cake are not aligned, use a serrated knife to cut the excess cake or cheesecake. 
27. Frost the outside of the cake. 
28. The pipe rotates from a frozen shake around the top edge of the cake. 
29. Place strawberry slices around the bottom edge of the cake. Place the strawberry chunks on top of the cake around the inside of the vortex. 
30. Pip a small shell border around the bottom edge of the cake. 
31. Store cookies (in airtight containers, if possible) in the refrigerator until ready to serve. The best cakes for 2-3 days.

 This recipe is inspired by lifeloveandsugar